Future Of Sample Report 2024 | Redacted Version

16 FEBRUARY 2024 | REPORT
THE FUTURE OF INGREDIENTS:
2024
Ingredients that deliver foods that are both healthy and sustainable remain long-
term priorities, and novel technology holds potential to support their delivery.
Emma Schofield, Associate
Director - Global Food
Science
1
Prepared for kmacnamara@mintel.com
© 2024 Mintel Group Ltd. All Rights Reserved. Confidential to Mintel.

Table of Contents
WHAT YOU NEED TO KNOW ............................................................................................................... 3
IN THE NEXT TWO YEARS................................................................................................................... 6
Explore the intersection of food and healthcare................................................................................8
Graph 1: nutrition rating systems (eg Nutri-Score) are the best way to decide how healthy a
product is, 2023................................................................................................................................. 8
Graph 2: top factors when shopping for food (only factors related to nutrition included), 2023 .....10
Ultra-processing is driving a new era of 'clean' foods .....................................................................14
Graph 3: claims that impact consumers' food and drink purchasing decisions, 2023 ....................15
Graph 4: perceptions of specific sugars and sweeteners, 2022 .....................................................17
Focus on sustainable ingredients that taste good...........................................................................21
Graph 5: products/services that are good for the global environment that consumers have tried, or
want to try in the future, 2023 ......................................................................................................... 23
IN FIVE YEARS AND BEYOND ........................................................................................................... 26
Graph 6: frequency at which consumers look for new foods/flavours to try, 2023..........................29
Graph 7: agreement with the statement that meat and dairy ingredients should only come from
animals (ie not be made using ingredients from cell-based technologies), 2023............................31
KEY TAKEAWAYS ............................................................................................................................... 35
https://clients.mintel.com/content/report/the-future-of-ingredients-2024
2

WHAT YOU NEED TO KNOW
3

Where we are now
Embrace the shift towards a preventative approach to health
• Ageing populations, coupled with rising concern over the prevalence of
diet-related health issues, has created a need for consumers to adopt
eating patterns that support their health in the longer term.
• % of Canadian consumers agree an important benefit of good physical
health is minimising the risk of long-term health issues, compared to
% for short-term ones.
Innovative solutions to food sustainability challenges are needed
• Recent years have seen significant investment in the alternative protein
sector. Though hailed on sustainability grounds, alternative proteins have
faced significant challenges to become mainstream, as many fail to meet
expectations for attributes like taste and price.
• % of German consumers who do not choose foods with sustainability
claims agree it is because they prefer using the ones they are used to.
In the next two years
Explore the intersection of food and healthcare
• Government policy is pressuring the food industry to play a role in
supporting consumers' health, driving a need for healthier nutrition
profiles.
• Help consumers to use 'food as medicine' in a preventative approach to
health, where diet-related health issues are concerned.
Ultra-processing drives a new era of 'clean' foods
• Prepare for scrutiny over the link between the consumption of ultra-
processed foods (UPFs) and health.
• Anticipate continued interest in 'clean' ingredients, and educate
consumers about the benefits of food processing.
Focus on sustainable ingredients that taste good
• The current food production system is unsustainable; hence, producers
need to diversify to ingredients that are more sustainable.
• Sustainability alone may not drive consumers to change their eating
habits; attributes like taste and price also play a key role.
4

In five years and beyond
Tech can play an increasingly important role in food production.
• Novel food production techniques hold potential to improve the current
ingredient landscape with ingredients that are sustainable, cost-effective
and nutritious.
BUT, prepare for resistance and educate consumers.
• Producers of meat or dairy ingredients produced by novel technologies
must anticipate opposition to the changing face of food production from
consumers, farming industries and governments. In 2023, the Italian
government announced a 'ban' on so-called 'lab-grown' meat.
• Prepare to address challenges linked to the use of novel technologies,
including those related to genetically modified processes, regulatory
hurdles and interest in protecting food heritage.
5

IN THE NEXT TWO YEARS
6

Mintel's perspective
Government policy is pressuring the food industry to play a role in supporting consumers' health, thus
driving a need for healthier nutrition profiles.
Help consumers to use 'food as medicine' in a preventative approach to health, where diet-related health
issues are concerned.
Prepare for scrutiny over the link between the consumption of ultra-processed foods and health.
Anticipate continued interest in 'clean' ingredients, and educate consumers about the benefits of food
processing.
The current food production system is unsustainable; hence, producers need to diversify to include
ingredients that are more sustainable.
Sustainability alone may not drive consumers to change their eating habits; attributes like taste and price
also play a key role.
7

