Armored Fresh’s Post

Pizza Night: Armored Fresh's Oat Milk Mozzarella Shreds The International Pizza Expo in Las Vegas witnessed a game-changing innovation as Armored Fresh unveiled its Oat Milk Mozzarella Shreds. This zero-dairy cheese alternative is set to tantalize taste buds and transform the pizza industry. Strategic Insights: 🍕 Sustainable Indulgence: Armored Fresh's new product aligns with the surging demand for eco-friendly and dairy-free alternatives, tapping into a market that values both sustainability and flavor. 🍕 Culinary Innovation Meets Accessibility: By offering a zero-dairy cheese that rivals traditional mozzarella in melt and taste, Armored Fresh is breaking barriers, making sustainable choices accessible without compromising on culinary creativity. 🍕 Nutritionally Conscious: With a commitment to non-GMO, plant-based ingredients, Armored Fresh is catering to the health-conscious consumer, driving the clean-label movement forward in the food industry. Market Implications: 🧀 The introduction of Oat Milk Mozzarella Shreds could disrupt the $125 billion global cheese market, with a pivot towards plant-based alternatives. 🧀 Armored Fresh's innovation may inspire a new wave of plant-based products in foodservice, potentially reshaping consumer expectations and industry standards. Investment Insights: 💡 Growth Opportunity: Armored Fresh's focus on sustainability and innovation presents a compelling investment opportunity in the burgeoning Food Tech sector. 💡 Market Watch: Investors should monitor the uptake of Oat Milk Mozzarella Shreds post-Pizza Expo, as positive market response could indicate a ripe opportunity for growth. 💡 Sustainable Portfolio: Aligning with brands like Armored Fresh that prioritize environmental impact could offer investors long-term value as consumer trends increasingly favor sustainable options. Armored Fresh is not just redefining pizza toppings; it's setting a new standard for the future of food. As the Food Tech industry continues to evolve, Armored Fresh's Oat Milk Mozzarella Shreds may just be the beginning of a deliciously sustainable revolution. For the latest in Food Tech and sustainable investment opportunities, keep following Market Unwinded. Read More: https://lnkd.in/gNcTeDPU #ArmoredFresh #OatMilkMozzarella #FoodTech #SustainableEating #PlantBased #Innovation #InvestmentOpportunity #MarketUnwinded #PizzaExpo2024

🌱 Celebrating a Midsummer Milestone in Plant-Based Innovation! 🌱 It is great to see the rising popularity of plant-based alternatives again, as highlighted in the Het Financieele Dagblad. The market for meat substitutes is bouncing back! https://lnkd.in/efs4VQYi Here are a few key highlights from the article: 🌱 The sale of plant-based products in the Netherlands has nearly doubled over the past two years, with more options available in supermarkets and catering. 🌱 The price gap between meat and its plant-based alternatives is shrinking, making sustainable choices more accessible for consumers. 🌱 Supermarkets like Albert Heijn, Jumbo Supermarkten and #Lidl are expanding their plant-based offerings with new product lines and various options. Best of all, the taste and texture are improving daily, and our in-house chef, Diederik R.B. Hoeve, tirelessly works with industry partners to create new recipes with our #PrimeJack®, focusing on taste, texture, and that satisfying meaty bite. Together, we’re making it easier for people to reduce their meat consumption without compromising flavour. Let’s keep the momentum going! https://lnkd.in/efs4VQYi #PlantBased #Sustainability #FoodInnovation #PrimeJack #FutureOfFood

"🌱 Exciting Opportunity: Seeking Investors for Innovative Vegan Food Truck 🚚 Are you passionate about plant-based cuisine and sustainable food options? We are looking for investors to join us on a mission to bring delicious vegan food to the streets with our upcoming food truck venture. With a focus on flavor, quality ingredients, and eco-friendly practices, our food truck aims to revolutionize the street food scene by offering a delectable vegan menu that satisfies both taste buds and conscience. If you're interested in being part of this exciting journey towards a greener future and flavorful delights, let's connect! Together, we can make a positive impact on our community and the planet. 🌿💚 #VeganFoodTruck #InvestInInnovation #SustainableDining"

