Future of Food and Beverage . The new Raconteur report
From field to fork in 2030
As awareness of climate change and waste grows, the way we produce and consume food has to change, and new technology could be the answer. A global population explosion, land shortages, extremes of weather, and even trade wars are just a few of the challenges facing the future of food production. In meeting these challenges, the world of food and its journey from field to fork will undergo transformation and disruption on an unprecedented scale.
Ingredients of the future
The benefits of spirulina, quinoa and kale have been widely known for some time now. But what are the ingredients of the future, and how will they transform the way we eat?
One of the greatest threats facing the world’s food production is climate change. Crops of the future will need to be able to thrive in even the most hostile of conditions.
Fonio, the latest ancient grain to make its way to Western shores, is native to Africa’s Sahel region, many areas of which are nearing climate departure. Climate departure happens when the average temperature of an area’s coolest year after 2005 becomes hotter than the historic average temperature of its hottest year since 1860.
Quick-growing and drought-proof, fonio also has a wide array of health benefits and has the potential to tackle hunger, poverty and drought. With four times the protein, three times the fibre and twice the iron of brown rice, the super-grain has a low glycemic index and a nutty popcorn flavour when baked.
Also drought-resistant: kernza, a cousin to wheatgrass, environmentally friendly with all the health benefits of wholegrains
As the trend for veganism soars, so too does demand for ingredients which can mimic traditional animal-based products, and as consumer support for “clean labelling” grows, these can no longer be highly processed and of spurious provenance.
One of the most popular ingredients currently is a Japanese delicacy known as “umeboshi” - apricot-like fruits which are pickled and salted. Used as a medicine since ancient times, umeboshi are known to be an excellent source of iron and calcium, with three times as much citric acid as a lemon and the power to prevent colds, cure hangovers, and possibly even inhibit stomach cancer growth.