2021 Annual Food Technology Review | You can always trust the 'nuclear variables' brought by technology.

Every small progress in food technology deserves our cheers - because it represents the future!

In the just-passed year of 2021, the global pandemic shook repeatedly, while the new consumption movement in the domestic market continued to surge. The continuously released economic dividends and consumption transformation have led to category fission, track differentiation, and the birth of new species.

The development of the food industry is also changing rapidly. The national strategy of 'rural revitalization' is driving agriculture to accelerate modernization and digitization; the increasingly mature supply chain continuously improves the efficiency of industrial division of labor, allowing startup brands to soar; new business forms represented by social e-commerce are allowing retail channels to sink infinitely, thus igniting new consumer demand.

In the overall upgrade of the industrial chain, technological factors are becoming increasingly important. From processing technologies and packaging technologies that promote category renewal, to agricultural preservation technologies and blockchain technologies that practice sustainable concepts, and then to the Internet of Things, cloud computing, and artificial intelligence that promote production and R&D efficiency, technological progress has become the primary driving force for industrial development.

Unicorn companies, as an important barometer of economic development, are regarded as a concentrated embodiment of technological innovation. The well-known European food industry insight and strategy consulting company Digital Food Lab released the 2021 Food Technology Unicorn Report at the end of last year. From this, we can overview the flourishing landscape of global food technology.

Image source: Digital Food Lab

The report shows: the vast majority (67%) of unicorn companies focus on logistics, including takeout and online food shopping platforms. Most of these companies are Chinese, but currently, more and more tech companies from Europe are entering the field. Although alternative proteins and plant-based products have always been a focus, with four leading brands Beyond Meat, Just, Impossible, and Oatly leading the development, there are currently very few startups in this field that have reached unicorn status. From the distribution map of unicorn companies in various fields, it can be seen that Chinese and foreign companies are learning from each other and drawing on each other's experiences in different areas of food technology such as catering retail, alternative proteins, and plant-based products.

In terms of the number of unicorns, the United States has 35% of the food technology unicorns, leading the world; Europe and Asia account for 27% and 35% respectively, with Asia mainly concentrated in China (9 companies) and India (3 companies).

As economic globalization continues to advance, the global food supply chain is undergoing deep integration. We urgently need to rely on food technology innovation to fill the gaps in basic research and key core technologies, and better participate in global competition. Reviewing the technologies that are currently and will impact the development of the food industry globally is a key step in learning from the wise and filling the gaps!

 

The past is not gone: traditional technology hotspots still show strong magnetism.

Although gut health, alternative proteins, sugar control, and preservation have become familiar faces in the food industry, new technological solutions and corresponding new raw materials and packaging materials targeting them have been emerging.

1. Gut health: a multi-pronged approach to wellness.

The pandemic has made consumers pay more attention to their health, and has also made the consumer market's demand for health more segmented. The 'Spring Rain Doctor × Huirun 2021 Gut Health White Paper' points out that over 90% of people are suffering from or have previously experienced gastrointestinal discomfort, with students and working professionals becoming the 'main force' of gut issues. The digestive extension mentioned in Foodaily's recently released 'Top Ten Annual Business Hotspots in Daily Food' starts from the gut and drives attention to overall health.

Lactose intolerance is a common issue in gut digestion and absorption. The '2021 China Dairy Business Index' report shows that about 190 million Chinese people claim to have lactose intolerance symptoms, of which 65.7% believe that if they are lactose intolerant, they cannot drink milk. In response to this situation, IFF launched the Nurica enzyme, which breaks down lactose in milk into prebiotic galacto-oligosaccharides (GOS) fibers, not only reducing lactose content but also providing balanced sweetness and the natural coolness of milk. More importantly, the Nurica enzyme can be directly added during the milk processing process and ensures product uniformity, as the produced GOS fibers remain stable throughout the shelf life. Additionally, using this enzyme does not require significant changes to the production line or the addition of extra equipment.

