In its Food Trends 2013 predictions, Food+Tech Connect, with insight from the work of Phil Lempert, CEO of The Lempert Report and author of SupermarketGuru.com, created a list of themes they see trending and probable to grow in 2013. Top themes include an increased use of technology to aid people in making smarter food choices, greater attention paid to health and diet-related illnesses, an increase in alternate or plate-based forms of protein, and lastly, greater efforts at sustainability and reducing food waste.
Scientists at the University of Alaska-Fairbanks (UAF), in collaboration with Peter Bechtel, a food technologist at the Agricultural Research Service (ARS) Subarctic Agricultural Research Unit (SARU) in Kodiak, Alaska developed a freeze-dry technique to process salmon culbes, which is more energy and time efficient and could offer a healthier alternative for portions of fish typically considered less desirable by-products. The process only takes nine hours, compared to traditional processing that can take more than 20 hours. Findings from this research were published in the Journal of Food Science in 2010.
On August 10, 2011 a group of investors and food and technology entrepreneurs came together at “The New Food Chain: Investing in Food Startups” to discuss investment opportunities in the fast-growing food and technology space. Click on the following link to learn more about interested investors, food technology barriers and opportunities, and current technology sites.