Future Trends of Emulsifiers and Other Food Ingredients

Abstract

Predicting the future in the food industry is more complex than merely extrapolating trends from the past. Discontinuities in these trends can lead to formulation problems. Food emulsifiers and other ingredients are trending away from chemical names toward more natural compositions. Obtaining comparable texture and flavor attributes is often problematic. Scientific research in genetics, digestion, absorption, metabolism, food structures, and their interactions are moving toward individualized nutrition. Specific formulations for age groups, gender, as well as physical and mental performance show great opportunities for the future. Population growth and longer life expectancies will be challenges to sustainability. Alternative macronutrients may have to be included in diets and optimized for flavor and texture.