Rico Amor Ltd’s Post

Discover a revolution in the dairy-free world with RicoAmor’s no-cow, plant-based coconut yogurt! This intriguing gastronomic innovation reflects our brand’s unwavering commitment to providing delicious, healthier alternatives without compromising on taste. It’s all the creamy and rich flavour you love in traditional yogurts, but it’s made entirely from plants. Specifically, it’s concocted from nature’s wonder - coconuts. Could this be the future of yogurt? Heres one of our consumers testimony! “In my experience, it just might be. I was initially sceptical, but after the first spoonful of RicoAmor’s coconut yogurt, I was sold. The texture was creamy, just like dairy yogurt, but the taste was even better - fresh, light and filled with subtle tropical notes. It’s an example of how we can push the boundaries of food technology and innovation to create products that not only taste great but are also kinder to our planet.” So, join the dairy-free revolution! Have you tried plant-based alternatives? Share your experience and let’s keep the conversation going. Are we ready to ditch dairy for delightful alternatives? Your taste buds might thank you for it!

“𝐅𝐫𝐨𝐦𝐚𝐠𝐞 𝐅𝐚𝐛𝐥𝐞𝐬 - “𝐁𝐫𝐢𝐞-𝐥𝐥𝐢𝐚𝐧𝐭 𝐁𝐢𝐭𝐞𝐬" Cheese is a fascinating topic, and there’s more to it than meets the tastebuds? Here are some delightful cheese facts: 𝑨𝒏𝒄𝒊𝒆𝒏𝒕 𝑶𝒓𝒊𝒈𝒊𝒏𝒔: Cheese has been around for ages! It dates back to 8000 BCE, around the same time sheep were first domesticated. Imagine our ancestors nibbling on ancient cheese while tending their flocks. 🐑 𝑭𝒓𝒆𝒏𝒄𝒉 𝑪𝒉𝒆𝒆𝒔𝒆 𝑳𝒐𝒗𝒆𝒓𝒔: France takes the crown for cheese consumption. Globally, the French devour about 54 pounds of cheese per person annually. In comparison, Americans enjoy a mere 42 pounds each year. 🧀🇫🇷 𝑻𝒉𝒆 𝑾𝒐𝒓𝒅 “𝑪𝒉𝒆𝒆𝒔𝒆”: The word “cheese” comes from the Proto-European root kwat-, which means “to ferment, become sour.” Early cheeses were probably similar to feta or cottage cheese; sour and salty. 🤔 𝑵𝒂𝒕𝒊𝒐𝒏𝒂𝒍 𝑪𝒉𝒆𝒆𝒔𝒆 𝑾𝒆𝒆𝒌: Mark your calendars! The last week of June is National Cheese Week. It’s the perfect excuse to indulge in your favourite cheesy delights. 🎉 𝑪𝒂𝒔𝒖 𝑴𝒂𝒓𝒛𝒖: Brace yourself for the most daring cheese adventure. Casu Marzu, dubbed “the most dangerous cheese in the world,” contains live maggots. It’s not for the faint of heart, but it’s an experience! 🪰 𝑪𝒉𝒆𝒆𝒔𝒆 𝑬𝒍𝒆𝒄𝒕𝒓𝒊𝒄𝒊𝒕𝒚: In southeastern France (Albertville), they’ve harnessed cheese power! A power plant uses a byproduct from Beaufort cheese factories to generate electricity. Talk about cheesy innovation! ⚡ 𝑴𝒐𝒛𝒛𝒂𝒓𝒆𝒍𝒍𝒂 𝑳𝒐𝒗𝒆: Out of over 2,000 cheese varieties, mozzarella reigns supreme. Whether it’s on pizza or caprese salad, mozzarella steals the show. 🍕 𝑺𝒎𝒆𝒍𝒍𝒚 𝑭𝒆𝒆𝒕 𝑪𝒐𝒏𝒏𝒆𝒄𝒕𝒊𝒐𝒏: The bacterium responsible for smelly feet also contributes to smelly cheese. So next time you enjoy a pungent cheese, blame those foot bacteria! 👣 𝑪𝒉𝒆𝒆𝒔𝒆 𝑴𝒐𝒏𝒈𝒆𝒓𝒔: Those who sell cheese are called “cheesemongers.” It’s a title that combines passion and dairy expertise. 🧀 𝑸𝒖𝒆𝒆𝒏 𝑽𝒊𝒄𝒕𝒐𝒓𝒊𝒂’𝒔 𝑪𝒉𝒆𝒆𝒔𝒆 𝑾𝒉𝒆𝒆𝒍: In 1840, Queen Victoria received a colossal 1,000-pound cheese wheel made from the milk of 750 cows. Now that’s a royal snack! 👑🧀 Next - "𝐁𝐞 𝐭𝐡𝐞 𝐒𝐢𝐠𝐧𝐚𝐥, 𝐍𝐨𝐭 𝐭𝐡𝐞 𝐍𝐨𝐢𝐬𝐞" https://lnkd.in/dNikBQbm Prev - “𝐏𝐢𝐭𝐜𝐡 𝐏𝐞𝐫𝐟𝐞𝐜𝐭" https://lnkd.in/gxPub5xi 🔸 Repost - Kindness: https://lnkd.in/gCRNiFxu 🔹 Repost - Grit: https://lnkd.in/gXCqYEHu 🔸 Repost - Step Up: https://lnkd.in/d96seVPu #MelaniePhua #Cheese #FoodFacts | #Gastronomy | #Food | #Eat | #FoodPorn | #Foodies | #CulinaryMagic | #FlavorAlchemy | #Cooking | #Culinary | #Chef | #DairyIndustry | #SayCheese | #Foodgasm #Ceo | #ManagingDirector | #Management | #Leadership | #Sustanability #Entrepreneurship | #Business | #Productivity | #Networking | #FMCG | #People | #FoodandBeverage | #Innovation | #FoodandDrink | #AsiaCEO | #GourmetPro | #NTUpreneur | #ELT | #NTUEntrepreneurshipAcademy | #Linkedin 𝑴𝒚 𝑷𝒓𝒐𝒇𝒊𝒍𝒆: https://lnkd.in/gsHdJJkM

