In collaboration with Siemens Home Appliances.
We live in a futuristic world. The advent of refrigeration, worldwide transport links and ever increasing advances in agriculture and technology have changed the way we, as consumers, shop for, prepare and eat our food.
Siemens, one of the world’s leading innovative technology brands in the household appliance market, have teamed up with food futurologist Dr. Morgaine Gaye to create a report looking at some of the predicted food advances of the future. I recently had the opportunity to interview Dr. Gaye, and the results of our conversation may surprise you.
What is in store for us?
Firstly, if, like me, you had no idea there was even such a thing as a food futurologist I’ll attempt to shed some light on the profession. Futurology is the scientific study that deals with future possibilities based on present trends in society. Rest assured, there is no crystal-ball gazing. When it comes to food futurology Dr. Gaye explores all aspects of food, applying modern scientific research to history, nature, global cultural theory and consumer behaviour. The why is more important than the what, she explains.
Dr. Gaye chuckled after I asked her how one trains for such a career path. After graduating with a degree in quantum philosophy she needed a job, and so she created one, she says.
Dr. Gaye and Siemens have produced a report highlighting three current trends which will shape how we will eat, dress, entertain and live in the not-so-distant future. These include water, prohibition and time.
WATER AS A LUXURY
Water covers 71% of the world’s surface, and humans, on average, are 60% composed of this colourless, odourless and tasteless substance. Without it, we would die very quickly.
The global rise in human population, climate change, mass production and extreme droughts has led to water becoming a luxury as clean water, for many, is not readily accessible. Dr. Gaye’s predictions for the future include:
- speciality water shops will appear on our high streets where we can pick up a special bottle of purified or flavoured water for dinner parties, instead of wine, like we do now.
- we’re not far off being able to buy water in edible membranes, decreasing landfill and plastic contamination.
- the rise of intelligent energy-reducing technology will help us conserve water. For example, the Siemens Zeolith® dishwasher uses 5 x less water than washing by hand and their home laundry appliances include intelligent sensor technology to adjust the quantity of water used depending on weight, type of fabric and level of dirt.
THE IMPACT OF PROHIBITION
When we think of prohibition our minds go back to when alcohol was banned in America in the 1920s, but, despite the relatively unrestricted freedom we enjoy now we are currently living in a version of prohibition. Think smoking bans, sugar tax and the media drive towards ‘clean eating’. These ‘healthy eating’ notions are driving our consumer choices with a reduction in alcohol consumption and a change in our eating and cooking techniques. We will see:
- less alcohol in drinks and more in food such as jams, teas, cakes, adult sweets and ice cream. Think Guinness crisps and gin & tonic cake.
- alcohol brands will diversify and start producing a range of lifestyle products, for example, Carlsberg male grooming kits.
- the rise of The Quiet Mark where brands will offer soundless products/experiences. Think silent restaurant meals, silent shopping and silent exhibitions.
- scented packaging – smell is very persuasive and can greatly influence behaviour. Food brands will begin to take advantage of this with their packaging.
- the rise of intelligent appliances such as the Siemens combi-steam oven, allowing consumers to cook with steam, and hyperFresh storage systems allowing us to keep food fresh for longer.
YEARNING FOR MORE TIME
It used to be that families sat down together for mealtimes. Breakfast, lunch and dinner were at defined times throughout the day; something to look forward to. Now, breakfast is eaten on the go, lunch is somewhere in the middle of the afternoon whenever we get a moment and evening meal times are often divided with children eating earlier and parents enjoying a meal together (often ready made) in the late evening. Dr. Gaye predicts that we will see:
- the return of set meal times with families enjoying breakfast together at the table.
- home appliances will allow us to manipulate time. For example, Siemens varioSpeed technology allows us to speed up time with regards to cooking and washing, while their hyperFresh technology slows down time, allowing produce to be kept for longer. Siemens home appliances with Home Connect allow us to bend time, accessing our appliances remotely and fitting chores in around our schedules.
THE FOOD OF THE FUTURE
As I mentioned earlier I had the opportunity to ask Dr. Morgaine Gaye a few questions of my own with regards to current food trends and the food of the future.
Veganism – is this simply current fad or a key turning point in the future evolution of humans?
Veganism is definitely a trend. With recent meat scares scares there is less trust in the food chain.  Consumers are demanding high quality products for a fraction of what they are worth so farmers are having to cut corners to meet this demand, resulting in some high profile mistakes. Think back to the BSE scandal of the 1990s, and donkey and horse meat being found in supermarket ready meals passed off as beef.
Meat eaters are even choosing vegan options when they go out because they are more discerning about what they consume. We will see the rise of grass fed meat and the use of seitan, a meat alternative derived from the protein portion of wheat.
Insect protein – is this the way forward?
80% of the world eat insects now. We, in the west, are the 20% that don’t. Why is that? We will see the rise of insect protein used as cattle feed and ground insect protein used in burgers for human consumption. It’s a cheap, safe and varied source of protein that is definitely on the rise.
Oh, and this current protein trend? It’s a load of rubbish. Just a fad.
