Will the food of the future materialize within seconds from man-sized coffee machines? Rather unrealistic. But a change in eating habits is foreseeable. Whether lab meat or completely meat-free, in this article you will find out about the food trends of the future.

The global market for vegan meat products is expected to be worth 450 billion dollars by 2040. That's more than half of the projected meat market.1 Other markets are also experiencing increased demand, which has emerged in recent months.

Home cooking instead of fast food and with carefully selected food is the trend. The social consensus on what is good and what is bad is also constantly evolving.

Not so long ago, factory farming was taken for granted, but it is now criticized by large sections of society. More and more people are now also questioning their daily meat consumption.

In this article, we would like to show you possible triggers that will significantly shape the food of the future and which food trends can therefore be expected in the coming years. Enjoy reading!

Various factors, both internal and external, will play their part in changing the way we eat in 30 years' time. Rising populations and a quest for improved health are some of them.

External environmental conditions

In the future, the world's population will increase and agricultural land may not be as productive as it is today. Today, we are already working on ways to counteract these circumstances.

Urban farming, for example, is an alternative that can bring food production closer to consumers and make use of otherwise unused land.

Desire for health

In recent decades, several hundred thousand people have died every year in Germany, Austria and Switzerland alone from diseases of civilization such as diabetes or cardiovascular failure.2

With a healthy and balanced diet, a large proportion of these deaths could have been avoided.3 In order to reduce this mortality rate, it will be inevitable in the future to make the diet healthier. Be it by reducing meat consumption or increasing the variety of food on our plates.

Increased identification with food - where does my food come from and what do I actually eat?

Whereas in the past people bought what was available, today more emphasis is placed on quality and transparency laid. Broken trust in the food industry, for example due to contaminated eggs, is one of the triggers for this.4

Farmers' markets and directly marketed vegetables are already experiencing an upswing,⁵ as it is clear who grows the vegetables and dialogue can be sought with the producer. Buying food locally and seasonally will become even more important in the future. In addition, only those who cook for themselves can be sure what is in their food.

Vegetarians, vegans, flexitarians - is eating meat okay?

Meat consumption has come a long way from the weekly Sunday roast of the post-war era.6 This has led to an increased demand for meat and made factory farming necessary.

Most people agree that this is reprehensible. In addition, the ethical question "Is it okay to eat meat?" is becoming increasingly important. After all, a chicken or pig is also a living being that feels emotions.7

The increasing number of vegans, vegetarians and flexitarians suggests that more and more people are answering "no" to this question.

What specific approaches are there with which the changed needs in nutrition can be met in the future? And how can you actively have a say in tomorrow's diet today?

Vegetable meat, insects and Co. - alternatives for proteins and nutrients

One of the most important nutrients for our body is the protein. While vegetable sources worldwide dominate ⁸ The protein requirement in the western world is mainly covered by meat. ⁹

For ethical and health reasons, this is not suitable for the future. However, the environment also suffers from factory farming and the resulting greenhouse gases.

For some years now, it has been continuously Alternatives Researched not only to provide the nutrients, but also to reproduce the taste. This is the classic “vegetable meat substitute” but also laboratory meat, insects and algae.

Meat on a vegetable basis

Companies like Beyond Meat show that plant -based meat can taste like the original. It is a processed product and health is not the main focus. But there is a usual taste without being harmed animals or the environment.

Laboratory meat

In the future there will be opportunities to cover the increased meat requirement, ¹⁰ With less factory farming and reduced animal suffering. Meat from the laboratory, also called “Clean Meat”, is the solution. These are meat that is cultivated in the laboratory from stem cells. ¹¹

The cells in this meat resemble those in the real animal, only that it is fewer resources can be manufactured and Without pathogens or antibiotics come. However, since it is real meat, there are the same health -hazardous risks with excessive consumption.

Insects as the basis for nutrition - space -saving and energy

Another way to react to the growing food requirement is insects. The advantages are varied:

• Insects need little space and can be bred anywhere
• Good utilization of feed (2 kg for 1 kg mass compared to 8 kg for 1 kg mass at the cow)
• Organic waste, compost or other organic materials can also serve as food
• They are rich in protein, Fiber, iron, magnesium, zinc and more ¹²

For most people in the western world, it is rather unusual to eat insects. But already today you are used in some protein bars in this country and do not notice the taste there.

