Advances in food science and technology are revolutionizing how we produce, prepare and consume food, and emerging food science trends are proving that these rapid changes are not slowing anytime soon. Consumers are in search of healthy, nutritious food selections, yet they want the peace of mind that production is as sustainable as possible. While convenience remains a high priority, sustainability and personalized options are becoming increasingly important as well.
Gain a deeper understanding of the latest trends in food science and technology, plus how this can help you kickstart a career in this expanding and evolving industry.
What Is Food Science?
Food science is defined by the Institute of Food Technologists (IFT) as a multidisciplinary study that involves biology, chemical engineering and biochemistry and focuses on the physical, biological and chemical makeup of food. Food scientists rely on their advanced understanding of food processes to create healthier, safer and more nutritious foods in a way that prioritizes sustainability and environmental conservation.
What Is Food Technology?
Food technology is defined as the application of food science principles in order to preserve, process, package and distribute safe and nutritious food. Food scientists who effectively leverage food technology are able to develop innovative new food products, improve existing food products and develop packaging, processing and preservation techniques that can improve food quality and accessibility.
The Rise of Food Tech: A New Era in Culinary Innovation
Designed by the U.S. Food and Drug Administration as the new era of food safety, the food tech movement is revolutionizing the development and manufacturing of food products. As the fields of food science and technology merge to develop groundbreaking solutions for the food industry, new culinary innovations are on the rise. Changing consumer preferences, increased environmental concerns and the need for improved efficiency in food production are considered the driving forces behind this movement.
Key Trends in Food Science and Technology
The National Institute of Standards and Technology notes these as some of the most significant trends shaping the future of food:
- Digitization of food – The process of capturing raw data throughout the food production process and using it to improve the safety and quality of food products is poised to move the industry forward in the coming years.
- Automation and robotics in food production – Food manufacturers are learning how to leverage both AI and robotic technology to improve the food production process.
- Vertical farming – This innovative farming method—where crops are arranged on top of each other instead of horizontally—allows growers to maximize space and improve yields.
- 3D food printing – Advanced 3D printing technology is now being used to create food products in captivating and appealing designs.
- Cellular agriculture – Defined as the process of using cell cultures to produce animal-sourced foods, cell agriculture has the potential to make a substantial impact on the food manufacturing and processing industries.
Culinary Innovations: Transforming How We Eat
Today’s consumers are seeking food products that are not only nutritious and sustainable but also flavorful and beautiful. Food technology is revolutionizing the culinary landscape in endless ways, making now one of the most exciting times to launch a career in food tech.
Alternative Proteins: Beyond Meat and Beyond
In an effort to improve both sustainability and animal welfare, more consumers are searching for alternative protein food products. StartUs Insights notes that some of the most popular alternative protein options include plant-based nutrition, lab-grown meats, mycoprotein and edible insects.
Cultured Meat and Seafood: Lab-Grown Delicacies
Cultivating meat and seafood is a process that relies on animal cells to develop meat and seafood products in a laboratory setting. According to the Good Food Institute, this can virtually eliminate the need to raise farm animals for food products, which can improve animal welfare, increase environmental sustainability efforts and enhance overall food safety.
However, it is worth noting the potential downsides of and controversy surrounding synthetic, lab-grown meat. For one, this method could mean hefty costs for both producers and consumers, not to mention a lack of necessary resources—biologically and otherwise—that would make it possible for this niche industry to scale quickly within the protein market. In addition, preliminary research has suggested that, if eventually produced on a mass scale, the potential negative environmental impact of cultured meat could be exponentially greater than that of retail beef.
3D Food Printing: Personalized Nutrition and Culinary Artistry
In the Instagram era, the demand for 3D food printing is on the rise. On the surface, this may seem like technology that creates fake and processed food. In reality, however, 3D food printing enables the creation of customized meals, many of which can be developed in appealing and creative shapes. At a time when personalized meals are essential to accommodating the dietary needs and preferences of a diverse range of consumers, 3D food printing is poised to revolutionize the food industry.
