This study analyzes data on changes in dietary life before and after COVID-19 from the food industry side, and surveys the perception of new food in the future food industry, for future consumers in their twenties. It was conducted to provide data.
 As a result of the analysis of related words before and after COVID-19 related to the food industry, the main keywords before COVID-19 were startups, consumers, food, and artificial intelligence, and the food industry was related to the fourth industrial revolution and consumers. In addition, trends in food consumption such as HMR, home convenience food, and functional food were found. After COVID-19, the main keyword was COVID-19, and AI and big data related to startups, consumers, food, and the 4th industrial revolution were similar to before COVID-19. Keywords that stood out were meat substitutes, sustainable, just, protein, and food ingredients. Prior to COVID-19, HMR and home convenience meals were related to the food industry, but after COVID-19, alternative meat and sustainability have emerged. It can be seen that interest in new ingredients such as protein, just, food ingredients, and agricultural products has increased. This may be due to the increased interest in sustainability, environment, and animal welfare due to COVID-19. As a result of the perception survey on new ingredients, 68.7% of them were aware of new ingredients, 30.5% had experience with food products using new ingredients, and 68.7% were dissatisfied. 48.6% were willing to consume new ingredients, 35.3% thought that the new ingredient food industry was important, but 57.1% did not have any interest in the new ingredient food industry, so it was found that there is a need to raise awareness of the new ingredient food industry. For this purpose, education is needed on the importance of new ingredients for the environment and health, development of new ingredients, experiences with new ingredients, and sustainable eating practices in practical arts and sustainable diet education.