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Unveiling Latin America's Natural Ingredients in Food Formulations Latin America leads a culinary evolution, tapping into its biodiversity for innovative food formulations. This article explores the region's diverse natural ingredients, their nutritional benefits, and their role in shaping the food industry. 1. The Charm of Natural Ingredients: Latin American cuisines cherish natural ingredients for their flavors, nutrition, and cultural significance. Staples like quinoa, chia seeds, and acai berries offer versatility and health benefits. Traditional herbs and spices such as cilantro and cumin add distinctive flavors, reflecting the region's culinary diversity. 2. Biodiversity as Inspiration: Latin America's vast biodiversity provides a plethora of fruits, vegetables, grains, and herbs. Exotic fruits like guava and passion fruit, along with nutrient-rich grains like amaranth and quinoa, provide unique flavors and health benefits. Indigenous superfoods like maca and camu camu gain global recognition for their nutritional and functional properties. 3. Nutritional Superiority and Functionality: Natural ingredients from Latin America offer essential nutrients, making them valuable in functional foods. Ingredients like moringa, cacao, and chia seeds provide protein, antioxidants, and energy-boosting properties, found in products like energy bars and dietary supplements. 4. Sustainability and Ethical Sourcing: Sustainability is paramount for food manufacturers sourcing ingredients from Latin America. Initiatives like fair trade and organic certification ensure ethical sourcing practices, supporting local communities. Collaborations with farmers and cooperatives promote responsible stewardship of natural resources. 5. Meeting Diverse Consumer Preferences: Latin America's diverse consumer base encourages innovation in food formulations. Ingredients like quinoa and chia seeds serve as sustainable alternatives, meeting the demands of health-conscious consumers and traditional preferences alike. 6. Challenges and Opportunities: Despite the benefits, challenges exist in sourcing, processing, and quality control of natural ingredients. However, advancements in technology and supply chain management address these concerns, fostering innovation and collaboration across the industry. Latin America's natural ingredients offer a wealth of opportunities for food formulators, creating authentic, nutritious, and sustainable products. As consumer demand for natural and ethical foods rises, Latin America's influence on the future of food formulations becomes increasingly significant.

Earlier this week, we announced our exciting & groundbreaking new partnership with Cargill – here's a roundup of some of the recent articles taking a deeper look at how we'll work together to create an even more sustainable & delicious future of food. 🥄 Cargill Partners With Voyage Foods to scale Up Alternatives to Cocoa-based Products (NOSH/BevNET.com, Inc.) With demand for even more sustainable global confectionery products expected to rise, Cargill announces a new commercial partnership with Voyage Foods to scale up and deliver delicious, healthy, and particularly more sustainable alternatives to cocoa-based products along with nut spreads without their traditional ingredients – peanuts & hazelnuts. https://bit.ly/3JgikRv 🌱 Cargill and Voyage Foods Partner to Upscale Confectionery Without Cocoa, Nuts, and Dairy (vegconomist - the vegan business magazine) Inge Demeyere, Managing Director, Bakery, Ice Cream and Chocolate Confectionery Europe at Cargill, shared, “This partnership is just one of the many ways that we are future-proofing our portfolio and meeting consumer demands and market regulations when it comes to even more sustainable options.” https://bit.ly/3VX8lrL 🍫 Cargill, Voyage Foods to produce cocoa-free range (Food Business News, Brooke Just) Cargill and Voyage Foods are forming a commercial partnership that will produce alternatives to cocoa-based products and nut spreads without using cocoa, peanuts and hazelnuts. https://bit.ly/4atJAbp 💚 Californian ethical