Trends and developments in food ingredients

Jarenbaeck, Lennart (1995) Trends and developments in food ingredients. [Proceedings Paper]

The current and future demand for food ingredients will be influenced by the consumer’s choice of food and the evolutionary trends in food habits. Major charges in the socio-demographic nature of the world population, changing food habits due to travelling and tourism, the realization of the value of time, coupled with an increased awareness of nutrition, health and fitness will lead consumers to ask for performant and convenient prepared food products. Food and ingredients manufacturers will have to follow these megatrends and their future key to success might lie in an intelligent use of ingredients and in the availability of ingredients designed for specific purposes. Several economic, market and technological factors will influence the structure of the food ingredient manufacturing industry where increased globalization, industry consolidation and restructuration are important phenomena. The ingredient manufacturer need to become very flexible and be able to adapt to the changing environment. Closer contacts between manufacturer, supplier and client are resulting in supplier preferences often manifested in contractual form. The client not only wants high quality ingredients but he also asks how the product is being manufactures. With the demand for good safety and quality control the importance of legislative and regulatory actions, with and increased uniformity in the approach to ingredients, has increased. The correct labeling of ingredients and declaration of additives are of increasing concern. Consumerism and greater health awareness have led consumers to ask for some nutritious ingredients, less additives and labeling information for potential allergens. There is a trend away from chemical/artificial towards natural, particularly in the areas of flavours, colors emulsifiers, preservatives and antioxidants. New technologies will inevitably lead to the development of new ingredients where the area of modern biotechnology might offer unimagined opportunities. One must not forget, however, that at the end of it is the consumer through his food preference who decides whether a technology or a new ingredient will become successful.

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Abstract

The current and future demand for food ingredients will be influenced by the consumer’s choice of food and the evolutionary trends in food habits. Major charges in the socio-demographic nature of the world population, changing food habits due to travelling and tourism, the realization of the value of time, coupled with an increased awareness of nutrition, health and fitness will lead consumers to ask for performant and convenient prepared food products. Food and ingredients manufacturers will have to follow these megatrends and their future key to success might lie in an intelligent use of ingredients and in the availability of ingredients designed for specific purposes. Several economic, market and technological factors will influence the structure of the food ingredient manufacturing industry where increased globalization, industry consolidation and restructuration are important phenomena. The ingredient manufacturer need to become very flexible and be able to adapt to the changing environment. Closer contacts between manufacturer, supplier and client are resulting in supplier preferences often manifested in contractual form. The client not only wants high quality ingredients but he also asks how the product is being manufactures. With the demand for good safety and quality control the importance of legislative and regulatory actions, with and increased uniformity in the approach to ingredients, has increased. The correct labeling of ingredients and declaration of additives are of increasing concern. Consumerism and greater health awareness have led consumers to ask for some nutritious ingredients, less additives and labeling information for potential allergens. There is a trend away from chemical/artificial towards natural, particularly in the areas of flavours, colors emulsifiers, preservatives and antioxidants. New technologies will inevitably lead to the development of new ingredients where the area of modern biotechnology might offer unimagined opportunities. One must not forget, however, that at the end of it is the consumer through his food preference who decides whether a technology or a new ingredient will become successful.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number
AGROVOC Term:	ingredients
AGROVOC Term:	food industry
AGROVOC Term:	trends
AGROVOC Term:	development
AGROVOC Term:	food processing
AGROVOC Term:	novel foods
AGROVOC Term:	food technology
AGROVOC Term:	food service industry
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Nov 2025 07:30
Last Modified:	18 Nov 2025 07:30
URI:	http://webagris.upm.edu.my/id/eprint/1501

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