Healthier living and more sustainable lifestyles are increasingly pressing concerns, driven by multiple global issues. These issues include food efficiency, a post-pandemic focus on health, sustainability, and increased awareness of the environmental impact of how food is produced. These problems are further exacerbated by population growth and an ever-increasing demand for nutritious sustenance by a growing population.
In developed countries in particular, the health and wellness industry is well-established and big business. According to a Statista report, the industry was worth US$4.4 trillion in 2019 and is estimated to exceed US$6 trillion by 2025. However, producing enough healthy and nutritious food to feed growing global demand is proving increasingly difficult. There are several solutions to the problem, but among the most promising are developments in the food technology sector.
Promising developments and trends in food technology
Waste reduction and food management are crucial parts of making food chains more efficient. For example, as cities grow smarter, numerous startups have been developing waste management solutions to ensure food security and reduce environmental footprints.
Similarly, digital food management improves food safety and reduces waste. Food can be tracked from farm to plate, ensuring produce is fresh and stored in ideal conditions. In addition, developments in AI and Big Data are improving how consumables are managed and monitored, meaning producers know that ingredients are, for example, genuinely organic.
These technologies use digital tools to improve health and nutrition outcomes via information. They are a start, but what about the food itself? For example, one of the most essential elements of a healthy diet is protein. Consequently, a significant food technology trend is to improve how protein can be sourced and consumed in a more efficient and sustainable way that doesn't impact the environment.
One option is to use alternative sources of protein and not rely so heavily on meat or dairy. This isn't as simple as it might sound. One problem is that while plant proteins are more sustainable than animal-derived sources, they have inferior absorption or bioavailability. So, different sources need to be found. A solution the food industry has long been trying to push, is the idea of eating insects. Around two billion people already regularly eat them, but the rest of the population, noticeably the West, has been hard to convince. Another option is cultured meat, which is gaining popularity but is still too expensive for mass uptake.
A promising idea that is gaining considerable traction is to use food technology to improve bio-efficiency, making things like protein easier for the body to absorb.
Biotechnology can enhance and optimize protein absorption
Making food more efficient and easier to absorb is a relatively new possibility that would solve a lot of problems. A great example of how this is being developed is a New York-based company called Ingredient Optimized.
The company was founded in 2015 by Chris Flynn-Rozanski and Steve Motosko with the aim of improving the bio-efficiency of nutrients. Flynn-Rozanski says, "The demand for food that is nutritious and healthy has been increasing for decades, but since the pandemic, the focus on well-being has gotten even stronger. There are several ways food and nutrition can be made to meet modern needs, such as improving food chain efficiency or alternative options such as insects, but we wanted to make the food itself better."
"We aren't the only ones to take this approach," Motosko adds, "nor are we the first to bring out products that focus on protein. It is an essential part of any diet and is present in every cell after all. But we differ in that our approach is science-based and doesn't rely on a lot of the pseudo-science that can be common in the sector."
Ingredient Optimized is actually a technology platform that improves the bioavailability and bio-efficacy of nutritionally oriented ingredients. Backed by ten human clinical trials and years of study, it enhances nutritional benefits by increasing absorption.
Flynn-Rozanski explains, "Our bodies don't take in all the protein present in food. Therefore, the amount of protein you see on a food label isn't the same as what your body will absorb. We both became more aware of these issues as we had grandparents suffering from sarcopenia, which is age-related muscle loss resulting from factors such as protein malabsorption and insufficient intake. This was a problem we realized we could fix and that our solution - to optimize protein and absorption - could also benefit others looking to live more healthily."
Motosko says, "It has taken us five years of clinical research and development, but our products, such as ioPea and ioWhey, can be used anywhere protein is being used. This includes things like bulk powders, functional foods, baked goods, and ready-to-drink beverages. It functions as a drop-in replacement for existing formulations. There is no other protein technology like it on the market and there has been a lot of demand. Business is growing and our products are already being offered by several brands at major retailers like Walmart and Costco."
The Ingredient Optimized approach does seem to solve many of the issues facing the health and wellness industry as demand and populations surge. The technology doesn't alter color or taste and can be used where traditional enhancement methods, such as hydrolysis or enzyme additives, can't. It also reduces waste and environmental impact while remaining clean and organic.
The health, wellness, and nutrition industries are vast, and experiencing rapid growth. To meet demand and solve a variety of food issues, something fundamental needs to change. Food technology can provide several solutions, including protein alternatives or making food nutrient absorption more efficient. To meet the needs of the future, a combination of all approaches is likely.
