Ingredient technology to produce clean-label products that meet quality expectations is leading development in gums, binders and other emulsifiers. Additionally, use of gums, binders and emulsifiers to make plant-protein-based meat analogs more similar to meat products continues to progress, says Wes Schilling, professor of food science at Mississippi State University.

After years of increasing revenues, prepared-foods activity is crashing as consumers switch to homemade meals as they seek safety and savings in response to the COVID-19 pandemic.