The Future of Ingredients: 2020
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The big stories
Ingredients that add value to products and to consumers' lives have stood out in 2019. Eco-friendly legumes and plant-based proteins, such as pea and fava bean, are offering nutrition and sensory benefits to new products, while functional botanicals are providing consumers with an antidote to stress.
In the next two years
Ingredients that support sustainable nutrition will be prioritized as consumers consider not only their health, but the health of the planet. This will include prioritization of biodiversity, innovative approaches to sugar reduction, and proteins produced using cellular agriculture.
In five years and beyond
Technology will continue to play a critical role in the future of food ingredients. The food industry will be inspired from technology used in other industries, such as synthetic biology and artificial intelligence. Even food systems designed to support space travel will be part of future ingredient solutions.
Global Annual Review: what’s now and what’s next for food and drink ingredients.
Stephanie Mattucci, Associate Director, Global Food Science
THE BIG STORIES
IN THE NEXT TWO YEARS
IN FIVE YEARS AND BEYOND
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