How much attention is the world paying to gut health? Perhaps we can glean some insights from the projects incubated by Pepsi in 2021, where 3 out of 10 projects are related to gut health. Biolumen's natural 3D structural fiber can expand hundreds of times in the stomach, absorbing sugars and fats. It also releases prebiotics in the gut, promoting the growth of probiotics. This not only reduces calorie intake but also promotes gut health. Biosustainlabs' Digest+ is a product that goes beyond ordinary probiotic supplements, creating a perfect combination for maintaining gut health and strong immunity: it contains Bacillus coagulans, pomegranate extract, and guar gum fiber. Carbiotix AB provides consumers with personalized microbiome modulators through a series of gut health tests.

The importance of probiotics for gut health has been recognized by a wide range of consumers, among whichthe number of live bacteriaas one of the most critical quality indicators of probiotic products, is also gradually being valued and claimed by major brands. Based on the fact that probiotics may become inactive during manufacturing, transportation, and digestion, Swiss manufacturer Omya International AG has developed a new mineral solution to improve the stability, performance, and survival rate of probiotics before they reach the gut. The new product solution has been proven to be an effective stabilizer during spray drying, shelf life, and in vitro digestion of active probiotics.

Probiotic supplier Lallemand from France has launched NutraJIT technology, which encapsulates the outer layer of probiotic tablets or capsules. It can form a gel barrier in low pH environments, protecting the probiotic formula from gastric acid; after reaching the gut, it decomposes with the increase in pH, releasing bacteria and taking effect. In addition to gastric acid and high temperature, which are factors that can inactivate probiotics, the harm of oxygen to anaerobic bacteria cannot be ignored either. The Massachusetts Institute of Technology (MIT) has developed a polyphenol-based coating (MPN) that protects anaerobic bacteria from the effects of oxygen, made from iron (III) ions and three types of polyphenols. Anaerobic gut probiotics - Bacteroides thetaiotaomicron - have a higher survival rate when coated with MPN and freeze-dried without traditional cryoprotectants.

2. Sugar reduction: how to embrace the sweet enemy with zero sugar?

Genki Forest has sparked a sugar-free craze in the domestic market, with buzzwords like zero calories, zero sugar, sugar control, and anti-sugar reflecting people's relentless pursuit of health. Last year, Foodaily released a summary of the three directions of global sugar reduction technology in its 2020 technology review article. A year has passed, what new ideas for sugar reduction have emerged?

(1) Transforming the tangible into the intangible: making healthy food lower in sugar.

For beverages with high sugar content, enzymes or fermentation can be used to reduce sugar. The Israeli company Better Juice uses a 'chromatography column' containing non-GMO microorganisms to convert sugars (fructose, glucose, sucrose) in fruit juice into dietary fiber and indigestible sugars. This process can reduce sugar content in juice by up to 80%. The Sweet Y-3 launched by Kofun uses fermentation to reduce lactose into glucose and naturally enhances the sweetness of yogurt. After using this product, up to 1g of sugar can be reduced per 100g of yogurt, providing a thicker and richer texture for dairy products.

(2) Fiber-based sweeteners: not only low in calories but also beneficial to health

Genki Forest has popularized erythritol, a natural sweetener, and now the food and beverage industry is increasingly replacing traditional sucrose with natural sweeteners to meet consumer health demands. Some tech companies have developed sweeteners that are not only naturally sourced but also beneficial to health. The startup B.T. Sweets has launched a sugar substitute called Cambya, made from soluble fiber, herbal plants, and monk fruit, which can replace sucrose in food production with an equal quality of Cambya. Since soluble fiber is one of the main components of this substitute, B.T. Sweets claims it can improve digestion and increase satiety.

 
The British startup The Supplant Company converts long-chain sugars from fibrous plants like corn husks and wheat straw into oligosaccharides and sugars, then combines them to form what is called 'fiber sugar'. This fiber sugar behaves like sucrose in food applications ranging from cakes to chocolates, with a sweetness about two-thirds that of sucrose and only 1.8 calories per gram. The founder claims it is metabolized like fiber and is fermented by gut bacteria after reaching the colon, providing a prebiotic effect.

(3) Can changing the way we perceive sugar help reduce sugar intake?

