LowSo

The war on sugar will wage on but riding its coattails will be scrutiny on sodium intake, especially in beverages. The WHO and the FDA released new guidelines in 2021 regarding F&B manufacturers. High sodium consumption has been proven to lead to heart disease, high blood pressure, stroke, and overall, a negative impact on one’s health. To lower American consumers’ sodium intake by an average of 400mg per day, manufacturers have a goal date to adapt any commercially processed, packaged, and prepared foods over the next two years.

Concerns for high sodium consumption are affected by age: 45 percent of consumers, 55 and older, want to consume less sodium, while only 34 percent (ages 45-54), 25 percent (ages 35–44), and 30 percent (ages 25–34) are concerned with the amount of sodium in their diets.* We foresee more consumers demanding products that protect their heart and support their overarching wellness goals.

Food and beverage scientists have only scratched the surface when it comes to unlocking the potential of plant-based products. Global supply shortages and trendy diets are driving a new push toward the necessity of exploring, and improving, and sourcing alternatives of common products and ingredients. By reverse engineering the coffee bean, Atomo has been able to deliver their molecular cold brew.

Just launched in September 2021, they offer 8-ounce cans of their molecular coffee will come in two flavors, that both deliver 84 mg of caffeine. More modern technology like 3D printing, cultured meat, and plant protein has given new offerings the ability to mirror their animal-derived counterparts. “Bleeding” veggie burgers, animal-free egg whites, foods and beverages leaning on cellular agriculture have been creeping into new categories.