The food industry has undergone significant changes in this decade. As a result, much of the scientific research work has shifted from food processors to ingredient suppliers. It used to be that food scientists did most of the research on ingredients.
Many ingredients used in food formulation are derived from plant material. The supply of these ‘natural’ food additive is highly dependent upon availability of raw plant material, favorable environmental conditions and efficient/safe extraction procedures.
In the desire to fulfill consumer needs, the food ingredient industry’s rapid advances in food technology during the last decades have stepped up intervention with nature.
Even in times of recession, people need to eat; hence, the food business is more stable than other parts of industry.
Although the overall growth rate of the ingredients industry is low, opportunities for growth in excess of the industry average are present. Industry players segment the market into what might be called macro-categories, for example, beverages, baked goods, dairy, candy/confection and snack food.
The ingredients industry is a huge industry, and food manufacturers rely on the ingredients to enhance food quality.
While there is less basic research being conducted on food, there is more focus on applications research. There is a believe that newer trends in food products, such as the effort to reduce fat content, reduce MSG or reduce salt will keep industry job growth steady.
Aided by sophisticated tool, the ability of flavor chemists to analyze and synthesize flavors has expanded markedly. New knowledge on the texture or mouthfeel 0f virus food has been developed as processors learned that texture is as vital to product acceptance as flavor and color.
With more understanding of food ingredients, the food ingredient industry has developed to enhance the qualities of many foods.
Food Ingredients Industry
