PROCESSING

Functional foods are those that have added nutrients and functional properties. For example, adding omega-3 fatty acids to a cereal could make it a functional food as well because it contains a beneficial nutrient. Functional foods are increasingly being promoted as ways to reduce the risk of chronic diseases such as cardiovascular disease, diabetes, and obesity.

They also help maintain a healthy weight by providing nutrients that may be lacking in one’s diet or may not be eaten in sufficient quantities.

Sustainable Functional Food Processing

Sustainable functional food processing (SFFP) integrates sustainable production methods with functional attributes to benefit end users. This is different from conventional food processing, which is focused on optimizing the yield of a commodity crop and manufacturing it into products suitable for human consumption.

Proper functional food processing requires suitable raw materials, processing methods, and equipment in the right combination. The result is a food that provides a specific function or a combination of functional properties that improve human health. SFFP combines the benefits of ingredients that have unique properties with sustainable and organico agriculture practices. These ingredients may include herbs and spices, natural colours, oils, or sweeteners.

Sometimes, the ingredients may be superfoods or foods rich in vitamins, minerals, antioxidants, or phytochemicals. Traditionally, these ingredients have been grown outside of industrial countries and often require high-quality care to produce the quality fruit, or vegetable consumers want.

Sustainable processing techniques, such as controlled harvesting and storage, can improve the quality of these ingredients while maintaining their special properties, such as flavour, colour, or texture.

Food Labeling and Nutrition: Tackling Regulations

The main objective of many food processors is to develop products with specific health benefits. These companies must comply with current regulations imposed by the food industry and, in many cases, the Food and Drug Administration (FDA).

Labeling claims are subject to review by the FDA. Claims must be truthful and not misleading. Although claims can be based on scientific evidence, they cannot be vague or unsubstantiated. In addition, claims can be tricky if they misinform the public about the product’s benefits. Thus, strict regulations are in place to ensure consumers receive accurate information about the products they buy. Several laws aim to protect consumers from corporations that make misleading claims about the nutritional value of their products. These laws can be a source of confusion for food manufacturers, but you can rest assured that the FDA is there to protect you from well-meaning but misinformed companies.

Processing Methods and Bio-active Compounds

Many food processors are now focusing on sustainably-grown products, such as whole foods and herbs, to provide consumers with better nutrition. Bioactives in produce, such as vitamin C in citrus fruits or polyphenols in cocoa, are becoming increasingly essential ingredients.

Bioactive compounds are compounds found in food that may have medicinal benefits. While processing methods such as washing, blanching, or exposure to high temperatures may reduce natural levels of bioactive, some new technologies are being developed to increase levels of bioactive compounds in foods.

Developing Functional Foods

To develop functional foods, manufacturers need to understand their target consumers. Understanding consumer needs and preferences and the challenges consumers face can help produce new functional foods. This can be done through consumer surveys, focus groups, and in-depth interviews with key decision-makers. Once these insights are gathered, they can help to develop new functional foods.

The Future of Food: How Manufacturers Can Adopt to Changing Consumer Preference

The future of food is already here. It’s just not what you think. In the last few years, we’ve seen a shift in the way that we eat. From buffets and fast food to social media and table service, we expect more from our meals. The future of food aims to address this by enabling manufacturers to change consumer preferences faster than ever. If it existed today, the “future of food” would be a series of disruptions throughout the manufacturing and supply chain industries that aim to overcome time-proven challenges with innovations and user-friendly solutions.

How New Technologies and Processes are Changing the Future of Food

The impact of new technologies and processes has been felt the world over, affecting the future of food across all industries. Two specific areas within the food industry are particularly affected by the adoption of advanced technological innovations and the disruption they cause within the supply chain: food production and consumer preference.

One may say that food production is greatly influenced by what consumers want –something that continues to change. Nowadays, consumers are all about healthy eating. But what does it mean when they say I want to “reduce my sugar intake,” “meet my dietary requirements,” or “control my portion size”?

Susan Chua, Head of Market and Insight, APAC, ADM, shares that the COVID-19 pandemic greatly spurred this goal toward a healthy lifestyle.

