Nourish Ingredients’ Post

🧀🐷 The Tasty Science of Parma's Culinary Duo Thanks for joining our Parma ham and Parmesan cheese poll! Here's the scoop on the correct answer and the science behind it. The Link: Parmesan Whey Feeds Parma Ham Pigs Why it matters: Nutrient-rich: Whey provides proteins, lactose, and minerals, supporting pig growth. Flavor Enhancement: This diet contributes to the ham's delicate taste and texture. Sustainable Practice: Showcases circular economy in action - reducing waste and creating value. Terroir: Contributes to Parma Ham's unique regional character. This symbiosis between cheese and ham production demonstrates how traditional methods can align with modern sustainability. It's a tasty example of turning by-products into resources! How might your industry apply similar principles? Share your thoughts below! #FoodScience #SustainableProduction #CircularEconomy

🧀 Embracing Cheese Concentrates for a Flavourful Future 🚀 The cheese concentrates market is projected to hit USD 2,979.7 million by 2033, showcasing the power of innovation in the food industry. Cheese concentrates, made by condensing the flavour of natural cheese, are revolutionizing food production with their affordability, versatility, and alignment with health trends. 🔑 Key Drivers: Cost-Effectiveness: Provides rich cheese flavour economically. Versatility: Simplifies integration into diverse products from snacks to sauces. Health Trends: Meets consumer demand for natural, clean-label ingredients. Tech Advancements: Improved processing enhances quality and functionality. 🌍 Market Impact: Innovation: Expect a surge in new products utilizing cheese concentrates. Expansion: Accessibility makes them appealing in emerging markets, expanding global reach. Sustainability: They reduce refrigeration needs and waste, supporting eco-friendly practices. The rise of cheese concentrates is a testament to the dynamic nature of the food industry, merging traditional flavours with modern needs. I’m eager to see how this sector evolves, driving forward with sustainability and innovation. 👀 Let's watch how this exciting market will continue to innovate and satisfy the sophisticated palates of consumers worldwide. #CheeseConcentrates #FoodInnovation #Sustainability #FutureOfFood

🌞🌱 Beyond Meat is charting a new course with its latest innovation, the Sun Sausage, now available at Whole Foods. Rather than its traditional faux meat products, this offering emphasizes whole food ingredients, reflecting a strategic shift towards less processed, plant-based options. What impact do you think this change of direction will have on the plant-based market? Could this mark a new trend away from processed alternatives? https://lnkd.in/gGSeikx9 #PlantBased #BeyondMeat #FoodInnovation #FauxMeat #FoodTrends

🌞🌱 Beyond Meat is charting a new course with its latest innovation, the Sun Sausage, now available at Whole Foods. Rather than its traditional faux meat products, this offering emphasizes whole food ingredients, reflecting a strategic shift towards less processed, plant-based options. What impact do you think this change of direction will have on the plant-based market? Could this mark a new trend away from processed alternatives? https://lnkd.in/ga6fB-PB #PlantBased #BeyondMeat #FoodInnovation #FauxMeat #FoodTrends

𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗶𝗻 𝗣𝗿𝗼𝗱𝘂𝗰𝘁 𝗗𝗲𝘃𝗲𝗹𝗼𝗽𝗺𝗲𝗻𝘁 𝗳𝗼𝗿 𝗦𝗽𝗲𝗰𝗶𝗮𝗹𝘁𝘆 𝗙𝗼𝗼𝗱𝘀 "Innovation is at the heart of specialty foods. Whether it’s exploring new flavors or pioneering sustainable practices, creativity drives progress. What’s the most innovative specialty food product you've encountered recently? #FoodInnovation #SpecialtyFoods #ProductDevelopment" #retail4smallbiz

🌱New Food Conference by ProVeg International🌱 I had a great time at the New Food Conference with Stefanie Kratzenstein: inspiring panel discussions, delicious tastings, and amazing networking opportunities... A few of my highlights: 🧀 Precision Fermentation: Exciting potential for dairy alternatives, but scaling and regulation remain challenges. Taste is crucial for consumer adoption. 🔕 The "Silent Transition": Brands like Hands Off are moving towards plant-based options without overwhelming consumers. It’s all about making delicious, accessible choices that people will want to try again. 🌉 Building Bridges in the Food Chain: Strengthening supply chains requires sincere dialogue, education, and cross-border collaboration. We need to build trust and move away from business-as-usual approaches. 📈 Appetite for Investment: Investment in the alternative protein space is facing a reality check. There’s a shift towards B2B strategies, with an emphasis on regulatory readiness and creating clear, trust-building narratives for consumers. Also, I got to try the amazing cultured caviar of Optimized Foods and the new Planted steak, sustainable and delicious. 😋 Excited to see how the industry continues to evolve and how we can all contribute to a more sustainable food system. #NewFoodConference #SustainableFood #Innovation #PlantBased #AlternativeProteins #FoodTech #futureoffood

🚀 Innovation: The Lifeline of the Food Industry In the fast-changing food industry, innovation is crucial. Beyond Meat's latest products, the Beyond IV Burger and Beef, showcase this perfectly. Despite last year's 33% drop in sales and a big stock value fall, they've made a strong comeback with healthier, tastier options. These new products have healthier ingredients like avocado oil and plant proteins from peas and lentils. For food companies, Beyond Meat's story is a reminder: continuous innovation is key to thriving. It’s all about adapting and improving, no matter the challenges. 💪 #foodindustry #contractmanufacturing #plantbased

As Elio Ricci puts it, ‘the Bridge2Food Europe summit is a great place to make connections and create interactions between people and food ingredients.’ Meet Elio there to discuss how chickpea protein provides both a sustainable and tasty solution in #plantbased as well as traditional foods and beverages. #Bridge2FoodEurope2024 #alternativeproteins #alternativeproteinsevent #alternativeproteinssummit

More and more food and beverage companies are venturing into the technology sector, and vice versa. 💡 Have you come across coffee capsule and coffee machine bundles, or maybe soda machine and soda flavor packages? This trend is clearly on the rise, so as is the needs for sustainable solutions.    🤝 We saw this as an opportunity to join forces with Helbling Group to provide strategic partnership for food brands looking to integrate innovative food and technology solutions.    ✨ The collaboration will combine Helbling's expertise in sustainable technology and product development with our deep knowledge in food science and manufacturing to provide food and beverage companies with more holistic support.    Read the full story here 👉 https://lnkd.in/d3TxTUgZ Marcin Niedzielski Ludovic Dovat Jonathan Demierre Swiss Food & Nutrition Valley #foodinnovation #sustainability #successstories #collaboration #foodandbeverage #SDGAction

The lab-grown meat space is developing rapidly, but once the meat is cultivated, what happens to it? That’s where the Centre for Culinary Innovation steps in. We are able to take new food developments such as lab-grown meat and find ways to not only make it taste good, but how to realistically integrate them into food and sustainably supplement the supply of traditional meat supplies. The future of food is an exciting place, and we can help your food business make an impact in it. Connect with our Culinary Innovation team to find out how! 👇 https://lnkd.in/gXMpc24e #NAITAppliedResearch #MakeYourImpact #CulinaryResearch #CultivatedMeat #Sustainability #LabToTable #FoodProductDevelopment