Deliveroo unveils the snack of the future (2040)

Deliveroo unveils the snack of the future (2040)

Deliveroo’s SNACK TO THE FUTURE report predicts that in 2040, technological evolutions will reshape the landscape of food delivery and dining experiences. The report brings together leading futurists and experts from the worlds of food, science, technology and innovation to offer a forward-looking glimpse into the forthcoming culinary revolution. 

The UAE’s vibrant F&B scene stands at the forefront of embracing technological innovations, spearheading remarkable transformation within the industry. Embracing the potential of technology, the UAE has been quick to adopt cutting-edge solutions to enhance customer experiences and streamline operations.

The Deliveroo-powered SNACK TO THE FUTURE report unveils the predictions and technological advancements anticipated by 2040. These transformative developments are poised to revolutionize the way consumers savor their meals, transcending physical boundaries and redefining the very essence of dining itself. Key predictions and technological advancements that are set to rock consumers’ world by 2040 include:

  • BREATH-PRINTS: expect personal tech devices to be enabled with BreathTech, meaning you can breathe on your device and get a deep level of insight into what foods you should be eating to have an optimal impact on your individual health and wellbeing.
  • ME-GANSIM: the diet of the feature is the Me-gan diet (Me-ganism); a hyper-personalized diet, powered by AI technology, which is fully custom-made to people’s individual mental, physical, social and environmental needs and goals. By 2040, people will live with certain technologies designed to combine information and receive personalized diet recommendations.
  • PERSONAL AIs: AI technology will offer a lifelong AI buddy, which will help automate and tailor what people eat based on preferences and needs at any given time. By 2040, it is anticipated that individuals will increasingly seek personalized insights into the development of their own body and mind throughout life. A personal AI will serve to access such valuable information.
  • CHALLENGED SENSES: food delivery services will be using additional digital audio and visual content to elevate the meal experience by challenging customers’ senses.
  • EDIBLE BEAUTY: edible beauty products, like anti-aging ice cream, hormone-balancing and dopamine-driving menus, will be trending by 2040.
  • 3D PRINTED MEAL PLANS: from packed lunches to printed lunches, the progress in 3D food printing could empower individuals to personalize the shape, density, appearance and texture of their food according to their preferences.
  • VR DINNER PARTIES: people will be able to dine with celebrities and royals or recreate food moments from famous movies thanks to VR technology.
  • FAREWELL FUSSY EATERS: VR and AR technology can trick your brain into thinking you are eating something you are not. For example, if you are a fussy eater who doesn’t want to eat vegetables, you could put on smart glasses and think you are eating chocolate or sweets.
  • RESTORATIVE RESTAURANTS: new restaurant concepts will emerge, such as silent cafés and restaurants, offering tables for one to encourage mindful eating.
  • PASS THE AMARANTH: whole-grain alternatives, such as amaranth, fonio, sorghum, teff, khorasan, einkorn and emmer, will become mainstream in 2040.
  • ALT-OHOL: as consumers increasingly seek alcohol alternatives, we can expect to see a rise in the popularity of “wine” cordials that mimic the taste and flavor profile of real wine.

Commenting on the report Will Shu, founder and CEO of Deliveroo, stated: “I started Deliveroo in 2013 with a mission to connect people to the best quality food from local restaurants and deliver it directly to people’s doors. It has been an incredible ride over the past 10 years, and I am really proud of what we have built. As we look toward the next decade and beyond, Deliveroo will continue to create exciting new innovations in food delivery, build new, better consumer experiences, and take Deliveroo beyond functionality and convenience to really capture the passion and emotion of food.”



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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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