NIZO’s Post

I was very happy to be one of the writers for Food & Beverage Insider's "Food Tech Trends in Focus" digital magazine. I was thankful for the insights provided by Ever After Foods (Eyal Rosenthal), BioBetter™ (Amit Yaari), ICL PLANET Startup Hub (Hadar Sutovsky), and MAOLAC Decoding Nature (Maya Ashkenazi Otmazgin). While the current war has disrupted so many things, it is inspiring how these Israeli companies are doing such good work to create a better world and a healthier future for all of the world's people. Here's how this article is described: ***Israeli-based companies pioneer new frontiers in food tech*** "After the United States, Israel is considered No. 2 in food and beverage innovation. The country’s diminutive size, however, hardly holds it back from leading when it comes to cultivated meat technology and development, along with pioneering new sources of nutritional components. Industry veteran James Gormley looks at the example of Haifa-based Ever After Foods, a company growing adherent stem cells, which are natural cells capable of creating different tissues such as muscle and fat, and also [...] BioBetter, which is combining growth factors with tobacco plants that serve as self-sustained, animal-free bioreactors to grow cultivated meat at increasing scale." Click on the illustration below to register to download the issue.

🌟 Food ingredients Europe 2024: Driving the future of food 🌟 📍 This year’s #FiE 2024 brought together a dynamic mix of industry leaders, innovators and experts to spotlight the trends and technologies shaping the future of food. From addressing health and sustainability to redefining indulgence and exploring emerging flavours, the event was a showcase of creativity and progress across the food and beverage landscape. ⚡ From innovations in health and wellness, such as functional ingredients and personalised nutrition, to sustainability-driven solutions like plant-based alternatives and upcycled products, the themes were diverse and exciting. The industry's drive towards cleaner labels, regenerative agriculture and reducing food waste was evident in the solutions on display. 🔥 With contributions from ADM, Biospringer by Lesaffre, Ingredion Incorporated, revyve, Nexira, GNT Group, Royal Cosun, Cargill, FrieslandCampina, Prinova Global, LBG Sicilia Ingredients, Corbion, dsm-firmenich, Roquette, FoodChain ID, HTBA (HealthTech BioActives), GoodMills Group GmbH, Syensqo, MartinoRossi, IFF, BENEO and many others, the event revealed how companies are working together to create a healthier, more sustainable food system for the future. 👉  Read the full review from me and Sian Yates here: https://lnkd.in/e9XhdzNH #food #foodandbeverage #ingredients #manufacturing #foodingredientseurope #Frankfurt

🌱 Alternative Proteins: Transforming the Middle East’s Food Landscape 🌍 I’m thrilled to share this article, which features insights from my recent interview on the rapid growth of the alternative protein sector in the Middle East. From plant-based kebabs and kibbeh to groundbreaking innovations like precision fermentation, the region is embracing healthier, more sustainable food choices like never before. 🚀 During the interview, I spoke about how local tastes and cultural preferences are shaping the future of alternative proteins, and how the Middle East is emerging as a key player in this global movement. Curious to know more? Read the full article here: 👉 Alternative protein sector in Middle East set for rapid growth

The future of food is in novel ingredients—but are consumers ready to take a bite (and pay for it)? McKinsey & Company’s consumer sentiment survey has those and other answers – we summarized the main points – for the full article >>> https://lnkd.in/dzYvWVYj Novel ingredients, like mycelium proteins and animal-free eggs, are disrupting the food industry with $4 billion invested in the past five years alone. These sustainable alternatives promise to revolutionize food systems and cater to flexitarian demands. But do consumers share this enthusiasm? The survey of 1,500+ US consumers reveals: Most consumers are open to trying novel ingredients, with over half willing to pay more for them. Familiar terminology and health benefits drive consumer interest, while production methods and unfamiliar labels are less compelling. Midday meals and snacks are prime opportunities for consumer trial, with dinner proteins facing more resistance. What's next for the food industry? Educate consumers about novel ingredients to overcome scepticism. Emphasize health, taste, and sustainability benefits in product development. Innovate with breakfast, lunch, and snack offerings for increased consumer adoption. Blend familiar and emerging language on packaging to appeal to health and eco-conscious consumers. Focus on the category rather than the ingredient type when pricing products. Speak to us for all your marketing needs! www.naturally.marketing #foodtech #sustainablemarketing #innovation #marketingservices

