New Food Technologies – Addressing Challenges at Food Systems Level

By 2050, the global population is expected to hit 10 billion people. The ever-growing human population will substantially increase the demand for food and require consideration of alternative approaches toward food sustainability, nutrition, and security. The transition to a sustainable food system requires the reduction in consumption of meat and fish products and plant-based alternatives as a promising option. However, there is still opportunity to get closer to meat or fish proteins regarding the nutritional quality, technological limitations (texture challenges), and sensory properties of plant proteins such as soy or pea. Hence the food industry is constantly evolving, and new technologies are emerging to meet the changing demands of consumers.