Here are the key takeaways from our expert-packed event.
Jessie Price, Editor-in-chief of EatingWell kicks off the Future of Food Summit
Jessie Price, Editor-in-chief of EatingWell kicks off the Future of Food Summit
| Credit: Getty Images for EatingWell

On September 18, EatingWell hosted our first-ever Future of Food Summit in New York City—in partnership with the International Food Information Council (IFIC). We gathered dozens of thought leaders—academics, nutrition experts, trend forecasters, farmers, food industry professionals—to talk about how our food system will evolve and transform in the years ahead. And some pretty mind-blowing stuff was discussed. (We'll fill you in, but the CliffsNotes is: we have a lot to look forward to in the years to come!)

9 members of the EatingWell and IFIC staff celebrate an amazing future of food summit standing in front of fruit and vegetable backdrop
EatingWell and International Food Information Council staff celebrate an amazing Future of Food Summit
| Credit: Getty Images for EatingWell

Keynote speaker Ali Bouzari—he's a chef with a Ph.D. in food biochemistry and co-founder of Pilot R&D and Render—shared is thoughts on the science of flavor and deliciousness, the 8 essential ingredients that are in every food we'll ever eat period, whether crickets are finally going to happen as a protein source, and why it's chemically possible to make tasty vegan white chocolate and put CBD in just about anything, but not possible to create a high-protein strawberry vinaigrette made with mung beans. (He's tried. The results were "unholy.")

Jessie Price talks to GE's Chris Bissig on consumer technology in the kitchen, sitting on a stage with screen in background
Jessie Price talks to GE's Chris Bissig on consumer technology in the kitchen
| Credit: Getty Images for EatingWell

Next up: A deep dive into the consumer experience of the future—what we'll be cooking, eating and shopping for 10 years from now. Among the topics our panel discussed: GE director of industrial design Chris Bissig talked about the fridges and dishwashers we'll be stocking out kitchens with, while Maisie Ganzler, chief strategy & brand officer at Bon Appetit Management Co. touched on the trends and cuisines happening in the restaurant scene.

We also chatted nutrition and sustainable food production. Mark Guiltinan, Ph.D., a professor of plant molecular biology at Penn State, detailed how he's using a cutting-edge gene-editing technique, called CRISPR, to create disease-resistant cacao. (Long live chocolate!)

five expert panelists debate the future of protein, sitting on stage in front of screen
Expert panelists debate the future of protein
| Credit: Getty Images for EatingWell

In the afternoon, we got to chat about protein (in the most anticipated panel of the day). Renske Lynde, co-founder & managing director of Food System 6 gave us the scoop on the huge lab-grown meat trend. Katharine Richards, Senior Director of Marketing at Perfect Day told us about dairy proteins that don't come from a cow and Sara Place, Ph.D., Senior Director of Sustainable Beef Production at the National Cattleman's Beef Association talked about the role beef plays (and will continue to play) in the future.

the nutrition and health panel at the future of food summit. 5 women sitting on a stage in front of screen.
Nutrition and health panel at future of food summit
| Credit: Getty Images for EatingWell

To close out the day, we talked all things nutrition and health. IFIC's director of science communication, Megan Meyer, Ph.D., and Allison Baker, R.D, former director of nutrition for Kroger Health talked about whether we'll all be eating according to our unique DNA one day soon, and how we'll harness the power of our microbiomes to fend off disease and live longer, better lives.

We can't wait to see what's to come in the future. Catch the conference panels on YouTube and learn more about the Future of Food on EatingWell.