Irina Gerry

This resonates and is a terrific introspective piece by Andre Menezes. Love that he ends on an ambitious note: 🌱🍽️ "By focusing on addressing genuine consumer needs, fortifying health claims, and cultivating sustainable demand, the plant-based food industry can chart a course toward resilience and resurgence." 👉🏽As an early investor in both wins and losses in this space, I believe there is much more to come for alt proteins, and a resurgence is around the corner. #AlternativeProteins #Sustainability #FoodInnovation #FutureOfFood #ClimateAction #GlobalFoodSecurity https://lnkd.in/g8FwTivt

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Starting to see more studies looking at quality and safety of meat/dairy alternatives and hazards to consider

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Curious about ingredient trends driving consumer purchasing decisions? Institute of Food Technologists (IFT) member JamesGratzek shared his perspective on the shift toward more natural, nutritious ingredients and what he calls an "anti-ingredient trend" in a new Brain Food Blog. Read on to learn about the latest trends and innovative ingredients and make plans to hear from James live and in person during the IFT FIRST Featured Session, F&B Ecosystem of the Future: Harnessing the Power of Innovation, Collaboration, and Diverse Thinking. https://lnkd.in/ghPcwSn3 #IFTFIRST #IFTSpotlight 

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In addressing #dairy #sustainability throughout the #supplychain, a key question is how we move to a more equitable, more resilient, and more sustainable dairy sector in all parts of the world, not just in dominant dairy regions. This was put forth at the #CheeseExpo this past week by Michel Wattiaux, professor of dairy systems management at the University of Wisconsin-Madison. “In many parts of the world, #agriculture and #food systems in general have trended towards unhealthy diets, unaffordable or not accessible to all people, and unsustainable models of production and consumption,” Wattiaux says. Quoting from a recently published paper from a colleague, he adds, “Humanity faces the grand challenge of reconfiguring food systems to deliver healthy diets that are accessible to all people while safeguarding planetary health.” Wattiaux argues for a transdisciplinary approach to broaden the umbrella and tackle several issues in a cooperative fashion. The U.S. dairy industry faces a number of issues, including #animalwelfare, #climatechange, competition from non-dairy milk, and milk waste—which is becoming more and more prominent, he says. “In North America, 21% of the milk that comes out of the utter of a cow is never entering the mouth of a human being,” he says. “Imagine the economic, environmental, and social costs associated with that.”   Ultimately, Wattiaux says, dairy sector sustainability cannot be detached from dairy farm sustainability. And the sector also cannot be detached from the rest of the food system.

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It was great fun to sit down with Dr. Lara Ramdin 🇬🇧 of Upcycled Foods, Inc. (UP, Inc.) for a fireside chat at Institute of Food Technologists (IFT) #IFTFirst on navigating ultra-processed foods. My key takeaways: HOW a food is made is not more important than WHAT is made. The level of processing is not more important than the overall nutrient content of a food. Not all ultra-processed foods (UPFs) are created equal. Research is starting to reveal the nuances -- and the limitations -- of the ultra-processed category. Some UPFs are linked to negative health outcomes (processed meats and soft drinks), while others are not (plant-based meats, whole-wheat bread and cereal). Why would a category be as broad to put plant-based meats and whole-grain cereals in the same category as soft drinks, chips and cupcakes? A UPF label demonizes a food, yet does not even consider the nutrient content or environmental footprint of a food, such as a soy burger vs. beef burger. A diet of minimally processed foods can be nutritionally inferior to one that includes more ultra-processed foods (like plant-based meats and whole grain cereals) and more expensive, new research indicates. Let's don't let this new narrative around the dangers of ultra-processed foods further confuse consumers and distract them from making positive changes to enhance their health.

