HomeArticlesThe Future Growing climate change awareness, digitalisation and an increasingly health conscious society has undoubtedly driven trends for food-based innovations in recent years. Read on to see how the top 9 trends of 2019 have helped to shape food tech innovations near you. 1. SustainabilityIn light of recent years’ environmental awakening, sustainability has driven innovation in a number of exciting ways. Despite growing mainstream popularity to reduce, reuse and recycle, companies like a Bakey’s with their edible utensil range aim to combat a largely ‘throw away’ culture head on (read more on edible utensils here).1 Others, like Swedish design studio Tomorrow Machine, target home-based packaging, seen in their “This too shall pass”, and “Sustainable expanding bowl” concepts.2 By using biodegradable wax-based packaging for the “This too shall pass” range, and compostable space-saving products for the “Sustainable expanding bowl”, products like Tomorrow Machine’s innovations have managed to merge sustainability with practicality.In shops, concepts like Insignia’s “After Opening Freshness Timer Intelligent Labels” use chemically triggered sensors to indicate the freshness of a given product, hopefully reducing unnecessary food waste.3 More retails are even going ‘bulk’, offering package-free options.Also following The Economists proclamation of 2019 as the ‘year of the vegan’, plant-based substitutes are similarly on the rise.4 Companies like Beyond Meat and Impossible Foods now creating a host of plant-based meat alternatives, with in-vitro meat and dairy products like Perfect Day’s cell cultured ice-cream also gaining popular momentum.5 UK start-up Higher Steaks now also offers cell-based meat that requires 99% less land, 96% less water and up to 96% lower greenhouse gas emissions than would be used in traditional meat production.62. Personalising Your HealthThis year has also seen a distinct growth in the interest for individually tailored food and nutrition. Customers are looking for more free-from labels, or vegetarian and vegan options.In food tech, the concept of nutrigenomics has been growing in popularity, with many firms offering DNA testing as a determinant measure for what foods will work best for your body. Although still contentious, services offered by firms such as Nutrigenomix and Habit provide those interested with personalised information regarding predispositions to certain intolerances, or which nutrients they are likely to need more or less of.73. Eating LocalTrends towards eating local and cutting one’s food miles has led to a boom in urban farm or home-based growing tech. Coinciding with a growing awareness for reducing our own environmental footprints, there has been a distinct sway towards opting for locally-sourced, artisanal and seasonally-based food products. On a local scale, community centred food markets offer small scale food producers a platform to share their products, with higher end restaurants like Noma using distinct seasonally and environmentally conscious dishes as their signature draw card.For those seeking to cultivate their own food, new affordable options like vertical farms (see more here) offer a way to grow greens without the need for a spacious garden. Other options like small aquaponics systems that repurpose excrement from fish as a source for nutrients for vegetables, allow backyard farmers a chance to grow both fish and vegetables in a sustainable closed loop system (read more on aquaponics here).4. Transient foodModern busy lifestyles play an enormous role in the food we see on shelves and how products are packaged and presented to us. This year saw a rise in tech supporting the fast paced ‘eat on the go’ movement, with a distinct sway towards healthier alternatives.Chowbotics’ Sally the Robot is redefining convenience, giving customers over 1000 customisable salad bowl options to choose from at the touch of a vending machine button (read more on vending machine innovation here).8 Other vending options like Alberts Smoothie Station offer personalised smoothies, with cashless payment cutting more time for the consumer.9All in the name of convenience, Chill-Can’s range utilises an in-built Heat Exchange Unit to turn a lukewarm beverage into an icy cold refreshment in just 1 minute using liquefied CO2.10And if you don’t even have time to step out the front door, then the booming online food delivery industry has your back. Expanding under popular demand, companies like Uber Eats - now present in over 670 cities – offer a direct service from thousands of restaurants within your area, direct to wherever you may be.115. Customisation Of Food (DIY)Demand for food customisation in recent years has seen science fiction become reality.On a general scale, it is now easier than ever to get exactly what you want, wherever you want it. From alternative milks being available in almost all cafés, to vegetarian and vegan options finding their way into even the largest fast food chains, the popularity for free choice has swept the global food industry.Ever thought of printing your breakfast? Well, it may not be as far-fetched as it sounds. Natural Machine’s “Foodini” uses 3D food printers to customise food with a touch of a button in the home kitchen.12With an ability to connect to your fitness tracing devices, printers can utilise data to create specific meals perfectly adapted to your caloric and nutritional desires. 