We live in a world where consumers seek out varied product attributes up and down the food supply chain.
The most often cited definition for sustainable development comes from the United Nations World Commission on Environment and Development.
Consumers are paying an increasing amount of attention to what goes into the products they purchase and how the products are manufactured.
Even before the exhilaration of returning to gatherings that include food and other events, consumers were looking to get more out of what they do and buy.
While the food shopping experience has become filled with more choices over the years, product integrity is still paramount.
Driven by concerns about health, wellness and sustainability – not to mention a taste for variety – a strikingly large number of consumers are interested in trying and purchasing more plant-based foods, including meat alternatives.
Just as plants need the right conditions to thrive – like soil, sunlight, water and nourishment – food products need ingredients that support and enhance texture, freshness and taste.
Shifting channels, changing consumer habits and expanded definitions spark new opportunities for meat and poultry.
Many methods of food preservation are effective, but few are as long-established as fermentation. The natural process, in which microbial enzymes act on and convert a substrate, has been used for millennia, dating back to ancient Mesopotamia and the making of bread and beer.
A new level of sophistication in applying trusted, natural technologies is helping today’s meat industry move beyond synthetic solutions.