OCTOBER 20246EDITORIALOCTOBER - 21 - 2024, Vol - 04, Issue - 27 (ISSN 2836-1989)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizersAsher BlakeManaging 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 IsaacStanley MartinStanley MartinManaging Editoreditor@ foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsCUTTING-EDGE TECHNOLOGIES RESHAPING FOOD INDUSTRYTechnological advancements have transformed the fats, oils, and alternative proteins sector, driving innovation and efficiency across various sectors. Precision fermentation technology uses microbial bioreactors to produce proteins and fats. By engineering metabolic pathways, companies can create specific fatty acid profiles, enhancing alternative proteins' nutritional value and taste. Precision fermentation is particularly promising for producing high-quality oils and fats that mimic those found in animal products. Technologies like liquid chromatography and mass spectrometry are used to analyze and optimize alternative protein products' flavor, aroma, and nutritional profile. These tools assist food scientists in creating products that replicate the taste and texture of traditional animal-based proteins, addressing a major consumer concern.Meanwhile, advances in plant-based protein production make creating more diverse and appealing products possible. Techniques such as extrusion and texturization enhance the texture and mouthfeel of plant-based meats, making them more palatable to consumers. The global market for alternative proteins is expected to grow from USD 15.29 billion in 2023 to USD 321.8 billion by 2032, at a CAGR of 8.2 percent from 2024 to 2030. On the other hand, the fats and oils market reached USD 232.6 billion in 2023 and is projected to grow to USD 321.8 billion by 2032, with a CAGR of 3.6 percent during this period. In this edition of the Food Business Review, we explore recent developments in fats and oils, alternative proteins, and how companies harness cutting-edge technologies to offer top-notch services.We feature insights from industry expert Dina Fernandez, Global R&D Director, Alternative Proteins, Archer Daniels Midland (ADM), who focuses on solving challenges in alternative protein by understanding their nature, how they work synergistically in a system, and identifying the best strategies for efficient scalability.We also include perspectives from Jenna Kouri, Technical Business Development Manager, Nutrition, Batory Foods Inc., who highlights the potential of plant-based proteins to address various challenges, including environmental sustainability, food security, and health concerns.In this edition featuring the Top Fats and Oils Companies and the Top Alternative Proteins Companies in 2024, we aim to help you find the right partner for your business requirements.Let us know your thoughts!
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