AUGUST 20246EDITORIALAUGUST - 15 - 2024, Vol - 04, Issue - 13 (ISSN 2836-1989)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerHenry SmithManaging 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 IsaacMichael WayneStanley MartinStanley MartinManaging Editoreditor@ foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsHealthy Eating with Plant-Based and Organic FoodsThe rise in consumer consciousness about nutrition and well-being fuels the demand for specialty food ingredients in the U.S. People are increasingly prioritizing nutrient-rich, low-calorie food options, reflecting a shift towards healthier eating habits. The increase in lifestyle-related diseases, a longer life expectancy, and a growing emphasis on preventive healthcare drive this change.Consumers are becoming more cautious about the ingredients present in packaged foods, favoring products with "clean labels." They diligently inspect product labels for artificial additives, nurturing a surge in demand for specialty natural ingredients. As a result, organizations are under pressure to introduce more innovative ingredients to meet this growing demand.Food manufacturers are proactively rolling out new products crafted from premium plant-based and organic ingredients, boasting high levels of proteins, dietary fibers, vitamins, and minerals. Companies are replacing standard ingredients with specialty variants that offer superior health benefits even within processed and packaged categories. Consequently, firms heavily invest in research and development (R&D) to develop natural and organic alternatives.In addition, consumers are increasingly interested in flavors from different cultures. This presents an opportunity for enterprises to expand into international markets and leverage innovation in processing techniques to create niche products tailored to the requirements of various dietary restrictions, such as gluten-free, vegan, and paleo diets.The latest edition of Specialty Food Ingredients 2024 showcases Third Wave Bioactives. The edition also features interviews with industry leaders, providing insights into the latest developments and trends in the specialty food ingredient sector. Experts such as Sarah Engstrom, Senior Scientist at Grande Custom Ingredients Group, and Greg Pena, Senior Manager of Purchasing (Produce, Packaging) at Panda Restaurant Group, share their perspectives on industry challenges and emerging trends. We hope these valuable insights from industry leaders featured in this edition will assist you in making informed decisions for your businesses.Let us know your thoughts.
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