The food industry and -technology are undergoing rapid transformation, driven by public health concerns, resilience of food production, sustainability as well as by advances in digitalization and biotechnology. Currently, several megatrends are converging: smart supply chains, digital retail, and advanced food safety systems, resilient farming, sustainable ingredients, food as medicine. At the same time, debates over ultra-processed foods, clean labeling, and personalized nutrition fuel both public discourse and research investment.

This panel discussion leading experts summarizes the most relevant debates and technological advances, reflecting a diversity of geographical, regulatory, and technical viewpoints.

Ultra-processed foods (UPFs) remain a focal point in public health debates. While research links high UPF consumption to negative health outcomes, experts caution against simplistic classifications. The NOVA system, widely used to define UPFs, is increasingly seen as a guideline rather than a strict regulatory tool. Instead, the focus is shifting toward nutrient density, additive safety, and evidence-based risk communication.

Efforts to reduce sugar and salt are central to reformulation initiatives, with ongoing tension between regulatory compliance, cost, and consumer expectation. The challenge is complex as these ingredients affect not only taste but also structure and shelf life. New approaches include high-intensity sweeteners, polyols, dietary fibers, and mineral salt replacers, supported by AI-driven sensory modeling and digital formulation tools.

Personalized nutrition platforms integrate data from wearables, genetic tests, and microbiome profiles to generate individualized recommendations and even automate meal planning or product selection. These systems raise significant questions about data privacy, ethical design, and the risk of digital inequality.

The alternative protein sector is diversifying beyond plant-based analogs to include mycoproteins, precision fermentation, cell-cultured meat, and insect-derived products. Precision fermentation and mycoproteins are attracting significant investment due to scalability and regulatory progress, while cell-cultivated products face technological and approval hurdles. Consumer acceptance varies by region: European consumers prioritize transparency and safety, North America is more open to novel proteins, and Asia leads in regulatory innovation. The most commercially viable technologies currently are plant-based and fungal proteins, but precision fermentation and cultivated meat are advancing quickly.

Biotechnology and fermentation are enabling the upcycling of food by-products into valuable ingredients, such as collagen peptides and antioxidants. Circular economy models promote regenerative systems, integrating industrial symbiosis and localized production. Scaling these models affordably and gaining consumer trust for upcycled products remain challenges.

Technologies like vertical farming, recirculating aquaculture, and precision agriculture are making food systems more resilient and resource-efficient. Vertical farming enables year-round crop production with minimal water use, while automation improves efficiency in sorting and processing. Integration of waste streams and industrial symbiosis further reduces environmental impact. However, energy use, investment costs, and consumer engagement remain obstacles.

Artificial intelligence is revolutionizing the food sector, from logistics and production to R&D and compliance. AI systems optimize inventory, predict demand, and automate redistribution, energy saving, waste reduction and enhancing sustainability. In production processes, AI models sensory interactions and resource use, while blockchain ensures traceability and data security. Robotics and automation in primary production, sorting, and processing are providing major improvements in efficiency and scalability. Challenges persist in energy use, upfront investment, and consumer acceptance—but advancements in automation, including AI-assisted quality control and smart packaging for spoilage monitoring, are closing these gaps.

Food safety is being transformed by AI, machine learning, and blockchain. Predictive analytics enable proactive interventions, while smart management systems automate hazard detection and compliance. The rise of cellular agriculture and novel foods introduces new safety challenges, requiring updated protocols and consumer education. Regulatory environments vary: the EU maintains strict frameworks, slowing innovation, while the US and Asia are more flexible. Transparent metrics and substantiated claims are essential to maintain market trust and consumer acceptance.

Fig. 1 describes the current status of maturity of the discussed technologies, their practical industrial implementation, aligned with consumer acceptance as well as hurdles (regulatory, scale-up) of implementation.

Complementary, environmental, Social, and Governance (ESG) metrics are now integral to product development, influencing sourcing, labor, transparency, and life-cycle assessment. Companies embedding ESG into their operations and providing verifiable proof of stewardship are better positioned for future success. Cross-functional teams with expertise in food science, engineering, digitalization, and consumer psychology are needed to scale solutions responsibly.

The food technology landscape in the following years is marked by innovation and complexity. Alternative proteins, functional ingredients, precision fermentation, and upcycling offer solutions for public health and sustainability. Digitalization is transforming supply chains, personalization, and transparency. However, challenges persist: reductionism in public discourse, scalability issues, regulatory discrepancies, uneven consumer acceptance, and high costs for new infrastructure. Regulation is both a safeguard and a bottleneck, requiring cohesive industry engagement and transparent dialogue. Personalized nutrition, while promising, introduces new inequalities and trust issues around data use.

In summary food technology is becoming more scientific and human-centered. Its direction will be shaped not only by technological opportunities but also by its ability to address real-world needs, foster trust, economical challenges and resilient food systems.

Figure 1. Status of current technological developments - Technological maturity and consumer acceptance by practical implementation (evaluated from all panel discussions, partly supported by KI-models).