pantry startup Voyage Foods has signed a commercial deal with food conglomerate Cargill to scale up the production and distribution of its cocoa-free chocolate and nut-free spreads (Green Queen Media, Anay Mridul) https://bit.ly/4aUsQtl 🍪 Voyage Foods, Cargill announce commercial global distribution partnership (Commercial Baking, Annie Hollon) The commercial partnership will help expand Cargill’s traditional chocolate portfolio to include sustainable alternatives for cocoa-based products that can be used in various applications, including baked goods. https://bit.ly/3JiXDVg 🥤Cargill partners with Voyage Foods to scale up cocoa-free chocolate (FoodBev Media, Melissa Bradshaw) These alternatives will be used in recipe formulation for categories such as bakery, ice cream and confectionery. Cargill said this will complement and diversify its portfolio to provide a broader range of solutions that are vegan, label-friendly and produced with no nut or dairy allergens. https://bit.ly/4aDAhpq Learn more about how our Cocoa-Free Chocolate & Nut-Free Spreads are supporting an even more accessible and sustainable future of food: https://lnkd.in/g9NEQG7P

Who spiked my mango! Chemical ripening of fruits is a practice used to accelerate the ripening process artificially, often to meet market demands for uniformity and availability. While it allows for fruits to reach desired ripeness quickly, it raises concerns regarding food safety, nutritional quality, and ethical practices. Commonly used chemicals for ripening include ethylene gas and calcium carbide, which can have health implications if residues remain in the fruit. Implications: 1. Health Concerns: Chemical residues from ripening agents may pose health risks if ingested, potentially causing adverse effects on health. 2. Nutritional Loss: Accelerated ripening may lead to a loss of nutritional quality, including vitamins, minerals, and antioxidants, compared to naturally ripened fruits. 3. Ethical Considerations: Chemical ripening may involve the use of synthetic chemicals and unsustainable practices, raising ethical concerns about food production and consumption. Identification: 1. Uniform Coloration: Chemically ripened fruits often exhibit uniform coloration throughout, lacking natural variations in ripeness. 2. Accelerated Ripening: Fruits may ripen quickly and uniformly, without the gradual progression of ripening stages seen in naturally ripened fruits. 3. Lack of Aroma: Chemically ripened fruits may lack the characteristic aroma and flavor intensity of naturally ripened fruits. 4. Artificial Appearance: Fruits may have an artificial appearance, with unnatural texture or consistency compared to naturally ripened fruits. Common Fruits to Look Out For: 1. Bananas: Often ripened using ethylene gas to accelerate the ripening process. 2. Mangoes: Calcium carbide may be used to induce ripening in mangoes, especially for commercial purposes. 3. Papayas Ethylene gas is commonly used to hasten ripening and enhance color development in papayas. 4. Tomatoes: Ethylene gas is used to ripen tomatoes artificially, ensuring uniform ripeness for commercial purposes. It’s important to be vigilant when purchasing fruits and opt for naturally ripened or organic options whenever possible. Supporting ethical and sustainable practices in food production promotes healthier choices and contributes to a more sustainable food system.

🌎🍫 Food giant to use sustainable cocoa alternatives on new products. Cargill has entered into a strategic partnership with Voyage Foods to address the increasing demand for sustainable confectionery products globally. The collaboration aims to scale up the production and delivery of healthy, sustainable alternatives to cocoa-based products, including nut spreads without traditional ingredients such as peanuts and hazelnuts. As part of this partnership, Cargill will become the exclusive global distributor for Voyage Foods, expanding its chocolate portfolio to include innovative, vegan-friendly solutions that cater to changing consumer preferences. Through this partnership, Cargill aims to offer a broader range of solutions to its