AINIA recently celebrated the Fourth edition of the innovation day “Food of the future””. An event that brought together 150 professionals from the agri-food sector, companies, startups, FIAB, CDTI and research experts to discuss the latest trends and advances in the development of more sustainable, healthy food products adapted to the new needs of consumers.
During the day, key issues were addressed around new sources of ingredients, alternative proteins, the circular economy, and the use of emerging technologies such as artificial intelligence in the design of new foods.
Challenges and opportunities for a healthier and more sustainable diet of the future
El Director of R&D at FIAB, Eduardo Cotillas, who opened the first block on “Challenges and opportunities for a healthier and more sustainable food of the future”, highlighted that the food of the future will be based “on an individual/consumer with health needs defined at an individual level, with very marked tastes in terms of sustainability and who will use the digital environment to provide solutions to the industry and society in general”.
Innovation and differentiation in plant-based products and new sources of ingredients
Experts on the panel on “Plant-based products and alternative proteins and fats” stressed that the challenge for these products lies not only in their sustainability and health benefits, but in ensuring optimal sensory properties, which are key to consumer acceptance.
A prominent aspect was the trend towards mimicking traditional products, but the need to explore new consumption moments, formats and textures that expand the options for consumers without limiting themselves to imitating what already exists was also pointed out.
In addition, regulation and the Future prospects of Novel food and the issues relating to the procedures required by the regulations to ensure that the safety of the product has been verified prior to its placing on the market and the convenience of having technical-legal advice from the initial stages of product development were highlighted.
New technologies and circular economy
Another focus of the day was the importance of the Circular economy and the valorisation of by-products in the food industry. At the round table on “Upcycling and sustainability”, experts analysed technologies applicable to the use of by-products from algae and broccoli as an example of waste reduction, as well as the use of more sustainable cultivation techniques. These types of approaches contribute to sustainability and open up new avenues for innovation in food products.
The role of companies in developing innovative products that respect the environment and offer a quality gastronomic experience was also discussed.
Enrique Rodríguez, commercial delegate at Vichy Catalán, stressed that “the food of the future involves redefining and rewriting the very foundations of food because new rules never seen before come into play, especially those related to sustainability and circularity. The reuse of the so-called by-products, for the production of new ingredients is no longer a niche trend, it is a reality. The search for alternatives to sugar, animal protein, fats and even the ways in which these are obtained, are only the beginning of a revolution that is coming around food.”
On the other hand, the use of artificial intelligence and emerging technologies in the creation of new foods was highlighted by the participants in the event as one of the most promising tools for designing personalized and sustainable products more efficiently.
Miguel Angel Cubero, CEO of Ingredalia, stressed the importance of science and technology in the food of the future: “Technologies such as upcycled products, alternative sources of protein, precision fermentation, Artificial Intelligence, blockchain, etc., will allow us to make a leap towards a comprehensive use of primary production and a true application of the concepts of circular economy and sustainability, in addition to launching a real bioeconomy appropriate to our planet and environment.”
Consumer: well-being as a priority
Today, consumers are not only concerned about sustainability, but are looking for products that promote their overall well-being. This includes physical, mental and emotional health, aspects that must be considered when developing new products and ingredients. Food companies are increasingly aligned with this trend, adapting their products to meet this growing demand for wellness solutions.
Collaboration and strategic alliances
One of the key messages highlighted during the day was the importance of collaboration between companies and organisations and the support of public administration. Strategic alliances and open innovation are presented as an essential factor to face the challenges of the agri-food sector. The experts agreed that innovation cannot be achieved in isolation, but must be a joint effort involving startups, SMEs, large companies and research centres, aligning their efforts with consumer demands and ensuring that products are safe and accessible in terms of price.
Eduardo Cortés, R&D director at Liquats Vegetals, highlighted that the trends that are now taking their first steps will be consolidated thanks to three vectors: “exponential growth in access to information for consumers, the evolution of a more knowledgeable and conscious society and greater development of scientific knowledge, both to better understand the food-health-wellness dynamics, and to generate new technologies and food manufacturing processes.”
In this context, Eduardo Cortés believes that food will become more diverse, “with plant-based food established in the majority of consumption habits and already being a universalized consumption reality with its own identity, as an alternative that diversifies the offer.”