Technology-driven innovation is the major force behind the food trends that will shape the health industry in 2025.
We take a closer look at the transformative trends shaping the food industry in the year ahead as the sector moves towards more innovative and sustainable practices.
#1. AI-guided diet insights and recommendations
When we access advances in artificial intelligence (AI), we tap into unlimited potential to understand how DNA influences our ideal diet while accessing personalised recommendations that draw on the vast and growing body of research available about dieting for weight loss or improved health and wellness.
By leveraging genetic testing, AI systems can identify particular genetic markers that affect how the body metabolises nutrients and uses this information to develop individualized meal plans that optimise nutritional consumption based on genetic predispositions.
But it is not just at the confluence of AI and DNA where technology can support our dieting efforts. A recent study1 published in the journal Nutrients comprehensively investigated the current landscape of AI in nutrition and provided a deep understanding of the potential of AI, machine learning (ML), and deep learning (DL) in nutrition sciences.
The meta-analysis identified several AI applications in nutrition, spanning smart and personalised nutrition, dietary assessments, food recognition and tracking, predictive modelling for disease prevention, and disease diagnosis and monitoring.
According to the study, the selected studies “demonstrated the versatility of machine learning and deep learning techniques in handling complex relationships within nutritional datasets” and concluded that “with the rapid advancement in AI, its integration into nutrition holds significant promise to enhance individual nutritional outcomes and optimize dietary recommendations.”
For example, AI-powered apps and tools are making it easier than ever to track your macros and your overall nutrient intake, offering immediate feedback on dietary decisions in addition to precise information about the nutritional value of meals. These apps and platforms can then provide healthier recommendations and monitor progress towards your goal.
#2. Personalised nutrition
Personalised nutrition (sometimes referred to as precision nutrition) continues to rise in prominence as a diet trend driven by advancements in genetic testing.
Due to the genetically defined individual differences in our responses to specific diets and food groups, people are increasingly understanding that there is no one-size-fits-all approach to nutrition.
As such, more people are seeking tailored dietary plans based on their DNA, microbiomes, activity levels, lifestyle factors and specific health and wellness needs.
The recent explosion in genetic knowledge has revealed new connections between genes and how our bodies digest, process, absorb and utilise specific nutrients, which impacts our weight and health.
To achieve our weight loss and wellness potential, we must make lifestyle choices that match our unique genetic makeup, with DNA testing a foundational tool that can help us make more precise choices.
Known broadly as nutrigenetics, this branch of dietetics is concerned with the effects of our individual genetic variations in response to our diet and other sources of nutrients.
#3. Alternative proteins
Traditional protein for human consumption comes from meat, fish, dairy and eggs, with meat production one of the most resource-intensive forms of farming, requiring significant land, water and energy.
It also has an outsized environmental impact due to greenhouse gas emissions and the use of arable agricultural land, with data from the University of Colorado Boulder Environment Center showing that raising livestock for human consumption generates nearly 15% of total global greenhouse gas emissions. In addition, processing one pound (0.45kg) of beef uses 2,500 gallons (9500 litres) of water while it takes 477 gallons (1805L) of water for eggs and nearly 900 gallons (3400L) for cheese.
As such, Sainsbury’s Future of Food Report explains how scientists are calling for a change in our diets and the way we consume our protein, with expectations that the non-traditional or alternative proteins market will grow more than 25% by 2025.
Key trends in this space highlighted in the report include jackfruit, mushroom-based products, algae milk, seaweed caviar and insect protein.
#4. Planet-friendly food
According to the latest Sainsbury’s Future of Food Report, people today care about more than just what we eat.
We also want to know how it is grown, produced, packaged, transported and sold, as these factors have implications “not just for human health but for natural habitats, animal life and biodiversity, for water consumption and desertification, for soil fertility and eutrophication, for pollution and greenhouse gases.”
As such, planet-friendly food and food production continues to grow as a prolific trend in the food industry.
The report outlines how retailers play an important role in growing public awareness about how food systems impact the environment and give consumers options to do what they can to support sustainability and a healthier environment through their food choices.
“According to scientists, diet is the single biggest way for people to reduce their environmental impact, even more so than how they travel,” states the report.
“Following a more plant-rich diet helps reduce excessive nutrient runoff from agricultural areas into rivers and lakes, land and water use as well as greenhouse gases. Currently, more of us are looking to eat seasonally and more fresh produce. With fewer food miles, promised freshness and even the chance to get to know who has grown your food, seasonal and local can offer low environmental impact and support local economies (particularly when renewable energy is used for production).”
References:
- Theodore Armand TP, Nfor KA, Kim JI, Kim HC. Applications of Artificial Intelligence, Machine Learning, and Deep Learning in Nutrition: A Systematic Review. Nutrients. 2024 Apr 6;16(7):1073. doi: 10.3390/nu16071073. PMID: 38613106; PMCID: PMC11013624.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
