In response to changing consumer preferences, climate change and shifts in the capital market landscape, S2G Ventures predicts that we are entering a global food transition, much like the global energy transition that has been a multi-decade effort of more than $4 trillion of capital formation.
S2G Ventures, a multi-stage investment firm focused on the food, agriculture, ocean and seafood markets, has unveiled 10 food and agtech trends that will shape the future of food in 2022, in advance of food tech arriving for the first time at CES.
According to Sanjeev Krishnan, S2G Ventures managing director and chief investment officer, “The food transition is still in its infancy but is being propelled by seismic tailwinds: massive demographic change spurring new consumer demand, significant advancements in the biology, chemistry and physics of food production to create new choices and now capital markets anchored by ESG that want to fund high growth, disruptive companies.”
S2G Ventures’ report, “10 Trends Shaping the Future of Food in 2022,” explores the trends that are driving the transition to a climate-smart, healthy food system. The trends fall into three categories: The Fourth Industrial Revolution Comes to the Farm, Supply Chain Disruption Accelerates Innovation and Food Technology Advances Health and Consumer Choices.
Countless challenges facing farmers in the United States today are straining operations but also creating the conditions for innovation and adoption of new technologies.
The supply chain disruptions experienced over the past two years have created a sense of urgency to develop solutions that will make supply chains more nimble, sustainable, localized and less wasteful.
To address declining national health standards as well as consumers’ growing interest in adopting more holistic diets, food and nutrition startups are using cutting edge science as well as artificial intelligence and machine learning to develop nutrient dense, functional and personalized food products.
To read the full report, head here.