Worldwide, most researchers agree that reducing consumption of animal proteins and animal fats, as well as of white sugar, can play an important role in health, with a matching trend towards healthy food and thus vegan-oriented recipes. Many dishes are being recast afresh in vegan ways.
While we are in fact striving for regional, natural foods there is, conversely, a strong tendency towards technologically highly processed, plant-based substitutes that offer maximum taste and shelf life. Vegetarians and vegans in particular are driving this trend and the food industry is now responding. The experimental “real omnivores”, on the other hand, are also open to the consumption of insects, lab-grown meat or algae, for example, as long as this will not harm the planet.
About the author:
Manuela Irsara is Head of Food & Wellness Innovation at IDM Südtirol, handling innovation and trend developments in the food sector.