Meet Inspiring Speakers and Experts at our 3000+ Global Conferenceseries Events with over 1000+ Conferences, 1000+ Symposiums and 1000+ Workshops on Medical, Pharma, Engineering, Science, Technology and Business.
Explore and learn more about Conference Series Ltd: World’s leading Event Organizer
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains-essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to produce energy, maintain life, or stimulate growth. Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy required by the ever increasing population of the World is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food," as well as the "fundamental right to be free from hunger."Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.
OMICS International organizes 1000+ Global events every year across the Globe. OMICS International Agri, Food and Aqua Conferences is a hub which covers the innards of Agriculture, Food and aquaculture sciences which serves as a major platform for the transfer of scientific knowledge through which are arranged parallel to the scientific-sessions.
Scope and Importance:
The global food and beverage industry is growing at 3.5% a year and is expected to be worth more than US$7 trillion by 2014. Key trends for new product development are in health, convenience, and sustainability. New foods based on fruits and vegetables fulfill many of the demands of the premium consumer. The intrinsic “health halo” of natural produce make ingredients derived from fruits and vegetables highly sought after in the global marketplace. The market for functional foods – foods that offer benefits beyond basic nutrition – is one of the fastest growing segments of the global food industry. Foods and beverages that offer validated health claims account for around US$25 billion of global sales, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.
The global population is growing at a rate of 1.14% and the increasing calorie intake per capita is leading to substantial increase in the global food production. Growing urbanization and changing lifestyles are driving demand for convenience and packaged foods. The packaged food industry recorded US $2.4 trillion in retail sales for the year 2014. In the processed and packaged foods, ensuring food safety and quality starting from transportation to farm to fork and storage facilities is a major concern. To meet this demand, food additives are used. Food additives which are used to enhance the taste, color, texture of food, same time maintaining the freshness and nutritional content, are expected to cross US $50 billion by 2020; growing at a CAGR of 5.5% from 2015 and 2020. Food enzymes are major food additives which convert complex molecules into simpler ones in our diet. The food enzymes market in Europe was valued is expected to reach US$ 2695 million by 2020, with a CAGR of 8.1% for the forecast period of 2015-2020. The Asia-Pacific base oil market is estimated to register a CAGR of 3.5% between 2015 and 2020 and the demand is estimated to reach 25,226.5 KT by 2020. The market for functional food ingredients is estimated to reach $2.5 Billion, growing at a CAGR of about 6% from 2015 to 2020.
This page will be updated regularly.
This page was last updated on 11th Sep, 2015
1-702-508-5200 Ext:8031, 8041
1-702-508-5200 Ext:8045, 8047
Immunology & Microbiology Conferences
Nursing and Healthcare Conferences
Clinical and Biochemistry Conferences
1-702-508-5200 Ext:8031, 8037
Material Science Conferences
Genetics & Mol Biology Conferences
Media Partners | Advertising