Sustainability Directory’s Post

A New Era in Alternative Foods 🌱 We're thrilled to share that Armored Fresh and Pureture are gaining significant attention from media, academic institutions, leading food companies, and ingredient suppliers eager to collaborate with us. As we make our mark in the food industry, our mission is to revolutionize the plant-based food sector with innovative, sustainable, and delicious options. With several events starting in the second half of the year and a major event planned for the end of the year, we're accelerating the pace of development in alternative foods. We're not only focusing on alternative dairy but also making waves within the dairy industry itself. We’ve already received inquiries from prominent food industry leaders and academic experts who are excited about our journey. Their interest and support reinforce our commitment to delivering high-quality, sustainable, and taste-driven food products. Look forward to not just zero-dairy cheese but also a variety of delicious alternative dairy products. Stay tuned for more updates! We invite you to join us on this exciting journey and witness the future of food innovation. 🚀 #ArmoredFresh #Pureture #PlantBased #VeganFood #Sustainability #Innovation #AlternativeFood #CleanLabel #ZeroDairy #AlternativeProtein #Casein

The latest Consumer Food Insights Report from Purdue University’s Center for Food Demand Analysis and Sustainability reveals there's a significant portion of consumers open to trying cultivated meats, especially among those unwilling to consume conventional options. The study involved 1,200 consumers across the US. The report also highlights demographic differences in food security and trust in federal organizations, underscoring the importance of understanding consumer attitudes for shaping sustainable food systems. https://lnkd.in/edJJ8X78

Check out our feature in a recent article by Food Fix! Highlighting the promising future of alt-meats despite current market challenges. The article emphasizes the growth and resilience within the industry, mentioning our plant-based pepperoni and sausage, which tops pizzas in various locations across Chicago, Arizona, Las Vegas, and L.A. 🍕 This recognition underscores our commitment to providing innovative and delicious plant-based options that are making a significant impact in the food industry. Read the full article for more insights and see how Before the Butcher is contributing to a sustainable food future. ✌ #BeforeTheButcher #PlantBased #AltMeat #SustainableFood #FoodIndustry #Innovation #PlantBasedPepperoni For more details, check out the full article here: https://lnkd.in/ejbyDDNj

How to sell plant-based products: Use red packaging? New study finds meat eaters are more willing to try plant-based products when packaged in red. This came from ProVeg International, a German “food awareness organization with the mission to replace 50% of animal products globally with plant-based and cultivated foods by 2040.” A groundbreaking new report released by ProVeg International, titled, “The Power of Colour: Nudging Consumers Toward Plant-Based Meat Consumption,” reveals key insights into the hidden influence of colour on people’s perceptions of a plant-based product’s flavour and appeal. Remarkably, simply using appealing colours in product packaging has the power to reshape consumer behaviour and prompt a shift toward plant-based meat. Survey participants associated red with good taste,  green with health and eco-friendliness, and blue (their favorite color) with budget consciousness, but also quality. #sustainability #foodsystems #plantbased #meat #climatchange #marketing

🌱 Turning Waste into Wonder: Custard Powder from D-Grade Potatoes! 🌱 Ever thought leftover, low-grade potatoes could become a creamy dessert ingredient? We’ve developed a sustainable way to turn D-grade potatoes—often discarded due to shape, size, or blemishes—into high-quality custard powder! This innovative approach reduces food waste and provides an affordable, nutritious alternative to traditional custard ingredients. 🍮✨ Our research shows that with the right processing, even “imperfect” potatoes can create smooth, delicious custard, rich in texture and packed with potential for the food industry. Happy to share that my work got published –  Published as a book chapter in SPRINGER, book titled "EMERGING TECHNOLOGIES IN FOOD SCIENCE- Focus on the developing World" –  (Our research generally focused on "Reutilization of un-used or un-consumed produce" and "Reducing the wastage"  #SustainableFood #FoodInnovation #ZeroWaste #CustardPowder #Research #Foodscience #Foodtechnology #Reduce #Reuse #Utilization #Food #Sccience #R&D

From each of our Spring and Autumn 2023 Member Interest Group (MIG) meetings, we have compiled the top 5 food and drink industry ‘hot topics’ that our members were most often discussing. From ultra-processed foods, to food safety culture and recyclable packaging, check out the blog to learn why these issues are ‘hot’, what the challenges are and how we can help you to overcome them. Read the blog here ➡️ https://okt.to/I1g7Wd #CampdenBRI #HotTopics #IndustryNeeds #IndustryChallenges #FoodandDrink #FoodScience #FoodInnovation #FoodTechnology #Innovation #Technology #FoodResearch #FoodIndustry #DrinkIndustry #FoodAndDrinkScience #Food #Beverages #FoodAndBeverageIndustry

