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Chicago’s McCormick Place was abuzz with food technology last week. From new product launches to discussions on moving towards a sustainable future, companies acknowledged that consumers are demanding more from their food, and it’s the industry’s responsibility to meet those demands. Here are some upcoming trends to watch out for.
Industry’s Battle Against Ultra-Processed Foods
Consumers are often confused between minimally processed, processed, and now, ultra-processed foods. Ajinomoto Health and Nutrition North America hosted an interactive discussion shedding light on this issue.
Products like Chobani yogurt and Fairlife milk, considered nutrient-dense, were showcased to challenge the misconceptions around ultra-processed foods.
Julien Lafleur, from the International Food & Beverage Association, highlighted the lack of data supporting claims against ultra-processed foods and the negative health outcomes associated with them.
A recent study by the European Institute of Innovation revealed that despite 56% of consumers actively avoiding ultra-processed foods, 65% are unaware of what they entail.
Lafleur emphasized that the label of ultra-processed foods stigmatizes healthy food products, creating a challenge for the industry.
Higher Expectations from Food
Consumers are increasingly seeking long-term health benefits and are conscious of the environmental impact of their food choices. Companies like Ingredion are focusing on developing healthier food solutions to meet these demands.
Mike Leonard, Ingredion’s new chief innovation officer, expressed the company’s commitment to collaborating with nutrition and health experts to drive innovation in healthier food products.
Consumers’ expectations for clean labels and whole ingredients may come at a higher cost, but companies are striving to balance value with healthier options.
Alternate Sweeteners
As consumers look to reduce sugar intake without compromising on taste or texture, food manufacturers are exploring alternative sweeteners like stevia and monk fruit.
Companies like Ingredion and DSM-Firmenich are working on innovative strategies to reduce sugar content while maintaining flavor.
Dr. Srini Subramanian highlighted the sustainability challenges of cane sugar production and the growing popularity of plant-based sweeteners.
Taste Reigns Supreme, Texture Matters
Leonard emphasized the importance of taste and texture in driving consumer acceptance of healthier food products. Companies are introducing innovative solutions like pea protein and stabilizers to enhance texture.
Kemin’s Shield V product, a clean-label solution for inhibiting mold growth, aims to meet the demands of health-conscious consumers without compromising on taste.
AAK’s plant-based oil and fat solutions, including non-lauric filling fats, offer alternatives for healthier food formulations.