Who spiked my mango! Chemical ripening of fruits is a practice used to accelerate the ripening process artificially, often to meet market demands for uniformity and availability. While it allows for fruits to reach desired ripeness quickly, it raises concerns regarding food safety, nutritional quality, and ethical practices. Commonly used chemicals for ripening include ethylene gas and calcium carbide, which can have health implications if residues remain in the fruit. Implications: 1. Health Concerns: Chemical residues from ripening agents may pose health risks if ingested, potentially causing adverse effects on health. 2. Nutritional Loss: Accelerated ripening may lead to a loss of nutritional quality, including vitamins, minerals, and antioxidants, compared to naturally ripened fruits. 3. Ethical Considerations: Chemical ripening may involve the use of synthetic chemicals and unsustainable practices, raising ethical concerns about food production and consumption. Identification: 1. Uniform Coloration: Chemically ripened fruits often exhibit uniform coloration throughout, lacking natural variations in ripeness. 2. Accelerated Ripening: Fruits may ripen quickly and uniformly, without the gradual progression of ripening stages seen in naturally ripened fruits. 3. Lack of Aroma: Chemically ripened fruits may lack the characteristic aroma and flavor intensity of naturally ripened fruits. 4. Artificial Appearance: Fruits may have an artificial appearance, with unnatural texture or consistency compared to naturally ripened fruits. Common Fruits to Look Out For: 1. Bananas: Often ripened using ethylene gas to accelerate the ripening process. 2. Mangoes: Calcium carbide may be used to induce ripening in mangoes, especially for commercial purposes. 3. Papayas Ethylene gas is commonly used to hasten ripening and enhance color development in papayas. 4. Tomatoes: Ethylene gas is used to ripen tomatoes artificially, ensuring uniform ripeness for commercial purposes. It’s important to be vigilant when purchasing fruits and opt for naturally ripened or organic options whenever possible. Supporting ethical and sustainable practices in food production promotes healthier choices and contributes to a more sustainable food system.
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Latam General Manager, Commercial Strategy, Managing Director, Result Oriented Management
Unveiling Latin America's Natural Ingredients in Food Formulations Latin America leads a culinary evolution, tapping into its biodiversity for innovative food formulations. This article explores the region's diverse natural ingredients, their nutritional benefits, and their role in shaping the food industry. 1. The Charm of Natural Ingredients: Latin American cuisines cherish natural ingredients for their flavors, nutrition, and cultural significance. Staples like quinoa, chia seeds, and acai berries offer versatility and health benefits. Traditional herbs and spices such as cilantro and cumin add distinctive flavors, reflecting the region's culinary diversity. 2. Biodiversity as Inspiration: Latin America's vast biodiversity provides a plethora of fruits, vegetables, grains, and herbs. Exotic fruits like guava and passion fruit, along with nutrient-rich grains like amaranth and quinoa, provide unique flavors and health benefits. Indigenous superfoods like maca and camu camu gain global recognition for their nutritional and functional properties. 3. Nutritional Superiority and Functionality: Natural ingredients from Latin America offer essential nutrients, making them valuable in functional foods. Ingredients like moringa, cacao, and chia seeds provide protein, antioxidants, and energy-boosting properties, found in products like energy bars and dietary supplements. 4. Sustainability and Ethical Sourcing: Sustainability is paramount for food manufacturers sourcing ingredients from Latin America. Initiatives like fair trade and organic certification ensure ethical sourcing practices, supporting local communities. Collaborations with farmers and cooperatives promote responsible stewardship of natural resources. 5. Meeting Diverse Consumer Preferences: Latin America's diverse consumer base encourages innovation in food formulations. Ingredients like quinoa and chia seeds serve as sustainable alternatives, meeting the demands of health-conscious consumers and traditional preferences alike. 6. Challenges and Opportunities: Despite the benefits, challenges exist in sourcing, processing, and quality control of natural ingredients. However, advancements in technology and supply chain management address these concerns, fostering innovation and collaboration across the industry. Latin America's natural ingredients offer a wealth of opportunities for food formulators, creating authentic, nutritious, and sustainable products. As consumer demand for natural and ethical foods rises, Latin America's influence on the future of food formulations becomes increasingly significant.
