In 2017, the global food authenticity market was valued at $5.312 billion, according to research by KD Market Insights, Albany, N.Y. Researchers reported it should reach $9.84 billion by 2025, growing at a compound annual growth rate of 8.1%.
Food authenticity, defined in the report, is driven by numerous factors, including volatility in food prices, availability of raw materials and ingredients, economic conditions, regulatory developments, and large environmental impacts.
According to the UK’s Food Standards Agency, food fraud is rampant and causes significant negative effects on both consumers and businesses. This includes everything from damage to brand reputations and revenue for retail businesses and processing establishments to health complications for the consumer due to its impact on food safety. That has given rise to innovative technology that’s utilized to monitor food authenticity and tackle food fraud head on so more labs can confirm the food source and stop potential problems.
The food authenticity market is led by Europe, North America, and the Asia-Pacific, with the latter recording the highest growth rate last year thanks to an increase in processed foods production and the governments’ implementation of new safety regulations.
KD Market Insights credits the U.S. for its regulations on labeling requirements and authenticity confirmation as being a key contributor to the projected increase in the years ahead.
The meat speciation segment is projected to grow at the highest compound annual growth rate during the forecast period, due to the increase in number of frauds in meat products and adulterations.
– Keith Loria
Beyond Vegan Burgers: Next-Generation Protein Could Come from Air, Methane, Volcanic Springs
ROME (Thomson Reuters Foundation) – It may sound like science fiction, but in a few short years the family dinner table may be laden with steak from a printer and other proteins produced from air, methane or volcanic microbes.
With the explosive success of vegan beef and burger substitutes developed by Beyond Meat and Impossible Foods, the alternative protein sector just keeps growing.
According to investment bank Barclays, alternative meat sales could reach $140 billion – or 10% of the global meat industry – within a decade, or a 10-fold increase from current levels.
A new generation of products in the works melds cutting-edge technology with age-old fermentation processes to turn otherwise harmful or everyday elements into essential food ingredients, with the aim of reducing agriculture’s massive carbon footprint.
According to the United Nations, agriculture, forestry and other land use activities accounted for 23% of total net manmade greenhouse gas emissions from 2007 to 2016, soaring to 37% when pre- and post-production activity were factored in.
Livestock meanwhile are responsible for about 14.5% of global greenhouse gas emissions, according to the U.N. Food and Agriculture Organization.
Enter Solar Foods, a Finnish company working on an edible protein powder called Solein which uses water, air and renewable electricity as a way to separate food production from agriculture.
“You avoid land use impacts like clearing forests for agriculture, use of pesticides and use of fertilisers that release greenhouse gases and so on,” co-founder and CEO Pasi Vainikka told the Thomson Reuters Foundation.
Solein is made by putting microbes into a liquid and feeding them small bubbles of hydrogen and carbon dioxide, a process similar to making beer or wine, apart from the lack of grapes or grains, Vainikka explained.
As the liquid thickens, it is dried into a very fine powder which is about 65% protein and tastes much like wheat flour.
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