And we continue with our Founder's Diary - today with BrewBites, our MISSION Food Alumni Startup: "𝐖𝐞 𝐧𝐞𝐞𝐝 𝐲𝐨𝐮𝐫 @𝐁𝐫𝐞𝐰 𝐁𝐢𝐭𝐞𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐁𝐮𝐧𝐝𝐞𝐬𝐭𝐚𝐠!" That's how one of our most exciting stories began at the Food Innovation Camp... We are Elvira, Monika, and Wojtek – a team that loves food & sustainability.  With Brew Bites, 𝐰𝐞 𝐦𝐚𝐤𝐞 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐝𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬: natural, additive-free protein alternatives made from brewery byproducts, setting new standards in the B2B market and even impressing Michelin-starred chefs. 𝐎𝐮𝐫 𝐠𝐨𝐚𝐥?  To promote planet-friendly nutrition by giving side streams from food production a second valuable life. 𝐎𝐮𝐫 𝐦𝐢𝐬𝐬𝐢𝐨𝐧:  "Good for the planet, good for you."   𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐚𝐬𝐭 𝐭𝐰𝐨 𝐦𝐨𝐧𝐭𝐡𝐬: At the Food Innovation Camp, Renate Künast tried our Brew Bites and enthusiastically said, “We need your Brew Bites in the Bundestag!” Two Michelin-starred chefs, Jens Rittmeyer and Lukas Jakobi, sampled our Brew Bites.    Jens created a delicious Beetroot – Ginger – “Goulash” and said, “𝐔𝐧𝐢𝐪𝐮𝐞𝐥𝐲 𝐝𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬!”    Lukas, awarded the Green Michelin Star, said, “𝐓𝐡𝐞 𝐛𝐞𝐬𝐭 𝐧𝐚𝐭𝐮𝐫𝐚𝐥 𝐚𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞 𝐈'𝐯𝐞 𝐞𝐯𝐞𝐫 𝐭𝐚𝐬𝐭𝐞𝐝.”     𝐓𝐡𝐫𝐞𝐞 𝐋𝐞𝐚𝐫𝐧𝐢𝐧𝐠𝐬:   𝐀𝐮𝐭𝐡𝐞𝐧𝐭𝐢𝐜 𝐩𝐚𝐫𝐭𝐧𝐞𝐫𝐬𝐡𝐢𝐩𝐬   – trust is reciprocated. 𝐀𝐬𝐤𝐢𝐧𝐠 𝐟𝐨𝐫 𝐡𝐞𝐥𝐩 & 𝐟𝐞𝐞𝐝𝐛𝐚𝐜𝐤  – a game changer. 𝐅𝐮𝐧𝐝𝐢𝐧𝐠 𝐢𝐬 𝐚 𝐧𝐞𝐭𝐰𝐨𝐫𝐤 𝐚𝐧𝐝 𝐫𝐞𝐜𝐨𝐦𝐦𝐞𝐧𝐝𝐚𝐭𝐢𝐨𝐧 𝐠𝐚𝐦𝐞.   𝐖𝐚𝐧𝐭 𝐭𝐨 𝐬𝐭𝐚𝐲 𝐜𝐥𝐨𝐬𝐞𝐫 𝐭𝐨 𝐮𝐬? Join our company account Brew Bites and let's walk the sustainable food path together! 𝐒𝐞𝐞 𝐲𝐚 𝐬𝐨𝐨𝐧! Team Brew Bites #Sustainability #FoodInnovation #ProteinAlternatives #MichelinStar #Networking #B2B #GreenLiving

At #Vaess, Dutch food engineers we're always innovating to develop food for tomorrow. We're pleased to shine a spotlight on VascoTender again, a product that continues to redefine the landscape of sous-vide meats. Today, we're focused on highlighting the enduring benefits of VascoTender and its significant role in elevating culinary standards. Sous-vide slow-cooked meats are renowned for their exquisite taste and tenderness, but often require lengthy cooking processes. With VascoTender, we're changing the game. Our innovative enzyme-based technology cuts cooking time by 50% or more without compromising quality. This not only saves energy but also reduces waste, ensuring a sustainable approach to food preparation. VascoTender isn't just about efficiency—it's about elevating culinary experiences. By tenderizing meat while reducing cooking time, it ensures exceptionally tender, flavorful dishes loved by consumers and sought after by retailers. One of our customers, a producer of sous-vide pulled beef, embraced VascoTender not just to cut cooking time but also to enhance the overall quality of their product. The response from retailers has been remarkable, with increased demand and rave reviews about the improved taste and tenderness. With VascoTender, we're not just transforming the way we cook—we're also reducing energy consumption and increasing production capacity, paving the way for a more sustainable food industry. Join us in developing food for tomorrow with VascoTender—a true game-changer in the world of sous-vide meats. More info or contact👉 https://lnkd.in/et8XJ49H #foodfortomorrow #foodinnovation #sousvide #dutchfoodengineers #meat

