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Insights by Mikel Cirkus, Firmenich; Karen Stanton, International Flavors & Fragrances; Manoj Fenelon, PepsiCo; Mel Coleman, Google Food; and Tom Savigar, The Future Laboratory
Food has become everything. Everything is a trend. The everything bagel. Everything hummus. Sight, sound, taste, touch, memories, experiences. Everything.
for fashion and design, a signature scent that transports you instantly. That cornflake crunnnnnch worth trademarking for a memorable brand experience.
A lot of strange and a lot of smart
The future of food is strange and unusual, but tech-savvy and smart. There's cockroach milk with magic crystals, algae oil, edible perfume, eggs that smell like citrus, veggie burgers that bleed like meat, and lickable screens. (Okay, not that last one. Not yet.) But there are smartphone scents.
Google has microkitchens built on human behavior. There are chopsticks and forks that measure your every bite. And socially minded organizations are working together to engineer a better food system.
What Comes Next
1. Regenerative Consumption
With manufacturers like Harper Macaw and Hanger 1 Vodka, consumption might become a force for good, creating six degrees of nudge to solve the world's problems.
2. Culinary Diplomacy
Food is a soft power that allows us to forge closer relationships with people. Like arts and culture, food is a catalyst for connectivity. The Sambel Exchange Project fosters a patchwork of memories by swapping sauces and stories across communities. Google Translate has a pop-up restaurant with menus in different languages.
3. Connectivity Connoisseurs
4. Delivery-Only Dining
5. Gastronomy Fetish
6. Social Snacking
Restaurants are becoming only as good as they look on Instagram or Snapchat, putting added pressure on chefs to make food look even better than it tastes. For many millennials, the photos are more important than the food.
Stay tuned for more from the Foresight & Trends conference...