KANSAS CITY — Food scientists could also see themselves as stewards when creating products with sustainability benefits, said Joe Colyn, a business partner at JPG Resources, a consulting firm for food companies and drinks. He acknowledged that formula work has made more food available and improved food, but suggested a more holistic approach.
“Maybe we need to take a step back and think about the why and what of the food system and how it all works together,” Colyn said during an August 24 webinar on trends and innovations. Food Industry News. “How do we look at the food system more holistically: back to the ground, back to the farm, back to the animals, back to the crops?”
Food scientists might consider the use of water.
“The amount of water on Earth has not changed,” he said. “It’s how we use it and how we take advantage of it. We also need to think about this in food formulation. Water seems like the no-cost ingredient when we formulate, but maybe it shouldn’t. »
He also touched on energy consumption.
“How do we rebalance the equation between solar energy and oil energy in our food systems and in our food formulations? said Mr. Colyn.
To learn more about the Trends and Innovations webinar, click here.