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Blog Title: The Importance of Jaggery in the Global Food Industry 🌿 Introduction🌿 Natural sweeteners like jaggery are gaining global attention for their health benefits and versatility in the food and beverage industry. As an alternative to refined sugar, jaggery is now embraced worldwide for its unique flavor, nutritional value, and organic production. But what makes jaggery so important in today's food landscape? Let’s explore its growing demand, health benefits, and role in the global food industry. 📈 1. The Growing Global Demand for Jaggery 🌎 Expanding Markets: Traditionally consumed in South Asia and Africa, jaggery now reaches markets in North America, Europe, and the Middle East as demand for organic sweeteners grows. 🛍️ Consumer Shift: Health-conscious consumers prefer natural, unrefined sweeteners like jaggery over processed sugars. 🍯 Diverse Uses: Jaggery is used in various food products, including desserts, beverages, and organic alcoholic drinks. 💪 2. Health Benefits of Jaggery 🌿 Rich in Nutrients: Packed with iron, magnesium, and potassium, jaggery is a more nutritious option than sugar. 💖 Boosts Immunity: Its antioxidants and minerals support immune function and detoxification. 💡 Aids Digestion: Traditionally consumed after meals, jaggery aids digestion. ❤️ Weight Management: With a slower energy release, jaggery helps regulate blood sugar and reduce cravings. 🍽️ 3. Jaggery in the Food and Beverage Industry 🥄 Key Ingredient: Jaggery adds depth to traditional dishes and is gaining popularity in baked goods and gourmet foods. 🍹 Natural Sweetener: Used in beverages like herbal teas and traditional fermented drinks. 🥘 Clean Label Trend: As consumers demand fewer additives, jaggery is favored for its all-natural, minimally processed qualities. 🍽️ Organic Production: Predominantly produced through organic farming, it aligns with sustainable product preferences. 📢 Why Partner with OGQS Impex India? OGQS Impex India is a trusted manufacturer and exporter of high-quality jaggery. We are committed to organic production and sustainable sourcing, offering only the finest jaggery to our global customers. Whether you're a wholesaler, retailer, or industry professional, explore our product range and let’s discuss partnerships.
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The more I am exposed to the rapidly expanding Food Tech industry, it’s become clear that competition in this space has intensified dramatically. Numerous companies have emerged in recent years, each vying for a foothold in an increasingly dynamic market. A subset of these are focused on developing alternative biosynthesis methods for taste and aroma compounds traditionally derived from exotic crops, aiming to reduce dependence on unsustainable agricultural practices which remain unavoidable for certain commodities like cocoa or nutrients typically sourced from marine fish. However, the primary focus for most companies in this sector remains the pursuit of alternative protein sources capable of competing with conventional, animal-derived proteins— which are both costly and environmentally taxing. A key benchmark for proteins in the food industry is egg white, prized for its exceptional foaming properties and versatility across a wide variety of food products. Some companies are even targeting highly specific proteins, depending on the demands of their product. For example, “sweet proteins” can activate human taste receptors, offering a natural, protein-based alternative to sugar. High-quality proteins are generally defined by two key characteristics: they contain all nine essential amino acids— something that is not typically found in plant-based proteins such as those from legumes— and they possess a high Protein Digestibility-Corrected Amino Acid Score (PDCAAS). This score is crucial, as it measures how effectively a protein can be utilized by the human digestive and metabolic system. The functionality and quality of these proteins can depend on their amino acid sequence and molecular folding, but they are also influenced by the presence of other compounds, such as enzyme inhibitors found in certain plants, which can reduce digestive efficiency. Proteins are abundant in all living organisms, comprising roughly 5–25% of the dry matter in most species. As such, companies are exploring a wide range of protein sources— from bacteria, yeasts, insects and algae to unconventional food plants, non-food plants, and even byproducts from the food and beverage industry, such as those left over from oil, juice, or condiment production. Once extracted, the key factors for the end consumer boil down to two considerations: protein quality, both in terms of cooking and nutritional properties, and flavor. While many of these issues can be addressed with the right extraction techniques, extensive purification processes often come with high costs, reducing overall yield and threatening the economic viability of the final product. In this increasingly competitive space, the race is on to achieve high protein yields at low production costs. Ultimately, the companies that succeed will be those who can balance quality, efficiency, and affordability, or those who will find products with specific bioactivities which are difficult to replicate or can be patentable.
