What and How Will People Eat in the Future? Nutrition Trends Reviewed

The face of our planet and lifestyle in many countries is changing like the wind, modern technologies are shaping the way we live and our nearest future.

Image Credit: Clem Onojeghuo / pexels.com

The face of our planet and lifestyle in many countries is changing like the wind, modern technologies are shaping the way we live and our nearest future.

According to the UN report on World Population Prospects, the global population will reach 9.5 billion by 2050 (compared to 7.5 billion in 2017). It means that many things in our life will change irrevocably: how we travel, share knowledge, study, dwell in our houses, it will affect our life expectancy and health. And it will also affect the way we eat.

Perspectives in food industry

In February 2016 the UK Food Standards Agency presented the “Our Food Future” report on the trends in the food industry development and innovations. According to experts, in future food will become more functional. The analysis has taken into account the growth of scientific publications, the number of patents on certain topics and the market trends, its results are presented on the FSA website.

There are three main directions in this field:

  • Probiotics in products’ contents,
  • Development of functional products’ market,
  • Bioconversion.

Probiotics in food

According to the experts, production of food products with proven probiotics efficacy will start in 2017, and by 2020 they will be produced on an industrial scale. Adding polycomponent probiotics consortia – bacterial preparations with microbial cultures – into food products can become an important step in various diseases prevention. Now scientists are at the stage of development of the most efficient drugs that can be added to food products. The latter are expected to make people healthier as well as provide healing effect.

Functional products

The second trend is creation and fast development of so-called functional products. In the food experts’ opinion, by 2020-2025 the shelves of food stores will see the first sets of functional products for different population groups. For example, anti-stress food will include plant antioxidants, consumers with milk intolerance will be suggested a wide range of products with vegetable proteins instead of traditional dairy. People with sugar or salt contraindications will be able to enjoy products with natural biopeptides and other biocomposites that would substitute salt and sugar and give a desired taste – scientists are actively developing these substances in the labs.


The so-called food bioconversion was assessed as the third most important trend in food development and innovation. In 5-10 years there will be autonomous wasteless technological solutions, where by-products of certain technological cycles will become a raw material for production of food additives, ingredients and products. Products from byproducts is what we can expect in the food industry not just any other industry. This will not only make food production less expensive, but will also help to save environment and make our planet a cleaner and more beautiful place to live.

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