In a new thought leadership article, Cargill’s Chief Technology Officer Florian Schattenmann outlines three major trends expected to define food innovation through 2030: generative and agentic AI, next-generation fermentation, and precision nutrition. The company is embedding AI across its R&D pipeline to accelerate product development, enhance customer co-creation, and improve production efficiency, while also expanding its fermentation capabilities to unlock new, sustainable ingredient solutions. At the same time, Cargill is advancing precision nutrition strategies to meet evolving consumer demand for health-focused, functional, and high-quality food experiences — reinforcing its commitment to innovation at scale.
