From the editor
Living off the land and sea
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Keep up with the latest developments in the ingredients industry at
www.ingredients-insight.com
Ingredients Insight Vol. 1 2025
Editorial Editor Phoebe Galbraith Sub-editors Tallha Abdulrazaq, Pete Barden Production manager Dave Stanford Group art director Henrik Williams Designer Martin Faulkner
Editor-in-chief Thom Atkinson
Commercial Client services executive Derek Deschamps
Division sales manager Martin John
martin.john@
btmi.com
Publication manager Gabriel Mahgerefteh
gabriel.mahgerefteh@
btmi.com
Ingredients Insight is published by Business Trade Media International. Registered in England No. 06212740.
www.ingredients-insight.com ISSN 2051-0896 © 2025.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, photocopying or otherwise, without prior permission of the publisher and copyright owner. While every effort has been made to ensure the accuracy of the information in this publication, the publisher accepts no responsibility for errors or omissions. The products and services advertised are those of individual authors and are not necessarily endorsed by or connected with the publisher.
The opinions expressed in the articles within this publication are those of individual authors and not necessarily those of the publisher.
SUBSCRIPTIONS Single issue price: UK £44 EU €68 US $89 RoW $89
One year: Two year:
UK £67 EU €104 US $135 RoW $136 UK £105 EU €163 US $215 RoW $216
Email:
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n recent years, the global landscape has undergone significant transformations – from economic disruptions and supply chain challenges to a heightened focus on health and wellness. These shifts have profoundly influenced consumers’ attitudes towards food, placing affordability, sustainability and health at the forefront. Rising costs and fluctuating ingredient availability underscore the importance of developing nutritious and accessible diets, making our exploration of food innovation more critical than ever.
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In this issue, we delve into the world of seaweed – a nutrient-dense, environmentally friendly superfood that is making waves in the food industry. Rich in vitamins, minerals and bioactive compounds, seaweed offers immense potential as a sustainable food source. Yet, despite its impressive benefits, challenges persist in transitioning algae from ocean to plate. On page 36, Elly Earls speaks with leading experts to explore the obstacles and advancements shaping seaweed’s journey towards mainstream acceptance.
Next, we explore the rise of avocado oil – a health-conscious alternative that is rapidly gaining traction in both home kitchens and industrial food production. With its high nutritional value, versatility and smooth flavour, avocado oil is emerging as a strong contender against traditional cooking oils. But can it truly outpace its more established counterparts? On page 58, Monica Karpinski investigates the surging demand for avocado oil, its culinary uses, and the sustainability challenges that must be addressed as its market presence grows. Finally, we examine a groundbreaking extraction technique that is transforming how we obtain functional ingredients. Supercritical CO2 extraction is gaining momentum as a cleaner, more sustainable method for isolating bioactive compounds from plants and other natural sources. As consumer expectations and regulatory standards increasingly favour natural and sustainable practices, this advanced technology is unlocking new possibilities for functional foods. On page 24, Lorraine Mullaney uncovers the potential of this innovative extraction method. The food industry stands at a pivotal intersection where science, sustainability and consumer demand converge, creating exciting opportunities for innovation. As we examine these emerging trends and advancements, I hope you find inspiration and insight in the latest issue of Ingredients Insight.
Phoebe Galbraith, editor
Ingredients Insight /
www.ingredients-insight.com
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