Fermentation is expected to be a key component in the shift toward alternative proteins. Fungi and microbes are the livestock of tomorrow. The new GDI overview shows where the pioneers of fermentation are located and what they are producing.

What are the trends and innovations in the food system? How animal-friendly can we make it? Björn Witte, Managing Partner & CEO of Blue Horizon, explains in an interview with GDI which sustainable projects his company is investing in and which innovations are still to come. Read now!

In an interview ahead of the 2nd International Food Innovation Conference, global strategy advisor and best-selling author Parag Khanna explains the linkage between migration and food and shares his perspective on how the foodsystem will develop.

Food colouring often contains animal products such as insect shells. The Danish start-up Chromologics shows that there is another way. Its pigment ‘ChromoRed’ is produced exclusively in the laboratory with the help of a filamentous fungus. This saves agricultural land and is therefore not only more animal-friendly, but also more sustainable.

Im Rahmen des Festivals Food Zurich stellte GDI-Forscherin Christine Schäfer den «European Food Trends Report 2021» vor und sprach mit Radio24-Moderator Dominik Widmer über den Einfluss des Mikrobioms auf unsere Gesundheit.

Aufgrund der Pandemie wurden allgemeine Hygienevorschriften hochgefahren. Für unser Immunsystem ist jedoch der Kontakt zu einer Vielzahl an Keimen enorm wichtig. Wie also abwägen?

What could the future of the food system look like? The GDI's "European Food Trends Report" outlines three scenarios. The "Stubborn Optimism" scenario describes a society in which technology is dominant and the food system and consumer behaviour are optimised by A.I. and connected systems.

Lab grown meat or in vitro meat is on the rise and promises the protection of animal welfare as well as lower energy costs. But what about customer acceptance? The GDI's "European Food Trends Report 2021" provides the answers.

Wenn uns unsere Gesundheit und die des Planeten lieb sind, müssen wir unsere Essgewohnheiten ändern, sagt Christine Schäfer. Mit dem «Migros-Magazin» sprach die GDI-Food-Expertin  über hilfreiche Mikroben, vertikale Farmen und Fleisch aus dem Labor.

More and more restaurants exist only virtually in a delivery app, cooking food in commercial kitchens, so-called ghost kitchens. This has now led to ghost franchises: ghost restaurants that have opened additional ghost branches in several locations.

Making more food from fewer resources – that is the challenge for the agriculture of the future. Digitalisation and the analysis of big data could be the key to success in this regard.

The ecosystem in our gut has changed so much over time that some researchers are already talking in terms of an "industrial microbiome". Following a few basic rules can help restore biodiversity inside us.