Naturally Network’s Post

🚀 Article: Stay Ahead with the Latest Trends in the Liquid Food Industry! 🚀   At Liquid - We Make It Easier!, we are passionate and committed to innovation, always striving to keep you informed about the latest trends shaping the liquid food industry. Please take a moment to read this article where we present some key trends driving change and creating new opportunities within the liquid food sector. 📅 Schedule an Expert Consultation:  Book an expert consultation with us to get valuable input on your roadmap and explore how we can help you leverage these trends for success. 🔗 https://lnkd.in/dUvT-em6 #IndustryTrends #Innovation #LiquidFood #PlantBased #SmartPackaging #FunctionalDrinks #Sustainability #DigitalTransformation #PersonalizedNutrition #Liquid #WeMakeItEasier

I've been lucky enough to attend the #futurefoodtech conference with Chris Houghton over the past couple of days. It's been full of interesting talks, featuring #Kerry, #Mars, #Mondelez, #PepsiCo, #Unilever and innovative start-ups #AniBiome, #Exosomm, #This. Here are my takeaways (pun intended): - natural food processing techniques that have been used for thousands of years, such as fermentation, are gaining widespread adoption in new applications. - there is a continued pull towards clean labels, particularly by seeking innovative solutions for ingredient swaps. A great example is that instead of reducing sugar by adding artificial sweeteners, companies are using clever science to lower sugar levels in foods but make that food taste just as sweet by activating receptors on the tongue. - finally there has been a lot of discussion around consumer acceptance with two main highlights: 1) many consumers don't resonate with sustainability claims on packaging; brand, affordability and taste/experience are the fundamental drivers for purchasing decisions, so how do we continue driving #sustainability while reducing cost? 2) people love #innovation, but resist change and people particularly dislike change in their favourite foods. So how do we take consumers on the journey of food innovation? Some really interesting insights from an exciting area that brings together food and technology.

The future of food is not about scarcity, it's about innovation. #foodmanufacturing #foodindustry #foodproduction #foodprocessing #foodtechnology #foodinnovation #foodsupplychain #foodpackaging #foodsafety #foodquality #fooddistribution #foodlogistics #foodtrends #foodbusiness #foodmanufacturers #foodmanufacturingprocess #foodmanufacturingindustry #foodmanufacturingcompany #foodmanufacturingequipment #foodmanufacturingplant #foodmanufacturingjobs #foodmanufacturingnews #foodmanufacturingindustrynews #foodmanufacturingexpert #foodmanufacturingconsultant #foodmanufacturingconsulting #foodmanufacturingconsultancy #foodmanufacturingconsultants #foodmanufacturingconsultancies #foodmanufacturingconsultingfirm

#CEODesk 🖊️ Strategic Partnerships Paving the Future of Plant-Based Innovation In today's rapidly shifting food industry landscape, strategic collaborations have become the cornerstone of innovation—especially in the burgeoning plant-based sector. Nelson-Jameson, Inc.'s latest alliances with Vaess and Lallemand Specialty Cultures underscore this trend. For over seven decades, Nelson-Jameson has stood as a pillar of stability for food and beverage processors. Today, they're embracing change, recognizing the consumer shift towards plant-based alternatives. This pivot isn't merely adapting—it's leading. Vaess brings the science of taste and texture to the table, while LSC's expertise in microbiology and fermentation is set to transform plant-based food cultures. Together, they're crafting the building blocks of tomorrow's food choices. But this isn't just about creating alternatives. It's about expanding the menu of choices for consumers globally, ensuring everyone has access to nutritious, sustainable, and inclusive food options. As we witness these partnerships unfold, we're reminded of the power of collaboration in driving forward a responsible food chain. It's not just the food industry that's evolving—it's our collective palate for progress. What does this mean for other industry leaders? It signals a time to reflect on how strategic partnerships can serve as a catalyst for innovation within their sectors. 🌱 Are you leveraging collaborations to stay ahead of consumer trends and drive sustainability in your industry? Read detailed insights here: https://lnkd.in/gM424dgw #PlantBased #Sustainability #FoodInnovation #StrategicPartnerships #FoodTech #Agribusiness #FutureOfFood #SupplyChainInnovation #ConsumerTrends #BusinessStrategy

