FMCG 360’s Post

In today's health-conscious world, protein has become more than just a trend—it's a global phenomenon reshaping the food and beverage industry. Protein is now a staple in diets worldwide as it supports overall well-being. With the surge in demand for animal and plant-based proteins, the industry faces new challenges in delivering fresh, convenient, and sustainable products. This is where innovative packaging solutions come into play. At SIG, we are at the forefront of this revolution, offering aseptic packaging that preserves the freshness, nutrition, and taste of protein-rich foods, extends shelf life, and enhances sustainability: https://lnkd.in/dgKpjmcG   As we continue to innovate and adapt to market trends, we remain committed to helping brands thrive in this dynamic landscape. #SIGforBetter #AsepticPackaging #HealthandWellness

As protein consumption surges, so does the need for innovative packaging. Aseptic packaging is the game-changer, offering extended freshness, convenience, and sustainability. Dive into how this technology is shaping the future of protein-rich foods.

Plant-based innovations are increasingly recognized as key to reshaping our diets and minimizing our environmental footprint. This surge in plant-based food consumption reflects an increased global commitment to not only improve personal health, but also to nurture the well-being of our planet. Central to this transformative shift in plant-based foods are innovations that enhance flavor, nutrition, and texture. These advancements are key to creating products that exceed consumer expectations, offering rich taste experiences and nutritional benefits. A prime example of such innovation is the IFF SUPRO® product range, renowned for its high-quality proteins that skillfully mimic the same texture as meat. Complementing this is our cutting-edge IFF TASTE DESIGN® approach, a technique that adeptly crafts exceptionally enticing flavor profiles, transforming plant-based products into irresistibly crave-worthy foods. Learn more about how our diverse portfolio powered by IFF RE-IMAGINE PROTEIN® can help you in this exciting journey from the initial ideation through to successful commercialization here: http://spr.ly/6044XyKUC #NourishxIFF #ReImagineProteinxIFF #TasteInnovationxIFF #PlantBasedProtein #PlantPowerDay

𝗢𝗿𝗴𝗮𝗻𝗶𝗰 𝗦𝗻𝗮𝗰𝗸𝘀 𝗠𝗮𝗿𝗸𝗲𝘁: 𝗙𝘂𝗲𝗹𝗶𝗻𝗴 𝗮 𝗛𝗲𝗮𝗹𝘁𝗵-𝗖𝗼𝗻𝘀𝗰𝗶𝗼𝘂𝘀 𝗙𝘂𝘁𝘂𝗿𝗲! 𝗚𝗲𝘁 𝗠𝗼𝗿𝗲 𝗜𝗻𝗳𝗼: https://lnkd.in/e_vtZVa9 As consumers shift towards healthier and sustainable food options, the Organic Snacks Market is booming! With growing awareness of clean eating, organic snacks are transforming the way we snack, offering both nutrition and environmental benefits. 𝗞𝗲𝘆 𝗚𝗿𝗼𝘄𝘁𝗵 𝗗𝗿𝗶𝘃𝗲𝗿𝘀: Health Trends: Increasing demand for organic, non-GMO, and preservative-free options. Sustainability: Rising consumer preference for eco-friendly and ethically sourced products. Convenience: Innovations in packaging and distribution are making organic snacks more accessible than ever. With a focus on wellness and sustainability, the organic snack industry is set to see substantial growth, appealing to both health-conscious consumers and eco-friendly advocates. #OrganicSnacks #HealthFood #Sustainability #CleanEating #EcoFriendly #ConsumerTrends #Nutrition #Wellness #LinkedIn

Consumers are increasingly focused on nutrition, avoiding artificial chemicals and demanding transparency in labelling. Natural ingredients are now favoured for their holistic benefits, promoting a healthy, balanced lifestyle. For industrial bakeries, the challenge lies in meeting these trends while ensuring affordability in retail. At Zeelandia, we have the building blocks to create tailor-made recipes with the right functionalities, such as softness, shelf life, and crustiness. Partner up with Zeelandia to develop the next generation of bread products that satisfy today’s health-conscious consumers. #HealthyLiving #BreadInnovation #CleanLabel #NaturalIngredients #Zeelandia

🥗 Will global food and beverage leaders commit to promoting healthier, greener products? As we approach the #Nutrition4Growth (N4G) Summit 2025 in Paris, which will focus on transforming global food systems, the urgency to address rising food challenges like hunger and obesity is greater than ever. With #WorldFoodDay just behind us, it's a reminder that access to nutritious, sustainable food is not just a public health priority, but also an environmental and economic necessity. Read more in this new opinion piece by Devex, where global leaders discuss how bold, unified action can reshape the future of food . Authored by: Greg S Garrett, Vinita B., Paul Polman, and Rajiv J. Shah. #nutrition #food #N4GSummit

The packaged food industry is transforming—clean labels, plant-based options, and reduced sugar are just the start. Find out how these trends are shaping consumer choices and supporting healthier lifestyles. Explore our latest blog for insights into what’s driving this change. https://lnkd.in/dEpbjU35 #HealthTrends #NutritionInsights #ConsumerHealth #TransparencyInFood #LabelPadhegaIndia #HealthierChoicesMadeEasy

We expect a lot from our favorite food brands: exceptional taste, balanced nutrition, convenience, and an increasing commitment to reducing environmental impact. But what does that mean for your sauce product? Standing out in sauce innovation requires a holistic approach that integrates both product and packaging. Bold flavors and enhanced nutritional profiles can set your product apart, but minimizing packaging’s environmental impact is equally important, and challenging. Innovating your sauces? https://lnkd.in/eg2bihGE #wemakefoodmatter

Ultra-processed food (UPF). It's a loaded term. Are they unhealthy? (Well, usually.) Are they ever good? (Well, they can be, and even useful for food security, food safety and the environment.) Does everyone mean the same thing when using the term UPF? (No, we definitely do not and that is a problem considering UPFs are increasingly consumed even in LMIC. We need clarity so we can improve food environments.) Read Access to Nutrition Initiative's new discussion paper, "Classification of Processed Foods: Opportunities and Gaps." ATNI is committed to shaping markets so that the food industry develops and delivers products that promote health for all, while maintaining taste, safety, shelf-life, nutritional quality, and which can even be profitable. But to do this well, we need better alignment on classification systems of food processing and to have open discussions with policymakers, investors and the industry on this topic.