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Takeaways for the food industry Many of the novel ingredients we asked consumers about have not yet been commercialized at scale. As the industry matures, brands, retailers, start-ups, and investors have an opportunity to shape this emerging category through the following considerations: Consumer education. Less than half of consumers indicated awareness of novel ingredients, and “unsure of how these ingredients are made” was the largest barrier to trial. Stakeholders across the food industry may consider investing in consumer education as novel ingredients begin to come to market. While consumers did not prefer language about production methods on package labels, they were more likely to try a product if it was recommended by a doctor, nutritionist, or other professional (44 percent said they would be more likely to try) or by family and friends (27 percent). Health, taste, and sustainability. As has been the case with other alternative proteins, consumers believe novel proteins should be healthier than conventional animal sources, and they are more likely to eat proteins that are. Some novel ingredients taste similar to animal-derived sources, which could increase adoption as food offerings are developed that are comparable or present desirable alternatives to the taste and texture of traditional products. Innovation. A thoughtful approach to innovation that prioritizes the end application and channel could increase consumer adoption potential. To increase consumer trial, manufacturers, brands, and food service operators can prioritize launching end products for breakfast, lunch, and snacks. Similarly, blending familiar terminology such as “a good source of protein” with emerging language such as “sustainably made” may encourage trial for consumers who care about health and environmental factors. Willingness to pay. We did not see a significant gap in willingness to pay based on the type of ingredient, despite varying levels of awareness and trial. Consumers stated that willingness to pay was more closely linked to the category than it was to the type of protein used in the food, signaling that the underlying technology—even if new to human consumption—may not be a strong barrier. By understanding how consumers perceive novel ingredients, biotech start-ups, brands, and CPG companies can shape this emerging market to help contribute to building a more sustainable and resilient food system.
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🤔Great insights from The Good Food Institute Europe and insightful report drafted by HealthFerm - Plant-Based Fermented Foods Ecosystem co-funded by both🇪🇺 and 🇨🇭, sheding a positive light on the prospects of fermented food in the region At planetary, we believe that taste😋, price🤑 and clean-label / sustainability (in this order) will drive consumers' changing habits -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #precisionfermentation #alternativeproteins #fermentation #planetary #bioeconomy #bioblocks #synbio #syntheticbiology #biomanufacturing #fermentation #microbialfermentation #aerobicfermentation #foodtech #whitebiotech #industrialbiotech #bioprocessing #Agrifoodtech #liquidstatefermentation #fusariumvenenatum #fermentedfoods #mycoprotein #biomassfermentation #submergedfermentation #builttobank #foodsovereignty #selfSufficiency #sustainablefood #foodinnovation #futureoffood
💡Research spotlight💡A bright future ahead for fermented plant-based foods in Europe? The preliminary findings from the EU-funded HealthFerm survey indicate a significant interest in and market potential for plant-based fermented foods among European consumers. The pioneering study delved into consumer preferences and attitudes towards plant-based fermented foods by surveying over 7,800 people across nine European countries. 🤝Overall, European consumers expressed high trust in different fermentation processes. The trust was highest in Romania, Finland and Sweden, most likely reflecting the prevalence of traditional fermentation. 🍞Unsurprisingly, traditional fermentation was the most accepted type of fermentation, as 61% of respondents were willing to try products prepared through this method. Precision and biomass fermentation were not far behind, with 52% and 49%, respectively. The levels of acceptance varied depending on dietary lifestyle, geography, age, education, and socioeconomic group. 