🚀 Insight into the Future of Alternative Proteins! 🌱 We’re excited to share a recent interview featured on Food Ingredients First! 🎙️ In this conversation, our CTO, Felipe Lino, dives into how we are pioneering the next generation of meat substitutes by enhancing texture with long fiber proteins from Koji fungi. 🍄 Our product meets consumer demand for clean and short labels, even the more as concerns over ultra-processed foods grow. This is another step towards creating sustainable, nutritious, and delicious food options for the future. 🌍 Check out the full interview here to learn more about our innovative product: https://lnkd.in/ecBFcyuy #AlternativeProteins #Sustainability #FoodTech #Innovation #FutureOfFood #KojiFungi

Novel proteins are positioned to reshape our dining experiences, but are consumers prepared to embrace them? In a recent study from McKinsey & Company by Kimberly Stover, Kate Toews, and Roberto Uchoa de Paula, they dive into consumer insights surrounding novel ingredients, from animal-free dairy to mycelium proteins, produced through cutting-edge biotechnology. The results are illuminating: 👉 Consumer Openness: Surprisingly, the majority of respondents expressed a willingness to explore food and beverages featuring these novel ingredients. Health, taste, and sustainability were cited as driving factors. 👀 Label Appeal: Familiar terminology and clear statements about health and environmental benefits were found to be most persuasive to consumers, underscoring the importance of transparent communication. 💰 Willingness to Pay: More than half of respondents were willing to pay a premium for products with these innovative ingredients, indicating a readiness to invest in sustainable and health-conscious options. 🍽️ Meal Preferences: Consumers showed particular enthusiasm for trying novel ingredients in snacks, lunches, and breakfasts, hinting at potential growth areas in the market. Exciting times lie ahead for New Culture and others in the industry as we embrace the potential of novel ingredients to revolutionize the way we eat. Read more about the survey here: https://mck.co/4cQ3yOS

𝐌𝐨𝐝𝐢𝐟𝐢𝐞𝐝 𝐒𝐭𝐚𝐫𝐜𝐡: 𝐓𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐚𝐧𝐝 𝐅𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐚𝐥 𝐅𝐨𝐨𝐝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐆𝐞𝐭 𝐀𝐜𝐜𝐞𝐬𝐬 𝐭𝐨 𝐒𝐚𝐦𝐩𝐥𝐞 𝐏𝐚𝐠𝐞𝐬: https://lnkd.in/enZmGjqm #Modified starch which is widely used in various food applications is seeing rising demand due to the global economy's progressive improvement, which has led to an increase in the consumption of processed and convenience foods. In the food and #beverage business, modified starches are employed as emulsifiers, stabilisers, and thickeners. Urbanisation, dietary changes, and population growth all contribute to the rise in demand for these useful elements. Innovation and high performance modified starches tailored to particular applications are the result of technological developments in the field of modified starch manufacture. As a result, the Industry for modified starches has grown and new opportunities have emerged. The advantages of utilising natural and functional ingredients in food and other goods are being recognised by consumers more and more. Because they are regarded as natural and healthful components, modified starches are highly sought after for usage in a wide range of applications. 𝐊𝐞𝐲 𝐏𝐫𝐨𝐦𝐢𝐧𝐞𝐧𝐭 𝐏𝐥𝐚𝐲𝐞𝐫𝐬: Ingredion Incorporated ADM Tate & Lyle Grain Processing Corporation Emsland Group Royal Avebe BENEO AGRANA Group Penford Food Ingredients The food industry's rapid development is aided by the desire for modified starches. Numerous functional advantages of modified starches can be found in a wide range of foods, including beverages, baked goods, snacks, and nutrient-dense foods. Convenience will always be a major factor in the Industry's growth, but customer demands for healthier options are changing the parameters of what it means to be unique in the field. #ModifiedStarch #StarchInnovation #FoodIngredients #Starch #FoodTech #FoodIndustry #IndustrialStarch #FoodScience #CleanLabel #analysis #FoodProcessing #SustainableIngredients  

