“The future of the food industry is defined by technology, sustainability, and innovation, according to a set of key trends. Artificial intelligence, robotics, complete traceability, and the development of new proteins mark the sector’s roadmap. Adapting to these pillars will be essential to maintaining competitiveness and responding to new market demands.”

Expo FoodTech and Pick&Pack for Food Industry, together with AZTI’s technological innovation team, have developed a decalogue that establishes the sector’s new roadmap for 2025. This list is based on the conclusions of this year’s edition of the fair, which brought together more than 8,500 professionals, 379 national and international experts, and nearly 250 leading exhibiting companies in the food and innovation sectors in Bilbao for three days.}

1. Artificial Intelligence

AI is consolidating its position as a cross-cutting technology across the entire agri-food chain. From crop prediction to the automation of industrial processes and logistics optimization, its impact is tangible: cost reduction, lower energy consumption (-40%), and a drop in CO₂ emissions (-35%). Companies such as Eurecat and UMYNO Solutions have presented solutions that integrate digital twins, machine learning, and platforms connected to ERP systems, demonstrating that AI not only improves processes but also drives more sustainable, resilient, and consumer-centric models.

2. Robotics and Automation

Smart robotics is transforming everything from precision agriculture to internal plant logistics. In the field, sensors and robotic arms already analyze crop health in real time to optimize harvests. In the industrial environment, solutions such as XPlanar (by Beckhoff Automation), based on magnetic levitation, allow objects to be moved without friction, reducing mechanical wear and improving energy efficiency. Additive manufacturing (3D printing) also allows for the immediate production of customized spare parts, reducing downtime and logistics costs. Companies are seeking to automate without losing adaptability.

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3. 360º Sustainability

Sustainability has ceased to be a label and has become a systemic transformation. It is not just about reducing emissions, but about integrating economic, social, and environmental indicators into the business model. Tools such as Envirodigital, developed by AZTI, make it possible to measure, predict, and reduce the environmental impact of food products throughout their life cycle. Based on the European Product Environmental Footprint (PEF) methodology, this software analyzes the impact in 16 environmental categories, identifies critical points, and facilitates eco-design strategies to improve environmental performance. At the same time, cases such as McCain, which has set a goal of achieving 100% regenerative agriculture by 2030; PepsiCo, with its zero-emissions plant in Etxabarri; or the Kaiku and COVAP cooperatives, which promote good practices in livestock production, demonstrate that sustainability is no longer an option, but a competitive advantage.

4. Radical transparency and full traceability

Traceability has become imperative. Technologies such as blockchain, smart labels, dynamic QR codes, and geolocation systems allow food to be tracked from its origin to the point of sale, guaranteeing authenticity and reducing the risk of potential food fraud. Companies like Carrefour have already implemented blockchain systems for fresh produce, and platforms like OpenSC and Provenance are democratizing access to these tools. Transparency thus becomes a key competitive factor and a powerful differentiation tool in an increasingly demanding market.

5. Talent and innovative culture

One of the most pressing challenges for the food industry is the lack of specialized talent. In a context of unprecedented digital and sustainable transformation, there is a shortage of technical profiles with knowledge in robotics, artificial intelligence, or data analysis, which represents a potential obstacle to the sector’s development. Expo FoodTech 2025 highlighted that simply recruiting professionals is not enough: it is necessary to build attractive, flexible corporate cultures aligned with the values ​​of the new generations. Thus, retaining talent requires offering purposeful projects, real growth opportunities, and environments of trust. Investing in human capital will be as decisive as investing in innovation.

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6. Open Innovation Ecosystems

The food sector is embracing open innovation and co-creation models as a way to accelerate transformation. Platforms such as the recently created AgriFoodTech Sandbox are enabling startups, technology centers, and companies to work together on disruptive solutions with technical support, resources, and market guidance. There is no doubt that the speed of change in the sector demands strategic alliances that transcend competition and focus on knowledge sharing, small-scale experimentation, and rapid integration of what works. The key to future success will lie in the ability to build flexible networks with a global vision and local action.

7. New proteins and precision fermentation

Biotechnology is revolutionizing what we eat. Precision fermentation, cell culture, and the use of ingredients such as mushrooms, algae, and Rubisco are giving rise to new proteins with high nutritional value and low environmental impact. Companies and centers like AZTI are developing functional foods that match the flavor and texture of traditional products, but with sustainable advantages. These solutions not only respond to growing demand but also open the door to more accessible, ethical, and planet-friendly food.

8. Personalized nutrition for proactive health

Diet personalization is already a reality thanks to advances in genetics, microbiota, artificial intelligence, and sensor technology. Startups and centers like AZTI are developing solutions that allow individual nutrition to be tailored to their biological needs, lifestyle, or pathologies. This approach not only improves well-being but also helps prevent chronic diseases and promote active aging. According to EIT Food, by 2050, 30% of Europeans will be over 65, and nutrition will be key to maintaining quality of life.

9. Packaging

Packaging is no longer a mere container: it’s a communication channel, a logistics tool, and a vector of sustainability. At Pick&Pack 2025, solutions such as smart labels, biodegradable materials, and edible packaging were presented. These innovations not only optimize the product’s lifecycle but also improve the consumer experience. According to EIT Food’s Consumer Observatory, 51% of Europeans prioritize healthy and sustainable options, and packaging acts as a key guide in that decision.

10. Smart and Resilient Logistics

Digitization has also reached logistics, which has traditionally been more opaque. Cold chain sensors, predictive analytics, and artificial intelligence for dynamic routes are making it possible to reduce losses, minimize emissions, and ensure food safety. The fair showcased success stories in logistics digitalization that demonstrate how this area has become a strategic pillar for improving competitiveness and responding to disruptions such as health crises or geopolitical conflicts.

Source: automaticaeinstruentacion.com

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