What sort of food preparation appliances might we see appear in the home kitchens of the future?
Our kitchens of the future will become the apothecaries of the past. We will see home appliances connect to our DNA and we will scan that device around our kitchen, our supermarkets, and it will tell us what we need to be eating that day for optimum nutrition. We will heal ourselves.
This year will see the rise of the dehydrator, and 3D printing on a production scale. Air will be injected into food – there will be extra taps and faucets with multiple streams which give the illusion of a certain volume, but will make us use less water. Intelligent devices will let us know when we have run out of ingredients.
What upcoming food trends should we look out for?
Chickpeas will be the new kale. Chickpeas with a crispy coating; sweet hummus flavours (chocolate or orange and caramel). Milk from the tigernut will be the next big thing. A common foodstuff in Spain it’ll hit our shelves soon. Savoury yogurts – think curried carrot yogurt with a puffed lentil topping.
A WORD FROM SIEMENS
‘Siemens is known for its visionary ideas with intelligent technology and outstanding innovation. We design our home appliances to provide answers to the social, economic and environmental challenges of the today and tomorrow. So it is very exciting for us to collaborate with world-leading food futurologist, Dr Morgaine Gaye. Her field has led her to uncover and understand the complexity of food and drink trends and how they impact upon our society, culture and beliefs. The trends she has researched, each with potential challenges support Siemens’ solutions for the future. For example, her trend of Water As A Luxury highlights the implications of the growing water shortage, a challenge for which Siemens has already been creating innovative solutions, such as appliances using less water. Dr Gaye’s insights can help Siemens adapt to future consumer demands before they even become aware of them.’
– Gaelle Thibaud, Group Marketing Manager – Siemens
For more information on the work of food futurologist Dr. Morgaine Gaye visit her website. You can also find her on Facebook and Twitter. For more information on Siemens and how this innovative technology brand is bringing the future into our homes visit their website. They too are on Facebook and Twitter.
Disclaimer: this is a sponsored post in collaboration with Siemens. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share food stories. All images via Shutterstock unless otherwise marked.
A Delicious Spiced Apple Cake Recipe
This is so interesting! We travelled through Chile and we really had to consider how we used water when we were in the Atacama dessert. And in France, there are so many designer waters you can buy. just in he local supermarket. I agree we’ll be consuming more insect protein as the energy consumption of producing meat is so huge. I’m so intrigued by how are eating and cooking habits will have to change in the near future. Fab post – thanks!
Interesting! I’m not sure I agree veganism is a fad. Vegetarianism and pescetarianism at least are very widespread worldwide and have been for a long time. I’m pescetarian for about 20 years now and regularly flirt with the idea of becoming vegan! I’m not there yet, though! I definitely won’t be entertaining the idea of insects though!
A really interesting and thought provoking post Elizabeth. I think the idea of edible water carriers is a brilliant concept, so much better than all that plastic wastage. Not sure about the insects even though I do eat meat. Thanks for sharing.
I’ll definitely be on the lookout for a Bailey’s kitkat then! I would love to know why protein is just a fad! And I definitely will not be eating insects any time soon. I’m vegetarian on the most part because of the cost of meat rather than any moral aspect. I wonder how many vegans would be in the same boat.
What a really interesting post. I love the idea of bringing water to a dinner party rather than wine but I think I will skip on the insetcs!
what an interesting read,, if I’m honest i hope future food trends just get back to basics .. using natural ingredients and local produce as for insects,, if they have some much nutritional value i can see them on future menus.. now if i would be eating them that’s another matter
Some very interesting things to think about. We have grown so used to having all types of food available on demand all year round, without much thought for seasonality or the work that goes into have food imported and stacked on our supermarket shelves. I always think about the waste – the mountains of food that go in the bin, even though I’m guilty of it myself. Some very interesting insights into the future. Twenty years ago I prob wouldn’t have seen myself enjoying Italian, Mexican, Indian food like I do today – but then Ireland isn’t famous for its gourmet! Although we’ve been working hard and some of our local food is amazing. Great post.
This is n interesting read. I would never be able to eat insects.. I keep trying to go back to basic eating habbits. Lots of plain and fresh natural food diet would be great .
This is both an informative and interesting read. Your comment about veganism got me thinking – is it just a fad? I don’t see the older generations of today switching to this idea and in fact even my husband I would struggle to convince but I have been a vegetarian for over 25 years and could probably make the switch quite easily. I would also say that it seems to be more popular in certain countries. I have been living in Italy for 8 months now and this is a country with a very heavy meat and fish culture. Don’t get me wrong there are some vegan outlets but even as a vegetarian I can struggle eating out sometimes.
I find this very interesting and thought provoking. Thank you for sharing such an educational post. I really loved it. It really got me thinking about the future. I am not sure about the insect though.
This is fascinating! I’m not so sure about those worms though haha!
This was a very informal, interesting piece to read!! I’ll tell you what, I’d actually quite enjoy picking up a bottle of water rather than wine for a nice dinner party!
Food trends always make me smile wryly, food can be trendy and yet for some people it is a luxury.
