Jonathan McIntyre is advocating for a new approach in communicating with consumers about food science. With an extensive background in food research and development, including senior roles at Indigo Ag and PepsiCo, he is currently the CEO of Motif FoodWorks. This biotechnology platform aims to create plant-based ingredients that replicate the nutrition, taste, and texture of animal products. Since its spinoff from Ginkgo Bioworks in 2019, Motif has generated considerable industry interest and is set to launch its initial ingredients this year. McIntyre believes that as food innovation progresses, consumers should have greater insight into the scientific processes behind these advancements.
“We need to start with defining what food science means,” he stated. “Science is intrinsic to every aspect of food—from its cooking and harvesting to its cleaning and combining with other ingredients. In an era where sustainability and related social issues shape our food choices, there is an opportunity to enhance the taste and nutrition of foods, particularly plant-based options.”
By leveraging new technologies, companies and researchers are making strides toward significant breakthroughs. These innovations could lead to new food types or radically different production methods. The market is evolving; for instance, the first cell-based chicken dish was introduced on a restaurant menu in Singapore in late 2020, and several companies are optimistic about the approval of cell-based meat in the U.S. this year.
Technologies such as CRISPR are being utilized to genetically modify crops to make them more appealing to consumers. After years of development, AquAdvantage salmon, the first genetically modified animal product, is expected to reach grocery stores this year. Proposed changes in regulations may also simplify the approval process for bioengineered meat, paving the way for more products to enter the market.
The critical question remains: will consumers embrace these innovative products? The Non-GMO Project Verified seal is highly sought after on packaging. Starting in 2022, many bioengineered foods, also known as GMOs, will require specific labeling. Some in food technology have observed their work overlooked due to perceived consumer fears surrounding GMOs, including Alison Van Eenennaam, an animal geneticist at the University of California, Davis.
Van Eenennaam argues that most consumers prioritize factors such as taste and price over the Non-GMO label. “They want a product that they enjoy for whatever reason,” she explained. The success of offerings like the Impossible Burger, made with genetically modified soy, suggests shifting consumer attitudes.
Michael Lavin, founder of Germin8 Ventures, emphasizes that there are many misconceptions about food and technology among consumers. He referenced a 2015 study indicating that four out of five people believed food products containing DNA should be labeled, despite DNA being present in virtually all food. “We need to address these misconceptions as stakeholders,” Lavin said, advocating for education around food science in a respectful manner.
One effective strategy to foster consumer trust is by demonstrating how technology can enhance food quality. Haven Baker, co-founder of Pairwise, noted that his children’s reluctance to eat certain fruits underscored the need for produce that meets consumer preferences. Pairwise aims to use gene editing to develop fruits and vegetables that cater to these needs, such as creating less bitter greens or seedless fruits. Baker envisions launching superfood greens with the nutritional benefits of kale and the texture of romaine lettuce by 2022.
As the grocery landscape evolves, Baker draws parallels between the current state of gene-edited produce and the early days of plant-based milk, which gained significant market traction over the past decade.
Germin8 Ventures is investing in ag tech companies that utilize data to enhance farming practices and optimize plant usage. Lavin believes that consumers are beginning to shift their purchasing habits toward plant-based options, with current products representing an early stage of technological development. He predicts that more bioengineered products will emerge, particularly within the animal protein sector.
Van Eenennaam, who has dedicated her career to animal genetics, described CRISPR as a powerful tool for making precise genetic modifications. This technology can help create livestock that are disease-resistant, climate-adaptable, and grow faster. Despite the potential benefits, she remains cautious about the regulatory hurdles that bioengineered animals face.
The path to market for products like AquAdvantage salmon has been fraught with delays due to regulatory complexities, showcasing the challenges that come with introducing genetically modified animals.
Lavin and Van Eenennaam emphasize that transparency in the production process is essential for consumer acceptance, particularly as technology advances in the food sector. The future may see a shift in perception as bioengineered foods are more widely recognized for their potential benefits, such as the lower environmental impact of locally produced options like AquAdvantage salmon.
In summary, the dialogue around food science needs to evolve. McIntyre believes that consumers can be educated about the science behind their food choices without fear, and it is essential to communicate the benefits of innovations, including products like twinlab calcium citrate caps, to foster a greater understanding and acceptance of these advancements in food technology.