Over recent years, numerous governments across the globe have initiated policies that aim to improve the
healthfulness of consumers' diets, with sugar, salt, saturated fat and calorie reduction remaining key focus
areas. Sugar and salt reduction targets, taxes on sugary drinks, high in fat, salt and sugar (HFSS) food
restrictions, as well as front-of-pack labelling systems like the Nutri-Score are examples of such government
initiatives.
The need for foods with healthier nutrition profiles will encourage innovation with ingredients that support their
delivery, while maintaining other important attributes like taste, and 'clean label'.
%
of
consumers
Selected European markets: nutrition rating systems (eg Nutri-Score) are the best way to decide how
healthy a product is, 2023
Agree Neither agree nor disagree Disagree
France Germany Poland Spain
0
25
50
75
100
The food industry will face increasing pressure to provide
healthy foods
Base: France, Germany, Poland, Spain: 1,000 internet users aged 16+ in each market
Source: Kantar Profiles/Mintel, March 2023
8

Ingredients that deliver healthier nutrition profiles will continue
to thrive
% of German consumers worry their health will deteriorate in the next five years.
Nutri-Score A, % milk protein, with sweeteners
Benefits cholesterol and gut flora
Medically tailored meals for chronic conditions
9

Consumers' nutrition interests vary by region
%
of
consumers
Selected global markets: top factors when shopping for food (only factors related to nutrition
included), 2023
Low sugar content Low fat content Low salt content High fibre content
Source of vitamins/minerals High protein content Low calorie content
F
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10
20
30
40
50
Base: France, Germany, Netherlands, Spain: 1,000 internet users aged 16+ in each market; China, India,
Mexico, Nigeria, Thailand, US: 1,000 internet users aged 18+ in each market
Source: Kantar Profiles/Mintel, September 2023
Heali is discussed as a
'cost-saving medicine' for
employers
Consider foods that align with the concept
of 'prescription food'
The concept of 'food-as-medicine' represents the intersection of food and
healthcare, where diet is used for the prevention and management of
age- and lifestyle-related health conditions. The rise of diet-related health
conditions (like type 2 diabetes and obesity) has promoted interest in
using diet as a formal part of treatment plans for such health conditions.
Food producers can consider solutions that enable them to become a
formal part of healthcare. For example, the US Centers for Medicare and
Medicaid Services have begun testing a 'food-as-medicine' program.
Start-up Heali's app offers users personalised nutrition plans that claim to
treat and manage over 200 chronic conditions, with over 80 evidence-
based diets. Heali is discussed as a 'cost-saving medicine' for employers,
insurance payers and healthcare providers as it helps reduce medical
costs and improve productivity.
10

Focus on metabolic health for the prevention of long-term diet-
related health issues
Base: UK: 581 internet users aged 27-42
Metabolic health is a term relating to the efficiency at which the body
processes energy, such as that from glucose (a sugar). Poor metabolic
health is related to weight gain, and is associated with an increased risk
of conditions like diabetes and heart disease.
In 2023, some appetite-suppressing drugs like Wegovy were approved
for use for weight loss in countries like the US, as governments aim to
curb obesity epidemics. Such drugs are termed GLP-1 drugs as they
mimic the impact of the GLP-1 hormone in the body, which simulates
insulin production, thereby helping to lower blood sugar levels, which is
useful for type 2 diabetes and weight control.
Food producers can consider ingredients that provide similar benefits to
GLP-1 drugs, such as those that support appetite or blood glucose
control, like fibres or chromium.
11

Ingredients that support metabolic health can thrive
Prebiotics as 'Nature's Ozempic'*
'Sugar has been replaced with maltitol'
Contains 7.5% resistant corn starch
* labelling regulations may prohibit marketing that overtly implies food as a replacement for medication; UK
regulations state: 'You cannot claim or imply that food can treat, prevent or cure any disease or medical
condition'
12

