ZeroW’s Post

In the competitive landscape of food and beverage development, finding versatile, nutritious ingredients is crucial. Coconut sugar stands out as a natural sweetener that meets the demands of today’s health-conscious consumers. Its flavor profile enhances the taste of your creations without overpowering other flavors. Perfect for beverages, baked goods, sauces, and savory dishes, allowing for innovative product development. Coconut sugar is sustainably sourced, supporting environmental conservation and sustainable farming practices. Explore the potential of coconut sugar in your products. Visit us at imc-ingredients.com to learn more. #imcingredients #coconutsugar

🌱 Top 10 Food Trends for 2025 Here are some key trends that will shape what we eat next year according to Whole Foods Market: 1️⃣ International snacking – Fusion flavors taking over the snack aisle 2️⃣ Doubling down on dumplings – From frozen to shelf-stable, dumplings are staying hot 3️⃣ Crunch craze – From crispy chickpeas to mushroom chips, everyone wants texture 4️⃣ Hydration hype – Ready-to-drink beverages with electrolytes and functional ingredients 5️⃣ Tea time – Adult tea parties are replacing happy hour, featuring adaptogen brews 6️⃣ Next-level compostable – Packaging is getting even greener, with home-composting becoming more available 7️⃣ Sustainable sips – Organic wines and beers are becoming more in demand 8️⃣ Sourdough steps up – Sourdough is still going strong since it's pandemic resurgence 9️⃣ Plant-based aquatic ingredients – Seaweed, sea moss, and duckweed aren't just for biology class 🔟 Protein power-up – Consumers are seeking whole food sources of protein, from cottage cheese to organ meats What trends are you most excited about?

The team at The Sustainable Restaurant Association recently identified 7 of the most sustainable foods that restaurants and caterers can add to their menus, including: - Mushrooms - Beans & Pulses - Sea Vegetables - Bivalves - Ancient Grains & Cereals - Invasive species - More plants and better meat If you want to learn more about the environmental impact of your menu - whether to showcase to diners via eco labels or simply to inform your ingredient choices, the Foodprint software from Nutritics can easily show you the carbon and water impact of ingredients, as well as their nutritional value. 🍄🍄🍄 #Hospitality #Sustainability #Ingredients

THE FORAGING FOX UPCYCLED TOMATO KETCHUP - Now available in the USA! Fighting Food Waste one bottle at a time. We're thrilled to announce our latest innovation in condiments with our Certified Upcycled Tomato Ketchup! We're passionate about creating delicious condiments that not only tantalize your taste buds but can also make a positive impact on our planet. With our Upcycled Tomato Ketchup, we're taking sustainable eating to a whole new level by using surplus tomatoes in our recipe. So, what exactly is our Upcycled Tomato Ketchup? It's a flavorful blend of perfectly ripe tomatoes that would otherwise go to waste, combined with our signature mix of herbs and spices to create a ketchup that's not only tasty but also reduces food waste. By using surplus tomatoes that would otherwise be discarded, we're doing our part to minimize food waste and promote a more sustainable food system. #upcycled #upcycledcertified #nationalketchupday #ketchup #new

🌍🥛 Happy World Plant Milk Day! 🌱 While it may seem like a recent trend, plant-based milk has deep roots dating back centuries. Almond milk, for instance, was a staple in medieval kitchens across Europe and the Middle East. Fast forward to today, and we're seeing an incredible range of options from soy to oat, serving diverse needs and tastes worldwide. It’s exciting to see how these time-honoured practices have evolved into today’s sustainable, delicious alternatives. Try adding plant-based milk to your coffee, cereal, or smoothies today. With so many advancements in plant-based products, the delicious options are endless. If you missed out so far, today is the perfect day to give it a try. Visit our website to explore all the offerings from our members. #WorldPlantMilkDay #PlantBased #Sustainability

Bite into the future with a plant-based burger that rivals its meaty counterpart in every bite. 🍔🌱 Crafted from ingredients like legumes, grains, and vegetables, this culinary marvel represents a leap in sustainable eating without compromising on taste. The secret lies in the innovative use of proteins, fats, and flavors extracted from plants to mimic the texture and juiciness of meat. This isn't just a burger; it's a statement of our ability to adapt and innovate for the health of our planet. As we savor this delicious creation, let's celebrate the progress in food technology that makes such sustainable choices not only possible but utterly delightful. #plantbased #sustainableeating #foodinnovation #meatalternatives #ecofriendlyliving

🌿 Zero Waste Beet Salad 🌿 I’m excited to share the latest episode of Ayapacha’s "Almost Gone Gourmet" series, where we turn surplus beets into a vibrant Zero Waste Beet Salad. Every ingredient holds a story, and every meal is a chance to make a positive impact. 🍽 Ingredients: * Beets (roots, stems, leaves) * Radishes (roots, greens) * Grape tomatoes * Tofu, nutritional yeast, miso paste * Lemon, orange, avocado oil, vinegar, fresh herbs 📋 Steps: 1. Cook beets, pickle stems, and use leaves as greens. 2. Slice radishes, blend tomato vinaigrette, and make tofu ricotta. 3. Assemble salad and enjoy! This dish embodies our mission at Ayapacha: building a sustainable food system that respects the earth and nurtures our community. It’s a reminder that culinary creativity can meet conscious living, transforming waste into nourishment. I invite you to join me on this journey. Let’s reduce waste, maximize flavor, and create a more sustainable future together. Explore more about our mission: ayapacha.com
 Follow us: linktr.ee/ayapachabc #ZeroWasteCooking #SustainableFood #Ayapacha #HealthyEating #FoodWasteReduction #RumyMuenala #EcoFriendlyCooking #CulinaryCreativity #CommunityNourishment

𝐎𝐧𝐥𝐲 𝐯𝐞𝐠𝐚𝐧𝐬 𝐚𝐧𝐝 𝐯𝐞𝐠𝐞𝐭𝐚𝐫𝐢𝐚𝐧𝐬 𝐞𝐚𝐭 𝐩𝐥𝐚𝐧𝐭-𝐛𝐚𝐬𝐞𝐝 The leading food producer, Orkla Danmark, is featured in Belingske this morning. In the article, Head of Innovation Stine Bruun Overgaard discusses Orkla’s strategy to support the transition towards a sustainable food industry. You can read it in Danish here (paywall): https://lnkd.in/dHnvB4sY   𝐎𝐫 𝐫𝐞𝐚𝐝 𝐨𝐮𝐫 𝐭𝐚𝐤𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐤𝐞𝐲 𝐩𝐨𝐢𝐧𝐭𝐬: 🥩 Plant-based foods are not supposed to imitate meat ☕ Plant-based foods need to be de-mystified   😞 Plant-based foods are not a success...yet 🥦 Fermented Rye does the trick #fermentation #plantbased #fermentedingredients

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.

When i first start hearing about "Plant based meat" I was quite skeptical!! Yes, yes, I am all for more sustainable food, of course. But a burger where the meat is from plants....!!! Hmmm, not quite sure I am going to eat that. However, my view has changed and with the biosolutions Novonesis can offer so that the taste and mouthfeel is delicious, then I am willing to try this out in my household :-) Did you know that biosolutions can be used to improve the texture of plant-based food? Biosolutions are game-changing for producers seeking increased affordability and flexibility. The right enzymes can help achieve a cleaner ingredients list without compromising on the biting, chewing, or mouthfeel experience. Click the link for more info about our biosolutions for plant-based meat, culinary, dairy and ingredients. https://lnkd.in/dmRm75Hv #biosolutions #plantbasedfood