There is a product that can achieve a reduction in sugar by merely changing the efficiency of sugar contact with the tongue, which is a product launched by the Israeli startup DouxMatok: sugar molecules are filled into silica with many gaps, allowing for more effective diffusion on the tongue. Therefore, food companies can reduce sugar content in their products by 40% without affecting taste. As an upgraded version, DouxMatok has replaced silica with an undisclosed tasteless, calorie-free mineral, which the company claims is more effective. DouxMatok stated that products using Incredo Sugar will be on shelves in the U.S. in the second half of 2021.

 
3. Storage & Preservation: This ancient pursuit always has fresh solutions

Fresh produce occupies an important position in the retail market, and there will always be a place for fresh food on the dining table. Freshness is the soul of fresh food, and due to its short shelf life, special attention is paid to preservation during transportation and storage. The Food and Agriculture Organization of the United Nations estimates that one-third of food produced globally each year is wasted or lost. The development of smart technology has shown us that today's storage and preservation methods are more technological, automated, and IoT-enabled.

The sterilization technology before products leave the factory largely determines the shelf life of food. Russian researchers have developed a cheap, safe, and reliable surface disinfection technology for packaging eggs, which helps kill bacteria on the eggshell, including Salmonella. An electron beam can disinfect packaged eggs in 50 nanoseconds (billionths of a second), protecting the eggs from contamination during subsequent transportation and storage. A Chinese company, Pinpin, which produces poultry-related products, has developed a non-irradiated freshness-locking technology for spicy chicken feet, using automated processes and environmental control for sterilization, winning the first prize in the 2021 China Food Industry Association Science and Technology Award.

Packaging serves as a barrier between fresh food and the outside world, not only preventing food damage but also being an important means of achieving preservation. The invisible edible coating developed by the Israeli agricultural technology startup Surfresca can be applied to the surfaces of cherry tomatoes, cucumbers, mangoes, and other fruits to extend shelf life. This coating extends the shelf life of fruits and vegetables by several weeks through advanced modified atmosphere technology, thus saving plastic packaging. Similarly, StePac has introduced resealable 'grab-n-go' bags that use modified atmosphere technology to regulate humidity, actively slowing down the ripening and aging process of food, keeping fruits and vegetables fresh and significantly extending product shelf life. Due to the advanced modified atmosphere technology, the built-in cold chain control in the bags can ensure high visibility of packaged products under different supply chain conditions. Currently, the U.S. produce distributor Divine Flavor has used it to transport pumpkins, Persian cucumbers, and sweet peppers from Mexican growing areas to the U.S.

Modified atmosphere packaging can also be applied to high-moisture bread. The American company SoFresh has invented anti-mold packaging made from moisture-activated materials, injecting USDA-approved natural extracts into the film to release controlled active steam inside the food packaging. Mold spores absorb the steam, slowing down metabolism. The steam is safe for humans, odorless, tasteless, and leaves no residue, avoiding the use of preservatives like calcium propionate. It can extend shelf life by about 10 days and reduce logistics and refrigeration costs. In 2022, SoFresh plans to expand this technology to mold prevention in the packaging of berries such as strawberries, raspberries, and blackberries.

Research data from the USDA shows that at the retail end, food that must be discarded due to unsold status or expiration accounts for 2% of all food, with most being fruits, vegetables, and dairy products, primarily due to poor inventory management. Additionally, food that consumers buy but do not eat accounts for 1/4 of the total food supply. To address waste in households, the robotics manufacturer Simbe has launched the Tally 3.0 robot, which can perform spectral imaging on produce and meat to detect their freshness. For produce, it can indicate the percentage of ripeness and determine whether fruits or vegetables are rotten, damaged, or bruised. To combat household waste, Australian researchers have developed colorimetric sensors that can be attached to food packaging to inform consumers when to eat. When food or drink is fresh, the sensor is blue; when food should be consumed soon, the sensor turns purple; when food has spoiled, the sensor turns red.

4. How can the highly anticipated alternative proteins be made tastier and healthier?

In 2021, plant-based meat products such as plant-based mooncakes, plant-based mochi, plant-based shredded meat, plant-based buns, and plant-based tuna guns emerged in the Chinese market. According to Euromonitor International, the market size of artificial meat in China is expected to reach $13 billion by 2023, accounting for nearly half of the global market. A research report released by food ingredient company Kerry in 2019 pointed out that taste remains the biggest barrier for plant-based alternatives to gain consumer favor. For plant-based meat and alternative proteins to further capture market share, they must at least match or exceed the levels of taste, texture, and price of animal proteins.

