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food Marketing & Technology 1/2021

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food Marketing & Technology is the international magazine for executives and specialists in the food industry.


PROCESS TECHNOLOGY&COMPONENTS © SEEPEX The cross-sectoral media platform for suppliers and users in two languages: German and English Exclusive information around the pump and compressor industry as well as systems and components Developments and trends First-hand future technology Targeted at international trade shows for 2020 Special issue for the Russian market in October Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · ·

Editorial A New Start in 2021 Some people find it difficult to see anything positive coming out of the year 2020. Others see it as healthy to take stock of one’s personal situation and make appropriate changes in things like food consumption. Many people have ordered groceries on-line – and this is a trend we can expect to continue. Equally so is the ‘dining-in experience’. We tried it at home over the holiday period. We ordered food from our local restaurant, and created an atmosphere at home, with table cloth, candles and background music which made the occasion special. It was a positive memory which will live beyond Covid-19 and which we will be glad to repeat. One major trend we can expect to see continue this year is sustainability, which has many forms. It remains important to find long-term solutions to the food we harvest and process. This may mean alternatives in proteins from plants or insects, it may mean blending them to enhance benefits of different options. It will also mean tackling the problem of food waste. Climate control and meat replacement are often linked together under the sustainability umbrella. Some environmental benefits of less travel have already been seen and recorded. The number and quality of nonmeat burgers has grown. The plant based movement has created a lot of opportunities within the hydrocolloid world. Many foods-that-used-to-becalled-burgers use methylcellulose, starch and fibre. Some products will have bacon based on vital wheat gluten. Current commercial vegan cheeses rely on potato and tapioca starch, xanthan and konjac gum to achieve the meltability and texture consumers are expecting from cheese. Everything which is based on wheat and pea protein, makes organic and non-GMO sourcing of these proteins necessary for future differentiation from the competition. Personalised nutrition is another buzzword which sounds good, but is probably still looking for its definition. Recent data has underlined the continued growth in child obesity. The call is loud to the food industry to reduce 20% of sugar and calories in everyday food consumed regularly by children. Ingredient manufacturers often select a colour for a new year which then becomes a trend of its own. It doesn’t really matter which one. For 2021 I am choosing white. For one thing it is a difficult colour to produce naturally Ian Healey Editor-in-Chief and sustainably. And my favourite soccer team plays in white, so that’s as good a reason as any. In the meantime the digital opportunities for this magazine are staying dynamic. Under you can find a digital copy of this issue as well as other news as it comes in, white papers, banners, and video slots. It is possible to receive the magazine electronically as soon as it is published. Please subscribe using the button on the website. Good for the readers and good for the environment! Our twice-monthly newsletter was launched last year and has proved very popular. Feel free to register for free. Sincerely, If you like it – subscribe! food Marketing & Technology • February 2021 3

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