July 12, 2024
We explore the fascinating world of ingredient innovation and see how the choice of ingredients can shape the future of food.
In our ever-evolving food system, new and better ingredients are always emerging. They not only offer better taste and more enjoyable eating experiences but can even provide a higher level of nutrition while making more efficient use of natural resources.
Ultimately, when it comes to the ingredients in our food, we can truly taste the difference. From selecting a high-quality olive oil for a salad dressing to choosing the perfect cheese to top a favourite pasta dish, fresh, nutritious ingredients can often make the difference between a bite that delights and a bite that disappoints.
“If there is an oat milk line which converts oat flour into oat milk, how do we transform that process to use less energy, less water, and have a smaller carbon footprint?”
That’s why innovation in ingredients – and development in the way those ingredients are processed – is as important as the way a food product is processed and packaged.
“We bring a holistic understanding of food and beverage systems and help customers find the best ingredients – and transform them in the best way possible – to achieve their innovation dreams,” says Hemang Dholakia, Center of Expertise and Commercial Manager for Plant-based food at Tetra Pak.
Improving ingredients to improve our future
From regular milk powders and specialised dairy ingredients to plant-based ingredients and ones derived by fermentation, ingredient innovation not only has to cater to consumer preferences but also pave the way for a more sustainable global food supply chain.
The goal is not simply to make good and safe food but to customise processes that are tailored specifically to the properties of each ingredient – while constantly innovating more efficient, resource-responsible methods for sourcing, processing, and packaging. This ensures that products save on resources and reduce waste – without compromising quality.
“We are always looking for more sustainable ways of processing an ingredient or developing a product,” Hemang explains. “So if there is an oat milk line which converts oat flour into oat milk, how do we transform that process to use less energy, less water, and have a smaller carbon footprint? The goal is to marry the objective of making existing solutions even more efficient and continuing to innovate.”
The journey from concept to kitchen
The difference between the right ingredient and the wrong one is particularly pertinent in newer, evolving categories such as plant-based and fermented products. Take oat milk, for example. You can make oat milk from oat groats, oat flour, or oat compounds, and the specific context and needs of the customer help determine which route is best for them.
"When you need to minimise the plant's downtime and resolve issues as fast as possible, you need a deep knowledge of the intersection between ingredients, process, and equipment."
The selection of the right ingredient and the right form for that ingredient – be it powder, grains, or liquid – will not only dictate the necessary process set-up but will also have a huge bearing on production economics, product profile, and the eventual success of a product in the market.
Our food technologists use their knowledge and expertise to look holistically at any food-production solution, merging food technology considerations, process-engineering principles, and sustainability requirements to help customers make the best ingredients and process choices.
“When we work with our customers to help them select the right ingredients and the right process for it, we act more as their knowledge and strategic partners," Hemang says. "We provide our input based on the customer’s needs in terms of cost, quality, sustainability profile, and operational efficiency. If the customer succeeds in meeting a consumer need in the market, it's a win-win-win proposition: the consumer wins, the customer wins, and we win."
Solving the production puzzle
Occasionally, something will go wrong during the production stage of a product’s trajectory – and a customer will need to troubleshoot the production plant itself. In these cases, Hemang explains, Tetra Pak specialists are called to the scene like detectives, where they dive into the heart of the operation.
Their goal is to determine the root cause of the problem. Is it a rogue ingredient? An issue with the order of ingredient addition? Or a piece of equipment that is performing sub-optimally? The approach sometimes involves the process of elimination and invariably requires delving into inquiries about the list of ingredients being used and the process being followed.
“When it comes to ingredient innovation, it isn’t just about keeping pace with current trends – it’s about setting the stage for new ones.”
"The scope of the troubleshooting can range from identifying the source of contamination in the product to finding the root cause of separation in the beverage during shelf life, to fixing issues that cause the product quality to deteriorate before end of shelf life," Hemang adds. "When you need to minimise the plant's downtime and resolve issues as fast as possible, you need a deep knowledge of the intersection between ingredients, process, and equipment."
AI as a tool for future innovation
It’s not only about the here and now, though: it’s important to look to the future to identify the next big ingredient that can propel the food industry forward. It’s at the intersection of innovative technology and consumer demand that the next important trend can often be – especially in the plant-based sector. As the market continues to embrace the potential of plant-based beverages, the quest is to identify which plant sources will dominate the shelves.
“AI can be used as a tool to help us see into the future, pursuing innovation in ingredients with the greatest potential,” Hemang says. “Our teams have leveraged AI systems to help us analyse global consumer data, social media trends, and dietary research by processing massive amounts of data, ultimately helping us determine what might be the smartest ingredient path to pursue next.”
The data harnessed by this technology makes it possible to identify emerging patterns and preferences that may indicate a rising demand for certain plant-based ingredients that will eventually outpace current market leaders.
Forecasting the future of food
Once an emerging ingredient is identified, the next step is to better understand it and tailor a process that works for it. Here, it’s all about combining the traditional development approach with simulation-based models to not only fast-track development timelines but also make them more robust and foolproof.
“AI can be used as a tool to help us see into the future, pursuing innovation in ingredients with the greatest potential.”
Large data sets also make it easier to understand consumer preferences better and identify factors that can influence those preferences. This information can be used to help customers develop popular products – from idea to commercialisation.
Looking forward, we're exploring less conventional sources of plant proteins that could revolutionise the industry — like lentil and chickpea milk. These legumes are not only rich in protein but are also easy to grow in many types of climate and soil, requiring less water and fertiliser than other crops and ultimately resulting in a minimised environmental footprint.
“When it comes to ingredient innovation, it isn’t just about keeping pace with current trends – it’s about setting the stage for new ones,” Hemang says. “We strive not just to react to the market, but to actively shape it.”
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