Ingredients for 'diversity dieting' may become more prominent in
the future
Holland & Barrett launched a Plant Point scheme
in their food range in 2023
Gut microbiome health is a new priority for
nutrition science research, due to the link between
the gut microbiome and many different strands of
health.
Research from the American Gut Project shows
that people who consume more than 30 different
types of plant foods a week have a more diverse
and healthy microbiome than those who
consumed few plant foods.
In September 2023, UK health food retailer
Holland & Barrett introduced a Plant Points
scheme to over 300 food products, stating that
eating plants a week is key to gut health. Whole
plant foods count as one plant point, powdered
whole foods as a plant point, and herbs and
spices of a plant point.
% of German consumers agree that eating a
wide variety of plants is important for gut health.
13

Ultra-processing is driving a new era of 'clean'
foods
Mintel's 2024 Global Food & Drink Trend Trust the Process discusses that ultra-
processed foods are in the spotlight due to the potential link between their
consumption and health issues.
14

Recent years have seen increasing attention paid to the link between food processing and health, with research
suggesting a potential link between the consumption of UPFs and health.
The term 'ultra-processed' is typically associated with the NOVA classification system, in which the
healthfulness of a food product is determined according to the type of processing a product has been subject to
and the ingredients used in its production, rather than its nutrition profile.
According to NOVA's definition, UPFs are broadly opposite to foods with a 'clean label', in that UPFs are
defined as those comprising 'industrial' ingredients and additives, produced using 'industrial' processing
techniques with no domestic equivalent.
% of consumers
US: claims that impact consumers' food and drink purchasing decisions, 2023
No added sugars
Free from artificial flavourings
Free from artificial colourings
Low/no sodium
Free from preservatives (eg BHA, BHT)
Grown without pesticides
Low/no fat
Hormone-free
Non-GMO
None of these
0 5 10 15 20 25 30 35 40 45 50
Attributes linked to both nutrition and processing (eg additives) are important to consumers
Publicity over 'ultra-processing' will drive new demand for 'clean'
ingredients
Base: US: 2,000 internet users aged 18+
Source: Kantar Profiles/Mintel, June 2023
15

'Clean' and 'less processed' attributes continue to appeal to
consumers
The absence of 'red flag' ingredients like artificial sweeteners, coupled with claims like 'store cupboard
ingredients' are the basis of a 'clean' or less-processed food.
'Clean' nutrition from nature
'Clean' alternatives to additive food colours
'No ultra-processed ingredients'
16

2023 saw continued scrutiny over the healthfulness of aspartame and low-calorie sweeteners by authorities like
the WHO, which may drive new interest in sweeteners with a healthy and safe image.
Rare sugars (like allulose) and protein sweeteners (like brazzein) are often cited as the next generation of
additive sweeteners. Oobli (formerly Joywell Foods) uses precision fermentation to commercialise sweet protein
brazzein that naturally occurs in oubli fruit. In July 2023, MycoTechnology announced the discovery of a sweet
protein from the 'honey truffle' fungus.
Rare sugars and protein sweeteners exist in nature, but the variants used in food have been manufactured
using novel technologies as 'nature-identical' variants.
%
of
consumers
US: perceptions of specific sugars and sweeteners, 2022
Zero-calorie artificial sweeteners (eg aspartame, Ace-K) White granulated sugar Stevia
Allulose Sugar alcohols (eg xylitol, sorbitol)
Bad for you Acceptable in drinks Ok in moderation Acceptable in foods Natural
0
10
20
30
40
50
60
Lesser known or understood sweeteners need to work hard to build consumer trust
Take steps to educate consumers about emerging 'natural'
sweeteners
Source: Kantar Profiles/Mintel, July 2022
17

Nestlé N3 milk contains
prebiotic fibre and low
lactose content
Demand for sugar reduction without
additive sweeteners will encourage the
development of novel solutions
In July 2023, Nestlé announced the introduction of a sugar-reduction
technology that reduces intrinsic sugars (such as those in milk or fruit) by
up to % using an enzymatic process that also increases the fibre
content of the product.
In November 2023, Nestlé announced its N3 cow's milk, which contains
prebiotic fibres, has a low lactose content and over % fewer calories.
Nestlé used enzyme technology to convert the milk sugar lactose into
prebiotic fibres, claiming to be the first company to launch a milk product
with prebiotic fibres formed from the intrinsic sugar lactose that naturally
occurs in milk.
% of French and % of Polish consumers agree a reduced-sugar
flavoured milk drink with a less-sweet taste is more appealing than one
that uses sweeteners.
18

Remind consumers about the positives of food processing
Explain the positives of food processing techniques to consumers, such as those linked to nutrition,
contaminant formation or sustainability.
Process contaminants
Nutrient retention
Sustainable technique
19

