MEATing POINT Magazine: #27 / 2019

MPM
| INDUSTRY NEWS
FOOD INGREDIENTS:
THE FUTURE INDUSTRY OF THE 21ST CENTURY
New Hydrosol Book Explains Opportunities, Challenges and
Future Nutrition Trends
“With the growing world population,
supplying future generations with
safe, affordable and good-tasting
foods is one of the major challenges
of our time,” declares Dr Matthias
Moser, Managing Director Hydrosol.
In The Stabiliser People, which the
company brought out to mark its
25th anniversary, Hydrosol talks
about conceivable solutions and
why the food ingredients industry
plays a key role.
The book discusses developments
in the food and nutrition industries
in the past 25 years, and presents
key upcoming trends. For example,
trend researcher Hanni Rützler
talks about our culinary future
in an interview. What foods will
be on tomorrow’s menus? How
will we eat meals? And what
drivers are pushing innovations
in food technology? Rützler, the
well-known author of the annual
Food Report, answers these and
other questions. The book provides
practical examples, focusing on
The food industry in figures
12 | 2019 | issue 27
forward-looking product ideas in the
dairy, meat and sausage, deli foods
and dessert categories, along with
plant-based alternatives. Readers
also get a close look at Hydrosol
research and development, and
the authors discuss the various
product quality requirements of
different national markets. Visual
presentations of market research
on current and future nutrition
trends add more interest.
Throughout the many topics
addressed by the book, whether
food trends or research, feeding
the growing world population and
the importance of the ingredients
industry are never far from the
focus of interest. According to
the UN Food and Agriculture
Organization, by 2050 demand
for meat will increase by a time
and a half to 420 million tonnes
per year, requiring a 60 to 110
percent increase in agricultural
output. With this in mind, the
importance of alternative protein
Dr Matthias Moser - Morning
tasting of current test results
sources quickly becomes clear.
Dr Moser comments, “For some
time now we’ve been working
hard on ideas with high potential
to secure adequate supplies of
alternative proteins in future.
It’s no exaggeration to say that
in the past three years we have
turned into a competence centre
for stabilising and texturing in
this area. We’re researching the
properties and functions of many
different plant proteins. We’re also
looking at sustainable concepts for
making better use of raw materials,
because there is valuable protein
not just in filet, but also in byproducts
like trimmings or whey.”
As diverse as the product concepts
are, to be successful on the market
there is one criterion they all
must meet – they have to taste
good. “Ultimately only flavour
and texture determine whether a
product is purchased more than
once,” notes Dr Moser. “A vegan
product can have great protein