With the emerging food industry, the industry of ingredients is being influenced directly. Innovation and development in food ingredients is directly going to affect the overall food industry because food industry is an outcome of the mixture of different food ingredients. Manufacturers are putting more emphasis on better making of ingredients so as to make food industry get going and growing.
Safety solutions are offered throughout the supply chain of food, health and beauty products, from the production of raw materials to final distribution and sale. Testing, inspection auditing, certification, training and knowledge services allow to give customers the assurance that consumer safety is among top priorities. Food testing is integral to the efficient production of safe, quality products. With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations and to protect public health, is a must.
The growth in the processing equipment market in India is driven mainly by the increased demand for processed food products .The consumer is shifting towards more value-added food categories such as yoghurt, cheese, processed meat and ready-to-eat food products. In addition, there is a growing demand for processing basic products such as fruits, vegetables and grains which require technologically advanced equipment. Therefore, there is a need to adopt new methods, technology, and machinery for the food processing industry with least impact on sensory qualities such as color and texture. Technological advancements are necessary for the growth of the sector and for the diversification of the existing production capacity of the food processing industry.
On the basis of frozen food products such as snacks, frozen vegetable, readymade soups, baked food items, meat and many others, the convenience frozen food market is classified. Because of the hectic schedule of the population, this market is growing in a positive way.
Rising health concerns, shift in taste profiles, allergen cases, sustainability and animal welfare has boosted the demand of plant based products. Plant based ingredients such as oats, almonds, soy, coconut, hemp, rice and others are emerging as alternatives for dairy. Patents are registered for the plant based alternatives; for instance, Swebol Biotech developed a patent for quinoa milk and powder which is expected to be launched in 2020. Plant based products such as cheese, creamers, butter, yogurt and ice creams have witnessed a growth by approximately 49.5% till 2019 and innovative products are expected to be launched in 2020.
Changing lifestyle has led to shift of consumers towards mini meals and health and wellness convenient food which are replacing the traditional meal pattern of breakfast, lunch and dinner. The companies are branding and labelling their products as reduced sugar, salt and calorie natural ingredients and content. Functional food products such as nutritional bars, yogurts are fortified with fiber, probiotics, omega-3, protein, minerals and vitamins and other nutrients. Increasing awareness for digestive, cognitive health, shift in the demographics leading to demand of product offerings for healthy ageing poses opportunity for healthy snackification and functional products.
Disposable income of consumers in developing and mature regions is increasing and they are demanding high quality ingredients. This has led to growth of niche categories such as craft beer, artisan butters and spreads and others. Premiumization of food products is caused by combination of consumer need of healthy, “clean” food paired with unexplored flavors, uncommon ingredients. For instance, saffron as a spice is an emerging premium ingredient which is used in condiments, sauces, soups, tea and desserts. Combination of enhanced flavor, color and exotic ingredients makes a premium product. Consumers are demanding a wide spectrum of emotional experience with the food thus leading the acceptance of premium products.
Consumer demands for reduced sugar products and alternative sweeteners owing to increasing health awareness and shift in preferences towards clean label sugar reduction. The companies such as Cargill, Ingredion and DSM are taking strategic decisions of joint venture and expansion in terms of set up of a new production facility for natural sweeteners like stevia and allulose. Chocolate manufacturing companies which include Nestle, Barry Callebaut and Mondelez have introduced reduced-sugar chocolate products. Product launches for natural sweetener such as syrup reductions from fruit source and honey are likely to grow as companies are identifying innovative strategies to tap the sugar reduction.
Commercialization of the cell-based meat products and high investment in the development of the product possess as a major barrier for the market. Investments by the companies have increased by approximately 120% till 2019. Continuous investments and partnerships by the companies will lead to an exponential change in the dynamics of the market. Technological advancements in bioengineering and regenerative medicines have led to invention of palatable prototypes for pork, chicken, beef, duck and others. Companies are registering patents; for instance, Shiok Meats registered a patent for its prototype of shrimp dumplings.
Rising demand of beverages with clean ingredients, improved athletic performance, energy booster, mood enhancer, stress management attributes has resulted in emergence of beverages such as collagen water, kombucha, infused water, sparkling tonics and other infused beverages. Alcoholic beverages are also infusing their products with botanicals and herbs, bee pollens to tap the nutritional infused beverages segment. Companies are taking strategic decisions of R&D and mergers & acquisitions to gain presence in infused beverages segment. Personalized beverages products are also gaining momentum with the advent of drinks as medicine concept.