The world of food and beverage is changing and evolving at a rapid rate, and this year’s Food Matters Live (FML) exhibition will showcase many of these developments. From fad diets to meat-free, we are seeing fundamental changes in consumption patterns and the structure of the food industry itself.
Here, we highlight 5 predictions made by Kerry Taste and Nutrition in advance of the FML conference.
Artisanal to Scalable
Cottage manufacturers and niche brands are winning with the application of artisanal production processes because they deliver trust, taste and nutrition in terms that consumers value. Naturally, large-scale food producers want to join in their success and exhibitors will be showcasing how artisanal techniques can be scaled to supply large market needs.
Resource constraints require us to explore alternative means for the sustainable supply of future food needs. We need to innovate beyond the soil, into the sky and the sea. Ingredients producers are developing methods to allow them to use plant proteins to create delicious alternatives to meat. (FML attendees will have an opportunity to find out what’s next on the agenda for alternative abundance.)
Technology is embraced in daily life, but people sometimes fear the concept of “food science”. By effectively communicating the processes involved in food production, such as fermentation or distillation, consumers will begin to overcome a fear of the unknown. Experts will be on hand at FML to inform us all about how we can deliver the delicious taste of more, using processing techniques based on traditional methods.
Nutritional needs change–throughout the day and throughout our lives—and they are unique for every individual, especially when it comes to sports performance. The requirements for fuel and how these fuels are metabolised by the body will also vary throughout our lives. We expect to see growth in this fascinating area as we learn how to address specific nutritional requirements and how to tailor them by day or life stage.
Many of the foods and beverages we consume have a sugar, salt or fat content that is unconducive to a balanced diet. As Public Health England has stated, “Sugar reformulation was a vital first step under the childhood obesity programme, however, over consumption of calories will continue to have a detrimental effect on the health of our children without further action”. There is a need for the holistic reformulation of foods and beverages to reduce excess salt, sugar and fat content. The drive to respond to these public health issues is well under way and expected to accelerate considerably in the next 12 months as producers seek to deliver healthier, more nutritious foods for the nation.