REDUCED

"Effizient, natürlich, lecker: Wie REDUCED Fond Konzentrate neu definiert" 🏆 Sometimes things go wrong at REDUCED - but sometimes things also go well!! Our taste solutions for food service customers have started to sell out at our first German wholesaler, BOS FOOD GmbH 🇩🇪 It's amazing to see how quickly the German food service market has picked up on our approach to taste, fermentation, and upcycling. We are currently preparing a new shipment of all variants to be delivered this year (inventory secured ✅). Great push and promotion work by the BOS FOOD team - very much appreciated. I've attached a picture if you want to see how REDUCED looks in Germany for food professionals and some bos food promotion material. You can also follow this link to check out the web setup: https://www.bosfood.de/ 🗣️ OBS: I will be in Germany in January and February, and I’m ready to meet up. If you’re interested in tasting our products or hearing more about REDUCED, feel free to reach out here or at [email protected]. Chef, food professional, startup, or just curious - I’m happy to talk! 🙌

Last week, Bram T A Kerkhof and I were invited by Copenhagen's MAD Academy to give a short talk about to the students from the masters of science in Hospitality, Entrepreneurship and Innovation at Glion Institute of Higher Education. The morning conversation revolved around businesses working with upcycled foods and how innovation serves as a tool to promote delcious, green solutions. Our part involved introducing the students to the REDUCED case, highligting challenges and wins over the past 3 years and providing a small taste of our savory ingredients. At the end of the day we also got the chance to sit on a small jury together with endless food co and Tiia Mäkinen, PhD, evaluating students' newly conceived startup concepts within upcyling. That was fun! Thank you jack muirhead for the invitation, thanks to Emily Wilson for the beautiful pictures and Tiia Mäkinen, PhD for the inspiring discussion at the end of the presentation. Looking forwards to collaborate more with you in the future. Please follow the link to MAD academy's substack for more inspiring reads https://lnkd.in/dzb6usD5

We're Hiring: Quality & Safety Manager Join REDUCED as our new Quality & Safety Manager, driving FSSC 22000 certification, improving compliance, and creating safety and quality systems to support sustainable food production. This role is a great fit for anyone with experience in quality assurance within the food industry and an interest in upcycling and sustainability. Interested? Check out the full job posting via the link and apply! https://lnkd.in/dtxRs9u5

Last week marked the end of our debut as exhibitors at Food ingredients Europe 2024, and what an experience it was! We returned to Copenhagen with heads full of insights and new project opportunities. Even a week later, we’re still unpacking all the layers of learning. A huge thank you to the team at WELDING FOOD for your incredible support and seamless organisation, and to EUROGUM - Bang & Bonsomer for being such wonderful neighbours throughout the event. We’re especially grateful to everyone who visited our stand to sample our natural taste solutions from upcycled ingredients and explore how these can address your unique challenges. FiE 2024 wasn’t just about showcasing solutions; it was about meeting new faces, hearing fresh perspectives, and sparking meaningful conversations. Here are some of our key takeaways: 1. What does "natural" mean? Through countless conversations, we realised how differently this word is interpreted across regions and industries. Regulation (EC) No 1334/2008 covers some of it in Europe, but more uniformity across the food sector could certainly be wished for. 2. Upcycling is here to stay. It was inspiring to meet other upcycling pioneers pushing the boundaries of sustainability and taste. From emerging innovators like Green Spot Technologies and Agrain by Circular Food Technology to seasoned trailblazers like Fiberstar, Inc., it’s clear that upcycling is not a fleeting trend—it’s the future. 3. Labelling matters. What goes into the bottle is just as important as how we communicate it. Clean labels, natural ingredients, and upcycled certifications were key topics in our discussions, especially with Foodvalley NL and the Upcycling Community. FiE 2024 was intense, eye-opening, and rewarding. And now, there’s just one question left: See you in Paris?