Liquid Jaggery Hello LinkedIn community, Today, we dive into the world of liquid jaggery, a traditional sweetener making waves in the modern culinary and health industries. As consumers increasingly seek out natural and minimally processed foods, liquid jaggery offers a sweet solution that's both versatile and beneficial. What is Liquid Jaggery? Liquid jaggery, known as 'kakvi' in some regions, is derived from the juice of sugarcane. Unlike its solid counterpart, which undergoes further reduction to form blocks, liquid jaggery is concentrated to a syrupy consistency. Production Techniques: The production of liquid jaggery involves extracting juice from fresh sugarcane, which is then boiled in large open pans to evaporate the water. Innovations in food technology have also introduced more efficient methods to reduce thermal degradation, ensuring higher nutrient retention and better quality. Health Benefits: Liquid jaggery is not only appreciated for its rich, molasses-like flavor but also for its health benefits. It acts as a digestive aid, helps in the purification of blood, and provides good amount of  energy. Culinary Uses: Chefs and food enthusiasts are increasingly using liquid jaggery in both traditional and innovative recipes. It's excellent in beverages, desserts, and even salad dressings, offering a unique depth of flavor that complements a variety of dishes. Market Potential: As the global community becomes more attuned to health and sustainability, the demand for organic and naturally sourced products like liquid jaggery increases. This trend presents a significant opportunity for food producers, marketers, and technologists to innovate and expand in this niche yet important market. As we continue to explore the intersections of tradition and technology in the food industry, liquid jaggery stands out as a prime example of how ancient practices can meet modern needs. I’m eager to hear your thoughts: - Have you tried incorporating liquid jaggery in your products or recipes? - What potential do you see for liquid jaggery in the global market? Let’s discuss the sweet possibilities! #FoodTechnology #NaturalSweeteners #SustainableAgriculture #LiquidJaggery

🌱🍔 The Plant-Based Meat Market: A Taste of the Future 🍔🌱 Get INFO : https://cutt.ly/Zw7bHXvC The future of food is here, and it's deliciously green! 🌿 From juicy burgers to savory sausages, plant-based meat alternatives are taking the culinary world by storm. 🌍 📈 With a projected growth rate of [insert growth rate], the plant-based meat market is not just a trend—it's a seismic shift in consumer preferences. 🌱 But it's not just about mimicking the taste and texture of meat. Plant-based innovations are pushing boundaries, offering diverse options that tantalize taste buds while reducing our carbon footprint. 🌱🌍 we're shaping it. Join us as we redefine the future of food, one delicious bite at a time. 🚀🌱 #PlantBased #FutureOfFood #Sustainability #Innovation #MeatlessRevolution

Mushroom coffee that's taking over Amazon and Whole Foods? Four Sigmatic is brewing up a fungi revolution! 🍄☕️ I recently had the pleasure of chatting with Sarah Hamilton from Four Sigmatic at the Newtopia Now conference. This innovative brand is infusing functional mushrooms and adaptogens into everyday products, and they were sampling their intriguing tea and bestselling coffee at the show. Sarah shared some exciting milestones: - Four Sigmatic has climbed to the #4 coffee spot in Whole Foods - They're the #1 functional coffee on Amazon It's clear that consumers are embracing these “Superb for you” nutritional products powered by mushrooms. But it's not just about drinking their products straight. Sarah highlighted the creative ways customers are using Four Sigmatic: - Whipping up peanut butter and jelly smoothies with their peanut butter protein powder - Crafting mushroom-infused pancakes - Making energy bars packed with functional goodness Looking ahead, Four Sigmatic isn't resting on its laurels. Sarah hinted at new innovations coming in 2025, with plans to expand their coffee category offerings. Have you tried their mushroom coffee or peanut butter protein powder yet? If so, what's your favorite way to enjoy it? #FourSigmatic #FunctionalMushrooms #InnovativeCoffee #WellnessTrends #NewtopiaNow