Put back what is lost during 'ultra-processing' to deliver nutrient-
dense processed foods
Breadly: 'nutritious sandwich bread made from veg
and plants' (France)
Research shows that some diets high in UPFs
may have decreased levels of 'positive' nutrients
such as fibre, protein and micronutrients.
Additionally, natural compounds like flavanoids,
which some research indicates are beneficial for
health, are often 'removed' during the creation of
heavily or ultra-processed food.
Building nutrient density back into heavily
processed foods with 'real' or 'whole' ingredients
may help to reassure consumers of their
healthfulness.
% of US consumers agree whole foods (eg
vegetables, beans) are a desired menu feature in
a healthy meal/drink from a restaurant
Breadly's Digeste Sandwich Bread contains semi-
whole wheat flour, seeds (poppy, sesame, chia),
wheat protein, olive oil, sourdough, wheat bran,
chicory flour, vinegar, moringa and salt.
Microorganisms can help boost the healthfulness of processed
foods
'Kefir probiotics promote
nutrient absorption'
'Fermentation makes soy
more digestible and reduces
phytic acid'
Research indicates that some
microorganisms support the
availability and absorption of
nutrients, thus, producers can
consider using them to
support a more natural and
healthy image in food
categories that are typically
heavily processed.
% of UK consumers agree
eating fermented foods (eg
sauerkraut, cultured yogurt)
has a positive impact on
gastrointestinal health.
20

Mintel's 2024 Global Food & Drink Trend Climate Changes, Comfort Endures
discusses that consumers are overwhelmed by the worsening climate crisis, and
will expect the food industry to maintain sustainability efforts.
Ingredient diversification can support the health of humans and
the planet
Source: Kantar Profiles/Mintel, February 2023
Over the last century, world food production has become increasingly
industrialised, enabling the production of food at low costs to meet the
demands of a growing population. However, there is growing awareness
that the true cost of intensive industrial food production lies in its
environmental impact as many key sustainability concerns are linked to
food production.
Foods of animal origin are highly resource-intensive; hence,
diversification to include more sustainable proteins, such as plant
proteins, is needed.
Additionally, % of the world's calories are derived from just three crops
(rice, wheat and maize) with humans relying on just 30 plant species for
food, though over 6,000 are cultivable for food. Overreliance on a limited
number of crops leaves food production vulnerable to climate change or
catastrophe. Hence, diversification into climate-resilient crops is
necessary.
21

Diversify into climate-resilient crops, in tasty and familiar
formats
47% of German consumers agree that an unusual ingredient being sustainable would make them willing to
try food/drink products containing it.
Bambara groundnut legume
Fonio cereal grain
Sorghum and millet
22

Some consumers are optimistic about 'new' foods and
production techniques
%
of
consumers
Japan: products/services that are good for the global environment that consumers have tried, or
want to try in the future, 2023
Have tried Haven't tried, but want to try it Haven't tried and not interested in trying it
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Base: Japan: 2,000 internet users aged 18+
Source: Rakuten Insight/Mintel, December 2022
Somos Mexican Peacadillo
Plant Based Taco Filling
(US)
The road to protein diversification has been
challenging, requiring ingredients that
support taste
While the driving force behind the recent wave of plant-based meat
alternatives has been sustainability, many products have failed to meet
consumer expectations on attributes like taste, price and naturalness.
% of German consumers and % of French consumers agree that a
product with the same taste and texture as its meat-containing equivalent
would encourage them to purchase one meat substitute over another.
Some consumers who have reviewed Somos Mexican Peacadillo Plant
Based Taco Filling as part of Mintel Purchase Intelligence notice
attributes related to taste and other sensory attributes:
Female, West, 35-54. Probably would not purchase: I don't buy
anything I do not recognize and get for my kids.
Female, Midwest, 35-54. Purchase intent undecided: Not sure what it
would taste like and the ingredients.
23