Labelling has been one of the most talked-about topics during Day 2 at Food ingredients Europe—and it’s a discussion we’re passionate about. What goes on the label? What’s inside? Are we a clean label? At REDUCED, “clean label” is more than a trend—it’s a responsibility. Consumers increasingly demand transparent, natural products, and we’re committed to delivering taste solutions that inspire trust, both in quality and in sustainability. Our clean label promise means crafting high-quality, natural ingredients free from additives and artificial enhancers. By upcycling food industry side streams, we create rich, authentic ingredients that taste great while aligning with values of transparency and environmental impact. We’d love to share how our clean label solutions can elevate the flavour of your products. Visit us at our stand Hall 3.0 G10 at Food ingredients Europe.

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Day 1 at Food ingredients Europe - here we go Food ingredients Europe gathers some of the world’s leading food & beverage suppliers, buyers, R&D experts and production specialists. While not being a world leader (yet), we are still thrilled to see the interest in the combination of upcycling and natural food ingredients. But - FiE is not only about selling. It’s also a unique opportunity to gather market insights and get in contact with suppliers from around the world. Therefore, members from our supply chain and R&D team joined today to deep dive into the world of food ingredients. We are looking forward to welcome more of you at our booth in hall 3.0 G10 tomorrow!

Food ingredients Europe starts tomorrow and we are here 🇩🇪 Together with WELDING FOOD we are presenting our full product line of natural taste solutions for industry customers. Come by hall 3.0 stand G10 if you want to: - Talk about the future of food ingredients; - Learn about upcycled foods; - Try our unique taste solutions. We hope to see you 🏆

The real price of taste and flavour 🏆 Taste and flavour are interesting elements. Everyone knows they’re important, but it’s hard to put a price on them. When we at REDUCED talk to product developers, it goes without saying that taste and flavour are essential. When we talk to purchasers, taste and flavour are also important, but so is price. Outside the food industry, taste and flavour can be tricky. We can agree they have high value, but how valuable are they really? A study on 3000 people from the International Food Information Council Foundation shows that 88% of consumers found taste to be their primary reason for buying a product! 📈 This was a significantly higher score than price, healthfulness, and convenience. This means you can develop the healthiest and cheapest product in the world, but if it doesn’t taste good, consumers won’t buy it twice. A Nielsen study of 12.000 product launches across Europe showed that 76% of all new products fail to retain a retail listing beyond one year 📉 In my view, this clearly puts a price on taste and flavor. You simply can’t afford not to have premium taste and flavor if you’re serious about the success of your food business. Compromising on taste and flavor decreases the chances of success for a food product, and failure is very costly in the food industry. The money spent on new product development, marketing, sourcing, packaging, and logistics is at risk if the product is delisted. Therefore, spending on taste and flavour is, in my view, the “cheapest” yet most effective risk mitigation you can employ in the food industry. At REDUCED we develop taste solutions that have proven superior to our industry competitors when added in applications. Additionally, we have shown that we can compete on cost in use and labelling options. And we can do this with side streams as our main raw material! 🌱 If you want to learn more about this, please feel free to reach out. My team and I will be happy to set up an application test to show how. If you are at Food ingredients Europe next week, you can also visit us at Booth G10, Hall 3.0 🇩🇪 That’s it—have a great Monday! Source: https://lnkd.in/d7M5MCkm https://lnkd.in/dCbYFxpk

It’s rewarding to see our work at REDUCED come to life in everyday products like FANGSTs HØST SVAMPE Mayo. Made with our REDUCED Mushroom taste solution, created from upcycled organic Danish mushrooms from Tvedemose, this plant-based mayo brings rich, savoury flavours while highlighting the benefits of upcycling. FANGST’s HØST line celebrates the harvest of plants with a focus on seasonality, sustainability, and respect for nature. Their organic spreads, mayos, pickles, and crisp breads align well with our mission to make the most of natural resources. Being part of this product formulation shows the potential of upcycling and thoughtful sourcing in the food industry. With SVAMPE Mayo now available on FANGST’s website, in specialty shops, and at Copenhagen Airport, it’s clear how shared values can lead to tasty and sustainable innovations.