Global Annual Review: what's now and what's next for ingredients.

Stephanie Mattucci, Associate Director, Global Food Science

Table of Contents

  1. The big stories

    • The future is bright for plant proteins
    • Healthy fats gain traction
    • Clean label continues to evolve
    • [Graph] Global: high/added protein food and drink launches that contain select protein ingredients, Oct 2013-Sep 2018
    • [Graph] US: reputation of plant-based proteins (any agree), by age, Oct 2017
    • Replace trans fats
    • Prioritize ethical and sustainable palm oil
    • Look at shea fats as an alternative to palm oil
    • [Graph] Select European countries: plant-based (eg coconut/almond/soy) yogurts are healthier for me than dairy yogurts, 2017
  2. In the next two years

    • Use gut health to drive interest in prebiotics
    • Explore healing botanicals
    • Develop products for healthy aging
    • [Graph] US: VMS product usage, net current use, by age, June 2017
  3. in five years and beyond

    • Watch for industry disruptors
    • Explain new technologies
    • Collaborate with other industries
    • Make aquaculture more sustainable
    • Create new ingredients for industry
    • More gourmet lab-grown beef
    • [Graph] Select European countries: lab/cultured/synthetic meat appeals to me, % agree, 2017

About the report

This market report provides in-depth analysis and insight supported by a range of data. At the same time, introductory and top-level content is provided to give you an overview of the issues covered.

The consumer

What They Want. Why They Want It.

The Competitors

Who’s Winning. How To Stay Ahead.

The Market

Size, Segments, Shares And Forecasts: How It All Adds Up.

The Innovations

New Ideas. New Products. New Potential.

The Opportunities

Where The White Space Is. How To Make It Yours.

The Trends

What’s Shaping Demand – Today And Tomorrow.

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