Posted: Apr 10, 2017
Robotics and synthetic biology on the menu at Future in Foodservice
Hosted by Food Industry Foresight, the event explored new and emerging technologies that are set to change the industry in the next decade.
Food Industry Foresight managing director Sissel Rosengren discussed the state of the industry and current trends, such as Australia’s growing tendency to dine out.
Futurist Craig Rispin discussed emerging technologies such as robotics, scanners and sensors, and artificial intelligence, and encouraged attendees to embrace these new ideas and apply them to their own businesses.
Rispin also highlighted synthetic biology as one of the most significant technologies that will completely transform the industry.
“The rise of new materials in the food market is going to explode because we can now program DNA,” he said. “Just think about this, we can create new products that look like they’re something, taste like they’re something, but they’re not that something at all.”
Global companies are already embracing synthetic biology, like Impossible Foods who created the Impossible Burger, a plant-based burger patty that looks, tastes and bleeds like a beef patty but contains no animal products at all.
April 6, 2017
Source: Open House Food Service
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