In the pursuit of nutrient-dense solutions for a burgeoning global population, a shift towards maximizing the use of land and water resources has ignited innovation in the plant-based ingredients sector. Key players are directing their efforts towards protein extraction and repurposing side streams into viable human consumption. The emphasis is on harnessing the potential of minimally processed fruits, vegetables, fungi, and algae.
Reframing the Discourse
A prevailing sentiment emphasizes the importance of ingredients and finished food and beverage products closely aligning with the essence of nature itself. The aim is to distance ourselves from the term “processed food,” which often attracts negative media attention. Projections from Chicago-based market researcher Mintel International suggest that this trend will gain momentum in 2024. However, the challenge lies in acknowledging that some level of processing is essential to transform raw plants into edible ingredients and finished products.
Bryan Hitchcock, Chief Science and Technology Officer at the Institute of Food Technologists in Chicago, acknowledges the necessity of processing technology in meeting the escalating demand for safe, nutritious, and readily available food. “With the global population expected to reach nearly 10 billion by 2050, the demand for safe, nutritious, and accessible food will only continue to increase, as will the need to conserve natural resources,” Hitchcock stated. He underscores the role of processing technology in bridging the gap between these demands.
Evolution of Processing
Over the past decade, significant strides in food processing have yielded an array of plant proteins and fortificants, enriching the formulators’ ingredient toolbox. While some early options were labeled as “highly processed,” food scientists are actively exploring new minimal processing technologies. The goal is to position plant-based ingredients as a cleaner-label option for food and beverage innovation.
Consumer Awareness and Trust in the Process
Mintel’s research reveals that consumers are increasingly conscious of various levels of processing, driven by media reports, regulations, and voluntary on-pack labels. Looking ahead, Mintel anticipates a consumer interest shift towards minimally processed products, focusing on the positive aspects of food processing techniques. This trend, coined as “trust the process,” is expected to highlight the role of processing in enhancing nutrition, inhibiting contaminant formation, and promoting sustainability.
In essence, the evolving narrative seeks to celebrate the advancements in processing that contribute to meeting the demands of a growing population while emphasizing the positive attributes of innovative food processing techniques.
