Towards the sustainable and healthy food of the future

"Livsmedelsdagarna attract participants from all over the industry and we wanted to take the opportunity again this year to talk about how and what RISE is working on in relation to food. This time, we focussed on the future of food production, where a lot of exciting things are happening right now. Hearing the buzz from 100 people who know the industry talk about how research can be taken forward to create benefits was super interesting! The next step is to discuss further with companies and organisations at a deeper level," says Anna-Karin Karlsson.  

Six future areas for the food industry

1. The role of technology - Astrid Ahlinder discussed how new technologies can revolutionise product development for the food of the future. 

2. Water use - Lars Hamberg highlighted the importance of efficient water use and recycling as part of the industry's improvement efforts. 

3. Food safety - Charlotta Löfström addressed the challenge of minimising microbiological risks in a changing world, focusing on climate change and new food habits. 

4. Texture optimisation - Mats Stading explained how optimising texture in new products can improve both taste and shelf life. 

5. Nutrition - Susanne Bryngelsson discussed strategies to increase the intake of whole grains and seafood, while reducing salt and sugar consumption. 

6.  Consumer-driven innovation - Marcus Klasson Adevi explored the future of food culture and the importance of involving consumers in the innovation process. 

Focus on healthy food  

Susanne Bryngelsson presented concrete examples of how the organisation is contributing to the development of the healthy food of the future. Her presentation highlighted several key themes: 

• Increase consumption of whole grains and reduce salt intake 

• Reducing red meat consumption in favour of legumes and meat analogues 

• Promoting sustainable seafood consumption 

• Reframe the debate on sugar and its role in the diet  

• Highlighting the potential of Swedish berries as a healthy and fibre-rich ingredient 

Challenges and opportunities  

The workshop also created space for in-depth discussions around several complex topics in the food industry, including: 

• Management of antinutrients in food  

• Improving the bioavailability of nutrients  

• The importance of food processes for health outcomes  

• The challenging question of how to effectively communicate the health benefits of products to consumers within the framework of current health claim regulations 

The event emphasises the importance of interdisciplinary collaboration to address the complex challenges facing the food sector in a time of rapid change and increasing demands for sustainability and health.