“Reactions to the characteristics of food, as they are perceived by the five human senses of sight, smell, taste, touch and hearing, are scientifically measured, analyzed and interpreted in a process known as sensory evaluation.
Now, in a fluctuating food and drink market, with a myriad of challenges to which manufacture need to respond, including health, quality, allergens, clean-label and vegan, sensory evaluation is being put to the test as never before, as companies compete to ensure their products stand out and find those elusive market gaps.”
“Packaging consultancy shares 20 new sustainable packages and technologies that reflect broader industry trends, including compostability/biodegradability, reusability, and recyclability, among others.
With live events verboten, packaging innovation consultancy ThePackHub took to the (computer) screen in May for a Sustainable Packaging Review webinar that provided “a whistle-stop tour of the latest initiatives.” Hosted by Paul Jenkins, Managing Director of ThePackHub, the webinar covered 20 new innovations in sustainable packaging that represent some of the latest trends. “
This article talks about climate change putting food safety at risk and the need for action to prepare the food system for the challenges ahead. UN’s Food and Agriculture Organisation (FAO) investigate to see if there is a connection between climate change and food safety.
“Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them.
In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences.
Using gene technology, nanotechnology, cultured meat and food irradiation as cases, we explore factors that may explain consumers’ acceptance or lack of acceptance. Climate change, food supply shocks caused by crises such as pandemics and population growth are imminent threats to the food system.
Therefore, disruptive food technologies will be needed to progress towards a more resilient food system. Taking into account the factors influencing consumers’ perceptions of novel food technologies during the early stage of development and introduction will hopefully result in a higher acceptance of such technologies.”
The following are the top Food Technology Trends in 2020. They are generally classified into 3 main categories.
Reinventing Protein: from plant-based to insect alternatives
‘Farming and Big Data’: Minimising risks and optimising crops
Waste Reduction: Upcycling food and waste management technology
1. Reinventing Protein: from plant-based to insect alternatives
Companies in the alternative protein industry receive a 269% increase in funding between 2016 and 2018. This can be seen through a screenshot from our Food Data Navigator showing the evolution of raised capital by 238 companies. Total amount invested between 2009 and 2018 is estimated at €1.8B.
2. ‘Farming and Big Data’: Minimising risks and optimising crops
A screenshot from our Food Data Navigator showing the evolution of the capital raised by companies working with farming technologies. Data is shown in millions of euros.
3. Waste Reduction: Upcycling food and waste management technology
A screenshot from our Food Data Navigator showing the evolution of the capital raised by companies working with food waste technology. Data is shown in millions of euros.
“Americans are seeking the spiciness of Mexico, digging deeper into Japanese flavors and experiencing the complex flair of Moroccan cuisine. A search for ethnic flavors also has people finding food colors that are “Instagram-able.” In some cases consumers are mixing and matching the ethnic flavors of the world.
Millennials, US Latinos, single people and European consumers are exploring new flavors out of curiosity, said Sarah Hickey, senior director, insights and market research for Dawn Foods, Jackson, Mich.”
An ‘Instagram-able’ yam
McCormick & Co. launches five blends to hit global trends
“Almost 1.3 billion tons of food waste are produced per year. That’s a lot of residue. 50% of this waste is from fruits, vegetables, and root crops; all of which are rich sources of different colorant compounds. The largest fraction of this waste derives from the food industry, who could highly benefit from the reuse of their very own waste. This would limit excess money spent on waste treatment and disposal, by creating a rentable utility for this residues. The production of natural pigments from agro-waste appears to be a good solution for consumer health, business, and the environment.
Nature can provide all kinds of color. While carotenoids are responsible for the yellow and orange colors of carrots, oranges, and mangoes, chlorophyll is a pervasive green pigment present in plant leaves. Additionally, anthocyanins represent the largest group of water-soluble pigments in plants, who’s color varies from red to purple, or blue depending on the pH level of the media. These compounds are commonly found in grape and wine industry by-products. All of these natural pigments have a huge potential as food colorants.”
This article discusses a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
“The researchers used microwave assisted thermal sterilization (MATS) to kill pathogens without reducing flavor intensity, a common problem that occurs with retort, the current method used to help preserve food.
The researchers believe that a salt reduction of up to 50% could be attained using the MATS processing method because the flavor of other herbs is enhanced.”