Reusable packaging, use of food industry waste, careful attention to consumer needs so that useless products are not produced at the expense of companies and the environment, and activities based on a culture of kindness, not short-term profit. are the solutions for food companies now, during the inflationary crisis, as well as the growing trend on the part of consumers towards healthier and more environmentally friendly products. This is what Dr. Morgaine Gay, a food futurist who has been in Athens in recent days at the invitation of the Athens Chamber of Commerce and Industry (EBEA), is talking to K about. It introduces us to a world that looks straight out of a science fiction movie, such as protein from the air, which is obtained by special processing of carbon dioxide, and 3D printing in mass food production, using ancient methods of cooking. such as fermentation. Dr. Gay works with all the world’s leading companies, from Mondelez to Mars and from Unilever to Nestle.

– There are several developments in the field of food products for the future consumer. We will see further growth in non-animal protein, and this will increase the amount of protein from the air, which is produced from carbon dioxide without using land. Modern technologies allow manufacturers to prepare it quickly and efficiently. However, it is still not available at an affordable price. Air will be an additional ingredient that food companies will use to add texture and volume to a range of foods, from avocados to sweets. 3D printing will continue to grow in both mass production and restaurants, primarily to reuse leftover food. We will see materials created from the remains of the original food processing. In addition, the future of food will be more focused on seasonal and local production. Of course, if we are to maintain incentives for improved food quality, agriculture and land management based on our current goals, then we must expect food prices to rise. Precision fermentation (i.e., fermentation known since ancient times for making, for example, beer) and the technology associated with this process are evolving, and we should expect to see quite a few products made from this technology. After all, fermentation is an ancient method of preserving food and maintaining a healthy gastrointestinal tract. Finally, focusing on the energy and healing ways that nature itself provides, we will see in the future stalls with indoor growing systems so that consumers have their own fresh mushrooms, herbs, aromatic plants.

– There are many factors that contribute to the development of the trend, and, depending on the current thinking, all sorts of influences affect public appetite. Anticipation is a building block in attracting consumer interest. From social media, celebrities, fashion, and cultural norms, the zeitgeist seeps in. Brands must understand what is key for their consumers and create new products that will meet those specific desires and requirements.

Futurist Dr. Morgaine Gay analyzes the future trends in our diet in “K”.

– How companies can manage their profits in an ever-changing business can be done in certain areas:

Use reusable and reusable packaging to cut down on packaging production. This is a long-term cost savings for the company, while at the same time meeting the needs of environmentally conscious consumers.

Identification of all waste products of the production process. Their use can be economically beneficial, and they can also be used in other activities.

Identifying consumer needs to keep products relevant to them.

Often large business groups have a proclivity for excess profits. Under current conditions, their structure will need to be redefined to redistribute property and wealth. A culture of courtesy will benefit their business in the future rather than a focus on short-term profits.