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.
With 2020 almost in the rearview mirror, it’s time to look forward to the second year of the decade.
Natural, time-tested ingredients can be used in innovative ways in an ever-evolving marketplace. One case in point: vinegar.
The first meat snacks were consumed thousands of years ago, as travelers tucked dried meats into camel or horse saddles for nourishment during long journeys.
Even before the current global health crisis, interest in plant-based ingredients and natural food solutions was surging.