60 Years of Innovation: How Technology and Sustainability Are Redefining Food

Abstract

As the IFST celebrates its 60th year anniversary, Food Innovation SIG member Sarah Gaunt and Chair Susan Arkley present some of the key innovations from the past 60 years in the familiar themes of health, packaging, processing, regulations and mainstream alternatives. Guest contributors Wayne Martindale, Craig Leadley, Jake Norman, Tom Hollands and Gavin Milligan comment on the innovations driving change in the industry today and in the future.

The food industry's evolution is one of continuous innovation, discovery, and adaptation. From chance findings to targeted scientific efforts, each advancement has shaped how we produce, consume, and view food today. This journey has brought breakthroughs in health products, packaging, alternative foods, processing, technology, and regulation. However, progress also presents challenges, such as the demand for sustainable solutions and strategies to tackle increasing environmental and public health issues.

As the link between food and health became clearer in the late 20th century, scientific advances and growing consumer demands fuelled the creation of products focused on well-being. Some breakthroughs happened by chance, others through research.

In 1976, an accidental discovery revolutionised sweetness engineering. Tate & Lyle scientists, Leslie Hough and Shashikant Phadnis at Queen Elizabeth College, were exploring sucrose uses⁽¹⁾. When Phadnis misheard ‘test’ as ‘taste,’ he found a chlorinated sugar compound to be extremely sweet, leading to sucralose (E955), a non-nutritive sweetener 320 to 1,000 times sweeter than sucrose. Stable under heat and pH changes, it became essential in baking and shelf-stable foods, reshaping low-calorie sweeteners.

Interest in probiotics, first proposed by Elie Metchnikoff in 1907, surged after 1980, as studies explored gut health benefits⁽²⁾. Though popular, many health claims are contested, with the European Food Safety Authority (EFSA) rejecting several for lacking scientific evidence, stressing the need for rigorous research. The journey into gut health continued with Marcel Roberfroid who, in 1995 discovered prebiotics: non-digestible fibres promoting beneficial bacteria growth in the colon, often found in everyday foods. These play a key role in gut health⁽³⁾.

As health focus grew, demand for functional foods—offering benefits beyond nutrition—boomed with EFSA imposing strict regulations to ensure health claims are scientifically supported⁽⁴⁾.

In the 1990s, research revealed the risks of trans fats, linking them to coronary heart disease. This prompted a global push to eliminate trans fats, showing how the industry responds to science and consumer demand for healthier choices⁽⁵⁾.

Interest also rose in natural sweeteners, like Stevia Rebaudiana, a South American plant used for over 1,500 years⁽⁶⁾. Popular in Japan by the 1970s, it replaced artificial sweeteners like saccharin. Approved in Europe in 2011, stevia exemplifies how traditional remedies can enter modern food technology as a zero-calorie option.

Packaging innovation has improved food safety and helped consumers make informed choices. In 1972, the M&S Food Technology Department introduced sell-by dates on wrappers, soon adopted by other retailers and eventually made a legal requirement⁽⁷⁾. In 1973, Nathaniel Wyeth led the invention of the PET (Polyethylene Terephthalate) beverage bottle at DuPont, creating a recyclable plastic bottle able to withstand the pressures of carbonated liquids. Lighter than glass and virtually unbreakable, it allowed beverages to be stored without losing their fizz⁽⁸⁾.

In 1978, the retort pouch, developed by the US Army Natick R&D Command, provided a flexible alternative to canning⁽⁹⁾. Made from plastic and metal foils, it allows sterile packaging of foods, resurging after 2010 with single-serve and small-sized pouches. To further enhance shelf-life, Modified Atmosphere Packaging (MAP) emerged⁽¹⁰⁾. In 1979, Marks and Spencer introduced MAP meat, including bacon and fish. By lowering oxygen and adding carbon dioxide or nitrogen, MAP significantly extended the shelf-life of chilled foods.

More recently, in 2015, ‘Its Fresh’, part of Food Freshness Technology, developed an absorbent strip blending clay and minerals to capture ethylene gas emitted by fruits and vegetables⁽¹¹⁾. This ‘active packaging’ reduces spoilage and extends shelf life, meeting both consumer and environmental needs.