Microalgae-the green (nutrient) gold from the water

There are over 100,000 types of microalgae, which are responsible for more than 75 % of global oxygen production. In addition to oxygen, you can do many more Produce nutrients¹³. Well -known microalgae, which are already bred for nutrient supply, are spirulina and chlorella. ¹⁴

Algae oil is also used as a vegan replacement for fish oil, DHA and EPA's omega-3 fatty acids. Since the micro algae can be cultivated in closed systems and are therefore free of environmental toxins, this is a promising food of the future.

Snackification - no time for healthy eating? No problem!

Our lifestyle has changed fundamentally in the past decades. We spend more time on screens and less often create the opportunity to eat carefully and consciously. Our meal times are based on work instead of the other way around.

Where snacks used to breastfeed the little cravings in between, they are now developing into a real alternative. As a rule, it is rarely only about chocolate bars.

On the contrary, Snackification means above all:

• Healthy and tasty, with many nutrients and taste
• Small meals that not tired make
• At short meal break consumable

A development in this direction is drinking food. As a classic “functional food”, it not only provides energy and nutrients, but can also be easily enjoyed at any time and anywhere. The perfect snack.

The same applies to theSaturo Drinking food. It contains all 26 minerals and vitamins in exactly the composition of how the body needs it. The drink is available in different types of taste, from cappuccino to strawberry, so that the right taste is guaranteed for you.

If you have little time for your diet, try a balanced snack and order that Saturo Tast package.

Personalized nutrition - individual nutrition for best results

Self-analysis is advancing inexorably in our society. We count our steps with fitness trackers, evaluate the quality of our sleep with apps and use Cronometer and MyFitnessPal to monitor our nutritional intake. So why not eat tailor-made food for the best possible results?

Personalized nutrition is designed to help you achieve your goals with less effort. Using questionnaires, genetic analysis or other methods, your nutritional requirements are determined to give you individualized nutritional recommendations or customized nutritional supplements.

The approach makes sense; after all, people are all different, but the nutritional recommendations are universally the same. A heavy worker has different nutritional requirements than someone who just sits in an office all day.

With personalized nutrition, these different requirements can be met and everyone gets exactly the food they need for their health and well-being.

It is a promising field in which the food of the future can be tailored even more individually to the processes in each person's body. Being healthy, fit and happy will then be easier than ever before.

Urban farming - moving production closer to the consumer

Urban farming is ideal when it comes to using land efficiently and creating transparency in food production. This is because urban farming shifts food production away from large fields and into the cities where the food is eaten.

Interesting concepts in urban farming include

• Rooftop farms, where fruit and vegetables are grown on rooftops
• Aquaponics, in which fish farming and vegetable cultivation function synergistically in a closed cycle
• Hydroponics, in which vegetables and salads are grown in a nutrient solution rather than in soil
• Community gardens, which are located in the middle of the city and create a shared gardening experience for family and friends
• Edible green spaces, where not only ornamental plants but also edible crops grow in parks¹⁵

Growing food in the city has several advantages. Firstly, the vegetables are fresher due to the short transportation routes and therefore provide more nutrients. Secondly, the farms can be visited, making the entire production chain more transparent and improving identification with the food.

In addition, community gardens and urban gardening allow you to experience the journey of food from seed to plate. This not only tastes better, but also creates more understanding of food. It also allows you to meet like-minded people and make new contacts.

A new year, a new trend and so a few food trends have already emerged for next year in 2023. There will be an increased emphasis on home-cooked food and less emphasis on meat in the diet. At the same time, sustainability in purchasing will continue to gain in importance.

Home cooking - health and taste in your own hands

Home-cooking ensures that it is clear what is in the food. The food can be prepared according to the own preferences which means that organic quality, regional origin or food intolerances can be taken into account.

According to a survey, 26% of Germans cooked at home more often in 2020 than a year earlier. In the 16-24 age group, this figure was almost one in three.16

This trend is being reinforced by the growing popularity of food delivery services and cooking boxes.17 With just a few clicks, you can easily order your food online and have it conveniently delivered to your home. Cooking boxes also eliminate the problem of not knowing what to cook.

