Innovation – the word of the year.
After all, all of us, in some way and to some extent, were impacted by it and made it our reality and mechanism to get our daily lives back on track.
The food industry is no different. Innovation is not only a necessity, but also a factor for survival in a market where consumers constantly demand new products that combine flavor, nutrition, quality, and safety.
In this scenario, food science is gaining momentum, addressing aspects such as nutrition, sensoriality, marketing, logistics, legislation, and quality management.
Regarding nutrition, in recent decades, the specialty has experienced strong development, driven by the growth of functional foods and the creation of nutrigenomics/nutrigenetics, the result of the union of nutrition with genomics/genetics.
From Lavoisier's studies of food combustion processes in the 18th century, through the Age of Vitamins, to the intense study of microorganisms that enabled the birth of modern biotechnology in the last century, the food industry demonstrates its innovative edge that drives an entire society.
A true revolution is underway, particularly in areas such as inputs, biotechnology, capital goods, and packaging. Not to mention nanotechnology, where the potential for developing food ingredients is enormous and could contribute to generating concrete benefits for consumers.
But what are the main challenges for the future?
Smart packaging, NuFood, personalized foods, waste reduction, nutritional transition and the structure of global food demand are already a challenging reality for the industry.
And how can these technologies affect healthy food consumption? Comment and share with your contacts.
