Last month at the annual meeting of the Institute of Food Technologists, a group that promotes turning technology and science into food-system solutions, a market research company discussed the top food trends for new product development in the food industry. Leading the list: clean labels, simpler pleasures, and innovations by small craft manufacturers.

If such wholesome objectives sound incompatible with technology, think again. Take the last trend. The Beatles-like popularity of artisanal food producers these days is made possible only through the generous support of the internet and social media. How else could my sister’s Brooklyn-caramel evangelism translate into sales and devotees for the tiny company that a decade ago would have sold only out of its