Emerging Ingredient Technologies to Intensify Food Sustainability

Food companies are taking over their sustainability efforts by collaborating with their suppliers in response to consumer demand for sustainability and environmental concerns.

FREMONT, CA: An interesting array of novel ingredients is being developed that can one day help food manufacturers enhance their environmental footprint while improving their products' functional and sensory benefits. Consumer awareness about climate variation and interest in sustainability connect with future developments.

According to the NYU Stern Center for Sustainable Business's consumer research, customers recognize sustainability to encompass environmental and social aspects. The significant issues that the consumers have listed are rated as reducing environmental impact, renewable energy, decreasing waste, mitigating misuse of natural resources, reducing carbon footprint, coming together as a group for the common good, acting in ways that benefit society, maintaining human rights, and poverty reduction.

Many organizations are investing in technologies to reduce some of the issues. Firms are also engaged in research about the viability of microalgae as a food and beverage ingredient. Microalgae are microscopic plants, and their ingredients may be used as a plant-based protein source. If successful, the project could reduce fertilizers, water, and electricity.

Companies are focused on gene editing because it allows developers to make detailed changes in living organisms' DNA by eliminating, adding, or substituting nucleotides at particular locations within the genome. In addition, the companies are investing in the growth of wellness and sustainability features of various plants, such as high-fiber wheat, low-THC hemp for fiber, food, and CBD, and cold-tolerant oats and pulses with enhanced flavor and protein profiles.

Proteins from dairy products, poultry, and meat can be replicated using biotechnology and produce plant-based meat alternatives. Many businesses are also attempting to develop a plant-based fat comparable to animal-based fat. Success could increase product quality and speed up the production of plant-based meat alternatives.

Each of these ingredient technologies has the potential to be a game-changer in terms of innovation and entrepreneurship. Of course, success is not guaranteed, but the fact that such technologies evolve with a sustainability aspect built into their mission demonstrates how the problem has evolved from a subject of consumer concern to a lucrative market ingredient suppliers seem determined to satisfy.