This minimizes the entry barriers for home cooking and makes it easier to stand at the stove yourself. The good taste and lower costs than a restaurant visit do the rest.

With a few simple tips, you can bring more home cooking into your home:

• Only look for recipes of things you like to eat
• Start with simple recipes, max. 30 minutes preparation time and 7 ingredients
• Create a shopping list with the ingredients you need
• Invite your partner or friends to cook together

Flexitarians and plant-based nutrition - eat with your conscience

Meat consumption is increasingly being questioned. While just 3% of the Austrian population were vegetarian in 2005,¹⁸, this figure had already risen to 8% by 2019, and the trend is rising.19 As many as 48% of the population would describe themselves as flexitarians.20²¹

Giving up meat occasionally has benefits for health, animals and the environment. At the same time, it is not as obligatory as declaring that you are giving up meat and animal products completely from now on.

Thanks to the increasing availability of substitute products, which are becoming cheaper every year, it is also easy to replace meat on the plate with an alternative. A meat-free diet has never been easier.

If you want to integrate less meat into your diet in the new year, here are a few tips for you:

• Start slowly, with one meat-free meal and increase if it's good for you and fun
• Protein-rich alternatives to meat are beans, lentils, tofu, tempeh
• Processed alternatives are fine to start with, but focus on unprocessed foods for the long term
• Try new things, look for tasty recipes with unfamiliar vegetables and prepare them
• Nuts and trail mix satisfy cravings, just like SATURO

Transparency and sustainability - more organic, local, seasonal and less plastic

Sustainability has been an issue with food for some time now. More and more people are avoiding single-use plastic bags when shopping and choosing the unpackaged alternative for fruit and vegetables. Bans on plastic carrier bags, such as those passed in Austria and Germany, are having a supporting effect.23²⁵

People are paying more attention to organic food, but "discounter organic" has a bad reputation. Three quarters of shoppers do not believe that what is on offer really meets organic standards.25

Organic retailers, farmers' markets and directly marketed vegetables will therefore gain in importance next year. They offer unpackaged and seasonal food, most of which is grown locally.

Furthermore, you can enter into a direct dialog with the producer and the vegetables get a face - this creates trust.

What opportunities are there for you to shop more sustainably in 2021?

• Become part of a food co-op that buys goods directly from the producer
• Take out a vegetable subscription with a farm/supplier near you
• Become a member of a community-supported agriculture "SoLaWi" for fresh vegetables and involvement in cultivation
• Consciously avoid packaged products when shopping and use your own shopping bags
• Buy directly from the producer through crowdfarming

The food of the future

Alternatives for proteins and nutrients

• Plant-based meat
• Laboratory meat or "clean meat"
• Insects (crickets, flies)
• Microalgae

Numerous ways to produce flavor and nutrients with less space and animal suffering

Snackification - small meals for the busy everyday life

Meals should be:

• Be healthy and delicious
  
• Not make you tired
  
• Be edible in between
  

Ideal solutions are Saturo drinks

Personalized nutrition - tailored to the body's needs

• The ideal food sources are determined through quizzes or genetic tests
  
• Individualized nutritional recommendations instead of a one-size-fits-all approach

Urban farming - food production in the neighborhood

• Rooftop farms grow food on rooftops
  
• Aquaponics combines indoor fish farming and vegetable growing 
  
• Urban gardening creates spaces for growing your own vegetables
  
• Edible green spaces supply residents with fruit & vegetables

Food trends 2024

Home cooking for increased nutritional awareness

• Search for simple recipes with a maximum preparation time of 30 minutes and 7 ingredients
  
• Create a shopping list to avoid buying too much
  
• Cook things you like to eat
  
• Make cooking an event and invite friends over

More flexitarians and less meat consumption

• Start with one meal and work your way up
  
• Trail mix and Saturo helps against cravings
  
• Beans, lentils and tofu are good sources of protein
  
• Focus on whole foods

Transparency and sustainability when shopping

• Vegetable subscription from the farm nearby
  
• Buy from the producer via crowdfarming or food coops
  
• Become a member of a SoLaWi for fresh vegetables and fresh air
  
• Consciously avoid packaged food