Currently, most plant-based meats contain oils such as coconut oil and canola oil. While they meet vegetarian needs, the functionality of plant oils is not the same as that of animal fats. Due to their lower melting points, plant oils tend to leach out during the early stages of cooking, which is a persistent issue that both startups and established companies are striving to solve. The flavor company Firmenich has launched Dynarome TR, aimed at providing a natural, authentic, and mouthwatering cooking aroma for plant-based meats. Dynarome TR achieves 'custom flavor release' at high temperatures by customizing the composition of lipid phases, allowing plant-based meats to have little aroma during refrigeration or the early low-temperature cooking stages, while releasing an enticing cooked aroma during the later cooking stages and at the time of consumption.

The Swedish company Mycorena mycoprotein has developed a fungal-based fat component that can replicate the texture of animal steak. In addition to providing aroma, protein can also contribute to flavor. The American startup Motif FoodWorks has introduced HEMAMI heme protein, which provides 'the flavor and aroma of real meat' and can be applied in fresh or frozen plant-based burgers, patties, sausages, and other meat analogs. Although the primary function of this heme protein in food is flavoring, it also serves as a color additive, giving plant-based meats a closer resemblance to animal meat in terms of color, aroma, and taste. Additionally, the marine ingredient startup Yemoja has developed Ounje, which can mimic the texture of real meat's red juices. Ounje is derived from red microalgae and can be used in plant-based burgers and steaks.

In recent years, algae have emerged as a new source of plant protein that meets the needs of manufacturers and consumers: they can be produced abundantly in nature and can have a low carbon footprint and high nutritional content. The American plant-based meat producer Tofurky is collaborating with the startup Triton Algae Innovations to bring algae-based meat to market. Triton's 'Basic Red' algae is rich in protein, vitamin A, and iron, and will be a key ingredient in future product formulations. The Singapore company Sophie's Bionutrients has announced the development of the world's first dairy-free microalgae-based milk, which is safe for lactose-intolerant individuals.

Mushrooms have a naturally rich and layered flavor that can simulate the umami taste of meat, attracting many companies to develop them as plant-based meat. The Australian plant-based meat company Fable Food primarily uses shiitake mushrooms as raw materials to launch ready-to-eat mushroom meat products such as pulled pork, braised beef, and beef brisket. Fable's key to standing out among various plant-based meat brands is its cost advantage, with a current price of about $19/kg, comparable to some pork prices in supermarkets. The American startup Meati has chosen to use the roots of mushrooms to create whole cuts, such as sliced steak for salads or breaded and fried chicken breasts.

Unlike plant-based meat, cell-cultured meat uses animal muscle and fat cells as raw materials to conduct large-scale, low-cost cell cultivation outside of the animal. Compared to plant-based meat, cell-cultured meat has higher technical barriers and a longer commercialization cycle, but it can better replicate the taste and texture of animal meat. The Chinese cell-cultured meat company CellX showcased cell-cultured meat blocks with a fibrous texture and three-dimensional structure in September 2021. CellX uses biostructure technology to transform cell-cultured meat from a minced state into meat blocks with tissue structure. Additionally, 3D bioprinting technology not only allows for structured cell formation but also holds promise for meeting future customization demands, such as adjusting the muscle-fat ratio to present different meat textures.

 

The future is here: new opportunities arising from aging and carbon neutrality.

It often feels like the macro concepts of aging and carbon neutrality are far removed from us, but when we see census data, the introduction of dual carbon-related policies, and the involvement of various industries and enterprises, we can't help but exclaim: the future has truly arrived.

1. Aging and addressing aging are both happening.

The growth rate of the global population aged 65 and older exceeds that of younger groups. According to the 'World Population Prospects: 2019 Revision,' by 2050, one in every six people worldwide will be aged 65 or older (16%), compared to one in eleven (9%) in 2019. Aging is a challenge that every country will face, so we must pay attention to aging and the elderly.

