Top 3 Food Tech Stories of 2023
Institute of Food Technologists (IFT)
Feeding the minds that feed the world.
As a leading publication in the science of food community, Food Technology magazine has long served professionals with the latest research developments, industry news, consumer product innovations, and professional opportunities.
2023 was no different––we launched the IFT Omnivore podcast, scooped "Best Editorial Use of Data" at the prestigious Folio: Eddie & Ozzie Awards, and so much more!
But before we raise a toast to the new year, we wanted to share the Food Technology articles that most resonated with our fast-growing LinkedIn community. Check them out below!
3. Meeting the Challenges of Upcycling Ingredients
Upcycled foods are defined as foods that "use ingredients that otherwise would not have been consumed by humans, are procured and produced using verifiable supply chains, and have a positive environmental impact."
With a food system that contributes to a third of global greenhouse gas emissions and wastes 30% of its supply, it's clear why upcycled foods have recently gained popularity.
However, manufacturers still face several challenges related to product development and consumer acceptance. As part of this month's ongoing spotlight on product innovation, learn about common strategies for success in this article from Food Technology magazine: Full Article Here
#IFTSpotlight #Upcycling #FoodWaste
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2. Helping Meat Analogues Stick Together
Plant-based protein consumers have expressed concern over methylcellulose, a chemically modified cellulose derivative used as a binding agent in products that resemble animal meat.
To meet these preferences and improve the formulation of plant-based proteins, researchers at the University of Hohenheim's Institute of Food Science and Biotechnology have created a clean label binding agent. Their solution, made from pea protein and apple pectin, gives meat analogues a more realistic consistency with natural ingredients.
Doctoral student Pascal Moll explained his team’s work in a recent article for Food Technology magazine: Full Article Here
#FoodTech #PlantBasedProtein #FoodInnovation #ScienceOfFood
1. Plant-Based Invades the Dairy Case
Making up 16% of the overall U.S. dairy market, plant-based alternative milk like soy, almond, and cashew are now being joined by two increasingly popular categories—yogurt and cheese.
Though non-dairy product leaders attempted this move as long as a half-century ago, they haven’t made much progress until now. Learn more about this food trend in our Digital Exclusive from Food Technology magazine: Full Article Here
#FoodTech #PlantBased #Nutrition #FoodTrend #ScienceOfFood