The quest for sustainable protein sources led to significant developments. In the 1960s, British industrialist Lord Rank began converting starch into protein via fermentation to develop alternative foods, anticipating global food shortages due to population growth. Lord Rank's research resulted in mycoprotein, the main ingredient in Quorn products. First sold in a vegetable pie in 1985, Quorn expanded to over 90 products by 1990, offering a well-accepted meat-free alternative⁽¹²⁾.

Scientists at Maastricht University, led by Professor Mark Post, grew muscle tissue from cow stem cells, combining 20,000 thin strips to form the burger. In August 2013, the world's first lab-grown burger was cooked and tasted in London. This milestone highlighted the potential of cultured meat as a sustainable protein source⁽¹³⁾.

With the global population projected to reach 13 billion by 2063, securing enough protein is essential⁽¹⁴⁾. Production of traditional protein sources is very resource-intense, so there's growing interest in alternatives like bacteria, insects, mycoprotein, and lab-grown meat. Success relies on safety, cost, nutrition, scalability, and acceptance. Craig Leadley notes that the food system produces 30% of the UK's greenhouse gas emissions, with meat production contributing to climate change, deforestation, and biodiversity loss. Simply urging people to stop eating meat is likely ineffective. Cultivated meat, grown from animal cells, could reduce environmental impact while meeting consumer preferences, though challenges remain, such as high costs, regulatory barriers, and consumer acceptance. The UK is a leader in this sector, with significant investment and a growing number of companies moving towards commercialisation.

The rise of free-from foods addresses consumer needs related to intolerances, allergies, or avoidance diets. Starting as niche products in 2008, these foods became mainstream, with UK sales reaching ￡184 million in 2014—a 15% increase over the previous year—reflecting shifting consumer preferences⁽¹⁵⁾.

It was in 1961 when the Chorleywood Bread Process was developed, marking a significant shift in the bread-making industry⁽¹⁵⁾. By 1965, this process had been widely adopted across the UK. It revolutionised the use of lower-protein wheat, which had previously been less desirable in bread-making, enabling its widespread use and dramatically influencing the country's food supply. Today, this method accounts for 80% of the bread produced in the UK, showcasing its lasting impact on how such a staple food is made. The rapid evolution in food technology continued beyond bread^{(16, 17)}.

In 1974, the first domestic microwave hit the market. The high-powered microwave generator, developed in 1940 at the University of Birmingham by John Randall and Harry Boot, led to the microwave oven's creation. Now, 30 million units are sold annually worldwide. The microwave revolutionised meal preparation, prioritising speed, convenience, and ease, setting new trends in food consumption⁽¹⁸⁾.

In 1979, Marks and Spencer launched the chilled chicken Kiev, moving beyond frozen options to meet growing demand for convenience with a homemade feel. This shift from frozen to chilled foods was enabled by improvements in stock control and distribution, alongside the rise of microwaves, which boosted ready-meal popularity in the 1980s⁽¹⁹⁾.

In 1990, High Pressure Processing (HPP) marked another step forward in food safety. This cold pasteurisation method uses high pressure through water to inactivate bacteria and moulds, extending shelf life without heat and preserving food's taste and nutrition. HPP also benefited cold-pressed juices, extending their shelf life from 2–4 days to about 30 while maintaining nutritional value, appealing to health-conscious consumers^{(20, 21)}. From the Chorleywood Bread Process to HPP, these technological advancements have reshaped food systems, offering consumers fresher, convenient options while upholding quality, nutrition and safety.

In 1995, new UK Hygiene Regulations enforced the EU Hygiene Directive, introducing the Hazard Analysis and Critical Control Points (HACCP) system. This system requires food businesses to identify critical production points where safety risks may arise and establish controls.

The 1999 Food Standards Act established the Food Standards Agency (FSA) in 2000 as an independent body focused on public health and food safety, following significant foodborne illness outbreaks⁽²³⁾. This Act transferred many responsibilities from the Ministry of Agriculture, Fisheries and Food to the FSA, ensuring a clearer separation between industry interests and public health.

