Items Tagged with 'lux research'

New business models are giving consumers more options for how they can obtain and prepare their food. The success of these approaches has demonstrated that consumers will pay an average of 11% more for each added layer of convenience in the food chain, from online grocery delivery to ready-to-eat restaurant take-out, according to Lux Research.

Based on their nutritional content and commercial value, soybean, pea and oat have emerged as the dominant plant sources.

Ready-to-eat (RTE) breakfast cereals are seeing a continued and accelerating decline in sales, indicating a secular downtrend rather than a mere blip, as consumer eating habits continue to evolve, according to Lux Research.

Along with trends toward natural and healthy ingredients, this growth will create big opportunities for each of several emerging alternative natural sweeteners, according to Lux Research.

The multi-billion dollar flavors and fragrances (F&F) industry is increasingly tapping biotechnology and synthetic biology to reinvent itself from an unsustainable high-cost, high-risk path, according to Lux Research.

Global protein consumption will reach 943 million metric tons (MMT) by 2054, rising at a 1.7% CAGR from the current 473 MMT. Alternative protein sources will pick up the slack of slowing meat and seafood growth, and could claim as much as 33% of total protein consumption by 2054.