Sabra: Leading The Way In Sustainable Snacking By Keeping It Simple “It’s not just about the food on the table; it’s about the hands that make it and the hearts that enjoy it. We’re dedicated to making positive change and helping create a future where fresh, delicious food is accessible to everyone," says Joey Bergstein, former CEO of Sabra, a leading brand in the US hummus market. Read Simon Mainwaring's full Forbes story on Sabra Dipping Company: https://lnkd.in/gAeKA2Mf

Are you also stuck in the past? I have been in the food industry for the last 15 years, nearly half my lifetime—okay, I'm lying, a bit more than half my lifetime. I have learned that innovation, forward thinking, and disrupting the status quo are things that few are interested in. Especially the baking industry, which has shocked me the past year. I would say they are stuck in the past and closed to change and development. That being said, there are some visionaries in the industry. For instance, Hanna Sinivuori Schaldemose, which I managed to convince to visit Agrain by Circular Food Technology's facilities for a workshop. Yesterday, we had her and her colleagues from Coop i Danmark in, where we showed them how we process spent grains and how they can innovate in their bakeries without compromising taste, texture, and cost. Luckily, my bias is proved wrong by some innovative and visionary minds, but they are still few. I dare you to come by and taste, feel, and hear about what spent grains can do for your baked products. #Workshop #FoodCircularity #FoodUpcycling #FoodInnovation #BakeryInnovation #Baking #SpentGrains #Fiber #Protein

Crafting tomorrow’s food, today! Whether it’s a spark of an idea or a full-scale production, Beacon Global Food Consultancy turns your vision into a market-ready reality.💯 #BeaconGlobalFood #FoodInnovation #SustainableFood #ProductDevelopment #FoodConsultancy #FutureOfFood #MarketReady #InnovativeSolutions #FoodIndustry #FoodBusiness #HealthyLiving

At #Vaess, Dutch food engineers we're always innovating to develop food for tomorrow. We're pleased to shine a spotlight on VascoTender, a product that continues to redefine the landscape of sous-vide meats. Today, we're focused on highlighting the enduring benefits of VascoTender and its significant role in elevating culinary standards. Sous-vide slow-cooked meats are renowned for their exquisite taste and tenderness, but often require lengthy cooking processes. With VascoTender, we're changing the game. Our innovative enzyme-based technology cuts cooking time by 50% or more without compromising quality. This not only saves energy but also reduces waste, ensuring a sustainable approach to food preparation. VascoTender isn't just about efficiency—it's about elevating culinary experiences. By tenderizing meat while reducing cooking time, it ensures exceptionally tender, flavorful dishes loved by consumers and sought after by retailers. One of our customers, a producer of sous-vide pulled beef, embraced VascoTender not just to cut cooking time but also to enhance the overall quality of their product. The response from retailers has been remarkable, with increased demand and rave reviews about the improved taste and tenderness. With VascoTender, we're not just transforming the way we cook—we're also reducing energy consumption and increasing production capacity, paving the way for a more sustainable food industry. Join us in developing food for tomorrow with VascoTender—a true game-changer in the world of sous-vide meats. More info or contact👉 https://lnkd.in/eg_V4fCm #foodfortomorrow #foodinnovation #sousvide #dutchfoodengineers #meat

🌱🥚🍰 LAST CHANCE ON INTERNORGA! Things to see, people to meet... but not nearly complete without trying all the 'Leckere Snacks' made with PLANT B Egg. Thanks to our appreciated and generous partners you are welcome to try: - plant based pancakes at RATIONAL AG (B6.502) - a variety of plant based cakes Privatmolkerei Naarmann GmbH (A1.406) - plant based Spätzle and Semmelknödel Gate Gourmet (Genußgarten Halle 1-118). Find out how swapping eggs in your recipes is EASY, TASTY and gives you sustainable IMPACT. Don't wait for all the CSRD's to show you that your company's sustainability (ESG) report needs action. Want to stay the preferred supplier for your food service outlets and retailers... Swap the eggs - for a better score - and be part of the solution. #PLANTBEgg #INTERNORGA #plantbasedbaking #naarmann #rational #CRSD #ESG #food #foodservice #foodindustry #foodinnovation #fmcg #sustainibility