customers in categories such as bakery, ice cream, and confectionery. These alternatives, part of the cocoa-free confectionery range, are designed to be vegan, label-friendly, and free from nut and dairy allergens. Inge Demeyere, Managing Director of bakery, ice cream, and chocolate confectionery Europe at Cargill, emphasized the company's commitment to anticipating future trends and setting new standards for innovation and collaboration in the food industry. Voyage Foods, known for its focus on solving human and environmental health challenges through food, will leverage its proprietary technology to replicate the flavors and textures of traditional chocolate products. Adam Maxwell, CEO and Founder of Voyage Foods, expressed excitement about the partnership with Cargill, highlighting the opportunity to scale sustainable solutions globally and offer food manufacturers innovative ingredients that align with consumer demands. The cocoa-free confectionery range will initially be available in Europe, with plans to expand to other regions globally. This partnership underscores Cargill's commitment to sustainability and its efforts to meet evolving consumer preferences for healthier, more environmentally friendly food options. Learn more in Cargill's full article: https://lnkd.in/gBCzXA7E #ForwardFooding #sustainability #climateaction #foodtech #sustainability #innovation

New Hope Network, the coordinator of the 2024 Natural Products Expo West, just announced its 35 Nexty award winners. These winners were chosen out of almost 1,500 products and were judged based on inspiration, innovation, and integrity. As the DTC space continues to mature, we want to spotlight a few of these trailblazing food and beverage brands and highlight what makes them so special. GoodSAM, PBC Foods GoodSAM Foods is re-imagining single-ingredient natural products. When it comes to packaged produce, they are king thanked to their baked pineapple slices made with regeneratively grown fruit sourced from small farms in Columbia. GoodSAM champions a positive impact through trade practices, resulting in improved livelihood for rural farmers. ¡Ya Oaxaca! Ya Oaxaca is repping classic Mexican flavors with its celebrated Mole Negro sauce. This sauce is characterized by a smoky and sweet complexity and is often used as a sauce or dip. It’s an amazing opportunity for consumers to get out of the comfort zone and add a kick to their cuisine. Ghia Berry Non-alcoholic beverages are everywhere these days and Ghia Berry’s aperitif is reminiscent of sweat and tart Italian vermouth. Ghia strives to redefine drinking, catering to both drinkers and non-drinkers alike. With healthy ingredients like gentian root, lemon balm, and elderflower and a beautiful glass bottle, it’s clear that this is more than a beverage, but a full-on experience. Alec's Ice Cream With regenerative sourcing becoming more popular, Alec’s Ice Cream aims to take advantage of this with their gut-friendly A2 dairy ice cream. With a delicious blend of banana and dates with a touch of bitter chocolate chips, it’s a wonder that this product received is Regenerative Organic Certified seal. In this rare instance, taste is not sacrificed for environmental responsibility. Raaka Chocolate You can’t have ice cream without a good waffle cone, but most contains wheat, flour, eggs, and dairy. But Raaka Chocolate has perfected the health-conscious treat with single-origin vegan dark chocolate and a egg-free, dairy-free, and gluten-free waffle cone. With sourcing from Kokoa Kamill in Tanzania, the flavor is unlike any other, almost like a blend between matcha, chocolate, and ice cream. Capello's Gluten-free bread is nothing new, but separating it from its glutenous counterpart is difficult to pull off. But Capello's has pulled this off with its gluten-free buttermilk biscuits. Not only is the biscuit delicious, but it also aesthetically appealing and easy to prepare, so much so that is flaky composition will satisfy the biggest gluten fiend. And of course, sourcing is top notch with everything coming from a local farm with collective farmers who use regenerative farming practices.

