In the future nothing will go to waste – Device will “read” our DNA and nutritional needs from our breath
In the future the way we consume will also change the foods and especially the way we produce them. New habits and new trends will emerge. Nutrition, moreover, concerns not only our own health, but also the “health” of the planet, emphasized the special secretary of Long-Term Planning Ioannis Mastrogeorgiou at the first event of the discussion cycle – “CEO Breakfast” launched by the Athens Chamber of Commerce and Industry and the Special Secretariat for Long-Term Planning at the Presidency of the Greek Government.
Today’s event had the theme “The future of food”, and was held within the framework of the Cooperation Agreement between the two entities for the better preparation of businesses in planning their business future.
“In the short future, a big trend will be blue food, which connects us with the air and the sea, but also black and dark-colored foods…” said Dr. Morgaine Gaye (Morgaine Gaye) food futurist.
He mentioned some of the most important trends of the future, which he said is the need to reconnect with nature, which will influence food to become either more colorful and follow floral patterns or more “earthy” and reminiscent of soil. While, in the short future a big trend will be blue food, which connects us with the air and the sea, but also black and dark-colored foods that remind us of the “cosmic” reality of the universe. And all this in edible or refillable packaging, as well in the future there will be nothing that goes to waste, in order to make food and packaging more environmentally friendly. Thus there can be fabric made from expired milk or cheese, materials and products that, as she said, exist in abundance in Greece. At the same time, the trend to use natural materials will extend to areas such as decoration and we will have mushroom lamps. With the help of technology in the future it will be possible to fully personalize nutrition, through a device that will be able to it “reads” our DNA from our breath and our food intolerances or daily deficiencies, for example in vitamins and then it will be able to identify, from the foods that are around us, those that are ideal for us. Similar and other social, cultural, economic and geopolitical factors, as Dr. Gaye, must be taken into account by the food industry in its planning in order to be sustainable in the future.
Gaye, who examines new trends in nutrition that span over a decade, added speaking to APE-MPE that “we find it difficult to perceive this great change as we are part of it. Beyond the geopolitical changes, we are experiencing the change in how we feel and think as humans. We review our values, see what counts for us and what makes sense for us.”
She spoke of food products “with a purpose” and a more “ecological” diet, with the gradual abolition of food packaging. As he explained to APE-MPE, “for food consumers, it will be more important in the immediate future, what is done with the packaging and also with the food that is thrown away. There will be a huge debate about this in the future. Food will more often be “technological” products, aBut on the other hand, people will return to seasonal, local products and the behavior of food companies will matter to them.”
She spoke of non-packaged but safe foods with the information printed as stamps with natural materials on their surface. “The part of the packaging of a fruit could for example be a natural film soluble in water and have all the smell of the fruit that will be consumed with its packaging. Nothing goes to waste from food scraps, as they can become decorative and useful items, even furniture or clothes,” he said, adding that soon food will reach us with drones.
What Dr. said is also extremely interesting. Morgaine Gaye on our gut microbiome and the research done around it on its importance in the intake of ingredients from food. “There will soon be devices that will detect the levels of these ingredients in our body and will be able, if they are in short supply, to locate them on our shelves or anywhere else around us, and guide us to consume what we lack” he explains the same.
Ending Dr. Morgaine Gaye added that new trends in nutrition are turning foods that seem unpalatable to children, such as an avocado, into tasty crunchy foods with natural colors to make them easier to eat. He also emphasized that more and more people are living in smaller and smaller houses. “Likewise, food and its industry, wants it to take up minimal storage space. The example of the plane of spaghetti that takes different shapes when boiled’ he concluded.
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