Innovation in the kitchen: technologies and trends with John Regefalk

Following the presentation of the report Smart Agriculture: The Sustainable Food Challenge, the result of the 41st edition of our think tank Future Trends Forum, we continue to present some of the most interesting topics discussed by the participating experts.

Following the webinars Sustainable Nutrition Challenges and Solutions and Alternative Proteins: Towards a Sustainable Food Future, we are holding the third in this series: Innovation in the Kitchen: Technologies and Trends, with John Regefalk.

In this webinar with John Regefalk, Head of Culinary Innovation at the Basque Culinary Center, we explore how technological advances and cultural trends have influenced and continue to shape the way we eat: the way we eat has been and will continue to be constantly evolving. John Regefalk discusses how technological advances, from the discovery of fire to 3D printing of food, have influenced the way we prepare and consume food. It also addresses how product trends, driven by cultural influences and international trade, have shaped our culinary preferences.

If you want to watch the webinar, you can do so here:

Kitchen Innovation, Technologies Trends with John Regefalk

Below, we summarize the ideas discussed in the webinar:

A brief history of Cuisine and Gastronomy

Cooking has been a fundamental pillar in the evolution of humanity. In Paleolithic times, approximately two million years ago, humans depended on gathering and hunting for food. However, a crucial turning point was the mastery of fire, which made it possible to cook food, improving digestion and health, and promoting significant biological evolution.

With the Neolithic came agriculture and livestock, which radically transformed our way of life, allowing settlements and the trade of surpluses. These innovations ensured a more stable source of food while encouraging labor specialization and the development of preservation techniques such as fermentation.

Over the centuries, cooking has become more sophisticated, moving from a physiological necessity to a culinary art. From noble cuisine to modern catering, we have seen the birth of gastronomic movements such as French nouvelle cuisine and Spanish techno-emotional cuisine, which have shaped our perception of food as a sensory and cultural experience.

Recent innovations in food

Over the past few decades, we’ve witnessed several innovations that have transformed the way we eat:

Microwave: massively introduced in the 70s and 80s, the microwave revolutionized the domestic kitchen, allowing cooking and heating food quickly and efficiently. In addition, it facilitated the rise of frozen ready meals, changing the dynamics of food convenience.

“Sous-vide”: This sous vide cooking technique, popular in catering, has begun to gain ground in homes. It allows cooking food at precise temperatures for long periods, improving texture and nutrient retention.

Airfryer: The air fryer has gained popularity for its ability to cook food with little or no oil, offering a healthier alternative to traditional frying. Its versatility and speed make it an indispensable appliance in modern kitchens.

Current innovations: plant-based and cultured meat

The food of the future is being built today with a series of innovations that seek to meet consumer demands, while addressing environmental and sustainability challenges. These innovations include plant-based foods and cultured meat, both of which have enormous potential to transform our diet.

Plant-based foods: the green revolution in food

Plant-based foods have come a long way since the first tofu and tempeh products. Today, we are in the third wave of meat alternatives, characterized by complex formulations and cleaner labels. This evolution is due to several reasons:

New ingredients: Innovative companies are using microproteins, ingredients derived from sunflower seeds, mung beans, potato, lentils, chickpeas and other types of mushrooms to create healthier and more sustainable products.

Advanced technologies: Extrusion and 3D printing are playing a crucial role in the creation of meat alternatives. 3D printing, while still in development, promises to replicate the texture and taste of meat with unprecedented accuracy. This technology allows food to be customized according to consumer preferences, adjusting aspects such as texture and juiciness.

Leading companies: Companies such as Beyond Meat and Impossible Foods have pioneered the creation of products that mimic the taste and texture of meat and that offer significant environmental benefits by reducing carbon footprint and resource use.

Cultured meat: the future of animal protein

Lab-grown meat, also known as cellular meat or cultured meat, represents one of the most promising and disruptive innovations in the food industry. Although it is not yet available in Europe, several countries have already begun to commercialize it, marking the beginning of a new era in food production.

Production process: cultured meat is produced from animal cells grown in a controlled environment. These cells are fed specific nutrients to grow and form muscle tissue, similar to the natural process, but without the need to raise and slaughter animals.

Environmental and ethical benefits: The production of cultured meat could significantly reduce the environmental impact of traditional livestock farming, including reducing greenhouse gas emissions, water use and deforestation. In addition, it addresses ethical concerns related to animal welfare.

Current challenges: Although the cost of production remains high, it is expected that with the advancement of technology and the scalability of processes, prices will decrease. In addition, consumer acceptance and regulation will be key to the mass adoption of cultured meat.

Innovations and leading companies in the sector

Noma Projects: The famous Noma restaurant in Copenhagen has launched a project that explores new forms of fermentation using koji, a traditional Japanese mushroom. They have developed innovative products such as pea miso, demonstrating how fermentation techniques can be adapted to local ingredients to create unique and sustainable flavors.

Notco: This company uses artificial intelligence to find combinations of ingredients that mimic the taste, texture, and functionality of animal products, creating vegan alternatives that appeal to consumers.

Brightseed: Using artificial intelligence, Brightseed discovers new functional compounds from plants, improving the taste, preservation and nutritional value of food.