Cargill has announced a new commercial partnership with cocoa-free chocolate start-up Voyage Foods, aiming to meet global demand for sustainable confectionery. Voyage, based in California, US, uses plant-based ingredients to develop sustainable and dairy-free alternatives to popular products that face "uncertain futures" due to their sourcing challenges including chocolate. Alongside its alternatives to cocoa-based products, it also provides nut-free spreads made without common nut or dairy allergens, such as peanut and hazelnut, formulated to taste like their traditional countertypes thanks to the company's proprietary technology. As part of the new partnership, Cargill will be the exclusive B2B distributor for Voyage Foods, expanding its traditional chocolate portfolio to include cocoa-free alternatives for the first time. These alternatives will be used in recipe formulation for categories such as bakery, ice cream and confectionery. Cargill said this will complement and diversify its portfolio to provide a broader range of solutions that are vegan, label-friendly and produced with no nut or dairy allergens. The range will be available in Europe and will follow shortly in other regions globally. https://lnkd.in/drfeBK9y

𝐔𝐧𝐩𝐚𝐜𝐤𝐢𝐧𝐠 𝐭𝐡𝐞 𝐆𝐫𝐨𝐰𝐭𝐡 𝐨𝐟 𝐭𝐡𝐞 𝐀𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐅𝐨𝐨𝐝 𝐋𝐚𝐛𝐞𝐥𝐢𝐧𝐠 𝐒𝐲𝐬𝐭𝐞𝐦 𝐌𝐚𝐫𝐤𝐞𝐭 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐅𝐑𝐄𝐄 𝐒𝐚𝐦𝐩𝐥𝐞: https://lnkd.in/ght5V3Pi Let's dive into the dynamic world of 𝐀𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐅𝐨𝐨𝐝 𝐋𝐚𝐛𝐞𝐥𝐢𝐧𝐠 𝐒𝐲𝐬𝐭𝐞𝐦 𝐌𝐚𝐫𝐤𝐞𝐭. As consumers become more conscious of their food choices, the demand for transparency and information on food labels has never been higher. This trend is driving significant growth and innovation in the market. 𝙆𝙚𝙮 𝙃𝙞𝙜𝙝𝙡𝙞𝙜𝙝𝙩𝙨: 1. 𝘾𝙤𝙣𝙨𝙪𝙢𝙚𝙧 𝘿𝙚𝙢𝙖𝙣𝙙 𝙛𝙤𝙧 𝙏𝙧𝙖𝙣𝙨𝙥𝙖𝙧𝙚𝙣𝙘𝙮 - 𝑯𝒆𝒂𝒍𝒕𝒉 𝒂𝒏𝒅 𝑵𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏: Consumers are increasingly seeking detailed information about the nutritional content, ingredients, and health benefits of their food. - 𝑺𝒖𝒔𝒕𝒂𝒊𝒏𝒂𝒃𝒍𝒆 𝑷𝒓𝒂𝒄𝒕𝒊𝒄𝒆𝒔: Labels indicating organic, non-GMO, fair trade, and sustainably sourced products are gaining traction among eco-conscious buyers. 2. 𝙏𝙚𝙘𝙝𝙣𝙤𝙡𝙤𝙜𝙞𝙘𝙖𝙡 𝘼𝙙𝙫𝙖𝙣𝙘𝙚𝙢𝙚𝙣𝙩𝙨 - 𝑺𝒎𝒂𝒓𝒕 𝑳𝒂𝒃𝒆𝒍𝒔 𝒂𝒏𝒅 𝑸𝑹 𝑪𝒐𝒅𝒆𝒔: These technologies provide instant access to detailed product information, including origin, production methods, and even the carbon footprint. - 𝑩𝒍𝒐𝒄𝒌𝒄𝒉𝒂𝒊𝒏 𝑻𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒚: Enhancing traceability and authenticity, blockchain ensures that information on the label is accurate and tamper-proof. 3. 𝙍𝙚𝙜𝙪𝙡𝙖𝙩𝙤𝙧𝙮 𝙇𝙖𝙣𝙙𝙨𝙘𝙖𝙥𝙚 - 𝑮𝒍𝒐𝒃𝒂𝒍 𝑺𝒕𝒂𝒏𝒅𝒂𝒓𝒅𝒔: Compliance with international food labeling regulations, such as those from the FDA (U.S.), EFSA (EU), and other regional bodies, is crucial. - 𝑬𝒗𝒐𝒍𝒗𝒊𝒏𝒈 𝑹𝒆𝒒𝒖𝒊𝒓𝒆𝒎𝒆𝒏𝒕𝒔: Staying up-to-date with changing regulations ensures that products can be sold in various markets without legal issues. 