According to the United Nations, the world’s population is projected to grow from 7.7 billion to 9.7 billion by 2050. This population growth calls for the need to innovate sustainably while addressing local and regional food demands. In November 2021, a Food Technology article titled “Feeding the World Better” highlighted how “CPG companies are tackling food insecurity around the globe, tailoring product development initiatives to local market nutrition needs.”
Often innovation stems from the use…
This column covers the latest functional beverage trends, including hydration, sugar reduction, fiber fortification, and mental health.
Products formulated using pulses and beans, upcycled ingredients, and meat and dairy protein are among the trending alternative savory snack options.
Canadian researcher Maneka Malalgoda has identified ingredients and processing approaches that make use of ancient grains in bakery product formulations more feasible.
An infographic describing consumers’ snacking preferences and generational statistics.