The consumer’s perspective

The acceptance of these products depends largely on the consumer’s perception of their taste, texture and benefits. Education and marketing campaigns will play a crucial role in the adoption of plant-based foods and cultured meat. In addition, transparency in production processes and health and environmental benefits will be key factors in gaining public trust.

As these innovations continue to evolve, it is critical that all actors in the food system, from producers to consumers, collaborate to ensure a more sustainable and equitable food future.

Food trends: snacking, Food as a Service and more

Food trends reflect changes in consumer behavior and technological innovation. Currently, we observe a series of trends that are redefining how, when and what we eat. Below are some of the most prominent trends mentioned by John Regefalk in the webinar.

Snacking: convenience in small portions

Snacking has become a predominant form of eating, driven by the fast pace of modern life and the search for convenience. This trend has led to the development of a wide range of snacks, from classic to healthier and more functional options.

Variety and customization: Today, consumers are looking for snacks that suit their dietary preferences and needs. This has prompted the creation of personalized snacks, which can range from low-sugar options to high-protein snacks or snacks with added health benefits, such as probiotic snacks.

Ingredient innovation: Food companies are using novel ingredients and superfoods to create nutritious snacks. For example, snacks enriched with adaptogens to improve energy or strengthen the immune system.

Impact on the restaurant market: the snack offer has also expanded to restaurants and fast food chains, which are incorporating snack options and small plates into their menus. This gives consumers the ability to enjoy quick and convenient meals without compromising on quality or nutritional value.

Food as a Service

The Food as a Service model is transforming the food catering and logistics sector, offering convenient solutions for consumers.

Delivery and Dark Kitchens: platforms such as Glovo, Just Eat and Uber Eats are leading this transformation, turning restaurants into production and distribution centers. Dark kitchens, or ghost kitchens, operate exclusively for home delivery, optimizing costs and efficiency.

Virtual brands and personalized food: This model has given rise to virtual brands that operate solely online, offering highly specialized and personalized menus. In addition, subscription services such as HelloFresh and Wetaka provide meal kits or ready meals, tailored to the customer’s preferences and needs.

Personalized nutrition: Companies like Habit are exploring the personalization of nutrition through genetic analysis, offering specific meals and dietary plans for each individual. This approach promises to improve health and well-being through a diet that is more appropriate to the genetic characteristics of each person.

Functional foods: beyond taste

Consumers are increasingly looking for foods that offer additional health benefits, beyond taste. We find:

Functional Ingredients: Functional foods incorporate ingredients such as probiotics, prebiotics, omega-3s, and adaptogens, which can improve digestion, increase energy, and strengthen the immune system.

Functional drinks and snacks: This trend is reflected in the growth of beverages such as kombucha and the popularity of snacks and yogurts enriched with functional ingredients. These products are designed to provide specific benefits, such as improving digestive health or increasing vitality.

Merging cultures and innovation in ingredients

Globalization and the growing curiosity to experience new culinary cultures are driving a fusion of ingredients and techniques from around the world. Thus, we find:

Koji and fermentation: The use of koji, a mushroom traditionally used in Japanese cuisine, is gaining popularity in Western cuisine. This mushroom allows for the fermentation and breakdown of food, creating intense and complex umami flavors. Noma Projects is an example of how these techniques are being adapted to develop innovative and sustainable products.

Artificial intelligence in the kitchen: AI is starting to play an important role in gastronomy. Companies like Notco and Brightseed are using algorithms to discover new combinations of ingredients and functional compounds. Not only does this improve the quality and nutritional value of food, but it also optimizes operations in restaurants.

Social Media and Global Food Culture

Social media has had a significant impact on the way culinary trends are spread. We find content platforms such as Instagram, YouTube and TikTok, which have made cooking a central theme, where professional and amateur chefs share recipes, techniques and trends. This has created a global food culture, where innovations in the kitchen are rapidly gaining visibility. Social media, on the other hand, has encouraged experimentation with new techniques and ingredients, transforming the way we discover and adopt new food practices. Consumers are more willing to try and adopt culinary innovations that they see on these platforms.

Sustainability and upcycling

Sustainability remains a key theme in modern food, with an increasing focus on waste reduction and ingredient recycling.

Food upcycling: The reuse of food trimmings and discards to create new products is gaining traction. This practice reduces waste and offers innovative and sustainable products.

Eco-friendly practices in the kitchen: Chefs and restaurants are adopting more sustainable practices, such as efficient use of energy and water, and waste reduction. These practices are also being adopted by household consumers, who are looking for ways to cook more sustainably.

Current trends in food reflect a shift towards greater convenience, personalization and sustainability. From snacking to Food as a Service, to the incorporation of functional foods and the fusion of culinary cultures, these innovations are redefining our relationship with food. As technology advances and consumer preferences evolve, it is critical that the food industry adapts to deliver solutions that meet these new demands and promote a more sustainable and healthy food future.

The webinar concluded with a reflection on the future of food, emphasizing the need to continue innovating and adopting sustainable practices to meet the challenges of feeding a growing global population.

If you’re interested in the future of food, be sure to read our report Smart Agriculture: The Sustainable Food Challenge.