Over the last couple of decades, the food industry has undergone a few disruptions that have changed the way it functioned. The disruptions haven’t turned the whole industry upside down; no one wants that anyway. But they have certainly made the industry sit up and take notice and adapt accordingly.

One good example of that is how almost every restaurant worth its salt now has a plethora of vegan options; for veganism has grown in stature since the turn of the century. As more and more people embraced veganism, restaurants had no choice but to cater to the demands of vegan patrons and curate bespoke menus for them. In essence, they were adapting to a transition to a new way of life. And by the looks of it, another similar transition is on the cards. This transition, though, won’t have restaurateurs and chefs facing the herculean task of creating new recipes; it’ll simply modify the way they use some of the most commonly used food ingredients. As a matter of fact, it will actually work in their favour!

“Well, what, why and how?” is what you’d most likely be thinking at this point. We’ll answer the ‘what’ first - Sun-dehydrated food powders! Why? Because people are going to change the way they cook and eat. How? Now that’s the most interesting part! Read on to find out.