Conscious Eating

The food industry is experiencing significant trends related to consumer preference for whole and natural foods, driven by a desire for preventative care, improved mental health, and overall wellness.  Ignited by the COVID-19 era, consumers are becoming more health-conscious and interested in the quality of their food, leading to several notable shifts in the industry:

  1. Preventative care – Consumers are increasingly adopting a proactive approach to their health by focusing on preventive measures, which includes choosing foods that can support their well-being. There is a growing awareness of how diet can influence overall health, and many are seeking whole and natural foods with specific health benefits, such as antioxidants, vitamins, and minerals.
  2. Mental health and wellness – Mental health is gaining prominence as an important aspect of overall well-being. People are recognizing the link between diet and mental health, leading to a demand for foods that can support cognitive function, reduce stress, and improve mood. Whole and natural foods are seen as a key component of a holistic approach to mental wellness.
  3. Transparency and clean labelling – Consumers are becoming more discerning about what they consume. They want to know where their food comes from, how it’s made, and what ingredients are used. Clean labeling and transparency in food production are important, as people seek to avoid additives, preservatives, and highly processed ingredients.
  4. Sustainability – Sustainability is a critical concern for modern consumers. They are looking for food options that are not only good for their health but also environmentally friendly. Sustainable sourcing, packaging, and production practices are increasingly important to many consumers.
  5. Plant-based and natural alternatives – The rise of plant-based diets and a focus on natural ingredients is evident. People are exploring plant-based proteins, dairy alternatives, and minimally processed foods as part of their dietary choices.

Green Cell Technologies’ Disruptor technology can potentially make a significant difference in addressing these trends. The technology is known for its ability to efficiently extract valuable compounds from plant-based materials while preserving their natural attributes. Here’s how it aligns with the trends:

  1. Nutrient preservation – Disruptor technology can help preserve the natural nutritional components of whole foods, ensuring that consumers receive the full spectrum of health benefits these foods offer. This aligns with the trend of preventive care, where consumers are looking for nutrient-rich-options.
  2. Clean labelling – The technology allows for the production of clean-label products by extracting valuable compounds from natural sources without the need for synthetic additives or solvents. This appeals to consumers who prioritize transparency in food production.
  3. Plant-based and natural alternatives – the technology can be used to extract and concentrate plant-based ingredients, making it valuable in the development of plant-based foods, supplements, and natural alternatives that align with current consumer preferences.
  4. Sustainability – Green Cell Technologies’ Disruptor technology can contribute to sustainability by reducing waste and making more efficient use of raw materials in the food production process.

As consumers become more discerning about what they eat and seek whole, natural, and nutrient-rich foods for their well-being, technologies like the Disruptor and the Dynamic Cellular Disruption process, can play a role in meeting these demands. The technology’s ability to extract valuable compounds from natural sources efficiently can support the development of products that cater to the evolving preferences of health-conscious consumers.

#Consciouscapitalism: The new imperative for food and beverage manufacturers

The world has an opportunity to reboot itself into a healthier, more sustainable and equitable position post-COVID-19. Whether we take advantage of this valuable reprieve from our pre-virus path remains to be seen.  

Every facet of our human existence is affected, perhaps not directly by this particular coronavirus but, certainly, by the resultant lockdown of the global economy. While I cannot comment on other industries, I can say beyond a shadow of a doubt that the food and beverage manufacturing sectors have to change.

The current way in which the majority of our food and beverage is produced is detrimental to humans, to our animal kingdom and to the planet as a whole. Many of our processes in play today were designed at the advent of the industrial revolution. They use only a fraction of the available nutrition we essentially need to function optimally, are expensive to operate and generate vast amounts of waste.

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