Sustainable nutrition fuses tradition with innovation for environmental and health benefits: GlobalData

The field of sustainable nutrition is redefining the global food landscape by merging traditional dietary practices with innovative technologies. This evolution, driven by the urgent need for environmental sustainability and enhanced health benefits, is spotlighting alternative food sources and advanced production methods. This transformative trend is not just a fleeting movement but a crucial pivot towards a more sustainable future, finds GlobalData.

Kiran Raj, Practice Head of Disruptive Tech at GlobalData, comments, “We are witnessing a shift in our approach to food and health by embracing alternative, sustainable food sources such as edible insects and groundbreaking technologies like 3D food printing. The growth in plant-based proteins and nutrient-rich, microencapsulated foods is not just a response to consumer health consciousness but also a significant step towards addressing the global challenges of resource management and dietary sustainability. These developments reflect a deepening understanding of the interconnectedness of our dietary choices, health, and the environment to set a new standard for what it means to eat healthy and sustainably.”

GlobalData’s FutureTech Series report, “Green bites: Key Disruptive Forces in Sustainable Nutrition,” highlights more than 35 disruptive forces in consumer as emerging, accelerating, and maturing innovation areas based on their rate of growth in innovation.

Edible insects, with their high protein content and minimal ecological footprint, are breaking cultural barriers and gaining acceptance as a viable food source. In September 2022, for instance, Denmark-based Essentia launched an edible cricket protein powder aiming at all varieties of protein-enriched foods, snacks, and supplements.

Raj says, “In the world of plant-based alternatives, the focus is on creating products that mimic traditional animal-based foods, meeting consumer demands for taste and texture while ensuring environmental stewardship.”

Pulmuone, a South Korean plant-based food manufacturer, and cell-based startup Simple Planet announced a partnership in March 2023 to develop and commercialise hybrid meat products using both plant-based ingredients and cultivated meat.

Raj continues, “Dairy protein compositions are evolving to meet diverse dietary needs without compromising on sustainability, catering to a variety of health and nutritional requirements.”

Givaudan, a Swiss multinational manufacturer of flavors, fragrances and active cosmetic ingredients, has expanded the Protein Hub at its flagship Zurich Innovation Centre in Kemptthal, in July 2023 to support the growth of dairy alternatives.

Moreover, 3D printing of food is revolutionising how we think about food production, enabling customisation and efficiency. In October 2023, South Korea-based CJ Foods and T&R Biofab joined forces to develop alternative meat using 3D bioprinting technology.

Meanwhile, innovations in microencapsulated proteins are enhancing nutrition and dietary options. For instance, Ireland-based Anabio Technologies secured a patent that demonstrates encapsulating creatine in a whey protein matrix, using a process involving hydrolyzed whey protein and carboxylic esters.

Raj concludes, “By embracing such innovative food solutions, we are not only addressing immediate dietary needs but are also laying the foundation for a resilient, health-focused, and environmentally conscious future. However, the journey towards the widespread adoption of sustainable nutrition faces hurdles such as cultural resistance, economic constraints, and the challenge of scaling up related food production methods.”