4. 𝘽𝙚𝙣𝙚𝙛𝙞𝙩𝙨 𝙛𝙤𝙧 𝙋𝙧𝙤𝙙𝙪𝙘𝙚𝙧𝙨 𝙖𝙣𝙙 𝘾𝙤𝙣𝙨𝙪𝙢𝙚𝙧𝙨 - 𝑷𝒓𝒐𝒅𝒖𝒄𝒆𝒓𝒔: Improved labeling systems can enhance brand reputation, increase consumer trust, and open new market opportunities. - 𝑪𝒐𝒏𝒔𝒖𝒎𝒆𝒓𝒔: Access to accurate information empowers better purchasing decisions and promotes healthier, more sustainable eating habits. 𝐀𝐜𝐜𝐞𝐬𝐬 𝐅𝐮𝐥𝐥 𝐑𝐞𝐩𝐨𝐫𝐭: https://lnkd.in/gyaKxCC9 𝙒𝙝𝙮 𝙄𝙩 𝙈𝙖𝙩𝙩𝙚𝙧𝙨: The agri-food labeling system market plays a vital role in bridging the gap between producers and consumers. It promotes transparency, safety, and trust in the food supply chain. As technology advances and consumer awareness grows, the importance of accurate and comprehensive food labeling will only continue to rise. Let's stay informed and support the evolution of food labeling systems for a healthier, more sustainable future. #foodlabeling #agriculture #consumertransparency #sustainability #blockchain #smartlabels #foodsafety

𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲: 𝗦𝗽𝗶𝗰𝗲𝘀 & 𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀 𝗠𝗮𝗿𝗸𝗲𝘁 𝗦𝗲𝘁 𝘁𝗼 𝗛𝗶𝘁 $𝟯𝟬.𝟯𝟱 𝗕𝗶𝗹𝗹𝗶𝗼𝗻 𝗯𝘆 𝟮𝟬𝟯𝟭 *𝗕𝗼𝗼𝗸 𝗬𝗼𝘂𝗿 𝗖𝗼𝗽𝘆 𝗡𝗼𝘄: https://lnkd.in/gn_cgNQu    According to this latest publication from Meticulous Research®, the spices & seasonings market is projected to reach $30.35 billion by 2031, at a CAGR of 5.3% during the forecast period 2024–2031. Today's consumers prioritize convenience in their food choices due to busy lifestyles. As a result, processed and convenience food manufacturers are increasingly incorporating spices into products such as ready-to-eat meals, snacks, and frozen foods to enhance flavor and aroma.   Additionally, rapid urbanization in developing countries is driving the demand for processed and convenience foods. Urbanization improves living standards and incomes, making convenience foods more affordable. Consequently, the demand for convenience food products is rapidly increasing due to changing lifestyles, the rise of nuclear families, and fast-paced work environments.   ➣Health-Conscious Choices: Growing demand for food products that align with health and environmental values.   ➣Multi-Purpose Spices: Spices used as flavoring agents, coloring agents, and preservatives in various foods.   ➣Convenient and Healthy: Increasing preference for healthy and convenient foods drives demand for organic spices.   ➣Sustainability Focus: Rising interest in sustainability and eco-friendly choices boosts demand for organic spices and seasonings.   ➣Environmentally Friendly Farming: Organic farming practices, with minimal synthetic pesticides and fertilizers, are viewed as more eco-friendly.   ➣Consumer Preferences: Sustainability-conscious consumers are inclined towards organic spices.   ➣Health Benefits: Demand for organic foods rises due to their perceived health benefits and safety compared to conventional foods.   ➥𝐊𝐞𝐲 𝐏𝐥𝐚𝐲𝐞𝐫𝐬: McCormick & Company Kerry DöhlerGroup Ajinomoto Co., Inc. Associated British Foods plc Ariake Japan Co Ltd Baron Spices, Inc. SHS Group The Bart Ingredients Company Frontier Cooperative   ➥𝐁𝐲 𝐑𝐞𝐠𝐢𝐨𝐧: North America, Europe, Asia-Pacific (APAC), Latin America and Middle East & Africa  𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝗥𝗲𝗽𝗼𝗿𝘁𝘀: *Liquid Botanical Extracts: https://lnkd.in/g22n4VhG *Savory Snacks Market: https://lnkd.in/gtpp5y9T *Condiments Market : https://lnkd.in/gnBsf79D #SpicesAndSeasonings #FlavorMarket #CulinaryTrends #FoodIndustry #NaturalFlavors #MarketGrowth #GourmetCooking

𝐔𝐧𝐩𝐚𝐜𝐤𝐢𝐧𝐠 𝐭𝐡𝐞 𝐆𝐫𝐨𝐰𝐭𝐡 𝐨𝐟 𝐭𝐡𝐞 𝐀𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐅𝐨𝐨𝐝 𝐋𝐚𝐛𝐞𝐥𝐢𝐧𝐠 𝐒𝐲𝐬𝐭𝐞𝐦 𝐌𝐚𝐫𝐤𝐞𝐭 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐅𝐑𝐄𝐄 𝐒𝐚𝐦𝐩𝐥𝐞: https://lnkd.in/ght5V3Pi Let's dive into the dynamic world of 𝐀𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐅𝐨𝐨𝐝 𝐋𝐚𝐛𝐞𝐥𝐢𝐧𝐠 𝐒𝐲𝐬𝐭𝐞𝐦 𝐌𝐚𝐫𝐤𝐞𝐭. As consumers become more conscious of their food choices, the demand for transparency and information on food labels has never been higher. This trend is driving significant growth and innovation in the market. 𝙆𝙚𝙮 𝙃𝙞𝙜𝙝𝙡𝙞𝙜𝙝𝙩𝙨: 1. 𝘾𝙤𝙣𝙨𝙪𝙢𝙚𝙧 𝘿𝙚𝙢𝙖𝙣𝙙 𝙛𝙤𝙧 𝙏𝙧𝙖𝙣𝙨𝙥𝙖𝙧𝙚𝙣𝙘𝙮 - 𝑯𝒆𝒂𝒍𝒕𝒉 𝒂𝒏𝒅 𝑵𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏: Consumers are increasingly seeking detailed information about the nutritional content, ingredients, and health benefits of their food. - 𝑺𝒖𝒔𝒕𝒂𝒊𝒏𝒂𝒃𝒍𝒆 𝑷𝒓𝒂𝒄𝒕𝒊𝒄𝒆𝒔: Labels indicating organic, non-GMO, fair trade, and sustainably sourced products are gaining traction among eco-conscious buyers. 2. 𝙏𝙚𝙘𝙝𝙣𝙤𝙡𝙤𝙜𝙞𝙘𝙖𝙡 𝘼𝙙𝙫𝙖𝙣𝙘𝙚𝙢𝙚𝙣𝙩𝙨 - 𝑺𝒎𝒂𝒓𝒕 𝑳𝒂𝒃𝒆𝒍𝒔 𝒂𝒏𝒅 𝑸𝑹 𝑪𝒐𝒅𝒆𝒔: These technologies provide instant access to detailed product information, including origin, production methods, and even the carbon footprint. - 𝑩𝒍𝒐𝒄𝒌𝒄𝒉𝒂𝒊𝒏 𝑻𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒚: Enhancing traceability and authenticity, blockchain ensures that information on the label is accurate and tamper-proof. 3. 𝙍𝙚𝙜𝙪𝙡𝙖𝙩𝙤𝙧𝙮 𝙇𝙖𝙣𝙙𝙨𝙘𝙖𝙥𝙚 - 𝑮𝒍𝒐𝒃𝒂𝒍 𝑺𝒕𝒂𝒏𝒅𝒂𝒓𝒅𝒔: Compliance with international food labeling regulations, such as those from the FDA (U.S.), EFSA (EU), and other regional bodies, is crucial. - 𝑬𝒗𝒐𝒍𝒗𝒊𝒏𝒈 𝑹𝒆𝒒𝒖𝒊𝒓𝒆𝒎𝒆𝒏𝒕𝒔: Staying up-to-date with changing regulations ensures that products can be sold in various markets without legal issues. 4. 𝘽𝙚𝙣𝙚𝙛𝙞𝙩𝙨 𝙛𝙤𝙧 𝙋𝙧𝙤𝙙𝙪𝙘𝙚𝙧𝙨 𝙖𝙣𝙙 𝘾𝙤𝙣𝙨𝙪𝙢𝙚𝙧𝙨 - 𝑷𝒓𝒐𝒅𝒖𝒄𝒆𝒓𝒔: Improved labeling systems can enhance brand reputation, increase consumer trust, and open new market opportunities. - 𝑪𝒐𝒏𝒔𝒖𝒎𝒆𝒓𝒔: Access to accurate information empowers better purchasing decisions and promotes healthier, more sustainable eating habits. 𝐀𝐜𝐜𝐞𝐬𝐬 𝐅𝐮𝐥𝐥 𝐑𝐞𝐩𝐨𝐫𝐭: https://lnkd.in/gyaKxCC9 𝙒𝙝𝙮 𝙄𝙩 𝙈𝙖𝙩𝙩𝙚𝙧𝙨: The agri-food labeling system market plays a vital role in bridging the gap between producers and consumers. It promotes transparency, safety, and trust in the food supply chain. As technology advances and consumer awareness grows, the importance of accurate and comprehensive food labeling will only continue to rise. Let's stay informed and support the evolution of food labeling systems for a healthier, more sustainable future. #foodlabeling #agriculture #consumertransparency #sustainability #blockchain #smartlabels #foodsafety

