Researchers, visionaries, and dietitians predict that the ever-growing population of the world will have dire effects on the future of the food industry. Already we see advancements in GMO and 3D printing technology when it comes to the industry. So, looking forward to 2030, it’s a safe assumption that new products are going to make their way to the grocery store shelves.
Environmentally-friendly food sources such as insects and algae are going to become the new snacking norm, while cultured meat will grace the butcher counter. Keep reading to learn what some professionals believe is in store for the food industry come 2030.
Insects Are High In Nutrients
According to the UN Food and Agriculture Organization, two billion people around the world are already eating insects. So, it’s not out of the realm of possibilities that more of the world’s population will be including the critters into their daily diets.
Although it might sound strange to eat insects, such as worms, cockroaches, and grasshoppers, they are actually full of rich nutrients, high in fat, protein, vitamins, mineral content, and fiber. Not to mention, it’s more environmentally friendly to consume insects than livestock. Some even taste like foods we’re used to, such as bacon, fish, and even apples.
Algae Has A Healthy Dose Of Protein
While over-fishing is becoming an issue around the world, there is plenty of algae or seaweed to go around! According to the Journal of Medicinal Food, eating blue-green algae “contains various bioactive components which promote optimal health in humans.”
This is because most algae contain omega-3 fatty acids, an essential nutrient with a lot of health benefits, including the reduction of heart disease or blood clots. Dietitian McKel Kooienga says, “Just one tablespoon provides four grams of protein, along with a healthy dose of calcium, iron, magnesium, and potassium.
Cultured Meat Reduces Land Use By 99 Percent
Cultured meat, or lab-grown meat, is said to be the meat of the future, saving thousands of cows, reducing greenhouse emissions, and saving the overall environment in the process. According to the clean meat producer, Mosa Meats, “the cultured meat process requires 99% less land and 96% less water than livestock agriculture.”
Along with reducing the use of land and water, lab-grown meat will also eliminate 74 to 87 percent of the greenhouse gas emissions seen with the production of traditional beef, according to a 2018 study done by the Good Food Institute.
Self-Decomposing Food Packages For The Environment
One of the biggest issues around the world is plastic and the carelessness in which it is used and thrown about. Thankfully, in 2030, we can look forward to self-decomposing and edible food packaging, saying goodbye to items such as plastic sandwich bags.
A Swedish company called Tomorrow Machine has begun producing such packing. Their products include oil packages made from ingredients such as caramelized sugars and wax, ice packages made of biodegradable beeswax, and smoothie packages made from seaweed and water.
GMO Foods Will Frequent More And More Grocery Stores
While genetically modified foods (GMO) are already commonplace in the food industry, we’re going to see more on grocery store shelves in 2030. With the rising population in the world, GMO’s are necessary in order to keep up with the growing need for raw ingredients.
Thankfully, GMO foods come with a variety of health benefits. According to the Genetically Modified Foods Market – Global Industry Analysis, “the alteration is carried out to enhance nutritional value, enhance food taste, and prevent allergic to some food products. These attributes are what is driving the market forward over the years.”
Chewable Coffee To Reduce Jitters
With the way people love their morning cup of coffee, it’s a wonder chewable coffee hasn’t come on the market sooner! And while this interesting product is technically sold in stores now, you can plan on seeing more in the years to come.
According to the co-founder of GO Cubes, Geoffrey Woo, “[the] chewable coffee cubes help improve focus and reduce jitters.” The cubes are said to have effects lasting up to four to six hours, and, for those wondering, they are 100 percent vegan and gluten-free.
Vegan Butcher Shops Will Begin Popping Up In Grocery Stores
Imitation meat is a growing trend around the world. So, it’s only a matter of time before vegan butcher shops begin to open their doors to sell “meat” substitutions that look, taste, and have the same texture as the real deal. The global consultancy firm AT Kearney predicts that “by 2035, vegan-friendly “meats” will account for almost a quarter of worldwide consumption of meat.”
The UK grocery store Sainsbury has already experimented with such a butcher shop, opening one in 2019 and selling various forms of imitation meats. In the coming years, the introduction of vegan butcher shops will be commonplace.
Seacuterie Boards Will Take Over Salty Charcuterie Boards
Say goodbye to the days of the charcuterie board and say hello to seacuterie. Beginning as a trend in 2020, seacuterie boards take away all of the meats you may find lying next to cheese and fruit and replaces it with smoked salmon, algae, octopus salami, and even cured tuna.
It’s predicted that these boards are going to gain popularity in the coming years, especially considering the health benefits, including salt reduction from the cured meats. The Harvard School of Public Health recommends at least two servings of fish per week because they’re high in omega-3 fatty acids. So what better way than a fun seacuterie board with friends!
Edible Water Bottles Are Eco-Friendly And Cheaper Than Plastic
Like the decomposing and edible packaging, edible water bottles will start to make their way to shelves in 2030. While a lot of people are moving away from plastic water bottles, favoring reusable bottles, instead, companies are beginning to install new business models, starting with their products.
As one million plastic water bottles are used on a daily basis, researchers from London company Skipping Rocks Lab have come up with a solution to “revolutionize the “packaging” by manufacturing a small container, Biodegradable and edible in the form of water bubbles.” These edible packages are actually made from seaweed, a cheaper material than plastic!
3D Printed Foods Will Help With Portion Control
While it might sound very futuristic, in 2030, we might see the food industry adopting 3D printed meals. The reasoning behind the technology is said to be the ease in which the food is produced: there is a tabletop printer, and the user doesn’t need a vast knowledge of culinary arts.
