
The top 4 food innovation and technology predictions of 2025
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The Fast Company Impact Council is a private membership community of influential leaders, experts, executives, and entrepreneurs who share their insights with our audience. Members pay annual membership dues for access to peer learning and thought leadership opportunities, events and more.As someone who gets to see the future unfold in research and development labs around the world, Ive grown comfortable with our global food landscape constantly evolving. Part of the fun!Anticipating the trends that shape this evolution isnt just importantits essential. First, there are macro trends that continue each year and cant be ignored. By 2030, our global population will increase to 8.6 billion. This growing population needs more food, and we need to find new ways to meet this need with less impact to our planet.This requires innovation and building resilient food supply chains to connect people and families around the world to the nutrition they need and the food they love.In addition, new dynamics are reshaping consumer behavior and market demands at a rapid pace. Here is a glimpse of the top food trends and the innovations that are poised to redefine the food landscape in 2025.1. Health and nutrition: Food gets more personalAs health consciousness grows, consumers are aligning eating habits with wellness goals. While high protein diets and mindful eating still top the list, calorie reduction is quickly taking center stage. GLP-1 weight management medications can help reduce overall calorie consumption, but theyll also push demand for nutrient-dense, protein-rich and gut health-focused foods. This evolving landscape calls for targeted innovations to meet these tailored consumer needs.Functional foods that cater to individual health objectives are also surging. Consumers want personalized nutrition and ingredients with benefits like immunity promotion, mental clarity, and gut health.And lets not forget the reigning king of macronutrients: protein. From savory snacks to hearty meals, consumers continue to prioritize protein throughout the day. Whether its steak, chicken, seafood, plant-based alternatives, mycoproteins, or dairy, companies are adjusting offerings to meet diverse preferences.2. Value redefined: The rise of at-home premiumizationInflation and rising food costs have consumers balancing premium experiences and taste with perceived value. Consumers are prioritizing affordable indulgences. Our research shows that 77% are reducing their restaurant spending, while 46% are still eating premium treats at home. From private label options to smaller serving sizes and packaging, brands are looking to maintain quality while catering to budget-conscious shoppers desire for premium experiences at home.That includes partnerships with foodservice operators and retailers to ensure that premium products, recipes, and more are accessible for dine-in or at-home experiences. One example is the Sams Club prime rib sliders, which quickly became a popular shelf staple in the U.S. We also see this expanding to bold, multicultural tastes that resonate with the culinary curious around the world.3. Indulgence without compromiseConsumers are craving treats that satisfy indulgent desires without sacrificing health. While there will always be those moments to fully indulgeusually holidays and celebrationswere seeing a trend toward healthier choices for the every day.Globally, more than 20% of people actively seek foods lower in salt, sugar and fat, with the percentage increasing with age. For example, PepsiCo recently reduced saturated fat in Lays potato chips in China by 50%. Consumers are also reducing sugar intake, with 66% of Americans trying to limit sugars. Innovative sweeteners that offer a choice for reduced and zero calorie food and beverages are becoming more popular, ranging from sports drinks, soda, and coffee to baked goods and ice cream.4. Food tech: Revolutionize innovation through generative AIGenerative AI isnt just a buzzword; its revolutionizing food development and operations. McKinsey estimates GenAI could add $2.6 to $4.4 trillion of global productivity annually, with $40-70 billion to come from agriculture. Thats why were investing and adopting new technologies that can safely support our people and deliver results.At Cargill, were piloting AI-driven research tools to accelerate knowledge sharing and product development. Our teams use AI to aid in everything from optimizing fermentation enzymes to microbiome assessments and ingredient reformulations, to help bring new solutions to market more quickly, using ingredients that meet fast-changing consumer preferences and supply challenges.Shaping tomorrows tableThe food industrys transformation in 2025 is brimming with potential. New consumer trends are pushing innovators to deliver solutions that meet these health, nutrition, convenience, and indulgence trends with tastes and flavors that consumers love.And while trends may adjust year to year, Im a strong believer that it takes an ecosystem approach to make these solutions possible at a global scale. Partnerships are needed across the food supply chain, starting with farmers, and connecting to food favorites that show up in restaurants and on the grocery shelf. This intersection of new food innovations that can meet our growing populations needs around the world is what excites me most about the future of food.Florian Schattenmann is CTO and vice president of R&D and innovation at Cargill.
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