In the not-so-distant future, we may find ourselves indulging in “hyper-personalised” diets that are tailored to our individual nutritional needs. According to a report commissioned by Deliveroo, advancements in technology, including artificial intelligence (AI) and virtual reality (VR), could revolutionize the way we eat within the next 20 years.
The report suggests that BreathTech, a technology that analyzes our breath through smartphones, could provide valuable insights into our health and help determine what foods are best for us. By understanding our personal physiology, AI-powered algorithms could generate diet plans that optimize our nutrition and well-being.
Additionally, virtual tastings might become a reality, allowing us to experience the flavours and textures of a takeaway before placing an order. Through VR simulations, we could virtually taste our favourite dishes, enabling us to make more informed choices about our meals.
The integration of AI into our daily lives could extend beyond diet planning. The report envisions a lifelong AI “buddy” that automates and tailors our eating habits, guiding us towards healthier choices and adapting to our changing needs over time.
For those with aversions to certain foods, virtual and augmented reality could come to the rescue. By manipulating our sensory perceptions, VR technology could make vegetables taste like chocolate or sweets, encouraging even the most hesitant eaters to consume nutrient-rich foods.
Alcohol reduction strategies may also see innovation, with the introduction of “wine” cordials that mimic the taste and flavour profile of real wine. This could be a game-changer for individuals seeking to cut down on alcohol consumption without sacrificing the enjoyment of a glass of wine.
The report predicts a shift towards alternative staple foods, such as amaranth, fonio, sorghum, teff, Khorasan, einkorn, and emmer, replacing traditional crops like corn and maize. These lesser-known grains offer diverse flavours and nutritional benefits and are expected to become mainstream by 2040.
Furthermore, the concept of “edible beauty” products could become increasingly popular. Anti-ageing ice cream and menus designed to balance hormones and boost dopamine levels are among the innovative ideas proposed.
Virtual reality dinner parties are also envisioned, allowing consumers to create dream scenarios and interact with virtual celebrities or influencers, making dining experiences more immersive and enjoyable.
While these predictions offer a glimpse into a futuristic culinary landscape, it remains to be seen how quickly and extensively these technologies will be adopted. Nonetheless, the report highlights the potential for technology to transform our relationship with food and offers exciting possibilities for personalized nutrition and immersive dining experiences in the years to come.
