A new decade is beginning, but it’s already time to look ahead to the next one. What food trends will be in vogue in 2030 and how will they change consumers’ approach? We feel that certain behaviours will never change! These include, for example, the notion of pleasure. Eating must always remain a pleasure. Whether for the eyes or the taste buds, the majority of consumers are looking first and foremost for a pleasant experience when meal time arrives. Then there is price. There is a factor limiting sensory pleasure: budget. Since food is an essential part of our lives, it must remain accessible to all.
Consumers will be even more uncompromising in their choice of sustainable products in the next 10 years. The agrifood industries must therefore continue to engage in the fight to protect the environment. Today, organic products abound, local products are increasingly valued and people have engaged with responsible consumption, becoming “consumactors”. The next step is thus to increasingly engage manufacturers in order to implement solutions that facilitate environmentally-friendly practices for every consumer. These industries are also expected to engage more with social and ecological issues impacting the world. Thus, from edible or compostable packaging to replacing animal proteins with plant proteins and anticipating increased obesity due to the overconsumption of processed sugars, the agrifood industries have many avenues to explore.
Customisation is a trend that is becoming increasingly widespread. It allows consumers to choose what suits them best from a multitude of options. It is now expected that this practice will evolve into unique and 100% personalised consumption. In 2030, we will therefore see an increasing number of offers based on the DNA profile of the consumer. These will include diets based on the genetic profile of the consumer, to ensure the best results and an optimal nutritional experience. Furthermore, technology will become an integral part of our eating habits. 3D printers will offer endless possibilities to make your food unique, with optimised nutritional value. Finally, with the proliferation of smart devices, by 2030 your glasses will enable you to analyse every dish or ingredient in your field of vision. From the nutritional values of a product to the composition of a dish in a restaurant, no more nasty surprises about what’s on your plate!
The crisis of food resources is growing and is already impacting us on a daily basis. Indeed, our beautiful planet increasingly lacks the space and resources necessary to sustain its occupants. Solutions are emerging and shaping the agriculture of tomorrow. They take the form of high-tech farms, synthetic ingredients and new farming techniques allowing us use hitherto unthinkable land for food production. As an example, farmers are innovating by offering products from urban farms, known as “vertical farms”. Others are challenging themselves to farm in the most difficult habitats on Earth: its deserts and oceans. To do this, they are relying on the development of crops resistant to drought, frost and salinity. Finally, scientists are studying synthetic alternatives to over-exploited and controversial food resources in order to ensure their distribution and reduce the depletion of their natural reserves.
Thus, 2030 promises to present us with a transformed approach to agrifood, totally different to that which we know today. Technological advances will disrupt our understanding of agriculture while facilitating common efforts by consumers and manufacturers to preserve our environment. But this disruption will also occur on an individual level, with the development of personalised diets that will provide a solution to the overconsumption and malnutrition affecting our economy.
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