New Food Technologies Underway to Echo Consumer Commitment towards Sustainable Consumption and Fortification Preferences

Raymond Young

I am Raymond Young and I’m passionate about business and finance news with over 4 years in the industry starting as a writer working my way up into senior positions.

I am the driving force behind Import Tourism with a vision to broaden the company’s readership throughout 2016. I am an editor and reporter of “Technology” category.

Address: 3194 Flynn Street, Garfield Heights, OH 44125, USA
Phone: (+1) 440-829-5759
Email: raymondyoung@importtourism.com
Raymond Young

Innovations and technological sophistication have been instrumental in leveraging new food production methodologies and food consumption patterns. Supporting factors such as growing millennial population and their fast transitioning food preferences, massively shaped by health and nutrition quotient that influence food consumption preferences and eventual consumption patterns have been considerably shaped by evolving mindfulness.
These prevailing conditions continue to influence novel food production and commercialization technologies and practices to echo consumption patterns. Several top notch veterans in food industry and R&D verticals continue to opine the volatile landscape of food technology as a hub of innovation and disruptions, eventually influencing food consumption patterns at a global level, milk pasteurization being recognized as one of the most primitive and basic food based technology to improve outcome and quality, tangibly impacting food consumption preferences and nutritional goodness amongst humans.
In the words of Shelley Balanko, Sr. VP, The Hartman Group states that several matured economies such as American and European consumers are highly intrigued about food history, science and technology that collectively influence the overall food consumption trends. Backed by consumer tendencies for improved nutritional value, food fortification as well as food preservation for longer shelf life and enhanced safety have continued to propel adoption of novel food technology measures and innovative activities for superlative consumer response.
A survey conducted by the Hartman Group recently concluded that over 70% of consumers prefer paying higher for new food and drinks that promise environmental sustainability as well as high nutrition value. Food technology trends such as hydroponic farming, nanotechnology based food technology and cellular agriculture are gaining improved momentum, also reflecting favorably towards better consumption patterns. Factors such as regenerative agriculture advances in vegan food category have a profound impact on novel food categories such as milk alternatives as well meat substitutes.

Raymond Young

Raymond Young

I am Raymond Young and I’m passionate about business and finance news with over 4 years in the industry starting as a writer working my way up into senior positions. I am the driving force behind Import Tourism with a vision to broaden the company’s readership throughout 2016. I am an editor and reporter of “Technology” category. Address: 3194 Flynn Street, Garfield Heights, OH 44125, USA Phone: (+1) 440-829-5759 Email: raymondyoung@importtourism.com

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