{"id":1475,"date":"2024-12-03T13:22:16","date_gmt":"2024-12-03T13:22:16","guid":{"rendered":"https:\/\/eccellenzedimpresa.it\/?post_type=cp_magazine&p=1475"},"modified":"2024-12-17T08:42:34","modified_gmt":"2024-12-17T08:42:34","slug":"exploding-the-added-value-of-ingredients-from-b2b-to-b2me","status":"publish","type":"cp_magazine","link":"https:\/\/eccellenzedimpresa.it\/en\/magazine\/exploding-the-added-value-of-ingredients-from-b2b-to-b2me\/","title":{"rendered":"Exploding the added value of ingredients: from B2B to B2Me\u00a0"},"content":{"rendered":"\n
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From the 19th<\/sup> to the 21st<\/sup> of November, Food Ingredients Europe 2024<\/strong>, the leading trade fair for the food ingredients industry, was held in Frankfurt. For those working in this field, this is the place to learn about innovations and cutting-edge technologies, connect with peers and stay abreast of the latest trends. These revolve around three basic pillars: sustainability, personalization and functionality as applied to the ingredient world<\/strong>. Let’s break them down in order:<\/p>\n\n\n\n

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    1. Sustainability\u00a0<\/strong><\/p>\n\n\n\n

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    By 2050 there will be between 9 to 11 billion people to feed<\/strong> facing a limited number of resources. To date, much of arable land and water reserves are devoted to livestock farming, making it arduous to meet an ever-increasing demand for food<\/strong>. While changes in habits have always been generational, acceleration is now needed to change consumption patterns<\/strong>, but without distorting consumer preferences. Plant-based alternative proteins, for example, have suffered a setback in the face of consumer preference for a more natural and recognizable form of the product consumed.<\/strong> Therefore, while technological innovation<\/strong> presents itself as the only solution<\/strong> to feed tomorrow’s population, it must<\/strong> also<\/strong> be able to intercept and meet consumer preferences<\/strong>, guiding them toward sustainable patterns. When it comes to ingredient-applied technology, this covers, yes, the development of alternative plant-based proteins, but also synthetic biology, genomics and cell culture. There are companies that have started using artificial intelligence to create new ingredients, significantly shortening development time and processing all possible combinations of elements (which are potentially infinite) to choose the one with the highest yield. Others, however, have developed proteins through microbial fermentation using renewable energy sources (Solar Foods) or using microbes that can convert carbon sources (Arbiom).<\/p>\n\n\n\n

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    2. Functionality<\/strong><\/p>\n\n\n\n

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    Nearly half of consumers plan their diets based on their health conditions<\/strong>; moreover, as revealed in a McKinsey study, GenZ and Millennials are the generations most engaged in prioritizing their health. This leads to an increasing focus on preventive health<\/strong> and the idea that food can be a form of \u201cmedicine.\u201d<\/strong> The functionality of a food is sought for its positive impacts on physical but also emotional well-being. The focus on the health of the gut microbiome ranks first as a driver that conveys choices when considering health; this considered, in the past 3 years there has been a 10% growth in the launch of products that relieve stress<\/strong>, thus demonstrating the growing consumer focus<\/strong> on emotional well-being<\/strong>. This approach to a holistic state of well-being is expected to thrive<\/strong>, as is consumer awareness of the inseparability of health and healthy food choices.<\/p>\n\n\n\n

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    3. Personalization<\/strong><\/p>\n\n\n\n

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    Personalization is already an aspect of our daily lives: from the customization of content offered by music and streaming platforms to advertising. And why shouldn’t it also affect food? The impression is that the next step after B2C will be B2Me, with increasingly conscious consumers demanding healthy foods consistent with their lifestyle.<\/strong> With genomics taking giant strides, it will be increasingly common to sequence the genome to predict health and then adopt a personalized diet to prevent specific diseases. According to a McKinsey study, 20 percent of consumers in the UK and US are seeking products\/services that use biometric data. Personalization is not only about the finished product, but also about the ingredients: consumers want to know the origin, seek transparency, traceability and an understandable and essential list of ingredients (\u201cclean label\u201d).<\/p>\n","protected":false},"template":"","meta":{"_acf_changed":true},"acf":[],"_links":{"self":[{"href":"https:\/\/eccellenzedimpresa.it\/en\/wp-json\/wp\/v2\/cp_magazine\/1475"}],"collection":[{"href":"https:\/\/eccellenzedimpresa.it\/en\/wp-json\/wp\/v2\/cp_magazine"}],"about":[{"href":"https:\/\/eccellenzedimpresa.it\/en\/wp-json\/wp\/v2\/types\/cp_magazine"}],"wp:attachment":[{"href":"https:\/\/eccellenzedimpresa.it\/en\/wp-json\/wp\/v2\/media?parent=1475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}