Green Protein Wave: The Flourishing Journey of Plant-Based Proteins The narrative of food science is richly textured, with the rise of plant-based proteins scripting a captivating chapter. Historically, plant proteins have been a staple in various cultures, but their evolution into mainstream markets has been a notable trend, fueled by a blend of environmental, health, and ethical considerations. The allure of plant-based proteins transcends the vegetarian and vegan populace, reaching the flexitarian masses keen on reducing animal protein intake. The market has responded vibrantly, with a cornucopia of plant-based meats, dairy alternatives, and protein-enriched products. Key Trends: - Diverse Protein Sources: Beyond soy and wheat, proteins from peas, lentils, and novel sources like algae and fungi are making headway. - Culinary Innovations: Plant-based proteins are starring in gourmet dishes, showcasing their culinary versatility. Industry Opportunities: - Novel Formulations: The scope for creating new textures, flavors, and product types is immense, beckoning innovative formulations. - Nutritional Fortification: Enhancing plant proteins with essential amino acids can address nutritional gaps, appealing to health-conscious consumers. - Consumer Education: Brands have the stage to educate on the benefits and culinary usage of plant-based proteins, nurturing an informed consumer base. - Sustainable Brand Narratives: With sustainability as a driving force, communicating the environmental benefits of plant-based proteins can foster brand loyalty. The expedition of plant-based proteins is a testament to the evolving consumer palate and the food industry’s agility in meeting changing demands. As the green protein wave continues to swell, the shores of market opportunities are broad and inviting. It’s an exhilarating epoch where the plant-based protein narrative is being enriched with each innovation, promising a future where the plant kingdom continues to satiate the protein appetite in a greener, cleaner manner.

Takeaways for the food industry Many of the novel ingredients we asked consumers about have not yet been commercialized at scale. As the industry matures, brands, retailers, start-ups, and investors have an opportunity to shape this emerging category through the following considerations: Consumer education. Less than half of consumers indicated awareness of novel ingredients, and “unsure of how these ingredients are made” was the largest barrier to trial. Stakeholders across the food industry may consider investing in consumer education as novel ingredients begin to come to market. While consumers did not prefer language about production methods on package labels, they were more likely to try a product if it was recommended by a doctor, nutritionist, or other professional (44 percent said they would be more likely to try) or by family and friends (27 percent). Health, taste, and sustainability. As has been the case with other alternative proteins, consumers believe novel proteins should be healthier than conventional animal sources, and they are more likely to eat proteins that are. Some novel ingredients taste similar to animal-derived sources, which could increase adoption as food offerings are developed that are comparable or present desirable alternatives to the taste and texture of traditional products. Innovation. A thoughtful approach to innovation that prioritizes the end application and channel could increase consumer adoption potential. To increase consumer trial, manufacturers, brands, and food service operators can prioritize launching end products for breakfast, lunch, and snacks. Similarly, blending familiar terminology such as “a good source of protein” with emerging language such as “sustainably made” may encourage trial for consumers who care about health and environmental factors. Willingness to pay. We did not see a significant gap in willingness to pay based on the type of ingredient, despite varying levels of awareness and trial. Consumers stated that willingness to pay was more closely linked to the category than it was to the type of protein used in the food, signaling that the underlying technology—even if new to human consumption—may not be a strong barrier. By understanding how consumers perceive novel ingredients, biotech start-ups, brands, and CPG companies can shape this emerging market to help contribute to building a more sustainable and resilient food system.