Future prospects of food chemical products

The business of food additives is booming and citing some recent data, Global Industry Analyst Inc. (GIA) released the 2010 Global Report Food Additives Market, highlighting the exciting prospects of the world food additives market as it reaches 201560 It is expected to exceed 33.9 billion

The business of food additives is booming and citing some recent data, Global Industry Analyst Inc. (GIA) released the 2010 Global Report Food Additives Market, highlighting the exciting prospects of the world food additives market as it reaches 201560 It is expected to exceed 33.9 billion U.S. dollars and may reach 45 billion U.S. dollars by 2020. Perhaps the most important trend driving the growth of additives is the general increase in global processed food consumption. From a food business perspective, the emerging markets of Asia and Latin America are becoming more and more attractive to the food additive industry and suppliers in the process of food demand growth in these regions by leaps and bounds61 research and market has announced the "Food Additives-Global Strategic Business Report "provides and documents it is expected that the United States and Europe will continue to dominate the world's food additives market again. Americans are particularly aware of their health, and they are also extra cautious in calorie calculations. Therefore, low-calorie and low-fat foods are rapidly becoming popular in the United States. More and more technology-driven research is now being carried out. These studies will allow for the chemical production of additives in newer and more complex ways, such as increasing pressure on biotechnology, because it uses simple organisms to produce natural foods. Additives of the same composition. In 1990, the FDA approved the first bioengineered enzyme, renin, extracted from calf stomach for the cheese manufacturing industry. It seems that some sectors may have better performance, which may include some natural sources such as color and taste, enzymes Base foods, food colloids (food similar to chewing gum), and some functional food ingredients. It is clear from the previous discussion that the tendency to spend more on foods and beverages of natural origin and/or additive-free is expected to continue in the short term. This may be due in large part to the increasing concerns of end users about the safety of artificial chemical ingredients. The role of food packaging in the modern food industry is also vital and has a huge economic impact. For example, 64 has investigated the benefits of smart packaging systems for food quality and safety.

 

Therefore, looking forward to the future, the growth of the total population will definitely have a significant impact on the world's food supply. From the statistical data, although the proportion of food chemical additives added in food to the total diet of ordinary customers is small, the overall contribution is significant. Recently, US President Barack Obama enacted the FDA's Food Safety Modernization Act (FSMA) on January 4, 2011. This is one of the boldest reforms of the US Food Safety and Health Safety Act in the past 70 years. Its focus is to ensure the safety of the U.S. food supply, and its goal is to prevent rather than respond to food contamination. Ultimately, it is our responsibility to avoid the risk of eating unsafe food. At this point, the World Health Organization's empirical guide says everything: keep food clean; try to separate raw food from cooked food; cook food thoroughly; Store cooked/raw food at a safe temperature; and take precautions to use safe water and raw materials as much as possible. As the public is increasingly concerned about food safety issues, four important participants will ultimately determine the future of food chemical additives: legislation. As a result, the use of food chemical additives is huge; from cold drinks to potato chips, from preservatives for pickles to colorants and sweeteners for many foods, they are all widely used. All these uses can be expanded with the help of further research. The report analyzes the chemical properties, structure and chemical properties of food additives. The report can be used as a benchmark for further research.