WHAT IS FOODTECH?
The term foodtech is used to describe the application of technology to the way food is produced, distributed and consumed.
The term has become widely used in the last decade, as technology has begun to transform our approach to food production and triggered a sharp rise in the number of startups and businesses focused on achieving innovation in the food industry. The foodtech sector has become increasingly relevant in its own right, as well as a crucial part of the wider food and technology industries.
THE FOODTECH CONCEPT
The food industry has faced many challenges over the years, from food security problems to the need to increase production efficiency and reduce waste. Technology has proved itself a valuable tool in tackling these problems and improving the quality, as well as the efficiency, of the entire food supply chain.
The concept of foodtech refers specifically to the application of technology to both create new solutions and tackle existing problems. Technology has enabled the food industry to produce foods that are healthier, more sustainable and more efficient than what went before, while also improving security and client satisfaction.
THE SPECIFIC CHALLENGES MET BY FOODTECH
The foodtech industry has tackled a number of specific issues faced by the food industry in the 21st century, such as:
- Changes in consumer demands: consumers are increasingly interested in the quality of their foods, as well as food security and sustainabilily. Technology allows companies to respond to these needs more effectively.
- Technological advances: the wider field of technology has advanced significantly in the last few years. This, in turn, has facilitated the development of specific solutions for the food industry such as precision agriculture, biotechnology and the 3D printing of foods.
- Greater interest: The food industry is responding to greater consumer interest in healthy foods and alternative options which are vegetarian, vegan, organic or gluten-free.
- Capital investment: The foodtech industry has proved attractive to investors due to its potential for growth and the sheer size of the market.
WHAT ARE FUNCTIONAL FOODS?
Functional foods may contain natural compounds like vitamins, minerals, fibre, anti-oxidants and healthy fatty acids. Alternatively, they may be enriched with specific active ingredients like probiotics, prebiotics, phytochemicals and Omega-3 fatty acids.
As is the case with our products, functional foods are considered a food category in constant evolution and their popularity has continued to increase in recent years due to growing interest in the prevention and treatment of chronic diseases through nutrition.
ARE THE CONCEPTS OF FOODTECH AND FUNCTIONAL FOODS THE SAME?
No. Foodtech and functional food aren't the same, although they are related.
Foodtech refers to the application of technology to the food industry to improve the production, distribution and consumption of foods. This may include the application of technologies like artificial intelligence, automation, biotechnology and precision agriculture. The objective of foodtech is to create innovative, sustainable solutions.
Functional foods refer to the creation of foods that provide additional health benefits beyond their core nutritional value. These foods may contain ingredients or compounds that are thought to have beneficial effects on our health, such as lower cholesterol, improved digestion or a stronger immune system.
However, both concepts are related to the way in which technology can be utilised to create more efficient, effective and high-quality foods.
CURRENT PROBLEMS IN THE FOOD INDUSTRY
As explained earlier, the two concepts we're talking about have arisen to solve the problems and challenges that the food industry currently faces, which must be tackled if we are to ensure the safe, sustainable production and distribution of food.
These problems include:
- Food security: This is a critical problem in the food industry today. Bacterial, chemical and physical contamination can cause serious diseases among consumers, so the implementation of hygienic practices, combined with adequate regulation, are essential to guarantee the security of our foods.
- Sustainability: The food industry is one of the biggest sources of greenhouse gas emissions in the world and consumes large quantities of both water and energy, which means sustainability is a major challenge.
- Food waste: The inefficient production and distribution of foods results in a significant amount of food waste. This is not solely an ethical problem; it's an economic and environmental problem, too.
- Mislabelling: This is a common problem in the food industry, as consumers are often misled by false or disingenuous information displayed on product packaging.
- Lack of transparency: This can make it difficult for consumers to take informed decisions about what they are eating. Transparency and traceability are essential if we want to maximise consumer confidence.