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In the not too distant future, diners in a restaurant will opt for a diet based on their unique microbial profile.
The proteins on the menu of these restaurants will not necessarily come from meat, but also from insects, such as crickets, grasshoppers or plants.
In addition, the phones will have sensors that will notify cooks when a melon is ripe, or diners if the fish they are about to order is really sea bass or not.
It is not a setting from a futuristic movie, it is the setting that prophesies us William Rozenzweig, Dean and Executive Director of the Culinary Institute of America’s School of Business.
In different talks, which are part, whether of articles for gastronomic publications, talks about technology in food, or simply talks so that a restaurant does not die, he has spoken about the metamorphosis of the gastronomic market thanks to technology.
Here we discuss some of these prophecies:
1. Food biology
In the future, general nutrition recommendations will be over, and each meal will be designed for each type of person.
This is because scientists have begun to understand the human microbiome. In this way, food will become medicine adapted for each person.
2. A millimeter precise agriculture
It is not something of the future, many farms in Europe already use robots that study the crops and depending on their sensors, apply pesticides, without having to apply it to the entire crop, and practically randomly.
Thanks to this, the next gastronomic boom, he assures, will be the consumption of the local market, since there will be no advantage to consuming, for example, an apple from outside, against the local one.
3. New proteins
In countries like Mexico we can find tacos of grasshoppers or ants. In the eyes of Europeans, this is strange, although it is practically common in Asian and Latin American countries.
That is the future: due to climate change, the scarcity of land for livestock, the scarcity of water, and other factors, we will have to consume insects as a source of protein, and less and less, beef, fish or pork .
# 4 The internet of food
Have you heard about the internet of things? Yes right?
Well, the internet of food works practically the same: there will be sensors in the refrigerators so that the chefs, or yourself at home, know the state of the food or know whether or not you have a certain ingredient and in what quantity.
In addition, telephones, as well as you can, currently, scan QR codes and others, obtain information by scanning the food, and know the nutritional information, origin, and other information of each food.
5. Food logistics
It is not only investing in home delivery as quickly as possible, through the use of the already so famous drones, but with robots themselves, but in another type of delivery.
This type of delivery constitutes the last delivery, that is, it is that of the food ready for consumption and usually comes from fast food chains such as McDonalds.
No, we are talking here about large-scale logistics: taking products from point A to point B, without the food losing properties, and in the shortest possible time.
It will be possible for restaurants to use freshly harvested ingredients thousands of miles away.
There are more areas of course: robotics, home delivery, artificial intelligence, etc. But these are the most relevant and little-known prophecies about restaurant technology for the next few years.