🧀Although the study revealed that most plant-based fermented foods were unfamiliar to consumers, certain foods, such as fermented plant-based yoghurt and cheese, stood out. 11% of respondents reported consuming plant-based fermented yoghurt more than 4–6 times per week, while nearly 10% indicated having plant-based cheese at least 4–6 times per week. 😋Taste remains the most important motive for choosing food, with 87% of respondents indicating this as their primary motivation. When asked about the sensory preferences in plant-based fermented food, such as plant-based chicken alternatives, consumers prefer even colour, natural shape, chicken-like odour, salty and spicy flavours, and a tender, uniform texture. 🌱Clean labels and organic certifications on plant-based fermented foods were important to consumers. However, respondents were uncertain about the health and sustainability benefits of fermented plant-based foods. The study concludes that despite the significant consumer interest in fermented plant-based foods, major barriers remain to expanded consumption in Europe. Familiarity, convenience, and taste are essential areas to improve. The findings from the HealthFerm study provide valuable guidance to food innovators in developing next-generation plant-based fermented foods that align with consumers’ expectations. Read more about the study here: https://lnkd.in/eu6K6KBt #fermentation #plantbased
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Every December there are a LOT of lists that come out! We all love lists...I LOVE LISTS! That being said, I have a list for you to keep handy; when you see the following words, dig a little deeper, ask questions and do your own research. Here goes my 2024 Year-End List of Things: "Ingredients" - if it goes in the food, it is an ingredient. Even "processing aids" should be considered ingredients. If a company only advertises a handful of ingredients but contains 10-50 MORE, why are they misleading you through omission? "Organic" - Unless every ingredient (named or unnamed) is certified organic, the food CANNOT be called organic. It can be said to have "some" organic ingredients but the overall product is not. Why claim to be more than you are? Using some organic fruits and vegetables is good, don't misrepresent! Speaking of which... "Raw" - unless what's in the bag is a heart, liver or chunk of meat that's still bloody, it is NOT RAW! Minimally processed? Sure. If you mix-in processed ingredients, cook it, air dry it, extrude it, freeze-dry it or sous-vide the hell out of it, it is NOT RAW. Say NO to "raw" coated, "raw" baked, "raw" extruded because you're getting a raw deal. "Made in the USA" - Technically, if the final compilation is done in the USA, it is "made" here but you might want to ask about the ingredients (all of them, including some of the synthetics that are only made in Europe or Asia) and the packaging. Made is not the same as "sourced". "Human Grade" - Are ALL the ingredients safe for human consumption? Is the product manufactured, packed and stored in accordance to federal regulations for human food? Is the facility licensed to produce human food? If it is NOT stored, handled, processed AND transported in a manner consistent with human food supply chains? Unless all of that is true, guess what...it is NOT "human grade" (according to AAFCO, not me)! Make good food. Don't market yourself as something you are not or something better than you are. If companies bend the rules on little things that can easily be checked, what are they doing when it comes to big things like quality nutrition and digestibility? #petfood #petindustry #marketing #2024BestList #PantsOnFire #BuyerBeware
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Cargill has announced a new commercial partnership with cocoa-free chocolate start-up Voyage Foods, aiming to meet global demand for sustainable confectionery. Voyage, based in California, US, uses plant-based ingredients to develop sustainable and dairy-free alternatives to popular products that face "uncertain futures" due to their sourcing challenges including chocolate. Alongside its alternatives to cocoa-based products, it also provides nut-free spreads made without common nut or dairy allergens, such as peanut and hazelnut, formulated to taste like their traditional countertypes thanks to the company's proprietary technology. As part of the new partnership, Cargill will be the exclusive B2B distributor for Voyage Foods, expanding its traditional chocolate portfolio to include cocoa-free alternatives for the first time. These alternatives will be used in recipe formulation for categories such as bakery, ice cream and confectionery. Cargill said this will complement and diversify its portfolio to provide a broader range of solutions that are vegan, label-friendly and produced with no nut or dairy allergens. The range will be available in Europe and will follow shortly in other regions globally. https://lnkd.in/drfeBK9y
