CREDA (Centre de Recerca en Economia i Desenvolupament Agroalimentari)’s Post

📣 MEMBER'S NEWS | SAGARDI The surge in aged meats has sparked numerous questions, especially regarding the safety of extreme aging up to 600 days. In response, experts address these concerns, aiming to enhance the appreciation for aged meats, such as in this Expansión article featuring Chamber Member Sagardi Group. Iñaki López de Viñaspre, of Sagardi Group, a champion of Basque gastronomic culture with 15 brands and over 30 establishments, recognises that well-aged meat is currently a major trend, while over-aging remains less common. He states that excessively aging meat can be dangerous, but with careful control of all parameters, proper aging allows high-quality meat to blend flavours and aromas, resulting in tenderness, sweetness, and natural notes of field and grass. At restaurants like Sagardi, they handle around 800kg of meat weekly, totalling over 100 tons monthly. 👉Read the full article here: https://shorturl.at/uk8XK

The frozen burger market is expanding due to rising demand for quick supper options. These frozen patties, available raw or precooked, simplify processes for individuals, families, and restaurants. The growing popularity of outdoor and indoor grilling drives the market growth, with companies offering a variety of options like classic beef, turkey, vegetarian, and plant-based alternatives.

🐟 When many people think about trending food items, they probably think of Erewhon smoothies or meat alternatives. But what about tinned fish? 🌎 While tinned seafood has long been popular in Portugal, Italy and Spain, it hasn’t been a big part of American eating culture — until now that is. According to Persistence Market Research (UK), tinned fish market revenue was estimated at $9.5 billion in 2022. 🐠 In fact, the popularity of tinned fish has been so great that The Fantastic World of the Portuguese Sardine opened its first brick-and-mortar store outside of Portugal in New York City’s Times Square just this summer, with a 10-year lease on the location. 🔎 From an outside perspective, it may be hard to conceive an entire store dedicated to tinned fish products, from sardines to octopus. However, a closer look at the health and social motivations behind this trend reveals a much clearer picture. 🖥️ Found out more on Inside Retail US! #insideretail #retail #food #grocery #tinnedfish #webcontent #editorial #linkedin #article #cpg #consumer

receta de arroz thermomix

#Irresistible #Vegetables — a #Key #Food #Trend! 🙌🌱👏 Citing the Plant Based Food Association’s State of Food Service report from last year, Unilever Food Solutions comments, “With nearly one-third of the US population showing a #strong #affinity for #plant-#based #food and more than 40% of consumers agreeing that the #availability of plant-based food #enhances the #restaurant #experience, it’s no surprise that #Irresistible #Vegetables is a #key #trend that will impact foodservice in the coming year.” Although . . . all data points to plant-based food options at restaurants becoming much more than a “trend”: #plant-#based #food is #Here to #Stay!! 🌱👏 Restaurants that add #delicious plant-based options for diners will reap the #rewards — both in #increased #revenue and #increased #sustainability!! 💰🌎💚

💡Enlightened consumption yet blind dining? 🦯 👀 We are becoming increasingly mindful of the impact our choices have on the environment, animal welfare, social causes, and our health. In supermarkets, we scrutinize product labels to ensure we make informed decisions about the origins and compositions of our purchases. Avocados, meat, and dairy products, once considered mere commodities, now represent indulgences for the conscious consumer. 💪 For instance, take this great news from Jumbo Supermarkten: they're removing all discounts and promotions on meat (https://lnkd.in/gzf8jTGD). This is a great step in the right direction. It shows that even one of the most stubborn super market chains in The Netherlands can come to senses... Kudos to Wakker Dier! ❔However, when dining out, do we actually ask ourselves what's on our plate? Shouldn't we know where the products come from, if the meat or fish is sourced responsibly, or about the restaurant's social or climate impact? Don’t we deserve to know? Unfortunately, the restaurant industry's food value chain is mostly untransparent and too often price/quantity driven. 😅 Luckily, there are more restaurants than you might think that prioritize real quality and a positive impact on society and planet! The challenge? They're almost impossible to find, submerged in an ocean of ordinary dining options. Let alone trying to understand what the difference is between 4.5; 4.6 or 4.7. ⭐⭐⭐ This is why Jonathan Van Vaerenberg and I are building My Treats, the first restaurant app dedicated to make it easier for you, our current and future conscious food-lovers, to find the better places wherever you are. And by shining a light on places that have a positive impact (re.g. social, health-related, climate-conscious, or focused on animal welfare), we encourage restaurants to continue improving and receive recognition for their efforts. 🎯 By choosing your next dining experience through the My Treats, sustainable restaurants platform, you're not just voting for a restaurant with a better impact; you're treating yourself to a real fulfilling experience that nourishes both your body and conscience.   👉 Don't we all deserve to know what we're eating?   💚 Find your next treats here: https://mytreats.app and stay hungry for better! Know what you eat, know where to eat. #mytreatsrestaurants #sustainability #consciousdining #restaurants #healthandwellness #hospitalityindustry #sustainablefood #consciousconsumer #sdgs2030 #csrd

Nutty for Non-Dairy? It's Plant Milk Day! 🥛 🌱 Plant-based milk is still a major part of today's conversation, even as social discussions have dipped by -13% this past year. Here’s what’s going on in the world of dairy alternatives: • 13% of restaurants now offer plant-based milk on their menus - but only 2% of mega chains have any plant-based milk on their menus. Independents double that, with 4% of locations offering non-dairy milk. • European cuisines are the fastest-rising for plant-based milk; keep an eye out for traditional French and Italian dishes reinvented with plant-milk. • Anti Bloat is the top consumer need driving plant-based milk choices right now. What plant milk are you most excited about in 2025? Let us know! 👇 #FoodTrends #VeganFriendly #PlantBased

Global #standards can help foster international trade, and open up new export opportunities. However, when it comes to some industries, such as red meat, there are also potential downsides that need to be considered. Very interesting read from one of the country's leading #agtech founders..

Pattini focuses on food service and restaurants to make blueberries grow. New technologies to increase shelf-life and a strategic focus on the food service and restaurant channel: 'There is still room to grow blueberry consumption.' https://lnkd.in/dK96eS6B #interviews#berries #blueberries #raspberries #blackberries