5 November 2022
The expansion of plant-based and lab-grown food products has introduced a paradigm shift, with consumers and producers seeking other alternative food manufacturing methods which are more sustainable and ethical. These new trends have great potential in areas such as food system’s environmental sustainability and animal rights. Nevertheless, with the advancement of such tools, it is imperative that the food sector learns to harmonize the emerging alternatives and those farming systems that have always been practiced. Most importantly, the success of any new food product will rest solely on one ability, which is to design food that tastes good.
Mohan Valluri, the VP Sales and Product Development at a leading food production company, who comes from the dairy background, opinionated, “The rise of plant-based and lab-grown food alternatives has generated a significant conversation around the future of food production.” Though these alternatives are part of the narrative, it’s also crucial to understand that traditional farming systems are still vital in nourishing the global populace. According to Valluri, the next phase of advances in food production will blend new technologies with their existing counterparts to provide a more balanced solution which accommodates various types of consumers. He added, “I advocate for an inclusive approach that incorporates various food systems, whether plant-based, lab-grown, or conventional”.
At the end of the day, taste is a significant factor in food. “Regardless of how sustainable or ethically produced a food product is, if it doesn’t deliver on taste, it will struggle to gain widespread consumer acceptance”, said the professional. Food is perceived by many as a very emotional and cultural aspect, and the industry must ensure that innovation does not infringe on such beliefs. The focus should be to create products that address sustainability concerns while meeting the high expectations for flavour, texture, and enjoyment. For instance, his company offers Whipt! Vegan Whipped Creams that are made from coconut and almond, providing a creamy, dairy-free alternative, and their Coffee Topper Oat Cold Foam uses oat milk for a plant-based, sustainable, and creamy option that meets consumer demand.
However encouraging these developments are, they are under serious challenges as they come from the sidelines to the centre stage. The replication of unique flavours and sensations associated with meat and dairy products is one of the concerns with the adaptation of plant-based diets. Although there has been much development in these sensory attributes, the task is still unfinished. In the case of synthesized foods, the cost of production poses is challenge, which is intensified with issues of public perception of the technology. These barriers are hindering growth, but developments have been made towards innovations in food technology, and it is believed that these barriers are not insuperable in the foreseeable future.
If sustainable change is to be achieved, the food sector should implement an innovation model which encompasses all its actors. This implies that one should reap the advantages of using plant-based and lab-grown alternatives while improving the existing food systems and their approaches to food production. By combining new advancements in technology and the old ways of farming, the sector will be flexible enough to provide a wide variety of products that will adequately meet the demands of consumers with different tastes and dietary practices. Such a strategy expands availability but also enhances diversity in the food system.
Sustainability ought to be the main catalyst for food innovation. However, this should not be the only one. In Valluri’s view, “The future of food innovation lies in blending the old with the new”. Since people will continue to consume food driven by different reasons, for instance, taste, availability or cost, and even principles; an inclusive approach of traditional, plant-based and technological farming should be practised. It would allow consumers to access a diverse range of products which cater to variant tastes, dietary preferences, and values. As an industry, the producers of food must focus on both sustainability and consumer preferences instead of going for the “one-size-fits-all solution”.
Industry leaders like Mohan Valluri feel that creating a system which fosters transformation in the whole food system will help towards building a future that is friendly to both the consumers and the environment. Food is something personal, as it has a lot to do with culture, emotions, and even one’s identity. The most promising innovations of the future will be those that preserve these bonds while offering an alternative that is newer, better, and more eco-friendly.