The food industry is beginning to move away from the traditional model of the finished product, entering a space where food is no longer “manufactured,” but “activated” at the moment of consumption. This direction is supported by real advances in food chemistry, controlled fermentation, and nutrient delivery systems.

A concrete example is represented by products based on post-production fermentation. Studies by FAO and EFSA show that controlled fermentation processes can safely continue after packaging, provided that strictly monitored temperature and pH parameters are maintained. At the same time, the dietary supplements industry already uses capsules and microencapsulation technologies that release nutrients only under specific conditions (gastric pH, temperature, humidity).

Within the food sector itself, “active packaging” technology is gaining traction. According to a MarketsandMarkets report (2024), the global active packaging market is expected to exceed USD 30 billion by 2030, being used, among other things, to control chemical or biological reactions within the product. As a result, certain preparations can complete maturation or flavor development processes directly at the consumer level.

From a technological perspective, these systems combine semi-processed ingredients with catalysts or controlled cultures. Food thus becomes an open system, rather than a closed, stable product. The advantages are clear: extended shelf life, reduced use of preservatives, and greater personalization of the consumption experience.

However, the challenges are significant. Food safety becomes dependent on the precise control of activation conditions, while current regulations do not fully cover these hybrid models. EFSA has already begun to assess the impact of these technologies, particularly in the “novel foods” segment.

Activated foods mark a fundamental shift: the product is no longer finalized in the factory, but becomes a process that continues until the moment of consumption.

(Photo: Magnific)