By James Mellgren
In the specialty food business, people tend to focus on the quality of their ingredients, mixing flavors, authenticity, and sourcing. But increasingly, the role of technology in producing and delivering food, as well as in providing transparency, plays a large part in making it all happen. Morgan Oliveira, a principal at Grounded PR, sat down with a panel of experts on Monday at the Winter Fancy Food Show to talk about, “Food & Tech, How Technology Impacts our Food System”, presented in partnership with Seeds&Chips. From data collection to issues of transparency to the upcycling of waste, technology is the future of food.
The panel included Ksensia Horoshenkova of Impact Vision, Danielle Gould from Food + Tech Connect, Raja Ramachandran, CEO of Ripe.io, Ross Polk of Fullcycle Bio Plastics, Arturo Elizondo of Clara Foods, all of whom were also exhibiting with their companies at the What’s Next in Food pavilion located next door to the Main Stage.
Ross Polk opened his comments by asking the audience if anyone had ever consumed plastic. After no one raised their hand, he told them that since technology has shown that 90% of table salt now contains traces of plastic molecules, 9 out of 10 people in the room probably had. His company takes waste material, both food and packaging, and upcycles it into a plastic that is not derived from oil.
“The tackling of food waste,” said Arturo Elizondo, “is one area where technology can help us be more efficient.” He pointed out that 40% of food consumed in this country goes to waste.
technology is very exciting,” said Danielle Gould. “There are over 300,000 edible plants and yet we consume about 150 of them, and out of those about 12 make up the majority of our diet. There are many changes in the way we think about food.
from Industry Operations http://bit.ly/2TRq3de
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