Ingredion's Sweet Stake in Better Juice: A Strategic Sip into the Future of Sugar Reduction In a bold move that's stirring the beverage industry, Ingredion Incorporated has led the Series A funding for Better Juice, Ltd., showcasing a shared vision to quench the market's thirst for healthier options. This partnership is a testament to the transformative power of FoodTech innovation in reshaping our dietary landscapes. Better Juice's Breakthrough Technology: 🍊 Enzymatic Mastery: Better Juice's enzymatic technology is a game-changer, reducing sugar content by up to 80% while retaining the juice's natural goodness. 🍊 Sustainability Meets Health: The clean-label conversion process aligns with consumer preferences for non-GMO, environmentally friendly products. Market Implications: 📈 Juice Market Disruption: Ingredion's investment is set to propel Better Juice's technology across the US, tapping into the health-conscious consumer segment. 📈 Beyond Juice: The potential expansion into other sugar-laden liquids like milk and wine could redefine sweetness across the beverage spectrum. Investment Opportunities: 💡 Sugar Reduction Innovators: Keep an eye on trailblazers like Better Juice, as they cater to the surging demand for health-centric consumption. 💡 Strategic Synergies: Collaborations between industry giants and agile start-ups are fertile grounds for disruptive growth and investment. 💡 Diversification Potential: Better Juice's versatile technology promises cross-sectoral applications, hinting at a broader investment horizon. Ingredion's strategic foresight in partnering with Better Juice is more than just a financial infusion; it's a catalyst for a healthier future in beverage consumption. As the narrative of sugar reduction unfolds, this alliance is poised to sweeten the deal for investors and consumers alike. Stay ahead of the curve with Market Unwinded - Your compass to navigate the evolving investment landscape. Dive deeper into this strategic partnership: https://lnkd.in/gwBSVeBZ #Ingredion #BetterJuice #SugarReduction #FoodTech #StrategicInvestments #MarketTrends #InvestmentOpportunities #HealthierBeverages #MarketUnwinded

🌍 What if plant-based meat cost the same as animal-based meat? Imagine a world where choosing plant-based protein is as easy on the wallet as traditional animal products. Our latest article explores this game-changing scenario and its potential to reshape the food industry! 📈 Curious about the impact? Here’s what we found: - Consumer choices: How price parity can drive mainstream adoption of sustainable proteins. - Retail revolution: The market shift that retailers need to prepare for. - Economic ripple effects: Benefits for producers, retailers, and consumers. Let's chat: How do you think price parity will influence your business or consumer habits? Share your thoughts and join the conversation. 🤔💬 🔗 Read the full article: https://lnkd.in/esa9GCs5 #SustainableFuture #FoodIndustry #AlternativeProteins #PlantBased #EconomicImpact #InnovationInFood #ProVeg #NewFoodHub #PriceParity

🌱 As R&D efforts continue, we can expect to see more innovative and delicious hybrid products hitting the market. 🍔 🌎 These products are not only catering to different dietary needs but also addressing important environmental concerns. In this article, Lloyd Fuller caught up with Dr Isabel Trogh, Customer Technical Support Manager at BENEO, Andrew Arentowicz, CEO of blended meat startup, 50/50 Foods, Inc, Nesli Sozer, Research Professor at Finland’s VTT, Shalom Daniel, Co-founder & CEO, Mush Foods, Eugenia Sagué, CEO & Co-Founder, Cultimate, Joshua March, CEO & Co-founder at SCiFi Foods, and Luke Macqueen, Co-Founder & CSO of Tender Food. 📰 Check out the full deep dive on hybrid foods in the latest issue of Protein Production Technology International magazine. 👇 🔗https://hubs.ly/Q02twhRX0 #foodinnovation #hybridfoods #sustainability #futureofproteinproduction

“How Americans eat their dairy is evolving a little bit. They’re eating more of their dairy products than drinking it...by 2050 the average American could be eating 50 pounds of cheese.” - Corey Geiger, Dairy Economist at CoBank Head to our website to hear more from our Northeast Dairy Innovation Summit speakers on innovating for a strong dairy sector: https://lnkd.in/eZyXe52G #dairyinnovation #dairyindustry