Novel ingredients, genetically edited grains and artificial intelligence could play an integral role in the future of the baking industry, according to British Bakels.
To celebrate its 75th anniversary, the Bicester-headquartered business has teamed up with food futurologist Lyndon Gee to see what the next 75 years could have in store for the industry.
Algae and seaweed are at the forefront of the novel ingredients set to become everyday foods. These ingredients have ‘huge potential growth’ owing to their versatility and health qualities as well as their adaptability and potential function in food manufacturing, the report noted.
Mushrooms are also expected to make their mark as the ‘shroom boom’ gets underway. Not just any mushrooms though – psychoactive ones, for example, are already being embraced in mental health while others might be used to create edible frameworks for flavour or even as edible packaging.
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Climate change will greatly impact food production, notes the report, meaning staples such as grains may need to be gene edited to survive on very little water. Gene editing may also extend growing seasons, give higher crop yields, and make them less susceptible to drought or flooding.
Sharing apps such as Too Good To Go or Olio will also expand as “wasting food is perceived as highly unethical and regulation may make it illegal in food production and retail.”