“Since the COVID-19 pandemic, more people are looking for proactive ways to improve their overall health and wellness. We have observed people taking control of their dietary regimes through proactive health-supporting nutrition strategies and this can include reducing their sugar intake, ensuring their dietary requirements are met, and eating in moderation.”

Chua attributes this behavior to the consumer’s better understanding of what they need.

“Today, consumers understand that their needs are unique and are motivated to purchase personalized products to help meet their specific wellness goals. More consumers are linking their gut, digestive health, and overall well-being, giving rise to personalized products that target the gut microbiome and aspects of health and wellness.”

She furthers, “Additionally, their desire to control meal portions comes from addressing weight and stress management issues. Given the sedentary lifestyles of many consumers during the pandemic, there has been a greater focus on weight management and fitness as consumers look for products that can help them achieve a wide array of functional goals.”

How should manufacturers address this increased consumer awareness?

Chua says that it should always be backed by science. “Dietary supplements can help consumers with their health and wellness needs, and we respond by providing science-backed microbiome-supporting solutions, including prebiotics, probiotics, and postbiotics that can be incorporated into supplements as well as functional foods and beverages.”

Food manufacturers must understand that consumers are empowered and should continue pushing them to demand what they deserve. When it comes to ingredients, Chua says manufacturers now deal with conscious consumers who want to know where their food comes from and how they’re processed.

70% of consumers think it is important for products to be made with familiar/wellknown ingredients when buying plantbased foods and drinks1.”

Innovation and Food

While technological advancements have largely been the driving force behind this evolution, there has also been a significant push from within the food industry to adopt modern practices. This push comes from a desire to improve the quality of the product, as well as improve shelf life and reduce food waste.

They are also looking beyond free-from statements to idealize food that is as close as nature. Brands with sustainable practices are also more appealing, as consumers demand higher standards of environmentally friendly practices.

Chua adds that manufacturers should provide their stakeholders with natural ingredients.

“Minimally processed, whole and functional, better-for-you ingredients with healthful association provides the reassurance that the products contain added-value ingredients that consumers can trust.

To meet these growing demands, manufacturers can ensure that the ingredients used in their products contain natural, familiar, and authentic ingredients. This is especially true in the Asia-Pacific plant-based alternatives market, where

“When it comes to innovation, consumers today appreciate sustainable food sources that provide nutrition, flavour, texture, and functionality. ADM has made major breakthroughs in applying scientific advancements in food production through practices like cellular agriculture, precision fermentation, the use of hybrids, and the development of products utilizing insectbased protein. Singapore is the first country to approve protein made from air2, and this paves the way for greater innovation as more people become open to scientific advancements in food production,” Chua explains.

Innovation isn’t new to ADM, Chua shares, “For over 75 years, we have continually advanced our knowledge and offerings in this space with the latest technology, processing techniques, and ingredients. In Singapore, our partnership with Temasek’s Nurasa resulted in the launch of ScaleUp Bio, which provides technological development and precision fermentation to existing and aspiring food- tech companies. This first-of-its-kind joint venture demonstrates ADM’s unique leadership position in delivering the next horizon of innovative, sustainable food production to meet consumers’ everevolving preferences.”

The Roadblocks

Technology is a double-edged sword in the food industry, and this is especially true when it comes to food. On the one hand, it has made many processes more efficient, making products easier to produce, store, and serve. This has also created an environment in which innovation is possible.

On the other hand, it has also opened up new problems, such as inefficiencies in the food system and safety concerns related to cross-contamination. Primarily, there are still consumers expressing concerns over the environmental impact of their consumption.

“With heightened concern for the environment and expectations from brands to align with their values, skepticism can often arise with sustainability claims that brands make in exchange for a premium price tag. In the Asia-Pacific region, only slightly more than half of the consumers trust environmental claims made by food (54%) and non- (57%)3.”

However, it doesn’t mean it should halt innovation altogether.

Manufacturers can trace the ingredients they use from farm to table and extend this information to garner consumer trust. In a globalized world, this can be challenging as ingredients can be sourced from a variety of locations for a single product, but the use of technology, such as QR codes and blockchain, can help trace products to their origin at the ingredient level.”