What are the trends and innovations in tomorrow's food system? How sustainable can we be? In our interview series "Food trends under the radar" we look for answers. In the second part, Matthew Robin, CEO of ELSA-Mifroma, answers our questions.
Artificial intelligence and humans are often thought of in opposition to each other. Iyad Rahwan heads the Center for Humans & Machines at the Max Planck Institute for Human Development and, in an interview with the GDI, has a completely different opinion. Humans would remain responsible for the big questions.
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.