As always, buzzing after a day at the #PlantBasedWorldExpo last week. As well as some fascinating talks and culinary theatre, what was most heartening was how much heart and passion goes into creating the next generation of plant-based foods that strive to help with at least some of the challenges that our planet in peril is facing. And how much progress there has been in getting closer to the sought-after taste and texture profiles, that will satisfy consumers' demanding palates and translate into steady (not just one-off) sales. Some highlights: the beautifully presented and effective marbling on 'beef' by @millenialflavourtown. The 'just so' texture on Aromatech Group and Van Hees's 'tuna', as well as the huge range of meat-alternative products, including 'meat' snacks, now offered by BeanStalk Foods. As ever though, it's the people you meet and stories you hear, that stay with you. Like the great team on the SHICKEN Foods truck, who started their small family business from their kitchen table during lockdown, and were mobbed by repeat visitors, as they have clearly perfected their super tasty Shicken offer (I was one of them!). Or Shermin from FolinoFood who offered me a taste of her exquisite range of sustainable Italian culinary delights, such as the knock-out (in a good way) Chocorotto Dark Chocolate with Spicy Chili Pepper. You could just taste the crafsmanship and that had gone into its creation. If there's one big take-out, it's that it shouldn't be just about the food that is created though, but also what we do with any wastage. This is where initiatives like the great collaboration of Not JUST food redistribution x The Sandwich King, should be supported and celebrated as they've come together to tackle food waste and provide delicious frozen snacks made with surplus ingredients. Or how farmers are working with cultivated meat manufacturers to create a viable future. So in essence a wonderful combination of Plants and Parterships for the good of the Planet.

🌱 Exciting News Alert! 🌱 Beyond Meat is back with an upgraded version of their iconic plant-based burgers, promising a tastier and healthier experience for all veggie lovers! 🍔✨ 🌟 What's New: Say hello to Beyond IV - the latest innovation from Beyond Meat! These revamped plant-based burgers boast a delicious blend of ingredients, including heart-healthy avocado oil, protein-packed peas, red lentils, faba beans, and brown rice. With just 2 grams of saturated fat per serving, 230 calories, and a whopping 21 grams of protein, it's a nutritious choice that doesn't compromise on flavor! 👩🍳 Crafted with Care: Beyond Meat's team has dedicated years to perfecting this recipe, ensuring that every bite delivers the satisfying taste and texture of traditional meat burgers. Whether you're a long-time fan or a curious newcomer, get ready to be impressed by the mouthwatering goodness of Beyond IV! 🌎 Available Nationwide: Get ready to savor the goodness of Beyond IV as it hits stores across the country this spring! Whether you're cooking up a storm at home or dining out, you can indulge guilt-free in these delectable plant-based delights. 📈 Turning the Tide: Despite recent challenges, Beyond Meat remains committed to revolutionizing the food industry with sustainable and planet-friendly alternatives. With sales on the rise and stock prices climbing, it's clear that the demand for plant-based options is stronger than ever! 🚀 Join the Movement: Are you ready to embark on a delicious journey towards a more sustainable future? Dive into the world of plant-based goodness with Beyond IV and discover a whole new way to enjoy your favorite burgers! 🌿💚 Stay tuned for more updates and mark your calendars for the launch of Beyond IV - the burger of the future is here, and it's beyond delicious! 🎉 #BeyondIV #PlantBasedRevolution #SustainableEating #HealthyChoices

Many food providers stick to what’s familiar, but is that really the path to a more nutritious and sustainable future, or just the easy way out? At CRUSH, we believe it’s time for a fresh direction. We’re not making boring vegetable dishes – no, with vegetables, herbs, and legumes, we create products that are not only nutritious but also bursting with new, bold flavors🌶️🥕. Inspired by flavors from all over the world 🌍, we excite taste buds and accelerate the food transition. It’s high time to rewrite the leading role on our plates. 🎬 Who has the taste and the courage to join this botanical revolution and give the future of food a serious flavor boost? 🍽️ #CRUSH#Revi Food bv#Disfrutar#Ruslan Podgaetskiy

Ever wondered what goes into your baked goods? At tfk Bakery, we believe you should know! It’s not just about flavor—it’s about clean, organic ingredients that make every bite wholesome. Why choose tfk? 🍞 No preservatives, no additives—just natural ingredients. 🍞 Transparent baking process—what you see is what you eat. 🍞 Supports sustainable practices for a healthier planet. Switching to tfk isn’t just a healthier choice, it’s a tastier one! Who’s already made the switch? #organicbaking #cleanlabel #sustainablefood #tfkbakery #healthyeating #bakingfromscratch #environmentallyfriendly #organiclife #nopreservatives #eatrealfood

Fungi can transform plant and animal products into delicious foods like cheese, miso and beer. A researcher argues that a type of filamentous mold -- Neurospora intermedia -- could also turn food waste into culinary treats. Currently, only Indonesians have discovered this secret; they grow the mold on leftover soy pulp from making tofu to create oncom. A new study suggests that it can transform many types of food waste into novel and tasty foods.