Elderly individuals require more protein intake per meal due to suppressed anabolic metabolism. Weight loss and muscle atrophy are key indicators of age-related malnutrition, and muscle loss is often accompanied by more severe complications. To meet the critical nutritional needs of the elderly, major food companies are launching products. Arla Foods has introduced a pure β-lactoglobulin (BLG) ingredient, Lacprodan BLG-100, which contains 45% more leucine (a key amino acid for muscle composition) than commercially available whey protein isolates. The high amino acid content of Lacprodan BLG-100 means it can promote muscle protein synthesis, minimize muscle mass loss, and maintain physical activity.

Cosmax has launched Chrytri, derived from chrysanthemums, which not only improves muscle function and generation but also reduces muscle breakdown by inhibiting Atrogin-1 and MuRF1 (which can increase muscle atrophy through protein hydrolysis). This can be used in beverages and nutrition bars. The ingredient MitoPrime L-ergothioneine developed by raw material supplier NNB Nutrition helps restore mitochondrial membrane potential (MMP), and increased MMP is believed to help combat age-related muscle degeneration. MitoPrime is produced through natural fermentation processes and is suitable for food, beverages, powders, and capsules, with a patent application already filed in China. In addition to muscles, the joints of the elderly are also prone to aging, with studies showing that 70% of people over 60 have osteoarthritis. The natural eggshell membrane (NEM) introduced by an American raw material supplier is one of the few globally recognized joint health ingredients, with research indicating it can alleviate joint pain and stiffness in patients with grade 2 and 3 knee osteoarthritis.

2. Should the food industry embark on the journey to carbon neutrality?

In the context of rapidly awakening environmental awareness among Chinese consumers, carbon neutrality is not just a charitable project for food companies, but a necessary action to fulfill social responsibility and meet consumer demand for sustainable products. Globally, leading international food companies are developing vigorously in the field of carbon neutrality, gaining widespread recognition from consumers, investors, and other sectors of society. At the same time, we are pleased to see that although domestic companies have started later, many are eager to try.

(1) Visualizing carbon reduction, starting with packaging.

Compared to the "full-chain carbon reduction" initiatives of industry giants, many food companies are starting their carbon reduction efforts from packaging, which is the most perceptible to consumers. A study by IGD ShopperVista found that 41% of consumers have reduced or stopped using single-use plastics, and 63% believe that reusable or recyclable packaging is "very important" when choosing products. The strong willingness of consumers to pay for green packaging has prompted food companies to reduce their carbon footprint through recyclable, biodegradable, and carbon-reducing packaging.

Recyclable

On the road to recyclable packaging, technology plays a crucial role. In 2021, PepsiCo partnered with packaging technology company Pulpex to launch the world's first 100% recyclable paper bottle. Made from sustainable, renewable wood pulp, it is treated with a food-grade water-based coating to prevent leaks and provide barriers against oxygen and moisture. The cap on top is also recyclable. French biodegradable plastic manufacturer Lactips collaborated with the environmental non-profit Citeo to launch plastic-free paper-coated packaging, developing a cellulose-based coating solution; the plastic-free paper is entirely bio-based, ensuring complete recyclability. Aptar announced that its Neo sealing solution for the infant formula market is now made from food-grade renewable materials. The polypropylene bottle caps are made from sustainably sourced renewable materials, derived from various types of renewable resources, such as used cooking oil and petroleum processing residues. Sustainable packaging manufacturer Coveris, in collaboration with manufacturer Ornua Foods, launched a series of lightweight, fully recyclable bags for Tesco's shredded cheese in the UK. They transitioned from a mixed three-layer nylon laminated material (one of the hardest materials to recycle) to a fully recyclable polyethylene (PE) single-layer structure with built-in barrier properties. Each bag reduces plastic weight by 680 milligrams to further reduce carbon emissions.