I don’t think I would get any insects but it was an interesting read x
Interesting post but not sure I could get on board with the insect trend! x
Wow I love the idea of water coming in edible membranes that is brilliant. I’m not so sure veganism is a fad though and insect protein isn’t very appealing unfortunately.
What a handy post with so many important points. Water is life.
Oh gosh, this certainly made me think of I’m A Celebrity Get Me Out Of Here! xxx
Thank you, such an interesting read! I’ve never come across a blog post like this before. Can’t say I’m too excited about flavoured water for dinner parties though. We all need a tipple now and then. 😛
Ashton x
More than happy for you to keep the worms but some interesting points made. To me water is a luxury and something I feel very lucky to have access with x
My niece has recently bought a smart appliance and I couldn’t believe all the functions it had!
Family meals are always taken together here. It is the one non-negotiable thing, although if the boys start eating insects I might prefer them to eat elsewhere!
Your pictures are so pretty, even though they have things I would not eat at all… heheheh
But its is totally true about our future!
Such an interesting, yet mildly scary read! I guess things are already changing, however I don’t want some of these, such as the insect protein to be happening to my diet!!
The worms, I could do without…LOL
Such an interesting read! I’m not too sure if I could get on board with insects but I definitely could with veganism as I eat quite a vegetarian diet anyway x
Very interesting. I am looking forward to seeing if she is right
Interesting and a bit scary!
wow this is indeed an interesting read that i have not come across before. great insight and i was able to start thinking about the future technology in food. Thanks
I think this is such an insightful read. It’s really interesting to hear someone’s perspective oh how our future with food will be.
What an interesting post! So many things to think about!
Not too sure about those insect protons… but this is a very interesting read and it’s great to hear about some food predictions!
Jordanne || Thelifeofaglasgowgirl.co.uk
I just can’t get on board with the insect trend! I know it’s projected to be the next really important protein source– but I’d rather be a vegan than jump on that train.
I think I need as much help as I can get in a push towards clean living. It’s too easy now to buy fizzy drinks and sugary snacks x
What an interesting post! We really do take water for granted don’t we?!
Gosh, how interesting. I have heard about the whole insect thing before. I am leaning more and more towards vegetarianism. Kaz x
This was such an interesting read and it’s shocked me with the amount of water we have. Great read.
Such an interesting read, although I don’t fancy the bugs xx
I am not sure why I am so squeamish about insects, as I eat meat, but I really do not like the idea.
Fascinating. Let’s hope that other ingredients will come in edible membranes to cut down on packaging and waste.
Interesting… Hope you are having a lovely day ♥
interesting post! AS a long time vegetarian myself I do hope we see the world turning more meat free!
I don’t doubt that in future, time will become even more of a sought after luxury – more people will opt for a quieter, more meaningful life.
This is really interesting and I agree that a lot of people are eating meow vegan and I think that is an amazing thing.
wow what an interesting read, chickpeas are a firm favourite in my house and the whole kale trend seems to have died down now! not sure about insect protein though!! xx
This is a great read! Now insects I hope not..chickpeas I can get on board with though!
Wow what an interesting and powerful read, it does astound me we have so much water on the planet but people still go without.
This is so fascinating! I love hearing about forecasts especially when it comes to food. Very happy to hear about chickpeas because I love them!
This is very interesting read. But insect proteins – I’m so “no thank you” 😀 Great article. Worth sharing 😉
yes, I knew about such a thing as a food futurologist. Interesting post. and insightful post.
You certainly give us all something to think about.
This was very interesting to read, thank you
Very interesting and thought provoking article. Thanks for sharing!
Wow this is so interesting but flavoured water at a dinner party..waaaa I hope not lol. Great interview!
It is such an interesting read!! I really like idea of edible water containers but I’m not so keen on eating insects, in any form… even as a powder.
Interesting to hear about the water. We all take it so much for granted (in the first world), that water shops is unfathomable. Also interesting to hear her say that us wanting lots of protein is a fad.
A very interesting read. Great job!
Very interesting to see what topics are being discussed now… the Insects one has been coming up in predictions of food in the future for a loooong time. I have now come across a few foodstuffs using insect protein but it’s still a very tiny tiny niche thing. Wonder whether it will take off!
This was such an interesting read. I can imagine Water becoming a luxury in the near future as so many people are struggling without it. I’d love to see the return of family meal times! I grew up with it and carried it on for my daughter, I think it’s so important to all sit and eat together
Wow, this was a good read, water I could totally seeing becoming a luxury and I love lots of water. Would be very interesting to see if these predictions happen in the future.
Wow that is really interesting – I am quite interested in the recent discovery of aqua faba as an egg substitute – it is fascinating to see how it is starting to change the face of vegan food and take it to places it couldn’t go before. And I had a weird dream about vegan “witchety grubs” a while back when I was trying to work out how they made them squirm. I look forward to the rise of the chickpea and I am interested to know more about the quiet mark!
This was a really interesting read – things look so different in the future, but I can see how these changes could happen and – moreover – how a lot of these changes are needed. People no longer buy so many oranges because they take too long to peel so a kitchen that saves time makes total sense for the future!