March 29, 2024
All power to low energy food production
We need food for energy, but what energy is required to process that food? Associate Professor Polly Burey from the University of Southern Queensland has joined FaBA as Co-Deputy Lead for the Premium Food and Beverage Program. Here, she explains the energy expended in the process of producing food.
In your research, what notable trends have emerged in the realm of Premium Food and Beverage?
One notable trend pertains to the substantial growth observed in the health and wellness sector, wherein there is a notable emphasis on the extraction and incorporation of nutrients into various products and supplements. Another trend is the increasing popularity of high-nutrition, high-value fermented products. Ten years ago, products such as kombucha were relatively unknown, yet today, they enjoy a prevalent presence in supermarket aisles. The substantial growth witnessed in plant-based offerings over the past five years is also another notable trend. There has also been a marked increase in the availability of allergen-free products offering gluten-free, dairy-free, and grain-free options. Despite their premium pricing compared to conventional products, these allergen-free offerings address a growing demand among consumers.
What role do consumer preferences and changing lifestyles play in shaping the landscape of Premium Food and Beverage?
Consumer preferences wield significant influence, particularly in the development of premium food and beverage. The creation of a premium product entails higher costs, necessitating a thorough understanding of market demand and perceived value. If consumers fail to discern the value proposition, they are unlikely to invest in the product. Changing lifestyles also exerts a notable influence on the available products in the market. As previously mentioned, there has been a discernible growth particularly within the health-focused segment, reflecting evolving consumer lifestyles and preferences.
Consumers are increasingly aware of their environmental footprint – what does this mean for F&B businesses?
It’s essential for businesses to recognise that the environmental impact of wasted food within the package can sometimes outweigh that of the packaging itself. It’s critical to adopt a holistic approach when assessing sustainability, considering factors such as raw material sourcing, transportation and processing alongside packaging considerations. Businesses should conduct a full analysis of the entire product value chain, evaluating how much effort and what resources does it take to produce whole material, water, energy and nutrients.
An emerging trend involves incorporating sustainability information directly onto packaging, providing consumers with transparent and accurate messaging rather than greenwashing. This approach aligns with consumer preferences for sustainable products and fosters informed purchasing decisions.