 
Biodegradable

To prevent plastic waste from overflowing, the European Union has passed a directive on single-use plastics, completely banning the use of plastic products such as disposable cutlery and straws by 2021. In response, many companies in Europe have launched bio-based plastics, such as plant protein-based bioplastics developed by Xampla, a technology company affiliated with the University of Cambridge, and alternative packaging materials made from by-products of popcorn production developed by the University of Göttingen in Germany. Swedish company UniCup Scandinavia AB introduced a new type of bio-based lid made from spruce and pine. Coca-Cola, in collaboration with Changchun Meihe Technology and UPM, launched the first 100% plant-based plastic beverage bottle made from plant-based paraxylene (bPX) and corn syrup. For existing plastic waste, some companies have come up with solutions: the University of Edinburgh uses E. coli to convert PET plastic into vanillin, a common flavoring in the food industry, while French biotechnology company Carbios utilizes a new enzymatic process to recycle food-grade PET plastic bottles.

Carbon reduction

For certain specific foods and packaging, there are other ways to reduce carbon emissions: Anheuser-Busch launched "the world's lightest beer bottle," reducing carbon dioxide emissions by 17% per bottle; Nordic packaging manufacturer developed UltraThinPE Tec, which allows the plastic content in disposable paper cups to be less than 5%; Elopak introduced Pure-Pak sterile cartons, completely removing the aluminum layer in the middle, reducing the carbon footprint by 28%. Coincidentally, in 2021, China's Jindian also launched a zero-aluminum foil sterile brick packaging, reducing carbon footprints to help achieve carbon neutrality.

(2) Waste utilization: seemingly useless on the surface, but actually contains treasures

Food loss during the production and processing of food accounts for 5% of total food loss, and the by-products are mostly generated at the same location and time, making them the easiest to collect and efficiently convert for waste utilization. A study in the UK showed that EU breweries handle about 3.4 million tons of waste barley grain each year, so the utilization of beer waste has always been a research hotspot: Corona beer reuses the leftover barley straw from the beer manufacturing supply chain to create new packaging materials, with the new process reducing water usage and energy consumption by 90%; Anheuser-Busch extracts arabinoxylan from waste grains as a new source of prebiotics, with studies indicating it may increase the levels of bifidobacteria in the human gut.

(3) Disruptive breakthroughs that create something from nothing

Last year, two disruptive breakthroughs by Chinese scientists filled us with hope for the future.

In September, the Tianjin Institute of Industrial Biotechnology of the Chinese Academy of Sciences achieved the world's first de novo synthesis of starch from carbon dioxide. Intuitively, a bioreactor the size of 1 cubic meter can produce an amount of starch equivalent to the average yield of corn grown on 5 acres of land annually. In addition to utilizing carbon dioxide, the Feed Research Institute of the Chinese Academy of Agricultural Sciences has also synthesized protein from industrial waste gas carbon monoxide for the first time globally, forming an industrial capacity of tens of thousands of tons. This technology will greatly alleviate China's import demand for feed protein.

Returning the carbon emitted into the air back into the cycle of production and life not only recycles the main culprit of global warming, carbon dioxide, and industrial waste gas carbon monoxide, but also produces the food necessary for human survival, thereby greatly promoting the development of a low-carbon bio-economy, opening up a new paradigm of food manufacturing based on renewable energy technology, and playing a significant supporting role in achieving global carbon peaking and carbon neutrality goals. Perhaps, in the future, we won't need to grow potatoes on Mars; collecting carbon dioxide from the atmosphere could solve the problem of food and clothing in space exploration.

 

Rooting down is to gain infinite possibilities upward

With the promotion of AI, genetically modified organisms, and 5G technology, technological agriculture is gradually being highly anticipated by capital and industry. Internet giants such as Alibaba, JD.com, Pinduoduo, and NetEase are all entering the field, hoping to use the internet to empower new agriculture. Food security is vital for the stability of the nation. Looking globally, countries like the Netherlands and Israel have achieved strong agricultural output on limited land, with technology as their core support. A research team led by Academician Zhao Chunjiang of the Chinese Academy of Engineering pointed out that smart agriculture, which focuses on information, knowledge, and equipment, will become the high ground of modern agricultural technology competition among countries and a new business model for future agricultural development. In 2021, there were different technological explorations in smart planting and smart breeding industries both domestically and internationally.

