RSSL has been providing technical expertise to customers in the food and drink industry for almost 30 years
Mintel’s report on the top twelve food trends for 2016 suggests some major changes ahead for the global food industry and a big role for scientists in helping manufacturers to address the challenges of a changing and more discerning customer base.
'The overriding theme of the report is that consumers are becoming more knowledgeable about what they eat, more concerned about issues such as sustainability and authenticity, and more interested in choosing natural ingredients and options that are good for health and appearance,' notes Karen Masters of RSSL.
'Ultimately, the trends identified by Mintel suggest that consumers really want food manufacturers to get a thorough understanding of their ingredients: where they come from, how they are produced, what risks they pose and how best to process, preserve and present the finished products,'she added: 'Such demands will push primary science and research to the fore in the development of new products.'
RSSL has been providing technical expertise to customers in the food and drink industry for almost 30 years. Investment at the company’s Reading laboratories has seen RSSL expand its services in many areas and signals a commitment to evolve its service offering to meet the new challenges faced by the industry.
RSSL’s scientific analysis services are supported by expertise in product development and reformulation, as well as training and consultancy in disciplines such as allergen management, food safety and HACCP.
The Mintel report also suggests more opportunity for niche manufacturers and niche retailers, many without the technical and R&D resources of the bigger companies. 'These smaller players can tap into our expertise with confidence,' adds Karen, 'knowing that we will be able to support them as they grow and develop.'