The EFSA Health Claims Regulation, adopted in December 2006, created EU-wide rules on nutrition and health claims, mandating scientific evidence for consumer information⁽²⁴⁾. Not all innovations, however, have seen broad acceptance. Genetically modified (GM) crops, such as the FlavrSavr tomato approved in the U.S. in 1994, have faced significant pushback. In 2015, over half of the 28 EU countries continued banning GM crop cultivation, reflecting ongoing consumer resistance.

Another resisted technology is food irradiation, which uses controlled ionising radiation to improve safety and reduce spoilage. Although the UK Advisory Committee on Novel and Irradiated Foods approved it as safe, consumer concerns remain high⁽²⁴⁾. A 2012 Food and You survey by the UK Food Standards Agency showed 34% awareness of irradiation, but 51% of those aware expressed discomfort with the technology.

As global populations increase and resources become more strained, there is an urgent need for changes in how we produce and consume food. Figures related to gas emissions from the food industry previously mentioned, highlight the food system's contribution to climate change and the need for reform if we are to continue feeding a growing global population while reducing environmental impacts.

Technological innovation and sustainability are at the heart of this reform. Innovations such as automation in food processing, artificial intelligence (AI) in supply chains, and new regulatory frameworks are reshaping the food industry in ways that promise to be transformative.

One of the most promising technological advancements in food production is the development of cultivated meat. This refers to meat grown from animal cells, offering a sustainable alternative to conventional meat production. While the environmental impact of traditional meat production varies depending on regional practices, it is indisputable that reducing meat consumption would lower the food system's ecological footprint.

People enjoy eating meat, and for many, it is a central part of their diet and culture. Therefore, cultivated meat presents a viable compromise—allowing people to enjoy meat without the negative environmental impacts associated with livestock farming. In theory, cultivated meat could drastically reduce greenhouse gas emissions and resource use, but the practical challenges of scaling this technology remain.

As the food industry aims for sustainability, automation offers a path to enhanced efficiency while cutting waste and energy use. Leading this shift is OAL, which helps food manufacturers integrate robotic solutions into their production lines. OAL's robots deliver impressive gains in productivity, safety, and efficiency.

Jake Norman, Managing Director at Olympus Automation Ltd. (OAL), notes that a robot-centred approach enables full digital transformation. Unlike human operations, which are often challenging to monitor, robots perform tasks with reliable precision, allowing production plans to be optimised and tested digitally before being enacted on the shop floor. This approach helps companies minimise energy use and reduce waste through AI-powered workflow optimisation.

As robotics and AI advance and costs fall, their applications in food manufacturing will grow. However, robust digital infrastructure is essential to support easy ‘plug-and-play’ integration across various manufacturing needs.

OAL actively promotes these innovations, regularly hosting events to demonstrate how robots are transforming food production. These events, including one developed with the Carbon Trust and co-funded by the Department for Energy Security and Net Zero (DESNZ), allow food manufacturers to see the latest robotic technology in action.

AI is transforming quality control and packaging. At Raynor Foods, Innovation and Technical Director Tom Hollands is driving efforts to integrate AI-powered imaging systems into factory operations. These systems learn the correct packaging for each SKU, ensuring accurate packaging and labelling.

One of the most common challenges in the food industry is the issue of ‘wrong product in wrong pack’, which is estimated to be responsible for around 80% of product recalls and withdrawals. By utilising AI, Raynor Foods’ advanced imaging systems can check whether the correct durability date has been printed and verify that the right product is in the right packaging. This technology enables 99.9% finished product quality control inspection, reducing the risk of costly recalls.

In addition, these systems also have the potential to reduce food waste and emissions. By preventing packaging errors leading to product waste, AI systems can help manufacturers making food production more efficient and environmentally friendly.

Raynor Foods produces a range of high-care ‘food to go’ products serving both public and private sectors. In recent years, the company transitioned from a family-owned business to an Employee-Owned Trust, with 100% of its shares now held in trust for the benefit of its employees. This reflects the company's commitment to fostering a sustainable and inclusive business model.

