France And The Future Of The Food Technology

December 18th, 2015

T he revolution of food technology began in France with invention of canning processing. In 1794, the first conserves were made by Nicolas Appert. Then, the famous germ theory of Louis Pasteur opened the era of food pasteurization. Detailed information on global food technology development was recently transformed into a beautiful timeline of food technology history by the French National Association of French Food Industrialists (ANIA), and it provides a great overview of numerous achievements that made the food industry into what it is today.

In the beginning of the 21st century, we are on the threshold of the most radical transformation of our food industry since Pasteur and the Green Revolution. Farming is now regulated by software and high-tech sensors, big data allows consumers to have full control over what they eat and do more informed choices. Incredible gadgets, such as robot chef or a knife measuring the sugar amount, change our thinking about cooking. In recent years there has been a flood of innovative startups who have changed the traditional 20ies century‘s view on how food is produced, distributed, sold and consumed. And the scope of investment into food technology innovation continues to grow. In June 2015, there have been over $460 million of global investment into the food tech and media space, as a report by the consulting company Rosenheim found out. Thousands ideas have been supported and developed – the question is, which ones would make it into the history?

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