Energy is becoming a determining factor in the formulation of food products. It is no longer just the cost of ingredients that shapes the recipe, but also the energy required for processing, storage, and transport.

The food industry accounts for approximately 30% of global energy consumption, according to the IEA. Processes such as refrigeration, pasteurization, and drying are energy-intensive, and the volatility of energy prices in recent years has forced producers to rethink product structures.

One concrete example is the reduction of thermal processes. Products that require high temperatures or long processing times are becoming more expensive. In response, companies are investing in alternative technologies: high-pressure processing (HPP), the use of enzymes, or controlled fermentation.

Transport also influences product design. Perishable products that require cold chain logistics involve higher costs. As a result, some companies are reformulating products to be shelf-stable at ambient temperature, reducing dependence on refrigeration.

A McKinsey report shows that energy optimization can reduce total supply chain costs by up to 15%. At the same time, ESG pressure is pushing companies to reduce emissions associated with production.

Thus, the food product becomes the result of a balance between taste, cost, and energy consumption. The recipe is no longer defined solely by consumer preferences, but also by the energy efficiency of the entire chain.

(Photo: Magnific)