Food technology, the main breakthrough for the food of the future

Food technology is a science dedicated to the study and improvement of the quality of food products by modifying their physical, chemical and biological properties. The goal is to win more complete and healthy food.

Technological progress in this sector occurs in response to recent food crisis that affect the world. Therefore, science tries to meet the changing needs of consumers for healthier products with new developments.

These new food-oriented technologies follow an exponential course. This is fundamentally due to the reduction of costs and complexity. Many are disruptive because they will change the business model. In food and drinks, the following are mostly used:

  • Nanotechnology
  • Biotechnology
  • Food grown in vitro
  • 3D printing of food

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New forms of more sustainable food

One of the most significant advances is vegetable diet, a segment that has grown exponentially from a trend to an established way of eating. To the extent that fast food chains have included plant-based alternatives on their menu.

In the same way, i3D food press It is gaining more and more knowledge within new food technologies, since it is a systematic and efficient way of serving alternative protein sources such as algae, plants and insects.

On the other hand, use nanotechnology is more focused on food safety, through this implementation it will be possible to assess the ripeness or microbial degradation of food using a smartphone, thanks to a portable spectrometer. This technology could save many resources as well as prevent food waste.

food technology
Technological advances in this sector are emerging as a response to recent food crises affecting the world.

The uncertainty of new achievements in food technology

Although new progress in technological development food represented progress in favor of meeting global supply and food security, consumers still feel insecure because the level of understanding is low, with the exception of the attitude towards functional food which is perceived as healthy and with minimal risk.

Such is the case with cultured meatUnlike many of today’s meat alternatives, cultured meat has the potential to create a product that is completely identical to conventional meat, containing the exact same cells and tissues.

However, growth media development remains a key R&D challenge facing the cellular meat industry: it is currently very expensive to produce and many companies still rely on fetal bovine serum (FBS)protein-rich whey that is usually obtained from slaughtering animals that is incompatible with large-scale production.

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