Trend Scanner | Reports

3D printing

The IoT and fine dining are increasingly crossing paths via 3D printing. Anything which can be liquidized, in theory, can form an ink which, layer by layer, amounts to a meal. And this has implications for customizing nutrients, liquidizing the unappealing. The process still takes a while — especially when cooling time is included. Moreover, the necessity of creating a cartridge for every different food group means additional costs and complexities. However, while to date 3D-printed food has found a foothold primarily in the more expensive restaurants, it is beginning to cross over into the mainstream.

2017

How we eat now: five disruptive food trends

EY

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Insects

Inexpensive, nutritious and plentiful — insects fulfil many criteria that meat cannot. Food manufacturer Exo recently launched a set of bars made from cricket flour: cricket flour contains 60% protein, more calcium than milk and all essential amino acids, but is gluten- and dairy-free. It takes 100 gallons of water to produce 72g of crickets as opposed to only 6g of beef. Grasshoppers too are on the menu, along with fruit fly larvae. Over one-third of the world’s population already eats insects, such as caterpillars and termites — but questions remain as to how they can be presented to appeal to a more widespread consumer base.

2017

How we eat now: five disruptive food trends

EY

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On-demand

Following a general trend for personalization through technology, food experiences can now be tailored to your specific tastes. Algorithms are used to track when supply of certain products outstrips demand, in order to push adjust pricing3. New apps get to know your tastes, similar to the way Spotify4 delivers music recommendations, and give you rewards for loyalty. Workplace vending machines are getting a significant makeover too — for example, Byte’s vending machines5 offer sushi instead of crisps and chocolate bars.

2017

How we eat now: five disruptive food trends

EY

view report

Ethical choices

Sustainability and ethics are growing and, arguably, necessary trends. Insects far outnumber livestock (in 2013, the UN suggested crickets could help stabilize the world food supply6) and don’t produce methane (unlike cows). Soylent’s meal-replacing drinks are vegan, and the precision of 3D-printed food reduces waste.

2017

How we eat now: five disruptive food trends

EY

view report

Cloud computing

2017

2017 technology trends - Increasing stratification and changing competitive dynamics

PWC

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Internet of things

2017

2017 technology trends - Increasing stratification and changing competitive dynamics