Future Food, 2022

What will our diet of the future look like? 

The food industry is in constant evolution: new flavors, improved presentations, innovative production processes. But what surprises await us in the future, and how ethically justifiable will they be?

The reasons for the continuous development of production are diverse. The cultivation of crops is a part of human history. Since ancient times, people have tried to get the best out of wild plants through traditional cultivation to meet the basic need for food. Today, many people buy packaged and prepared food quickly after work.

In an era of abundance and constant availability, innovations must capture consumers' attention to stand out from the crowd. Closely intertwined with research and industry, new products are constantly emerging. While a few years ago, exotic fruit hybrids and meat substitutes were in focus, today, tolerance, a trendy lifestyle, and aspects of recycling are more prominent: edible spray paint, algae protein snack bars, or beer made from wastewater are just a few examples that could expand our dietary spectrum in the future. The often-promoted term "naturalness" stands in stark contrast to these developments.

What will our culinary future look like? This is the question I explore in my research project "Future Food."