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In light of the recent Poppi lawsuit, this article in FoodNavigator is a great read for brands looking to enter the functional food space. "27% of consumers actively distrust food manufacturers." As a brand, its crucial to ensure the claims you make align with the functional ingredients' effective dosages to ensure product claims are genuine and trustworthy. read more about functional foods here:https://bit.ly/3XkMATx Donna Eastlake #functionalfoods #functionalingredients #healthclaims #brandvalues

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LAUNCH: FAIRR is pleased to announce the release of “Protein and Nutrition”, a document developed by Sofía Condés, Director of Investor Outreach at FAIRR, and Suzi Gerber, Tufts University. It highlights the role of animal-sourced foods in a healthy diet and explores the potential of plant-based alternatives. By summarising the scientific evidence, the document clarifies common assumptions about the health effects of major sources of #Protein in food, explores their environmental impact, and identifies important trends, risks, and opportunities for investors with exposure to the protein supply chain 🌿 Key takeaways: 🔸 Most consumers in high- and middle-income countries exceed recommendations for protein intake. 🔸 The research indicates that replacing animal-sourced foods, especially red and/or processed meat with whole or minimally processed plant foods is linked to a lower risk of obesity, heart disease, diabetes, and some cancers in high-income countries.  🔸 Companies relying on animal-sourced foods in their product portfolio should have a plan to ensure product lines align with priorities stated in the EAT-Lancet Planetary Health Diet. 🔸 Long-term investors have an interest as shareholders in actively addressing company practices and products that contribute to the global burden of diet-related disease. These findings will assist investors in aligning investment decisions with both human and environmental priorities while mitigating financial and material risks. 🔗 Click here to read the document in full: https://lnkd.in/eXmTvRU7

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They are saying this: "...potential conflict of interest due to KSUO's funding from industry partners. PFI warned that this could lead to perceptions of bias, which might undermine the credibility of ingredient reviews." Wait... isn't the PFI loaded with "industry partners" - such as pet food and animal feed ingredients? Consider their proposed PURR Act. Is it surprising when they comment, "The institute emphasized the need for a consistent standard of safety and scientific rigor, similar to the FDA's current practices." It's because their goal is to federalize the ingredient approval process. #petfoodinstitute #petfoodindustry #aafco

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We need to empower consumers to make informed choices about the products they purchase if we are to truly have mass adoption of alternative proteins. The USDA's recent update on meat label guidelines is a significant step forward in ensuring transparency and accountability in the food industry. By requiring evidence-based claims for terms like 'climate-friendly' and 'humanely-raised,' this policy change not only helps combat greenwashing but also incentivizes innovation in sustainable and ethical meat production practices. I really believe the future of food depends on our commitment to transparency and accountability. It will be interesting to see how this sparks the industry. I liked this overview analysis in the Green Queen: https://lnkd.in/eZHJGpcG #agrofoodtech #sustainability #ClimateTech #USDA #MeatLabels

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Great introduction to the inevitable advantages of using #incredo sugar-based sugar reduction solutions!

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HealthFerm is making headlines! 🗞 Our Consumer Work Package has published preliminary findings from a survey on European consumer preferences for plant-based fermented foods. Conducted by Umeå University, the survey analyzed the behavior and perceptions of over 7,800 consumers across nine countries. 🌍 🍲 Results revealed diverse dietary patterns, with 16.1% identifying as ‘flexitarian’ and a significant interest in plant-based milk and fermented yogurt. Professor Armando P., Consumer Work Package Leader in HealthFerm, highlighted a shift towards reduced meat consumption, while Professor Christophe Courtin, Project Coordinator, emphasized the market potential for these foods. Key barriers include taste, convenience, and familiarity. The study provides actionable insights for policymakers, product developers, and marketers. Full report: https://lnkd.in/eu6K6KBt Authors: Armando P., Jean-Paul G., Arturo Turillazzi and Maxence Blanchet

