The specialist Foodology by Univar Solutions focuses on the distribution and technical innovation needs of the food and ingredients industry. Meeting the needs of health-conscious consumers is undoubtedly a challenge.
“Consumers are effectively becoming conscious nutritionists, educating themselves about what they need for health and well-being. They pay close attention to the nutrient density and functionality of their food. We will very soon be seeing a combination of holistic health and self-care in food and drinks markets like never before, with a strong focus on ingredient sustainability and taste, texture and appearance,” says Natalia McDonagh, Head of Marketing & Technical Sales for Food Ingredients, EMEA from Foodology by Univar Solutions. The team supports product developers, buyers, marketers and brand owners to help drive innovation, accelerate product development and deliver next-generation solutions. Today’s consumers routinely scrutinise ingredient lists and keep themselves abreast of risks related to product safety, quality and traceability.
© Foodology by Univar Solutions
Trends
Baked goods, snacks, drinks, dairy and active nutrition are just some of the key categories that assess consumers’ desire for healthy food. “Today’s consumers are constantly looking for clean labels, less sugar, salt and fat, higher fibre and protein content and meat- and dairy-free choices with an enhanced sensory experience,” says Natalia McDonagh.
Mintel’s 2022 report on healthy eating suggests that over the next 5 years, companies will focus on a sustainable food supply chain while developing ingredients that act on food waste and loss to help reduce world hunger and food insecurity.
© Foodology by Univar Solutions
Clean labels and a minimal ecological footprint are a must. For example, fortifying baked goods with protein from pea and bean sources, which offer the lowest greenhouse gas emissions per gram of protein, is both ‘better for me and better for the planet’.
The Draf in Galop project, which began in November 2022, oversees the draff (spent grain) valorisation chain from start to finish. Sustainability is a top priority for the De Leite and Westmalle breweries.
“We have noticed a growing demand for personalised food, fuelled in part by an ageing population. Delicious and customised food is essential at every stage in life”, says Jean de Bethune of the West Flanders Development Agency, co-initiator of a new science centre, the Food Innovation Park.
The food and ingredients industry cannot escape a circular economy. A fact highlighted by the raw materials crisis. Jasper Bloemen of GLIMPS.bio shares his vision. “Corporate economic and societal costs are being addressed.”
There is a trend in which highly active sports people are very serious about the taste of their sports health nutrition and its ease-of-use. “There is a shift taking place.”