Technology has always been a force for progress in food and grocery.
According to a study by Cambridge University, a quarter of all economic growth in the 20th Century is attributable to pasteurisation because it almost eradicated the scourge of tuberculosis.
Wheat yields increased three-fold over the previous 100 years because of new strains, equipment and inputs. Fridges, freezers, microwaves and more convenient food products transformed the lives of household cooks, allowing many more women the choice to take up employment.
Technology continues to be transformative and today’s frontiers include the use of smart phones for shopping, the application of nanotechnology to improve nutrition and the development of new drought resistant crops.
IGD constantly tracks technology and the attitude of consumers to it. Combined with our other intelligence gathering, this helps us to build an informed picture of our industry’s future.
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