DECEMBER 20226EDITORIALDECEMBER - 09 - 2022, Vol - 02, Issue - 03 Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerRonald DonovanManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2022 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 IsaacStanley MartinStanley MartinManaging Editoreditor@ foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsAscent of alternative sources in the Food and Beverage industryCurrently, in the global food sector, local produce is being prioritized over packaged food, and large corporations are showing interest in the local food industry as a potential market to invest in. Plant-based products and technology integration, such as cellular-based food and protein obtained from alternative sources, are emphasized. The industry is also banking on environmentally responsible food products. The worldwide food and beverage sector is predicted to surge at an 8.7% compound annual growth rate (CAGR) from $5,818.20 billion in 2021 to $6,327.30 billion in 2022. The Russia-Ukraine war hampered short-term economic recovery following the COVID-19 epidemic. This resulted in a surge in commodity prices as well as supply chain disruptions in marketplaces across the world. By 2026, the food and beverage industry is expected to grow at a 5.8% CAGR to $7,942.08 billion.This edition of Food Business Review features `Top 10 Alternative Proteins Companies - 2022' and highlights some of the key developments in the space and how companies are leveraging alternative sources of proteins in food production as a way to keep up with the rapidly changing trends and enhance their productivity. The magazine puts under the spotlight companies like Green boy Group, a food and beverage services provider with four features that intends to change the food business with its plant-based protein line--plant meat protein, plant dairy protein, plant drink protein, and plant bake protein.The edition also features companies like Current Foods, a manufacturer of plant-based seafood alternatives, as well as Healthy Truth, and a company that makes unprocessed high-protein bars and plant-based keto foods and NURA, a 20-year-old high-quality dietary supplement manufacturer.Additionally, the magazine includes the views of Celia Martin, Director of Global Regulatory Affairs, Lallemand & Monty Staggs, Chief Executive Officer, and Southwest Foodservice Excellence. They share their insightful perspectives on plant-based and cell-based alternatives to animal proteins and alternative protein sources to shape school cafeteria menus, respectively.Write to us about how you are leveraging alternative protein sources to improve productivity and save costs in your organizations!
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