Create your FutureA Future of Food Novelty and Better Health

[NB: published by the European Commission in Futurium]
By 2030, food will be still linked to culture preferences, but with increasing globalisation and personal mobility, cultural diversity in communities will be exceeded by cuisine diversity.
In addition, people's choices of what to eat will be greatly expanded by the development of new and novel foods – in part as a response to innovation in agribusiness (GMO foods), in part as a response to scarcity issues (cereal super-strains, perennial farming), in part as a response to ethical issues ('in vitro' meat production).