In January 2023, Raynor Foods embarked on a ￡2.5 million project called S3 (Smart People + Smart Process = Smart Factory), with 50% funding from Innovate UK. The project, in collaboration with the University of Lincoln, Software Imaging, and the University of Cambridge, Institute for Manufacturing (IfM), aims to reduce emissions by 30% through the deployment of advanced digital technologies. The S3 project represents a significant step toward creating a more sustainable and efficient food production system.

The promise of artificial intelligence (AI) in the food industry goes beyond automation and quality control—it also extends to supply chain management. Wayne Martindale, Director of MPC Research Ltd, highlights how AI is being used to unlock the potential of vast data sets, improving the efficiency and sustainability of global food supply chains.

As Gary Nowacki, CEO of TraceGains, highlights, 80% of food supply chain data is controlled by suppliers distributing or utilising ingredients, making it challenging for businesses to access and use effectively⁽²⁸⁾. Much of this data remains hidden in plain sight, making it difficult for businesses to access and use effectively. However, AI offers a solution by enabling companies to analyse and segment large datasets quickly and accurately⁽²⁹⁾. Important advances have been made and one example is the FoodOn ontology^{(30, 31)}.

MPC Research addresses this by working with satellite and drone datasets to develop AI-powered products that segment regions of interest for secure and sustainable global sourcing, reducing both financial and environmental risks. By sifting through tens of petabytes of data daily, these tools allow companies to strengthen sourcing security and cut costs—using established algorithms now scaled to manage unprecedented data volumes⁽³²⁾. As Wayne Martindale notes, while AI is no magic bullet, it serves as a powerful tool to enhance sustainability and efficiency across food production.

One high-profile application of AI in the food industry is DeepMind's AlphaFold platform⁽³³⁾, which projects the structural outcomes of different chemical environments for therapeutic applications. While this type of AI application remains way off from widespread use in the food industry, it demonstrates the potential for AI to revolutionise product development, particularly in areas such as therapeutic foods.

Companies like MPC Research are concentrating on AI solutions that deliver immediate benefits by improving access to supply chain data.

While technological innovations offer new ways to boost sustainability, regulation is key to guiding the food industry's response to environmental and social challenges. Gavin Milligan notes that although sustainability as a business concept is relatively recent, core ideas like resource efficiency and ethical treatment are long-standing.

In recent years, the agri-food sector has faced challenges like Brexit, COVID-19, and the impacts of the Russian invasion of Ukraine, which disrupted supply chains, altered demand, raised energy costs, and complicated ingredient sourcing. Despite these, sustainability remains essential, driven by rising global demand, extreme weather, and resource depletion.

The food industry is transforming, propelled by technology and a growing focus on sustainability. Innovations, from cultivated meat and AI-driven quality control to processing automation, address resource efficiency and consumer needs, but cost, regulatory, and acceptance barriers must be tackled for full impact.

Regulations such as the UK's Modern Slavery Act and the upcoming Forest Risk Commodity Regulation require organisations to report on social and environmental impacts across supply chains. Similarly, the EU's Carbon Border Adjustment Mechanism (CBAM) and potential UK versions aim to standardise environmental accountability by taxing imports produced under lower standards. These frameworks will broaden over time, pushing companies to better understand their supply chains and enhance transparency.

Sustainability frameworks like the UN's Sustainable Development Goals (SDGs) provide a shared language for setting value chain priorities. Smaller organisations may find these frameworks especially helpful, while larger clients might require other approaches. Tools like (Double) Materiality Assessments assist organisations in prioritising sustainability efforts and presenting them effectively to stakeholders. As regulations evolve, careful monitoring and expert support can help companies ensure sustainability remains a strategic priority in building resilient, future-proof food systems.

Technological advances and sustainable practices are transforming the food industry, addressing critical challenges in health, environmental impact, and food security. As the IFST celebrates 60 years of progress, we look forward to the next 60 years of pioneering innovation, driving a future where science and sustainability shape every aspect of our food system.