Trends In Food Technology
Nuffoods Spectrum|February 2018
Trends In Food Technology

Food technology trends are moving towards more sustainable food processes which are easy on the environment and energy consumption. New biosensors are being invented to give the consumer an on-the-spot answer about the quality of food, nutrition and other aspects for customized consumption. Introducing new technologies or new ingredients has their set of challenges. New technologies need to be proven safe as well as the use of new ingredients and their impact on the human body need to be studied in depth and over a period of time so there is no unknown side effect.

Dr Deepa Bhajekar

As time gets limited given the pace of life where people are continuously on the GO, it opens up avenues for new developments in all spheres to help cope and get by the day including all that we did earlier in a leisurely manner. This goes for meals too. At times even pausing to eat is like a job to get done. As lifestyles get trickier the need to get value-added food increases, ‘eat small but eat right’. Unusual micronutrients are cropping up literally by the month and they seem to contribute in small but distinct ways to our health and wellbeing. The need for safe food is on the rise, it has to be fast to cook, easy to digest, have a long-life on the shelf and provide every essential nutrient for good health. The era of developing new processes to inculcate these requirements and manufacture new-age foods is a trend that’s here to stay. High speed but ‘nutritious convenience’ is the new need of the hour.

Current well-being trends include products for ‘good memory’, ‘anti-obesity’, ‘anti-diabetic’ ‘diabetes preventing’, high fiber, high protein, muscle building, ‘probiotics’ ‘Omega 3’s’, polyphenols, natural sweeteners, low salt alternatives, low fat are all desirable attributes. Hemp and pea protein are completely mainstreamed now, but blue-green algae (also called spirulina) is a popular source.

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February 2018