🌱 Bringing flavor, health, and responsible choices to your dining table with plant-based products! 🌱 The Fazer Group and us at Fazer Mills continue our commitment to sustainability by offering an increasing range of plant-based and sustainable products that support the well-being of both people and the environment. We are proud to introduce our food & baking innovations, and steps towards a more sustainable future. 💚 ✅ Plant-based on the rise: As a producer of grain-based products, the most of ingredients used in Fazer Mills products are plant-based and nearly half of Fazer Group’s range is already plant-based. We are committed to further increasing this share. By expanding the offering of plant-based products, we respond to consumer expectations and food trends. 🌿 ✨ Innovative food solutions: Through product development and research, we create responsible and delicious food alternatives. An example of this is Fazer's Oat Rice which has won several awards and provides a sustainable alternative to rice. (In case you got excited, please check the link in the comments section! 👇) 🌍 Responsible packaging: We also invest in environmentally friendly packaging as part of our sustainable practices. 💡 Question for you: What kind of plant-based products would you like to see in our product range in the future? Share your thoughts in the comments! 🗯️ 🧪 We will continue to develop products and ingredients and invest even more in using plant-based ingredients in product development. PS. Our superior vegan mix enables delicious and impressive sweet baked goods without any compromises. Ask more! 🍩 #fazermills #sustainability #plantbasedproducts #plantbasedoptions #oat #foodinnovation #foodtrends #sustainablefuture #sustainabledevelopment

HFI is looking ahead to 2025, diving into evolving food and beverage trends that will be a focus for next year. Take a closer look to see how we’re meeting demand for innovative ingredients, from clean-label foods to plant-based proteins, sourced using sustainable agricultural practices with real-time carbon tracking. https://lnkd.in/g8Dt7xpS #FoodandBeverageTrends #FoodTrends #BeverageTrends

🥳 Exciting news from the world of sustainable food innovation! Our Alum revyve shared an insightful story. 🚀 Revyve co-founders Corjan van den Berg and Edgar Suarez Garcia, explored the potential of food-production side streams. They discovered that upcycled beer yeast could replicate egg functionality. Harnessing the power of fermentation to produce high-quality ingredients that are completely animal-free. ♻️ Their upcycled ingredients effectively replicate the functionality of eggs, making them a versatile addition to a variety of food applications. From meat and cheese substitutes to appetizers and baked goods, our products offer the texturizing properties traditionally found in animal-based ingredients or chemical additives, yet they are eco-friendly and carry a clean label. 🌲Revyve's products demonstrate a remarkable environmental advantage, emitting 95% less CO2 per kilogram compared to traditional egg white powder and substantially lower emissions than many existing plant-based proteins. Their products cater to the increasing consumer demand for food that is tasty, healthy, and environmentally responsible. 🌿 The implications of such innovations are profound. As we continue to confront global food sustainability challenges, solutions like those from Revyve are needed. Read the full interview of Cedric Verstraeten here: https://lnkd.in/eeAA6dKq #sustainableingredients #foodinnovation #animalfree #futureoffood #foodtech

My take on PepsiCo's purchase of Siete Family Foods? I'm more worried about the "invisible" changes that will be made to its products than the visible ones. Case in point? Annie's Inc. 🧵 Annie's, like Siete, had very humble and homegrown roots. Founder Annie Withey started selling mac & cheese out of her car trunk back in 1989. In 1998, the company would introduce its first organic products, helping take the movement mainstream while the larger industry raced the other direction. In 2014, the year Siete was founded, Annie's was purchased by General Mills for $820 million. Since then, the brand has maintained that it still holds true to its mission of bringing healthy, organic, sustainable food to dinner tables everywhere. We can see from the evolution of its ingredient statements that Annie's has introduced more additives and processing agents to its flagship products. Those are the visible changes. Now, the invisible. Earlier this year, Consumer Reports released a report about toxic chemicals (including forever chemicals) in consumer food products. Topping their list was a product made by Annie's, which had the highest concentration of plasticizers (e.g. phthalates) of all the brands tested. Consumer reports ultimately delivered a petition with 30,000+ signatures imploring General Mills to reduce plastic chemicals in their food. Their response? "Food safety is our top priority at General Mills. We review the ingredients and packaging we buy and the companies that supply them on a regular cadence. All our products tested in the report meet regulatory requirements.” I'm genuinely happy for the Garza family, and I think the acquisition sends an important signal that simpler, cleaner, more sustainable food is the future. But I'm also genuinely worried about Siete. It's hard to imagine they won't end up where Annie's has. That's just how our food system works today. I don't believe industry consolidation is the solution. Time and time again, it’s proven to be the problem — one that ultimately impacts every single one of us. I believe our food system needs more rapid and radical transformation that almost certainly will not come from multinational food conglomerates. That's the one I want to help build. #Siete #Pepsi #PFAS #ForeverChemicals #Annies #FoodAndBeverage #SustainableFood #FoodSystem #Organic #FutureOfFood #UltraprocessedFoods #UPF