Cargill explores cocoa and nut-free vegan confectionery
confectionerynews.com
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Sustainable Future in Food Product Development! The food industry is undergoing a transformative shift, driven by a new wave of consumer consciousness. Today's market demands not only delicious and nutritious products but also those that are sustainable, ethical, and environmentally friendly. As a result, food product development is at the forefront of this change, embracing innovative ingredients and strategies to meet these evolving needs. Main Drivers of New Product Developments in the Food Industry: 1- Society's global awareness has led to a shift in market trends, with consumers now more demanding about what they eat. 2- People are seeking products that cater to specific needs, are produced sustainably, are traceable, and offer transparent ingredient information. What Consumers Are Looking For: - Product personalisation - Production process sustainability - Production traceability - Transparency in ingredient information Adapting to Change: To stay ahead, the industry must adapt, explore new technologies, and forge new alliances. The goal? To create products that align with consumer demands, starting with ingredients that add value, enhance indulgence, and are sustainable. Top Trends in Food Product Development: - Ingredients that generate limited waste or are reusable (e.g., nuts) - Functional ingredients in baked goods - Plant-based food dyes - Indulgent, innovative snacks for new diets - Natural preservatives and organic food dyes for clean-label foods - Sensory innovation for unique consumer experiences Lines of Action in New Product Development: 1. Modify research and design approaches, adopting new technologies to tailor products to consumer demands. 2. Conduct scientific and technical tests with a multidisciplinary team and cutting-edge technology. 3. Perform feasibility tests to gauge market acceptance and ensure quality in large-scale production. Bakery Innovation: - Gluten-free ingredients that boost immunity, high in plant-based fibre and proteins - Reducing sugar without sacrificing texture and flavour Frozen Foods: - Premium demand for fresh, nutritious, and original presentations - Gluten-free frozen pizza with nut flour dough - Innovative frozen pasta made with almonds Dairy/Plant-Based Food and Drinks: - Expansion beyond healthy drinks into dairy and meat alternatives Ice Cream Industry: - Ethical sourcing, premiumisation, and vegan/vegetarian claims - Use of nut creams in formulations Snacking: - Hybrid combinations that cater to health-conscious consumers - Defatted peanut flour to enhance nutritional profiles #FoodInnovation #SustainableEating #NPD #FoodProductDevelopment
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🌿📦 Delve into organic packaged food statistics! The demand for organic food products is on the rise as consumers prioritize health, sustainability, and ethical food choices. Explore trends in the organic packaged food market, consumer preferences, and the impact on the food industry. Discover the benefits of choosing organic, from reduced exposure to pesticides to supporting environmentally friendly practices. Join the movement towards healthier eating and sustainable living with organic packaged foods! 🌿 Rise in demand for organic food products driven by health and sustainability 🌿 Trends in the organic packaged food market and consumer preferences 🌿 Benefits of choosing organic for health and the environment 🌿 Embracing healthier eating and sustainable living with organic packaged foods #OrganicFood #HealthyEating #SustainableLiving #EthicalConsumption #OrganicProducts #CleanEating #FarmToTable #NaturalFood #GreenLiving #HealthAndWellness #ConsciousConsumer #Nutrition #EcoFriendly
Organic Packaged Food Statistics 2024 By Packaging, Ingredients
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QA & QC microbiologist / FSMS-ISO 22000
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