Nutrición y ciencia | Bimbo BNutrition

The food industry constantly faces challenges that demand product evolution as to meet the nutritional needs of a population, and also to adapt to new preferences and market trends in an always changing environment.

Changes in Nutrition Trends

Nutrition trends and product development are affected by multiple factors: public programs or standards for healthier lifestyles, food plans, consumers’ health, likes and preferences, purchasing power, and even beliefs and social movements.

In past decades, innovation trends aiming at a better nutrition focused on micronutrient addition in order to compensate for nutrient deficiencies. Later on, the focus was on micronutrient reduction to prevent chronic non-communicable diseases like obesity, diabetes, and arterial hypertension.

In more recent years, consumption trends have revolved around being “natural”, “fresh”, and “clean label”, preferring products manufactured more sustainably and with more specific and scientifically proven benefits to health; all of which is made evident in the development of functional foods with modified compositions.

Research has shown three trends, in the arena of healthier lifestyles, left a mark in the past decade:

Creation of Products Focused on Digestive Health
Plant-Based Products
Foods for Athletes

Product demand is a result of the interests consumers have. The industry examines new alternatives and develops feasible new options. These are the following:

Sustainable Diet

Various market analysis showed that, since 2020, purchase decision has been influenced by the idea of sustainability and the promotion of good eating habits to control diseases. That is why strategies for the improvement of nutrient profiles and sustainability of processes are in line with functional and fortified products.

Nutrient Density

Nutrient density over calorie density is an emerging trend with great potential for product creation. Food with high nutrient density are those that provide more nutrients per calorie. Modifying nutrient profiles, particularly regarding the reduction of saturated fats, added sugars and salt, contribute to limit the risk of suffering non-communicable diseases derived from obesity and overweight.

The creation of foods with a greater nutrient density help meet nutrition standards and is related to additional benefits, bioavailability and sustainability for example.

Here are some products with great development and innovation potential to offer healthier alternatives:

Plant-Based Foods

Talking about plant-based food segment, the use of plant proteins like soy, lentils, and chickpea are becoming a priority for consumers who are attempting at adopting flexitarian, vegan, or vegetarian diets or those looking for alternatives on sports nutrition.

Benefits of innovation in this area can be seen in sensory traits like texture and environmental protection. Plant proteins have been included in the creation of functional foods and beverages twice as much as last year.

However, the challenge in using plant proteins is to create pleasant flavors. The protein source, composition base, processing conditions, and even nanotechnology might be alternatives to help conceal unwanted flavors at the same time nutrient absorption is improved.

Functional Beverages

The functional beverages sector has seen an increase close to fourteen per cent worldwide. These products are based on the use of plant proteins and food industry byproducts. Plant proteins make beverages nutrient profiles better due to their antioxidant, antihypertensive, and antidiabetic potential. Likewise, they can be a healthy alternative for people with obesity or overweight.

The mix of cereals and legumes–like blue corn and black beans–or the use of quinoa are an option in the creation of functional beverages. Meanwhile, whey offers a sustainable option in the production of prebiotic drinks added with seasonal fruits.

Organic Plant-Based Products

In the field of organic products, plant-based ones are at the forefront due to their nutritional benefits and low environmental impact. Legumes such as lentils and fava beans, seeds like amaranth, and vegetables like cactus paddles and spinach stand out. Whether because of their high nutrient density, their low calorie load, or their capacity to adapt to weather conditions, these products represent an alternative for the design of organic products with multiple benefits, the consumer’s health and the protection of the planet.

Plant-based alternatives to meat and dairy products foresee a fast grow in the following years given their potential within the functional foods sector. Despite this, technological challenges are still looking for options to improve flavors and textures. The product array include plant-based alternatives for cheese, ice-cream, yogurt, deserts, hamburgers, nuggets, meatballs, and tuna.

Plant-based meat sales at a global level broke records in 2020. Innovative approaches to the development of healthier meat products revolve around salt and saturated fats reduction, a modified lipid profile, as well as enriched and functional meat products.

Foods Rich in Soluble Fibers

In the bread-making arena, new product development concentrates in reducing glycemic index, having prolonged energy release, and providing fiber (soluble and insoluble) that contribute to weight loss. One alternative is the increase of soluble fibers with great health benefits and for functional and sensory properties in products like cereal bars and baked goods.

On another note, the use of enzymes and plant extracts, among others, boost freshness and work as substitute of traditional food preservatives.

The creation of new products should contribute to the reduction of chronic degenerative diseases incidence. That is why innovation should aim at a low caloric density and nutrient balance. Ingredients, formulas and production processes are the foundations for the creation of new options with a greater nutrient density.

Finally, the industry faces considerable challenges to respond to market trends that, as mentioned before, increasingly care more about the healthy impact of products and the protection of our planet.

Written by: Mónica Basave