a16z Podcast | Reinventing Food

TL;DR

The food revolution is being driven by wider access to information, sustainability pressures, demand for healthier lives, and new technology within food itself. With a couple billion more people expected on the planet in the next 30 years, the speakers examine plant-based proteins, fungi, food waste, and an invisible edible peel that extends produce shelf life. Read on to see how these innovations address limited land, water, and resources.

Transcript

hi and welcome to the a 16z podcast this conversation is all about the future of food from countering the limits of seasonality and global transport to rethinking about our species dependence on meat to optimizing nutrition including redefining what we think food really is recorded at our 2017 summit event the conversation includes bryan crowley pr... Read More

Key Insights

• 😋 The future of food lies in science and technology, which will lead the way in developing sustainable and healthier options.
• 😋 There is a need to shift the focus from catering to the one percent to serving the masses with accessible and affordable food innovations.
• 😋 Personalization and convenience will continue to shape the industry, with experiences like outdoor theaters and at-home dining evolving alongside new food technologies.
• 😚 Balancing innovation with consumer emotional connections to food is crucial to avoid a future where the emotional aspect of eating is lost.

Questions & Answers

Q: What factors are driving the current food revolution?

The speakers identify wider access to information, the sustainability movement, and the pursuit of longer, healthier lives as major drivers. They also argue that technology can now address consumer demand through innovation in food itself, not only in its delivery.

Q: Why is food innovation becoming urgent now?

The discussion anticipates a couple billion more people on the planet in the next 30 years without corresponding increases in arable land or fresh water. The speakers therefore argue that food production must use existing natural resources more effectively.

Q: How has access to information changed consumer attitudes toward food?

Greater access to knowledge allows consumers to question packaged-goods companies and ask what is in their food. Food shows, chef programs, and competitions have also encouraged people to take a stronger interest in cooking and food.

Q: Why did earlier demand for healthier food not produce the same level of change?

The speakers say demand for healthier products and products consumers can feel good about is not new. What has changed is the industry's ability to serve that demand through technology and innovation in the food itself.

Q: How does food waste affect the future of food production?

A significant concern is that produce grown using land and water ultimately ends up in landfills. The discussion argues that increased farming yields have not adequately addressed food waste and food loss, so existing resources must be used more efficiently.

Q: How does Apeel Sciences extend the shelf life of fresh produce?

Apeel Sciences uses natural plant materials to create an invisible, edible peel applied to the outside of fresh produce. The peel creates an optimal living environment inside each piece of produce and dramatically extends shelf life without relying on traditional chemical techniques and refrigeration.

Q: What sustainable protein sources is Soylent exploring?

Soylent is strongly focused on plant-based ingredients and describes soy as one of the more sustainable crops. It is also investing in research and partnerships involving fungi and mushrooms as potential sustainable protein sources.

Q: How are Millennials influencing food trends?

The discussion describes Millennials as the largest consumers of ground beef in one speaker's business while also identifying them as important trendsetters. Their preferences are not being served effectively by traditional mass-marketing approaches, which creates an opening for new food products and technologies.

Summary & Key Takeaways

• The availability of information and sustainability concerns are driving the current food revolution.

• Consumer demand for healthier and more sustainable products is persistent, but innovation is required to meet these demands effectively.

• New technologies, such as fermentation and food preservation techniques, are enabling the development of more sustainable food options.