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Despite the challenges of the last three years, there are commercial and economic opportunities presented by the plant-based sector as does the environmental, health and societal imperative to diversify our protein supply with more familiar and convenient alternatives. This report provides quite a detailed in-depth explanation of the plant based sector in Australia in both retail and foodservice. The Australian foodservice sector presents the most immediate opportunity for plant-based meat manufacturers to continue to grow in coming years. Wiith relatively small penetration of plant- based meat in just a few segments of the foodservice category, such as in QSRs and fast casual outlets, a large share of the foodservice market remains untapped for the plant-based meat industry with the potential to generate sustained and long-term growth across the next decade. Thanks to the team Food Frontier for this detailed analysis of the Australian market. https://lnkd.in/ggQ9r4Rb FoodFrontier-2023-State-of-the-Industry-report

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This article from The Produce News discusses how increasing global consumption of fruits and vegetables can address major health challenges.🩺 It emphasizes that consuming more produce can help reduce the prevalence of chronic diseases such as heart disease, diabetes, and certain cancers! The article also stresses the importance of collaboration between growers, retailers, and consumers to make fresh produce more accessible and appealing.🌶️🍌 It calls for a shift in dietary habits globally to prioritize fruits and vegetables as a means of improving public health and tackling pressing health issues worldwide. Read the full article here! 👇

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The #UNSTUCK crit (short for critique) is back. Here Zoran Svetlicic and I review sustainable food launch news from the consumer perspective (those people often forgotten in the alt protein world but who make or break a successful product launch) and capture valuable marketing lessons to be learnt. We dive into the upcoming #Nutella plant-based launch, #Smugdairy blended range and #CodAlmighty from The Vegetarian Butcher. Notable mentions go to Heura Foods and Oatly. This is also our 10th article 🎉 on the missing consumer mindset and skillset to take sustainable foods mainstream. We're planning the next 10 and we love getting questions where people need help to get unstuck . . . what should we dive into next? https://lnkd.in/gaNEdeb7

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🐮 As much as the dairy industry likes to talk about their plans for improving emissions, alternative sources are the only real path toward sustainability. 🌱 Plant-based and precision fermentation dairy today significantly beats the environmental targets of cow dairy even in 15 years. 💚 Check out more from Bright Green Partners and their new dairy report (in comments).

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Explore the rise of boba tea in an article by Rex Huang. Read the article to hear Rex's take on future trends, from health-conscious options to sustainable practices. It's clear that boba is here to stay as a beverage industry staple.

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Check out the product innovation survey by Cypress Research for Food Business News, a sister publication of MEAT+POULTRY, which showed a return to innovation and invention in the food industry. Read all the insights from Jeff Gelski. #manufacturing #food #innovation #invention https://ow.ly/Ew1I50TBoyA

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This would be another big M&A development in the food space if true. These two companies were in similar discussions eight years ago, which obviously concluded without a deal.  That prior deal fell apart presumably because the two sides could not agree on a price – HSY rejected a $23B bid and MDLZ walked away. So, what has changed to trigger a reopening of this discussion?  I can think of many possibilities, including the general struggle to find growth among all food companies and the margin and performance challenges specifically at HSY in recent months.  But the most obvious answer is another mega-deal in the food space: Mars-Kellanova.  Mars and Mondelez have long had a significant competitive overlap in global confectionary, but Mondelez is more tilted to snacking and Mars more tilted to confectionary in their historical portfolios.  Mars has changed that, assuming their Kellanova deal goes through.  With one move they will now be in much more direct competition with Mondelez across a much larger share of the global portfolio. Under the circumstances, a Hershey acquisition feels like a direct countermove by Mondelez. Ironically, I was speaking with some Mars friends about a month ago.  They asked how I thought other food companies might react to their impending acquisition of Kellanova.  I said, I have no idea, and I wouldn’t invest too much time and effort into the game theory possibilities.  Ultimately, everybody has to play their own game and control what they can control – worrying about hypotheticals can easily become a distraction. Hindsight is always 20/20, but I can’t help thinking this is a higher probability move I might have foreseen.  Like all M&A rumors though, we’ll see if it actually happens.  And if it does, my advice to Mars (and anyone else) still stands – control what you can control and focus on your own execution.  Even the biggest strategic moves mean nothing without executional follow-through. https://lnkd.in/g8ihHuDD

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