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In mammals, part of the offspring phenotype is influenced by dam nutrition. “There will be a growing importance of umami ingredients, such as old cheese, fermented fish, dried fruits and dried mushrooms,” she said.The use of cotton co-products in animal feed is restricted by the presence of gossypol, which is a toxic and highly reactive molecule of complex minerals. “Umami ingredients” - natural foods that provided particularly strong flavours - would feature heavily in products of the future, claimed Ammerlaan. “There will be a growing awareness that organisms are the natural carrier of nutrients and indispensable for the intake of nutrients." “People currently value nutrients, and vitamins and antioxidants isolated from their natural organism are viewed as sacred,” she said.īut in the future, she predicted that consumers would value “real food”, such as meat, vegetables and fish, because of its intrinsic nutrient content. She also claimed that products that were naturally high in nutrients would become more popular than fortified foods and supplements. Today, the beauty is in the imperfection.” “I found an ad showing a beautiful, misshapen Yorkshire pudding, which read: ‘when you have our products, they are all the same’, and I thought: ‘that was yesterday’. “The future is in small-scale producing and small-scale deliveries."Īmmerlaan also criticised companies that focused on standardising products to the degree that they became generic. She stated that larger manufacturing sites would have to make way for smaller local producers.

“Celebrity chefs are making way for celebrity producers,” she said, claiming that locally produced foods were set to become even more popular. “I’m sorry for Jamie, but his time is over,” Ammerlaan Taste & Trends food consultant Anneke Ammerlaan told delegates at last week’s Food & Drink Innovation Network conference on Breakthrough Innovation in Birmingham. The rise of local produce means that large-scale manufacturing, celebrity chefs and functional foods are on their way out, according to an expert trend consultant. Emulsifiers, stabilisers, hydrocolloids.

Chocolate and confectionery ingredients.Carbohydrates and fibres (sugar, starches).