The reduction of food waste continues to be a global challenge and high on the political agenda. And it is also a serious concern for food and beverage manufacturers, and you can see why. Approximately one-third of all food produced for human consumption is lost or wasted. The economic costs of this food wastage are substantial and amount to more than $1 trillion per year. Beyond this, the hidden costs of food wastage extend much further. Food and drink products and ingredients that are wasted, and not consumed, leave a huge environmental impact. So here we explore the ways computer software can reduce food waste and provide a positive impact in terms of the viability of future food systems, food security and sustainable development, as well as having a positive impact on profit margins for food and beverage manufacturers.

Plant-based meat is undoubtedly a corner of the food and beverage industry that has experienced a boom post COVID-19. In the US the plant-based food industry was worth over $5 billion in 2019, up 11% on the previous year, while plant-based meat sales grew 38% over the past two years. Globally speaking, the plant-based meat market is expected to grow by 1.6% in 2021 – up from $12.2bn in 2019 to $12.4bn. And the industry is expected to reach $17.7 billion by 2023. In 2019 we saw plant-based meat’s penetration of the mainstream, when mammoth fast food chain Burger King launched its Impossible Whopper, a plant-based alternative to its flagship product. And with people leading more sedentary lifestyles as a result of 2019’s lockdowns, many have chosen to opt for pursuing a more healthier diet, which is another reason behind the growth in plant-based meat alternatives. But what are the top five most marvellous meat-free mimics on the market today?

CBD extract is the latest trendy ingredient to take the food and beverage world by storm. But is cannabis-infused food and drink a fad? Or will CBD products be a staple in 2021?

From lab-grown cheese to 3D-printed steaks, innovative food and beverage startups are building momentum across the industry. But what are the top five start-ups we should be keeping our eye on in 2021?

Customer concerns over the safety and transparency of the food and beverage products they buy is more intense than ever before. And new demands are placed on suppliers on a regular basis. The public’s understanding of food traceability has risen in recent times as the result of a number of high profile food scandals. As a result the provenance and traceability of food remains at the forefront of everyone’s agenda. So with that in mind, what are the top 5 traceability tips for F&B manufacturers to adopt?

Fast weight loss, an endorsement from the Kardashians, and a powerful online following. Yes, we’re talking about the keto diet. Interest in the high-fat, low-carbohydrate lifestyle has surged in recent years. Spikes in Google searches for the word “keto” also point to consumers’ increasing interest in the diet. The ketogenic diet represents a significant yet potentially challenging market opportunity for food and beverage developers. Here we take a deep dive!

The growing trend towards veganism is clear. The global vegan food market was valued at $14.2 billion in 2018 and is expected to reach $31.4 billion by 2026, registering a CAGR of 10.5% from 2019 to 2026. And in July 2019, the vegan food manufacturer Beyond Meat had a market value of $12 billion. As the buzz around vegan products grows, and with leading brands launching their own vegan product lines in 2020, what can we expect the top vegan trends to be in 2021?

The fresh food and beverage industry is characterized by complex supply chain networks, fierce competitiveness, and small profit margins. But those manufacturers who can plan and predict demand for their product are much more likely to gain a competitive advantage. And this is where demand planning software steps in. Retailers lose more than $1 trillion globally each year as a result of overstock or out of stock situations, so you cannot underestimate the importance of demand planning. Demand planning software provides businesses with forecasting solutions that help them prepare for future customer demand. Here we outline the reasons why it has such a strong impact on predictions, productivity and profit.

The projected growth of the global population will undoubtedly place great strain on the planet’s natural resources and our global food supply. The United Nations predicts that by 2050 the planet will have 9.8 billion inhabitants, and more protein will have to be made available to sustain this new population — 50% more than today in fact. What’s more, the current global spike in demand for protein poses a serious risk for the world’s already fragile ecosystems. Traditional sources of protein require water and land and generate greenhouse gas emissions. So what alternative protein sources do we predict will rise up in 2021 and beyond?

A super-enzyme that works to degrade plastic six times faster than before has been developed by scientists and could be in active use for the recycling process within two years. The super-enzyme is derived from bacteria that naturally evolved to be able to “eat" plastic. These enzymes, described in a journal published this week in (Proceedings of the National Academy of Sciences), were derived from plastic-eating bacteria first discovered by Japanese scientists in 2016. In 2020, plastic pollution has become one of the world’s most pressing environmental problems.

