While COVID-19 has increased consumers’ interest in plant-based diets, they are also paying more attention to ingredients and practices that support safer, alternative food and drink production and innovation. For example, a third (33%) of Indian consumers* pledge to eat fewer animal products (e.g., dairy, meat) as part of their postCOVID food and drink resolutions; in South Korea, 71% of consumers** agree that climate change will have an effect on the foods/drinks they buy; meanwhile, 57% of urban Chinese consumers agree that the environment has become a higher priority since the COVID-19 outbreak.
Data from Mintel Global New Products Database (GNPD) reveals that 47% of plant-based dairy products launched in APAC in the 12 months to May 2021 bear a sustainability (habitat/ resources) claim, indicating growth opportunities.
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Packaging And Technology With Sustainability Is The Way Forward
Packaging is the art, science and technology of wrapping, protecting and showcasing products for consumer-centric, commercially viable manufacturing, distribution, storage, movement, sale and use with ease for ultimate satisfaction and delight to the consumer.
Plant-Based Meat- An Emerging Market
What is plant-based meat? Plant-based meats are meat-like products that are expected to have the same taste, texture, and experience as that of animal meat and made from plant based ingredients. So basically, plant-based meats replicate real meat, except for the fact it does not use animal meat. They are also called mock meats, meatless foods, meat analogues and faux meat.
The Bioautomated Algae Plantation
Amid extensive media coverage in 2018, one of the largest and first closed, year-round microalgae cultivation facilities in the world was officially opened in Bruck an der Leitha in Lower Austria. The photobioreactor system developed by Austrian-based ecoduna, which consists of 43,000 6-meter high glass tubes, is designed to produce roughly 100 tons of ultrapure algae powder annually. With its high concentrations of high grade vegan omega 3 and omega 6 fatty acids, natural color substances and micronutrients, plus essential amino acids, microalgae is considered a highly-sustainable and resource-efficient raw material of the future, particularly for the food industry. One of the key issues during research and development was the creation of an industrial-scale production infrastructure, which required an automated system for controlling the biological growth process. Over the course of the project, Endress+Hauser proved to be a highly-engaged, persistent partner. At that time still a startup, ecoduna was supported from the very beginning by the measurement technology specialist with both high-quality sensor technology and comprehensive expertise in the area of pH value and optical density (OD) measurements, two relevant pieces of the patented green technology puzzle.
Now Vegetarian has Many Snacking Options
Ashok Bansal, Co-founder and CEO Kancha Cheena Foods Pvt Ltd in conversation with Food Marketing and Technology Magazine, India discusses the snacks market for vegetarians. Founded by great minds the company has a foundation for lofty growth.
In conversation with Vikas Kulkarni, Managing Director, Bostik India, Food Marketing and Technology Magazine asked him questions regarding Bostik’s adhesive solutions and his learnings from the Covid-19 disruption. He talked about excellent foodgrade products and their applications.
Adulteration of Sweets, Milk and Milk Products in Festive Season
The festive season comes along with a wide array of sweets and its mélange of flavors which brings delight and sweeten up the festive vibes but what if this joy is wrapped with apprehension of adulteration with harmful additives which can gradually deteriorate the health of consumers.
Mintel Launched Food and Drink Landscape APAC 2021 Report
Mintel, the experts in what consumers want and why, has today launched Asia Pacific: The Food and Drink Landscape 2021, featuring the latest market research, product innovation insights, and consumer trends from across the region.
Chickpea Protein Beats Eggs in Mayo
ChickP’s 90% protein isolate demonstrates compelling “aquafaba” effect.
Three Preferences on Sweet Taste Perception now Decoded
One of the fastest growing demands relates to better-for-you food and drink products with a natural and balanced level of sweetness. Symrise has done a deep dive into consumption behaviors and focused on revealing the diversity of sensorial preferences. It has conducted studies to guide the development of new taste solutions that meet the latest consumer taste preferences. The resulting solutions balance the taste of a reduced sugar level from cookies to cocktails while keeping a maximum level of indulgence in different ways, for different consumers.
Unique Opportunity to OWN a Cashew Processing Facility in the Special Economic Zone of Benin
Benin is a promising investment destination for all kind of manufacturing enabled by a business-friendly policy framework and competitive infrastructure. Extending over 670 km from the Niger River to the Gulf of Guinea, Benin enjoys a particularly advantageous geostrategic position in West Africa.