NOVEMBER 20236EDITORIALNovember - 20 - 2023, Vol - 03, Issue - 27 ISSN 2836-1970Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerAsher BlakeManaging 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 CXOsRethinking Food for a Sustainable TomorrowIn a world where sustainability is at the forefront of our collective consciousness, it's no surprise that the way we think about food is evolving. As our population grows, so does the demand for protein-rich foods. However, traditional animal husbandry has come under scrutiny for its environmental impact, ethical concerns, and resource-intensive practices. Enter the era of alternative proteins ­ a quiet revolution that's turning the tables on what we eat and how we think about the future of our food.According to a recent report by Research and Markets, the alternative protein market is predicted to reach $40.7 billion by 2030, growing at a 13 percent CAGR due to factors like urbanization, consumer aspirations, food technology innovations, and edible insect nutritional value.Plant-based proteins are at the forefront of the alternative protein movement. They require fewer resources and produce fewer greenhouse gas emissions compared to traditional livestock farming.Cultivated meat, also known as lab-grown or cell-based meat, is making waves in the alternative protein space. By eliminating the inefficiencies of traditional livestock farming, it has the potential to revolutionize the way we source animal protein, significantly reducing the environmental impact.In this edition of Food Business Review, we embark on a journey into the world of alternative proteins, where innovation and sustainability collide to reshape the food industry. As the demand for more sustainable and ethical food options continues to surge, organizations and individuals alike are seeking ways to adapt, align, and thrive in this transformative landscape.We have enlisted the insights of industry experts who are at the forefront of change. Our heartfelt gratitude goes out to Johanna Ramirez, Director of Microbiology and Food Safety at The Coca-Cola Company, and Jieyu Zhang, Food Safety and Quality Manager at Flying Food Group, for sharing their invaluable expertise.In this edition, we also dive headfirst into market trends, unveiling a selection of companies driving the alternative protein revolution. These pioneers are equipped with innovative technological capabilities, and one standout example is VeganUs.We hope this edition of Food Business Review helps you build the partnership you and your organization need to foster an environment driven by efficient technology.Let us know your thoughts!
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