3D printing is also being used to combat waste, with by-products and undesirable cuts from fish being transformed into nutritious snacks (take a look here).136. Simple & Smart ProductsCoinciding with convenience, food tech also serves to simplify our lives. Common place now, grocery stores offer self-checkout options and online food delivery services for those lacking the time to shop at storefronts. Some stores like Amazon have even unveiled payless shopping systems, by which items are simply scanned and billed directly to the shopper without the need to even pull the credit card out.Even agriculture has turned to tech to simplify its processes. On land, artificial intelligence (AI) is now being experimentally employed to take the guess work out of growing for both livestock and plant based crops alike. Vertical farming company Square Roots use AI as a means to monitor crops without human interference, with environmental conditions adjusted according to image analysis (read more on AI’s role in farming here).14Software development in aquaculture by firms such as Aquabyte, allow both real time non-invasive monitoring of fish health and disease risk, while also reducing unnecessary feed wastage.15 The software reduces the need for inefficient routine surveys of fish health and allows greater control of productivity, all from the comfort of a computer screen.7. It’s All About ExperienceThis year has also seen a rise in those seeking to expand their experiential horizons when it comes to food. Products once thought a distant concept for many such as edible insects, are now firmly in the mainstream spotlight. Greater accessibility to the world through ever decreasing airfare pricing is also allowing people a first-hand experience of truly authentic multicultural foods, and a chance to bring newfound flavours home.Some restaurants are also experimenting with concepts like cross-modalism, playing on the psychological science behind how we perceive inputs from our main senses of vision, smell, hearing, touch and taste. By reducing or altering certain sensory inputs such as sight – a technique used in ‘dark restaurants’ – our perceptions of other senses such as smell, or taste are thought to be heightened. Many firmly believe that by carefully altering the combinations of specific sensory inputs, it’s possible to invoke a completely new eating experience, with implications extending far beyond extraordinary dining moments and into the realms of solving issues surrounding food waste. By altering perceptions of ‘ugly’ or less desirable foods into more eye catching and appealing forms through the use of cross-modalism, it opens the door for new public perceptions of how we think about the food on supermarket shelves. 8. Social and Sharing (Tech Enabling Sharing)It’s no secret that the new age of digitalisation and social media comes with its fair share of scrutiny. But, with the world more accessible than ever, so too comes the ability to share. Social media and gives us the chance to share food recipes, growing tips, tips for tackling issues like food waste, and gives like-minded individuals an opportunity to connect with one another through meet up events and groups.Apps that link those of us eager to minimise waste are more abundant and easy to use than ever. Too-Good-To-Go and Karma pair consumers with unsold meals and produce, Olio allows sharing of surplus food between friends.9. Product TransparencyLast but certainly not least, is the growing demand for transparency in the food products we buy. More often we want to know what we are eating and exactly how it was produced. The power of information has largely driven what can only be described as a flood of new popularity towards eco-labelled products.MSC and ASC labels now allow us to quickly recognise whether our seafood is accredited as sustainably sourced (read more on MSC and ASC here), Fair Trade stamps give us insight into the fair working conditions of those involved in production, and Rainforest Alliance Certifications indicate a product’s alignment to meet rigorous forestry and agriculture standards. With so many labels now bombarding the market, confusion over the meanings of respective labels has however led to questions over their functionality.But, apps like Farmdrop connects consumers directly to farm owners, and the Good Fish Guide MCS shows users information on the most sustainable seafood options.16 Businesses like New Zealand’s red meat producer Silver Fern Farms have also jumped on the trend, adding QR coding on packaging that gifts consumers the opportunity to track exactly where their meat has come from.17Do you know of any foodtech innovations that have made your life easier this year? Let us know in the comments below!This article was adapted from this consumer research report.