MAY 20236EDITORIALMAY - 11 - 2023, Vol - 02, Issue - ISSN 2836-1989 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 © 2023 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 CXOsExploring Natural Alternative Approaches to Health and WellnessRecent years have witnessed an increase in chronic diseases, climate change, and environmental degradation that have necessitated healthier alternatives in food habits, especially in terms of fat and sugar. Consumers are seeking organic and natural alternatives free from harmful chemicals and additives. Driven by increasing health consciousness among end users, food businesses and industries are also recognizing the importance of offering healthier alternatives.The United States has been taking significant steps to deal with fat alternatives. One approach to developing healthier fat alternatives in the US is through plant-based ingredients such as avocados, nuts, and seeds rich in unsaturated fats. Cellular agriculture and plant-based and cell-based fats have the potential to reduce environmental impact and improve animal welfare, while also contributing to a circular economy by reducing waste. Companies in the region are using food waste and by-products as raw materials.In the coming years, the US market for fat alternatives is expected to grow as consumers seek healthier options and desire a diet with less fat. The US market for fat replacers is anticipated to grow at a CAGR of 6.2 percent from 2021 to 2026, along with plant-based fat alternatives and low-fat and reduced-fat products.In this edition of Food Business Review, we present fat alternative companies in the U.S. fueling healthy diets all around the continent. Our featured company Epogee releases plant-based, sustainably produced EPG fat alternatives to transform the food industry. The company takes outstanding R&D ingenuity, combined with first-rate formulation support and unparalleled category expertise. The magazine also includes insightful opinions of Ruth Muller, RD&I Director, Frucor Suntory and Angelo Kawakami, Innovation Manager, Panco on helping people live healthier lives. Their expertise also draws attention to how to unlock the power of nature to fat and sugar alternatives. 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.
< Page 5 | Page 7 >