1. Facing the yellow earth and turning away from the sky, gradually becoming history

Arable land has always been the lifeblood of food production, but the new agriculture of plant factories, which does not require land and subverts traditional farming methods, is changing or will soon change our dining tables. The innovative team of plant factories at the Urban Agriculture Research Institute of the Chinese Academy of Agricultural Sciences collaborated with the Qian Qian team at the China Rice Research Institute to achieve a significant breakthrough in rice cultivation, successfully harvesting rice in about 60 days in a plant factory environment, shortening the traditional growth cycle of over 120 days in open fields by half. This also provides a new technical approach to accelerate crop breeding. The Israel-Netherlands joint venture Future Crops has established an 8,000 square meter fully automated indoor vertical farm in Westland, Netherlands, which is nine stories high and is referred to as Europe's 'greenhouse center'. In the face of the emerging plant factories, American lettuce producer Revol Greens has launched a plant fertilizer specifically for plant factories, which is entirely plant-based and does not contain animal by-products typically found in organic nutrients.

Traditional land farming is also embracing various new technologies. DJI and XAG drones are busy in the fields, used for pesticide/fertilizer application, farmland mapping, and other areas. Bee Vectoring Technologies utilizes commercially raised bees to provide targeted pest and disease management solutions, using bees to carry biological control components to increase yield and reduce diseased fruit. Agrocares has developed SoilCares, which can quickly analyze nutrients in the soil, allowing for on-site monitoring and assessment of soil fertility, providing recommendations to managers.

Recently, due to national strategic attention, the stagnant genetically modified industry has begun to quietly start. World-class seed institutions have already initiated gene editing and intelligent design breeding, achieving precision, intelligence, and engineering in breeding. Researchers at the John Innes Centre in the UK have re-encoded the TaVIT2 gene in wheat to transport more iron into the endosperm, allowing consumers to absorb more iron from wheat flour. The American company Pairwise uses gene editing technology to modify the DNA of blackberries and black raspberries, removing seeds and thorns from the bushes, making the fruits seedless and easier to pick.

2. The black technology of animal husbandry satisfies your meat cravings.

The most notable news in China's animal husbandry industry in 2021 was the self-developed Shengze 901 white feather chicken breed by Fujian Shengnong Company, which received the review license for officially selling breeding chickens, breaking the decades-long situation in which China relied 100% on imports for white feather broiler breeding stock. This allows us to control the pricing and supply of chicken meat, providing stability for China's chicken supply market. 'Resolving the issues of seeds and arable land' is one of the eight key tasks for China's economy in 2022, as breeding stock is the chip of agriculture. Food security depends on seeds. We look forward to more companies breaking through foreign breeding stock blockades and further improving China's seed industry supply chain.

The impact of livestock farming on global warming has always been a headache. According to a 26-year research report published by New Zealand's Ministry for the Environment, 49.2% of New Zealand's greenhouse gas emissions come from agriculture, with the country's pillar industry, the dairy sector, accounting for 22.9% of total emissions, mainly from methane and nitrous oxide emitted by dairy cows. Scientists at the Global Food Security Institute (IGFS) at Queen's University Belfast in the UK are feeding farm animals seaweed in hopes of reducing methane emissions by at least 30%.

The booming metaverse and blockchain in 2021 have surprisingly also been applied to animal husbandry. Cows wearing VR glasses see green pastures, as if they are in a summer ranch, improving their mood and increasing milk production by 5 kilograms. The aquaculture company Kvarøy Arctic has created a system that uses blockchain technology to enhance transparency and traceability, allowing customers to trace every step from fish eggs to packaged products. Using the new system, data on salmon eggs, salmon production, surface fishing, harvesting, and processing are all integrated into the system.

Summary

Do not be afraid of the floating clouds obscuring your vision; the scenery is long and should be viewed with a broad perspective.

In each annual technology review, we can see the incremental progress of scientific research, the sparks of commercialization, and the exploratory breakthroughs looking to the future. These technologies are like countless colorful threads, carefully weaving the future of the food industry.

Let us pay attention to every day and every step of food technology, witnessing more brilliant product innovations, brand rises, and industrial upgrades, and witnessing the great journey from a major food country to a strong food country!

Source: Foodaily Daily Food (Public Account ID: foodaily), reprint authorization obtained.