With heightened consumer concern over the ingredients in food and drink products, how can meat producers – and bacon suppliers in particular – ensure their curing process results in a ‘clean label’ claim on the end-product?
By Anne Bruce2021-02-01T10:10:00+00:00
Getting a crystal ball out to imagine how the world of bakery might change over the next few decades feels like a welcome form of escapism from the chaos of 2020 and the start of 2021.
What will a plant bakery look like in 2030 or 2050? How will processes have changed? Will the end products be recognisable to consumers of today? And what about the bakers? Will artificial intelligence (AI) have taken over?
These are all questions Tony Hunter, a global futurist specialising in food, has weighed up. He is not alone in concluding that humans will be rare sightings in the industrial bakery of the future.