Global Annual Review: what’s now and what’s next for food and drink ingredients.

Stephanie Mattucci, Associate Director, Global Food Science

Table of Contents

  1. The big stories

    • Functional botanicals offer stress relief
    • Alternative plant proteins are on the rise
    • Sustainable ingredients have room to grow
    • Bring beans to beverages
    • Create plant-powered bean purees for babies
    • Help seniors improve diet quality
  2. in the next two years

    • Disruption is coming to the protein category
    • Sugar reduction gets innovative
    • Biodiversity will be a pillar of sustainability
    • Protein from grass
    • Volcano-sourced protein
    • Atmosphere-improving protein from CO₂
  3. In five years and beyond

    • AI is the new food scientist in the lab
    • Sell the benefits of science and technology
    • Look to space for the future of food innovation
    • Space Food X (SFX) in Japan
    • AstroPlant in Europe
    • USDA and NASA

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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