BUSINESS OPPORTUNITIES IN THE FOOD SECTOR

Thus, for example, both the possibilities of obtaining and processing of new foods, conservation and increase its life, the enhancement of products, recycling and production sustainability, as the vast field open to innovation and introduction of new technologies, materials and processes constitute the foundations on which companies can act to increase their competitiveness and business shares. Not forgetting the momentum and support of institutional and national policies, through the promotion of technology transfer and aid as modernization, innovation and quality along the entire food chain.

Obtaining new food has an impact on the agricultural sector  particularly in the production of organic food, thanks to the commercial equivalence agreement signed in 2012 by the U.S. and the European Union, for which producers have easier access to these markets, with much less bureaucracy and cost. In Europe  organic products account for 51 % of global consumption; agreement signed by the European Union and the United States opens up another 46 %. The preparation and application of natural additives (antioxidants, colorants and sweeteners), and the use of new technologies to extend the life of products, and the implementation of standardized analytical control systems in organic production as a means of verify the legislative framework for organic production to ensure a high level of food safety, represent new challenges that companies will face for introduction into this emerging market with huge development prospects in the medium to long term. The production and use of natural and more healthy, such as low calorie, probiotic and prebiotic ingredients are associated sectors on which action is needed.

In the field of biotechnology research, the food industry has been open multiple opportunities as related to plant and animal production (by selecting varieties of product); food security (by microbiological control); with food quality (use of oxidative biosensors); or the development of new ingredients, aroma marketing, etc.

Another trend in the work environment is related to global consumer trends that the industry is forced to adopt ( despite cultural barriers Spanish market). For example , with evidence of consumption by 2.000 billion people , FAO officially encourages the breeding of insects for human consumption on a large scale. Belgium became December last year the first European country in Europe breaks taboo on the consumption of these species very high in protein, but its marketing is still not officially authorized in the European Union. In Spain, only occasional insect entrepreneurs have included in their bids. This is the case of The Mexica small company dedicated to the import and distribution of Mexican sauces in Europe. Its founder, Jose Alvarez, six months ago got the first license from the Ministry of Health to introduce salt Spain worm, mezcal legendary star ingredient. Others work to cultivate, as Insagri, who last summer became the first insect farm in Spain for human food and animal feed. This business set up in the town of Coin Malaga grown crickets, grasshoppers, mealworms and soldier fly larvae. Most of its production goes to France, UK and Belgium, most traditional consumption of insects. It is precisely the foreign market which would bring greater benefits to companies that decide to go for these products, given the cultural rejection of Spanish consumers beyond exoticism or casual dining experience in its use.

In the fields of distribution and direct sales, ICTs can greatly assist producers who wish to sell their products directly to consumers via the Internet. Technology companies like Amazon have put their marketing objectives in the food sector, competing with the supermarkets that, for years, been offering such services in high demand by consumers. An opportunity for small businesses that do not sell to supermarkets because they already work with fixed suppliers. The ability of specialized transport companies to cooperate with companies is a market opening and the opportunity to specialize in food products fast delivery. These new ecommerce storefronts represent a stimulus for traditional food companies, which have to adapt to new production scenarios.

As to the various technological areas involved in the production or processing areas can be highlighted those related to food security, implementing new processes in I+D+i to ensure the full compliances with the maximum guarantees of quality and maintenance of the organoleptic properties of the consumer product. They highlight the APPCC (Hazard Analysis and Critical Control Points), techniques for microbial inactivation and increasing the shelf life of processed products (ionizing radiation, HHP, PEF, homogenization by high pressure decontamination ultraviolet, high intensity laser, ultrasound or magnetic fields) as well as the development of new or improved products of food consumption.

Furthermore, and linked implicitly with auxiliary industries, can stand the new techniques of production, development and recycling of new materials and containers, with both flexibility and adaptation of packaging to the various types of products to meet demand consumers who increasingly demand semis. Other types of containers can be biodegradable, water soluble, intelligent (which interact with food) and indicating the proper cooking of the food product that does not lose its properties. They can find those companies business opportunity for exploitation and monetization technologies when applied to other related sectors, whether cosmetic or pharmaceutical.

+info:

• Marketing4Food: www.marketing4food.com
• AINIA Technological Center: www.ainia.es
• OPTI Foundation (Centre for Prospective Technological Industrial): www.opti.org