The CSIRO have begun researching how technology can be used to create personalised meals based on our nutritional needs.
Imagine owning a device that instantly prepares a meal for you based solely on your daily nutritional needs.
That could be the future of food, according the CSIRO, who've begun research into how technology could be used to create personalised diets using information relating to our lifestyle and genetics.
The CSIRO’s Dr Jared Raynes, who is part of the study, says the aim is to develop a wearable device, like an Apple Watch, that could determine what food your body needs when you wake up in the morning.
“It would measure exactly what your body needs in terms of vitamins, minerals, the calories for the day,” he says.
Dr Raynes say another machine, like a 3D printer, would then create a meal according to those needs.
“Something like a device that would print your food to look and taste absolutely delicious but actually gives you very personalised food.”
Foodpro Director, Peter Petherick says many people would be surprised by the scale and sophistication of technology that’s used to package and distribute food.
“The technology here, the computerisation here, is startling, he says.
“I think the man on the street has a product that he eats and has no idea how it got to him and what happens to that product before he gets to it.”
But that kind information could soon be available using technology, like the SmartTrace tracker, which monitors food temperature and location during distribution, using real time data.
This device is used by suppliers to track their food all the way to the store to ensure it maintains the right temperature.
But it’s hoped such data can eventually be shared with consumers so they can know where their food comes from and how it's cared for.
SmartTrace’s James Richardson says barcodes could be scanned in supermarkets so shoppers can be informed about the origin of their food.
“The next level is we can give the consumer the ability to hold their phone up to the product and find out details about where the products come from,” he says.
The idea is if the journey of food becomes more transparent, suppliers will maintain quality and consumers will make better choices.