Factory-made “Future Foods” risk overshadowing scalable, sustainable solutions

“The debate around 'Food Tech' has been very polarized,” Anne-Charlotte Bunge says. “Some hail it as the answer to global food and climate challenges, while others reject it outright. One aim of my thesis has been to disentangle the discussions and look at what the scientific evidence says about some of these claims.”

Her research takes a close look at a diverse set of innovations often labeled “Food Tech”. These includes plant-based protein alternatives, vertical farming, and cellular or precision-fermented products such as lab-grown coffee and cacao.

Reflecting on what she has learned through the thesis Bunge argues that the strongest case for sustainability seldom comes from factory-based innovations but from simpler, existing solutions—particularly plant-based products, sometimes just lightly processed, made from legumes such as peas, beans, and lentils.

“These alternatives can meet nutritional needs, reduce environmental impact, strengthen food security, and create local jobs. And they can be scaled up immediately,” she says.

Proven solutions remain underfunded

By contrast, the scientific evidence related to the impact of vertical farming (a technology that has recieved a lot of investments) only show marginal benefits. While these systems promise efficiency in water and land use, Bunge points out that for Sweden, such issues are not the most pressing. Yet significant capital continues to flow into these projects.

“A danger,” she warns, “is that focusing on these high tech but marginal solutions can take energy and resources away from tackling the bigger challenges.”

One reason for the imbalance, she suggests, is the powerful image of “future food” being made in sleek, high-tech factories. “These lab-based products are not necessarily bad, but they are costly and can be difficult to scale. They attract investor money and public attention, while low-cost, proven solutions remain underfunded and under-promoted,” says Bunge.

Hybrid products could play a key role

She stresses that the transition to sustainable food systems does not need to be an “all-or-nothing” shift. Hybrid products—mixing animal proteins with plant-based ingredients—could play a key role in easing consumers into new diets while cutting environmental impacts.

But the conversation, Bunge insists, must broaden beyond market hype. It requires political leadership and public debate about fairness and access. “We already know what many healthy, sustainable food options look like,” she says. “The challenge is how to make them part of a just transition that benefits society as a whole.”

For policymakers, industry leaders, and investors, her message is clear: resist the allure of futuristic factory foods as a silver bullet, and instead channel resources toward the solutions that are already within reach.