For a 12 months, the pandemic had a sturdy effect on
society, forcing the arena to adapt to the new ordinary in schooling, the
economy, paintings, and lifestyle in widespread. In this experience, meals
became no exception, since the health disaster has caused massive modifications
in our way of life, in addition to in our consumption habits; more and more in
search of to pick healthy and sustainable foods according to the Whole Foods
Market e-book, made of a set of global specialists within the evaluation of
patron conduct. bolts
In this context, Maritza Castillo Carrión, director of the
master's program in food at the Universidad Técnica Particular de Loja (UTPL)
recommends some of the food developments to bear in mind when positioning new
merchandise:
Label statistics: Consumers are currently comparing
product labels,
trying to understand the nutritional content material or
different differentiating components, such as those with practical effects.
They are interested in the fats, sugar and salt content of ingredients to make
their desire. They want the element list to be short and easy.
Simplicity: they search for merchandise which might be clean
to consume and prepare, however on the identical time that they're healthful
and contain little or no chemical additives together with preservatives or
flavorings.
Responsible consumption: nowadays, consumers are more
inquisitive about manufacturers which can be answerable for the planet, they
cost the techniques of obtaining uncooked materials, recognize for producers
and in manufacturing, the accountable use of packaging and packaging substances
. They are interested in how groups deal with waste and if it's far
sustainable.
Big manufacturers and companies:
the company is now having a bet on the consumption of more
customized and differentiating ingredients; For this cause, they exceptionally
cost nearby manufacturing and no longer most effective the most diagnosed
brands deliver them to buy their meals.
"These food trends have brought super challenges for
the organization in terms of manufacturing," says Castillo. Today, all
industries have to be at the vanguard of consumer demands to fulfill the
venture of brand loyalty. The project for food production lies within the
improvement of processed ingredients with less invasive renovation techniques
that better conserve their vitamins; in addition to the incorporation of latest
compounds that allow to provide extra advantages to the purchaser.
In addition, this state of affairs allows businesses to
go into the marketplace with the aid of establishing differentiating attributes
of their products with personalized details.
“With the students, we have spent several years operating at
the improvement of by using-merchandise (peels, seeds or fruit pulps) that
organizations do no longer commonly use and that incorporate compounds of
exquisite hobby. In the equal manner, we examine ancestral meals together with
legumes, plant life of dietary interest; to reinforce its intake and at the
equal time its production, said Maritza.
If you want to realize and master modern tendencies in food
processing, in addition to their destiny projections, the UTPL gives you the
Master in Food that has differentiating
attributes: innovation and improvement as it addresses the simple processes of
meals processing and upkeep, with a strong thing of innovation and
entrepreneurship. In addition, its graduates are capable of identifying
opportunities for development that generate new options for the improvement of
the commercial enterprise and agro-business area of Ecuador.
Become a professional with a deep expertise of latest
technology for the development, processing and renovation of food, teach the
UTPL. More data at: www.Utpl.Edu.Ec/maestrias/alimentos
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