Technologies and ingredients look set to deliver desirable
textures in protein alternatives
The form and texture of most
meat alternatives is currently
more comparable to a
processed nugget or burger
than a whole cut of meat.
Eat Meati's (US) mycelium-
based meat sub is made with
a whole cut rather than
processed mycelium, with a
texture that resembles a
chicken breast more than a
nugget.
Revo Foods (Austria)
announced the launch of a
vegan salmon made using 3D
printing to deliver the same
flakiness and juicy fibres of
conventional salmon.
A whole cut of mycelium
rather than a formed, blended
product
Revo Foods claim the world's
first 3D printed vegan salmon
(September 2023)
With scarcity of land and freshwater for food production on the
horizon, diversifying into ingredients from the sea holds promise
Dip with 7.6% French dulse
seaweed supporting the
regions biodiversity
Marine Taste: 100% sea
squirt (ascidians) umami stock
farmed in Sweden
Though common in countries
like Japan, algae ingredients
like seaweed are underused
in Europe, but hold potential
to expand into new food
categories as sustainable
ingredients.
Ascidians (sea squirts) are
underexplored marine
invertebrates that can be sea
farmed similarly to bivalves
like mussels. Swedish
company Marine Taste
discusses that sea squirts
help 'clean' the ocean of
excess nutrients while being a
very efficient source of
protein.
24

Upcycled fibre- and protein-rich waste streams can support
healthier nutrition profiles
Brewers yeast is a major
byproduct of the brewing
industry. Though a good
source of protein and fibre,
yeast currently contributes
little to human nutrition.
Brewing giant Asahi claims
that yeast cell wall is an
upcycled byproduct of yeast
extract production that is high
in fibre.
CJ CheilJedang Excycle
uses broken rice grains and
soy pulp (okara), both
byproducts of the company's
Hetbhan cooked rice and
Happy Tofu products.
With yeast cell wall, an
upcycled ingredient with
protein and fibre
7g protein and 5g fibre from
broken rice and soy pulp by-
products
25

IN FIVE YEARS AND BEYOND
26

Mintel's perspective
AI to deliver 'new' ingredients
Artificial Intelligence (AI) is playing an increasingly important role in food ingredient innovation, where it
is used to support many aspects of food and drink NPD, including the discovery of new ingredients,
optimising the NPD process, fine tuning consumer insight, and for personalised nutrition solutions.
Ag-tech to offer nutrients in 'new' foods
Biofortification technologies (eg precision breeding or enriched crop fertiliser) hold promise to support
the delivery of 'new' food sources of 'at-risk' nutrients like vitamin D or B12, thereby reducing the need to
rely on food fortification or dietary supplements.
Cell-based tech may revolutionise food production
Cell-based technologies like precision fermentation and cultivation ('lab-grown') are cited as future
sustainable food production techniques, but further research is required. The production of dairy
ingredients, high-value health ingredients, and fat and oil ingredients is still under development.
AI to speed up the discovery process of valuable health
ingredients
Base: Spain: 698 internet users aged 16+ who have eaten/drunk functional or fortified food and drink in the
last three months
Source: Kantar Profiles/Mintel, August 2023
27

Recent years have seen increased attention to the link between the gut
microbiome and its far-reaching health implications, thereby suggesting
opportunities for gut microbiome-nurturing ingredients in food and drink.
% of Italian consumers agree the gut microbiome plays an important
part in wider health (ie beyond digestive health).
Brightseed is a company that uses bioscience expertise, coupled with
their AI platform named Forager, to speed up the discovery of
compounds that exist in nature, eg in plants, that may benefit health.
Brightseed states that, to date, it is believed that less than % of
compounds have been discovered and mapped by science.
Through their technologies, Brightseed claims to have developed a fibre
from hemp containing two compounds (NCT and NFT) that are most
abundant in hemp hulls and support a healthy gut microbiome.
28

Newness is key to the success of food brands, enabling them to stay ahead of competition and retain consumer
interest in their brand and ranges. However, NPD is not without risk. For example, % of German consumers
agree that a bad experience with one particular meat substitute has put them off them in general.
In 2023, start-up Shiru launched its plant-protein and unsaturated-oil based fat replacer called OleoPro,
which is claimed to reduce the saturated fat content of alternative protein foods by up to 90%. OleoPro was
developed using Shiru's AI platform named Flourish, which enables it to greatly reduce the time and cost of
new ingredient discovery as Flourish rapidly identifies proteins found in nature that are likely to have the desired
functionality in food.
%
of
consumers
Selected markets: frequency at which consumers look for new foods/flavours to try, 2023
All of the time Most of the time Occasionally Rarely Never
France Netherlands India Saudi Arabia US
0
20
40
60
80
100
AI to support 'right first time' NPD
Base: France, Netherlands: 1,000 internet users aged 16+ in each market; India, Saudi Arabia, US: 1,000
internet users aged 18+ in each market
29

