Changes in the way we consume food are trending toward healthier choices – and that has a direct impact on the way food is manufactured, and a direct impact on the agricultural industry itself. Manufacturing.net delves into those changes in this article.
In a 2017 Wall Street Journal article, food historian Andrew Smith observed that “when the push for fewer artificial ingredients and additives gained momentum, big food companies largely decided to wait and see whether it would become mainstream.”
Many food manufacturers are racing against the clock to reduce fat, sodium and sugar to create non-GMO products without sacrificing taste. It’s an uphill battle, however, because most food manufacturers have recipe development resources and processes stuck in the past — i.e. product development and lifecycle management done via Excel spreadsheet.