The Future of Food
With his food growth fund ZINTINUS, nutrition expert Fabio Ziemßen helps finance start-ups in the clean food, alternative protein and functional food sectors and heads the German Association for Alternative Protein Sources. The investor and lobbyist spoke to VIVID about how we will eat in the future.
Fabio, what are the main food trends for the future?
Sustainability, health and functionality are some of the key megatrends in food. There is a growing awareness that the food we eat helps to shape our bodies. In the future, we will pay more attention to what we eat. What is the history and footprint of the food? Is it sustainably produced or does it pollute the environment? Does it come from animals or countries with poor working conditions? The more we look at clean food, the more we feel that we are consuming pure substances and therefore pure energy. You are what you eat.
Healthy eating is becoming increasingly important in society. What developments can we expect in health foods and dietary supplements?
“Food becomes medicine” is one of the biggest topics at the moment. People want to live longer and perform better and recognise that food is the lever to achieve this. We can expect a mix of personalised nutrition and healthy alternatives to conventional foods. From gut health to mental health, capsules, bars and snacks help us get our daily intake of nutrients in the easiest way possible. Healthy drinks, mixes and shots provide a balanced mix of vitamins or recommended probiotics. Trackers such as rings and watches measure body data, and experts give personalised nutritional advice based on blood tests.
Sustainable oat milk to mix yourself: The Berlin-based startup Blue Farm wants to save up to 50 million drinks cartons by 2025.
What impact does the new world of work have on our diet?
The way we work has a huge impact on the way we eat. As people become more mobile, their needs and routines are changing. Many people no longer eat breakfast in the morning, grab a quick, healthy lunch at the office and then go out for a big meal with friends in the evening. We have less time and want nutritious convenience products and healthy alternatives to cereals and pasta. Healthy ready meals, snack bars with a broader nutritional profile, on-the-go porridge or instant noodles with Nutriscore A - many start-ups are focusing on these categories. The snack sector in particular is picking up speed, with healthy alternatives to chocolate bars, lower sugar drinks and, of course, the many non-alcoholic drinks.
There has been a growing awareness of climatefriendly diets in recent years. How much does the food we eat affect the planet?
For years, we have lived as if resources were infinite. Now we are realising that the food sector has the second largest environmental impact of any industry. Climate change and pandemics are showing us our limits. We simply can't go on like this. The huge amount of food wasted also shows how inefficient the food system is. We have a responsibility - to consume food consciously and to buy sustainable, plant-based and local products. Each individual's purchasing decisions ultimately have a big impact.
The burger of the future: What's Beef's Captain Future Burger with plant-based steak is designed to win over meat eaters.
How far have we come with a plant-based diet in Germany?
Germany is already very advanced when it comes to a plant-based diet. When I look at France or Italy, we are seen as a progressive country. There is a great opportunity to use this as a national narrative for technological progress in the food sector. The food sectors are developing at different rates. We are very advanced in milk with the many plant-based alternatives, but we still have a long way to go in cheese.
As a board member and founder of the German Association for Alternative Protein Sources, you are an expert in the field. What innovations are there in meat alternatives in particular?
The next generation of meat substitutes uses fewer ingredients and additives and is closer to the original. The mass market is not vegetarians but meat eaters. Fermentation techniques are being used to achieve umami flavour, micro-organisms are being used to modify structures and experiments are being carried out with mushrooms and mycelia, whose fibrous nature makes them perfect meat substitutes. One example is the Captain Future burger with steak from Planted and bacon from La Vie, which I developed with Selim Varol for What's Beef. You can't tell the difference to meat. This makes it easier for consumers to switch to a meat-free diet than seitan patties.
„The way we work has a huge impact on the way we eat.“
All in one product: with over 70 ingredients, the AG1 food supplement is designed to provide a daily nutritional boost to counteract the stress of everyday life.
How important is Düsseldorf for food innovators?
What's remarkable about Düsseldorf is the large community of players investing in the food sector: Katjes Greenfood, Simon Capital, Picnic, the Food Hub NRW, which does a lot as a community builder. We have Just Spices as a very successful former start-up and companies like METRO. There are a lot of players here who have made their mark in the region. We also have very strong purchasing power in Düsseldorf. It is fertile ground for new ideas. Düsseldorf has an extremely diverse culinary offering - perfect for foodservice startups and new product launches.
What will the supermarket of the future look like?
The supermarket of the future will combine enjoyment with functionality and will offer far fewer foods of conventional origin. The focus will be on the point-of-sale experience and the presentation of food: integrated gastronomy concepts, personalised recommendations, vending machines that create individual cooking boxes and blast freeze convenience food. In the future, many commodity products will be automatically delivered to your home, turning the supermarket into a place where food can be experienced. •
About Fabian Ziemssen
Impact investor, impact advocate and community builder: As a founding partner of ZINTINUS, a food growth fund, Fabio Ziemßen is responsible for funding and supporting start-ups in the fields of alternative protein sources, clean nutrition, functional food and food waste reduction. As a board member and founder of the German Association for Alternative Protein Sources (Balpro e.V.), Fabio is committed to networking, dialogue and design in the field of alternative protein sources. The association was founded in 2019 and has over 130 members, ranging from start-ups to established companies and venture capital units. Previously, he was Managing Director of METRO AG's subsidiary NX-Food. The magazine Capital selected Fabio Ziemssen as one of its 'Top40under40' and at the beginning of 2020 he was awarded the title 'Young Global Leader' by the World Economic Forum.
Words: Karolina Landowski
Pictures: Kitchentown, Blue Farm, What’s Beef Friendchise GmbH, AG1