Sustainable Future in Food Product Development! The food industry is undergoing a transformative shift, driven by a new wave of consumer consciousness. Today's market demands not only delicious and nutritious products but also those that are sustainable, ethical, and environmentally friendly. As a result, food product development is at the forefront of this change, embracing innovative ingredients and strategies to meet these evolving needs. Main Drivers of New Product Developments in the Food Industry: 1- Society's global awareness has led to a shift in market trends, with consumers now more demanding about what they eat. 2- People are seeking products that cater to specific needs, are produced sustainably, are traceable, and offer transparent ingredient information. What Consumers Are Looking For: - Product personalisation - Production process sustainability - Production traceability - Transparency in ingredient information Adapting to Change: To stay ahead, the industry must adapt, explore new technologies, and forge new alliances. The goal? To create products that align with consumer demands, starting with ingredients that add value, enhance indulgence, and are sustainable. Top Trends in Food Product Development: - Ingredients that generate limited waste or are reusable (e.g., nuts) - Functional ingredients in baked goods - Plant-based food dyes - Indulgent, innovative snacks for new diets - Natural preservatives and organic food dyes for clean-label foods - Sensory innovation for unique consumer experiences Lines of Action in New Product Development: 1. Modify research and design approaches, adopting new technologies to tailor products to consumer demands. 2. Conduct scientific and technical tests with a multidisciplinary team and cutting-edge technology. 3. Perform feasibility tests to gauge market acceptance and ensure quality in large-scale production. Bakery Innovation: - Gluten-free ingredients that boost immunity, high in plant-based fibre and proteins - Reducing sugar without sacrificing texture and flavour Frozen Foods: - Premium demand for fresh, nutritious, and original presentations - Gluten-free frozen pizza with nut flour dough - Innovative frozen pasta made with almonds Dairy/Plant-Based Food and Drinks: - Expansion beyond healthy drinks into dairy and meat alternatives Ice Cream Industry: - Ethical sourcing, premiumisation, and vegan/vegetarian claims - Use of nut creams in formulations Snacking: - Hybrid combinations that cater to health-conscious consumers - Defatted peanut flour to enhance nutritional profiles #FoodInnovation #SustainableEating #NPD #FoodProductDevelopment