This month a new rule proposed by the US Food and Drug Administration (FDA) establishes a list of foods which would require additional record keeping beyond what existing regulations demand. This new rule has been initiated to lay the foundation for vast ‘farm-to-table’ traceability across the US food industry. The rule establishes additional traceability record-keeping requirements “beyond what is already required in existing regulations,” according to the FDA. And the rule applies to all companies and organisations who manufacture, process or hold foods which are listed on a food traceability list; foods which pose particular safety risks to consumers.

As the world progresses into the next phase of the COVID-19 pandemic and businesses begin to re-open, the importance of accurate demand planning and forecasting is more important than ever before. It is a time of great disruption, variability and change, but by following these top 5 demand planning tips, your food and beverage company will be in a strong position to weather the storm.

The environmental impact of food production is vast. But he word ‘sustainable’ has become a bit of a buzzword in recent years. The truth is, an assessment of the sustainable snacks industry isn’t only about the food itself. It’s a combination of factors including how the snacks are produced, how they’re distributed, how they’re packaged, how waste is reduced, and how it’s consumed. So what are the challenges ahead of us, and how can we improve the sustainability of snacks?

Microalgae has recently attracted considerable interest worldwide, due to its extensive application potential in a number of fields, including renewable energy, and the biopharmaceutical and nutraceutical industries. But it’s also a food ingredient that is brimming with potential, and here we explain why.

What is Microalgae?

Microalgae are defined as aquatic unicellular microorganisms that can be found both in freshwater and marine systems. They are photosynthetic micro-organisms capable of producing food from inorganic substances.

Many have argued that seafood is challenging to “veganise” well, but the vast growth of vegan seafood products and tech companies seems to prove that isn’t the case.

The Market

At the moment, “faux seafood” has a small market share. In the US, the country with the most vegan seafood start-ups, plant-based seafood made up only 1% ($9.5m) of the dollar amount of all retail sales of plant-based meat in 2019. But when you scratch the surface you see there is rising demand for vegan seafood products and rising opportunities.

Kale, the green leafy cruciferous vegetable, is certainly a phenomenon. According to US Department of Agriculture data, farm production of kale in the US rose 60% between 2007 and 2012. Even more recently, from 2013 to 14, a survey of restaurant menu's showed a 47% increase in the use of the word kale. And if you can believe it, in 2008, 539 American children were actually named Kale! But what have the drivers been behind the kale-ification of the planet? And what can we expect in terms of the demand of this “superfood” going forward?

In 2018, before the rise of COVID-19, the global beverage market was projected to grow at a CAGR of 3.1% and to reach the market size of $1,855 billion by the year 2024. But how has the global beverage market shifted in the wake of the pandemic? What future trends are set to lead the way? And what exciting developments are in store for the beverage market in 2021 and beyond?

For food and beverage manufacturers it’s important to prepare and manage their supply chain during times of crisis. And COVID-19 has certainly had a profound impact on the marketplace, with customer demand and inventory supply more challenging and complex than ever. When COVID-19 was reported, supply and demand across the globe was rattled. Challenges such as reduced cash flow and sales, short-term demand spikes driven by supply shortages, and permanent alterations to customer’s behaviour and changing food trends continue to place pressure on food and beverage supply chains.

Increasingly, stakeholders in the food and beverage industry are embracing Artificial Intelligence (AI) and machine learning to excel in an increasingly competitive marketplace. AI enables a computer or computer-controlled robot to perform tasks commonly associated with human beings. Whether it’s the demand planning insights that AI can provide, or harnessing the power of AI to better understand the dynamics of flavour and taste, the food and beverage industry is leading the way.

There is certainly a race to bring cell-cultured meat to marketplace. Last week news broke of the first lab-grown pork belly and bacon strips, which were developed and created by UK startup Higher Steaks. And KFC announced they had collaborated with the biotech research lab 3D Bioprinting Solutions in Moscow to bring new “hybrid” nuggets to the Russian market. But what is cultured meat, and can we expect it to become a staple in supermarkets and restaurants in the coming years?