Edible Packaging: Reducing Waste and Improving Sustainability
To help reduce pollution and minimize the food industry’s dependence on single-use plastics, food scientists are working to develop edible packaging. Some of the most innovative types of edible food packaging include:
- Edible rice straws
- Rice paper candy wrappers
- Cookie-based coffee cups
- Seaweed packaging for dry foods, such as cereal
Smart Kitchens: The Connected Culinary Experience
Leveraging smart technology in the kitchen can help simplify the process of cooking food while simultaneously reducing food waste and improving the quality of the culinary experience. Both in personal and commercial kitchens, smart refrigerators, ovens and other kitchen gadgets are streamlining the culinary experience.
Sustainability and Food Tech: A Recipe for the Future
As the impact of climate change becomes increasingly clear, food science and technology experts are uncovering the variety of ways food technology can improve sustainability efforts in food production and consumption. Below are some emerging food science and technology trends related to sustainability:
Vertical Farming: Cultivating Crops in Urban Spaces
Vertical farming is described by the U.S. Department of Agriculture as the farming method of the future. It utilizes indoor, stacked layers in order to grow crops in controlled environments. Compared to the traditional, horizontal farming approach that relies on vast expanses of fields, vertical farming uses less water and land, making it a more sustainable option for the years ahead.
Regenerative Agriculture: Nurturing the Soil for a Healthier Planet
According to the Noble Research Institute, regenerative agriculture is a farming philosophy that encourages farmers to use strategic practices to create a healthier environment. Developed as a response to widespread soil erosion and decreased productivity in the land, regenerative agriculture practices work to restore the health of the soil, sequester carbon and increase biodiversity in the local area.
Reducing Food Waste Through Technology
Food waste accounts for nearly a third of all human-induced greenhouse gas emissions in the world, generating about 8% of these emissions annually and making it one of the most talked-about dilemmas related to climate change. Aside from food discarded by individuals at home and throughout their daily lives, finding strategies to reduce food waste in restaurants is also a critical mission—be it excess food from kitchens or from customers’ plates.
Food tech companies are working to develop innovative solutions that will minimize food waste at every stage of the process. Emerging technology to watch includes:
- Mobile apps that connect consumers with surplus food.
- Advanced technology that extends the shelf life of perishable food products
Challenges and Ethical Considerations in Food Tech
As with any advancing technology, there are ethical considerations to keep in mind in the food science and technology industry. These are some of the most pressing challenges and ethical considerations currently associated with food technology:
Safety and Regulation
Advancing technology and innovative approaches to food production are both exciting and enticing, particularly when these improvements offer the promise of increased production and improved sustainability. However, there are safety concerns when it comes to novel food products and ingredients. Implementing robust regulatory frameworks will not only help protect overall consumer safety but also help improve consumer confidence.
Consumer Acceptance and Perception
Although consumers are becoming more conscious of sustainability efforts related to their food consumption, many are wary of changing technology and advancing production processes. Food scientists and technology experts will need to address the challenge of gaining consumer acceptance and trust, particularly when consumers feel that the food products being created are unnatural or synthetic.
According to a recent study published in the Food Quality and Preference journal, some effective strategies for improving consumer trust in food include:
- Raising awareness about new technologies and being transparent about the process being used to improve food.
- Highlighting partnerships with local vendors and suppliers.
- Sharing the real stories of people who are impacted by current technology.
Environmental Impact
Advanced food technology is often developed with sustainability in mind, but there may be drawbacks to consider. In some cases, improved methods may have a detrimental impact on the environment, such as:
- Increased energy consumption in indoor and vertical farming.
- Increased use of valuable resources in cultivated meat production.
Performing life-cycle assessments to evaluate the overall environmental impact can help weigh the costs and benefits of new and developing food technology.
Impact on Traditional Food Systems and Livelihoods
While rising food science and technology has the potential to revolutionize the food production and manufacturing industries, it also has the power to disrupt traditional agricultural practices that have been in place for hundreds of years. Thousands of lives are dependent on work in the agriculture industry, and food science and technology professionals should strive to create transitional programs that will protect farmers and food industry workers.
Learn About Innovation in the Food & Beverage Industry at Johnson & Wales University
Emerging trends in food science and technology will continue to shape the industry for years to come. At Johnson & Wales University, we proudly offer an innovative, skills-based online bachelor’s in Food & Beverage Entrepreneurship — designed for those who already hold prior education in the culinary arts. This degree program allows students to develop an in-depth understanding of modern business management practices within the restaurant and culinary landscape.
For more information about completing your degree online, complete the Request Info form, call 855-JWU-1881, or email [email protected].