AUGUST 20246EDITORIALAugust - 30 - 2024, Vol - 04, Issue - 22 (ISSN 2836-1989)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerPresley MeadowManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2024 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.TO SUBSCRIBE TOVian IsaacLaura TurnerPhilip MerlinJoe FernandesStanley MartinStanley MartinManaging Editoreditor@ foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsDelivering Supercharged NutritionIn the booming era of health-conscious choices, individuals are increasingly opting for dietary alternatives that enhance overall well-being. With abundant information on the benefits of healthier fats and oils, there is a rising demand for options that support heart health and reduce inflammation, all while providing essential nutrients. This trend has spurred interest in fat-free or low-fat products and increased adoption of plant-based sources, particularly among those embracing veganism. On that note, the global market for alternative fats and oil, valued at USD 2.2 billion in 2022, is forecasted to be worth USD 3.4 billion by the end of 2030, growing at a CAGR of 5.8 percent during the forecast period. Increasing interest in functional foods fortified with ingredients such as plant sterols, antioxidants and fatty acids is expected to drive innovation in the sector, leading to consistent growth. This edition of Food Business Review explores the pivotal advancements shaping the alternative fats and oil market. It also highlights the leading companies driving innovation in the crab meat industry.The edition features thought leadership articles from Christopher Koetke, Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc., who shares insightful perspectives on the importance of adhering to FDA guidelines and the advice of its scientists regarding safe and unsafe ingredients, as opposed to relying solely on mainstream grocers and retailers. It also brings to the light insights from Greg Pena, Sr. Manager, Purchasing (Produce, Packaging) at Panda Restaurant Group, who sheds light on the importance of ensuring alignment within a team before making decisions. He points out that lack of clarity can lead varied issues impacting the entire organization.We hope this edition of the will assist you in identifying the best-suited providers for your specific dietary requirements.Let us know your thoughts!
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