How does crisis shape food innovations?

Crisis has always been a part of human history, profoundly shaping our lives and driving significant change. From economic downturns to global conflicts, these challenging periods have pushed us to adapt and innovate, particularly in the realm of food. While past crises have driven remarkable advancements in food production and preservation, the next major challenge we face is an environmental one: the climate crisis. 

The climate crisis threatens to disrupt our food systems on an unprecedented scale. Rising temperatures, shifting weather patterns, and extreme weather events jeopardize the very foundations of agriculture. Crop yields are expected to decrease, and water scarcity will become a pressing issue in many regions. As arable land diminishes and traditional farming practices become less viable, we will be compelled to rethink how and what we eat. 

But in what ways can crisis drive food innovation exactly? We gathered some examples: 

1. Creating More Sustainable Substitutes 

One significant impact of the climate crisis on our diets will be a reduction in the diversity of flavors and foods available to us. Many of the fruits, vegetables, and spices we enjoy today are climate-sensitive and may struggle to grow in altered environments. Historically, necessity has been the main driver of food innovation. For example, during World War I, German Chancellor Konrad Adenauer invented the "peace sausage," a meat substitute made from soybeans. This innovation aimed to replace meat while preserving a meaty taste. 

Another, more recent project with algae-based products also exemplifies this approach. By developing sea sausages, we can create sustainable, high-protein alternatives that also offer unique flavors and textures, while still honing German traditions. 

2. Adapting to Climate 

Food innovations also need to adapt to our warming climate but facing the issue of heat is also not completely new. M&Ms, for instance, were developed during World War II to provide soldiers with chocolate that wouldn’t melt in their hands, addressing both practical and sensory needs.

As the climate crisis intensifies, farmers worldwide are revisiting ancient crops and creating new hybrids that could be more resilient to droughts and diseases, while also providing essential nutrients, such as the ones listed by The Guardian.

 3. New Preservation Techniques 

Preservation techniques, crucial in times of crisis, not only help extend the shelf life of food but also create entirely new flavors from basic ingredients. Methods such as fermentation, smoking, and drying transform basic foods into delicacies with unique tastes and textures. For instance, fermentation turns cabbage into sauerkraut, offering a tangy flavor and nutritional benefits. 

Infinite Roots® , a company based in Hamburg, exemplifies modern innovation in fermentation. They use mycelium fermentation to produce nutrient-rich, sustainable food from mushroom roots, a process that efficiently converts agricultural byproducts into high-quality protein alternatives.

4. Finding New (Old) Flavors 

In the quest for sustainable food solutions, exploring new ingredients and rediscovering ancient practices can lead to exciting culinary innovations. The Landless Food project aims to revolutionize the global food system by reintroducing a new range of flavors that evoke culinary nostalgia. Utilizing microalgae, which have become a focal point of research due to their diverse and customizable tastes, the project has produced a line of seafood flavors and a floral spice as its initial offerings. 

 The Role of Food Designers 

In this context, contemporary food designers play a crucial role. They offer a new vision for the future of food that goes beyond merely sustaining life and providing essential nutrients. These innovators are focused on ensuring that new food sources, such as plant-based meats and algae-derived products, offer not only nutritional value but also pleasurable and satisfying culinary experiences. 

Innovations like lab-grown meats, plant-based alternatives, and zero-waste cooking practices are already paving the way for a resilient food future. These advancements ensure that our meals remain enjoyable and culturally significant, even as we navigate environmental challenges.  

At the MOME Budapest Material Research Hub, our team is dedicated to exploring and developing these innovative solutions. The hub is seeking to collaborate with various disciplines to create visions for the future of food that are not just nutritious but also pleasurable. To foster such interdisciplinary collaborations, MOME Budapest will organize the third Future Materials Conference this year, where academia, industry and students can all meet to discover the latest material innovations. 

As we face these uncertain times, collaboration between scientists, chefs, and food designers will be essential. By embracing the spirit of innovation and creativity that has always guided us through crises, we can face the future with confidence and hope, knowing that our food will continue to nourish both our bodies and our souls. 

This article was written by Malu Lücking , Acting Material Research Hub Lead and biodesigner.