MARCH 20256EDITORIALMARCH - 2025, Vol - 05, Issue - 02 (ISSN 2836-1989)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerAsher BlakeManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2025 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 CXOsGREEN PROTEINS, SMART KITCHENS: THE NEXT WAVE OF FOOD TECHA lot has changed in how we consume proteins over the past decade. Plant-based meat is a staple in burgers, dairy-free cheese melts like the real thing and lab-grown chicken has never set foot on a farm. What once seemed experimental is now part of everyday meals.A bigger shift is happening around how proteins are processed, particularly in extraction and formulation techniques for a more efficient and sustainable approach. AI-driven discovery is unlocking new sources, precision fermentation is creating cleaner alternatives and upcycling is turning waste into high-value ingredients. Food manufacturers are embracing these sustainable alternatives to keep up with shifting consumer preferences and as production scales, the market is expected to hit $25.2 billion by 2029, growing at a rate of CAGR of 9.9 percent. As food service equipment adapts to new formulations and production methods, the need for efficient maintenance and repair has never been more vital. The rise in smart diagnostics, predictive maintenance and remote monitoring is ensuring commercial food businesses can operate smoothly. The right-to-repair movement is gaining momentum, allowing businesses to repair their own equipment rather than relying exclusively on manufacturer-authorized service providers. The Food Business Review magazine features thought leadership articles from Eric Ciappio, Senior Manager, Nutrition Science at Balchem Human Nutrition & Health. He sheds light on the growing maintenance of protein-rich diets and how that insight can help product developers create compelling food and supplement options balancing nutrition, sustainability and convenience. It also features an article from Riaz Ahamadeen, Vice President of Quality/Food Safety & Regulatory at Oatly. He emphasizes the critical role of food safety and quality assurance to enhance consumer health, regulatory compliance and brand protection.The publication spotlights Lopez Dorada as the company of the year feature for its market identity as a Hispanic-owned leader in protein processing that supplies beef, pork and poultry products to global restaurant chains and retailers. The company is renowned for its history and focus on excellence, prioritizing safe, high-quality products and a `right the first time' philosophy.This edition featuring the Protein Processing Company of the Year 2025 and Top Commercial Food Service Equipment Repair Services in Iowa 2025, we hope you find the right partner to meet your organization's needs. Let us know your thoughts!
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