The future of food can take many avenues of exploration, from the product itself, such as unusual sources like grass, microalgae, acorns, and so on, to by-products from the food industry (e.g., fruit pomaces and brewer spent grains), to disruptive technologies from data management and integration (e.g., digital twins) to processing (e.g., additive manufacturing, precision fermentations, cell ag).

From lab-grown meat, edible insects, seaweed, a stronger shift towards plant-based foods, to massive changes in food production and agriculture, the next decades will see a considerable shift in what food we put on our plates.