SIAL Insights: Embracing tomorrow’s innovations today
The agri-food sector is undergoing rapid transformation thanks to technology. This year, SIAL Insights highlights the technological innovations that are shaping the future of the food industry, exploring how they are influencing production, distribution, and consumption.
Online shopping and the digital revolution
Online shopping, one of tech advances covered by SIAL Insights that has been booming since the COVID-19 pandemic, has redefined the consumer experience. In France, online food shopping has grown by 11%, responding to increased demand for convenience and time savings. Consumers value ease of ordering, cost management and accessibility, while also being increasingly sensitive to the environmental impact of home deliveries, with 60% interested in sustainable delivery options.
Digital technology is also revolutionising the food service sector, SIAL Insights points out. Online ordering and digital tools such as QR codes and product rating applications are enabling consumers to make informed choices and gain greater transparency. QR codes, for example, provide instant access to detailed product information, boosting consumer confidence.
Agrotechnology and sustainable alternatives
At the same time, agrotechnology plays a crucial role in optimising resources and production methods as SIAL Insights highlights. Thanks to precision technologies such as the Internet of Things (IoT) and drones, it is now possible to collect and analyse data in real time to adjust production methods in response to environmental variations.
Vertical farming, meanwhile, is developing as a promising solution for production in urban areas, reducing the ecological footprint of traditional supply chains. Faced with environmental concerns and the resources needed to produce animal proteins, innovative alternatives are also emerging. Precision fermentation, which enables microbial proteins to be produced in the laboratory, could revolutionise the way we eat. This technology promises to provide proteins with a reduced carbon footprint, responding to the challenges of sustainability and public health.
Artificial intelligence (AI) and personalised nutrition
Additionally, AI is being used to improve stock management and reduce food waste. By predicting customer flows, AI enables orders to be managed in real time, thus avoiding overproduction. This predictive approach offers significant benefits for both businesses and the environment, by optimising stocks and minimising ecological impact.
Finally, the trend towards personalised nutrition is gaining popularity. By using biochemical data, in particular the microbiome of consumers, this approach makes it possible to provide nutritional recommendations tailored to the specific needs of each individual. This includes ethical or religious preferences, as well as particular nutritional needs based on lifestyle and physical activity.
Technological innovation is at the heart of the transformation of the food industry. From precision farming to personalised nutrition, and from the rise of online shopping to the use of AI, these advances are responding to today’s challenges while offering sustainable solutions for the future.
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Image: eaters collective-Unsplash
