There are two overarching trends greeting us as we enter the third decade of the 21st century. The first is a hyper-awareness of the foods and beverages we consume that surpasses anything preceding or predicted. The other is the synergy between food makers and consumer demands ignited by this awareness.

Amid a growing gap in performance between those that innovate successfully and those that do not, companies wishing to get ahead and stay ahead of competitors need a robust R&D strategy.

For some time now, the majority of the food and beverage industry has been aware of this shift. Food suppliers and processors have positioned their businesses to adapt to exponential future changes.

Plant-based has been the big buzz-term in food and beverage for well over a year now. With meat and poultry analogs leading the way, we split the topic into two features.

According to the International Food Information Council’s 2020 Food & Health Survey, 85% of Americans have made at least some change in the food they eat or how they prepare it because of the coronavirus pandemic. Do we expect consumers to return to pre-pandemic behaviors?

This year, a majority of consumers who want to go out for a romantic dinner will not be able to do so. Some will order specialty dishes from their favorite local restaurants, but a great many will scour the internet for the perfect recipe, compile a shopping list, purchase ingredients (perhaps online for home delivery), and set off to prepare a meal at home.

Having spent years as a professional chef, I stay in touch with dozens of restaurant chefs and research chefs, old friends and new acquaintances, located worldwide.

Your weekly reduction!

Your weekly reduction!

Your weekly reduction!