According to many innovators in the 3D printing industry, this way of “cooking” utilizes not only fresh ingredients but will also help people control portion sizes, reducing overconsumption. It also regulates the additives, preservatives, and various chemicals in the meal to help maintain a healthy meal plan.
Sonic-Enhanced Food To Alter Taste
One of the more interesting food products that we might see in 2030 has to be the concept of sonic-enhanced foods. These products are grown with a background soundtrack around, kind of how a mother will play soothing music for her unborn child. A study performed by Oxford experimental psychology professor Charles Spence breaks down the benefits of sonic-enhancement.
Spence found that the taste of food can be altered, depending on the tone of the soundtrack. While high-pitched tones, such as a bell or piano, make foods taste sweeter, low-brass sounds make food taste a bit bitter.
Fake Fish And Seafood Is A More Eco-Friendly Option
I an attempt to stop the over-fishing problem, help the environment, and stop fish farming, lab-grown fish and other seafood are likely to be popular come 2030. Companies are already beginning to experiment with different techniques on how to produce the best, and healthiest “fake fish.”
BlueNalu is one such company, envisioning “seafood without the sea.” Founder Lou Cooperhouse, says, “Consumers are changing. They’re looking at health. They’re focused on the planet. This is not a fad or a trend — this is happening. We will produce real seafood products directly from fish cells.”
The TellSpec Food Scanner Tells You Exactly What You’re Eating
With people becoming more concerned about health and wellness, it’s safe to assume health foods and going to be more of a norm in the coming years. But, sometimes, it’s difficult to assess exactly what you’re putting into your body. That’s where the Tell Spec comes in handy.
Thanks to a Machine Learning algorithm, the TellSpec food scanner gives off real-time statistics of the food you are about to consume, have it be vitamins, chemicals, or even allergens. EIT Food partner Isabel Hoffmann, the CEO of TellSpec, even won an EU Woman Innovation Award for the remarkable technology. With this scanner, the hope is for people to eat healthier options.
2030 wouldn’t be another year without another diet! A DNA-based diet is different than say keto, though, because it caters to each person individually. Now that mail-order genetic testing is available; people will be able to use it to learn which foods will make them feel more energetic, productive, and even sleep better.
A dietitian at the Cleveland Clinic has firsthand experience with patience using a DNA-based diet. She says, “It’s especially useful for patients who have found themselves “stuck” in their weight-loss efforts. Having a genetic insight into the types of diet that work best for them often increases both compliance and sustainability.”
Monk Fruit Syrup As An Anti-Inflammatory Sweetener
Many people are stepping away from artificial sweeteners in favor of natural alternatives, such as honey and agave. But there are some new kids on the sugar block making their way onto the shelves, including monk fruit syrup. Not only will monk fruit sweeten drinks like tea and coffee, but it also has anti-inflammatory properties.
According to a study found in the Journal of Agricultural and Food Chemistry, “monk fruit has been used for centuries to make hot drinks that relieve sore throats and reduce phlegm. The fruit is said to be anti-inflammatory and may help prevent cancer and keep blood sugar levels stable.
Spice, Spice, And More Spice Instead Of Salt
As people begin to care more about their health and sodium intake, alternative means of seasoning are becoming more frequent and are sure to be a norm come 2030. One such alternative to salt is that of chili powder, flakes, or if your really brave, raw chili peppers.
A new study published in the research journal Hypertension, says, “enjoyment of spicy foods may significantly reduce individual salt preference, daily salt intake, and blood pressure by modifying the neural processing of salty taste in the brain.” So, start getting your palate used to spicy foods before it becomes commonplace in the kitchen!
Flavored Drinks In Favor Of Adult Beverages
Recently, more people are opting to by-pass the adult beverage aisle in favor of drinks with less sugar and more hydration. Supermarkets have even been reporting a decrease in “happy hour sales” and an increase in various other beverages, such as flavored drinks.
The global hospitality company Benchmarks predicts that in the coming years’ people are going to be more susceptible to buying zero-calorie drinks with dragon fruit and prickly pear flavoring than pseudo-zero-calorie adult drinks that leave them dehydrated.
Zero-Waste Cooking And Eating Will Become Mainstream
In order to reduce food waste, zero-waste cooking is going to become more mainstream come 2030. What we mean by this is using a cooking method called “root to stem” or “nose to tail.” In simplistic terms, eating the entire product, such as butternut squash.
For example, you can use broccoli stems in a stir-fry, steam cauliflower leaves for a side, and even bake squash seeds for a snack! Dietitian Juliette Kellow believes people are going to want to do their part in persevering food we would typically throw away, and therefore going with a zero-waste cooking option.
New Spreads Are Going To Take Over The Almond Butter Craze
This past decade has introduced people to various new spreads and butters, such as almond, cashew, and even healthier peanut options. And while these are likely to remain popular in the coming years, dietitian Juliette Kellow is saying to look out for new spreads that are bound to grace grocery store shelves in 2030.
Products such as macadamia nut spread, watermelon, pumpkin seed, and even chickpea alternatives are going to be standard in the new decade.
Citrus Is Going To Take Over For Sugar-Laced Products
In an attempt to live healthier lifestyles, people are cutting back on sugar consumption. But, according to dietitian Juliette Kellow, the reduction of sugar has people craving citrus. Now, instead of going for sweets, people will be prone to grabbing blood oranges, grapefruits, and even pomegranate seeds to feed their craving.
A good thing, too! Citrus fruits are high in vitamin C, a high source of fiber, and are low in calories. All in all, if you’re cutting back on your sugar intake in the coming years, look forward to a healthy citrus snack!