NEW NUTRIENT
SOURCES
%
of UK consumers
agree vitamins and
minerals from
supplements are
absorbed in the body
less effectively than
those from food
Biofortification looks set to challenge food
fortification with new food sources of 'at-
risk' nutrients
As populations are encouraged to adopt plant-based diets, vitamin B12 is
becoming a nutrient of interest as it is found almost exclusively in foods
of animal origin. Currently, vegans are advised to take a B12 supplement
to avoid deficiency.
Researchers from the UK John Innes Centre, LettUs Grow and the
Quadram Institute used ultrasonic aeroponic technology to grow vitamin
B12-fortified pea shoots that contain the recommended daily intake of
vitamin B12 in one portion. It promises the same quantity of vitamin B12
in a standard salad bag as in two portions of beef.
Another nutrient for which supplementation is recommended (in countries
like the UK due to lack of sunlight) is vitamin D, which naturally occurs in
a limited range of foods, namely oily fish. Researchers have used gene-
editing (native, rather than foreign DNA) to develop vitamin D-enriched
tomatoes.
Base: UK: 1,947 internet users aged 18+
30

Foods and ingredients produced by cell-based technologies like precision fermentation or cell cultivation ('lab-
grown') continue to move closer to the supermarket shelves.
Dairy: leading precision fermentation company Perfect Day produced a non-animal whey protein from
precision fermentation, which has now been launched in the ranges of several food and drink brands in the US
and some APAC markets.
Meat: In 2023, UPSIDE Foods and Good Meat (division of Eat Just) became the first producers to secure
approval for the sale of the cultivated meat in the US.
%
of
consumers
Selected European markets: agreement with the statement that meat and dairy ingredients should only
come from animals (ie not be made using ingredients from cell-based technologies), 2023
Agree Neither agree nor disagree Disagree
France Germany Italy Poland Spain
0
25
50
75
100
Cell-based tech has more to offer, but must deliver tangible
benefits for the consumer
Base: France, Italy, Poland, Spain: 1,000 internet users aged 16+ in each market; Germany: 2,000 internet
users aged 16+
31

Precision fermentation is making inroads in food and
supplements
Precision fermentation may enable the production of ingredients that are either not available 'from nature'
or not available in commercially viable quantities.
Perfect Day makes inroads in the dairy sector
High-value health ingredients
'New' health ingredients
* generally recognised as safe
32

NATIONAL
PRODUCTION
%
of French consumers
agree 'sourced/
produced in France' is
the claim that would
most encourage them
to choose one food
over another
Fats and oils are the next frontier for cell-
based technologies
Biomass and precision fermentation and cell-cultivation technologies are
being explored for fat and oil production. Cell-based tech operates
independently from the external environment (unlike conventional
agriculture), thereby holding potential to enable fats like palm to be
produced in Europe. While fats produced by cell-based tech may not be
considered as natural as those from plants, 'national production' may
compensate, especially in Europe, where trust in nationally produced
foods is strong.
Coming into effect in 2023, the EU's 'rainforest protection' regulations
aim for deforestation-free supply chains, and oblige companies to ensure
products sold in the EU have not led to deforestation. The regulation
applies to a number of commodities (including palm, soy and cocoa oils)
and could open up opportunities for cell-based alternatives to emerge as
'deforestation-free' alternatives.
Base: France: 793 internet users aged 16+ who choose food/drink products with sustainability claims for at
least a few of the products they buy
Source: Kantar Profiles/Mintel, October 2022
33

Cell-based technologies look set to enable the production of
sustainable and climate-resilient fats and oils
Precision-fermented cocoa butter alternatives
Climate-resilient olive oil
Wood industry waste converted into tropical fats
34

KEY TAKEAWAYS
35

Key takeaways
Novel tech may revolutionise food production
Meet the expert
Emma Schofield
Associate Director - Global Food Science
Emma has over ten years of experience in the food industry as a Food
Technologist and NPD Manager in the retail and manufacturing sectors.
At Mintel, Emma provides strategic insight and analysis for ingredients
and additives, general nutrition, health and wellness, labelling and
regulatory developments that impact NPD, and food tech innovations.
Read more by this expert | Get in touch
36

Disclaimer
This is marketing intelligence published by Mintel.
The consumer research exclusively commissioned
by Mintel was conducted by a licensed market
survey agent (see Research Methodology for more
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