SupplySide Food & Beverage Journal’s Post

🚨 Plant-based meat and milk have equivalent or better nutritional profiles than their animal-based counterparts. 🚨 That’s the main conclusion from ProVeg International's freshest study evaluating more than 650 supermarket products across 11 countries. The report says ‘continuing to consume high levels of animal-based foods increasingly impacts our health as well as the climate crisis’ and includes recommendations for producers, retailers, governments, researchers and consumers on how to increase the uptake of plant-based meat and milk. For retailers, ProVeg highlights the importance of: 💶 Price parity between plant-based products and their animal-based equivalents. 🥗 Re-designing the food environment to make plant-based the “easy” or “obvious” choice. Retailers like Europe’s largest supermarket Lidl have well understood this and already committed to rebalance plant and animal protein sales across operations globally, along with actions around product promotion, position and price. On top of health benefits, this rebalancing helps retailers meet their emissions reductions targets (meat and dairy alone make up almost 50% of all emissions of a food retailer). We’re curious to see how research like this will incentivize supermarkets to join the race to the top and help EU institutions realize they need to create a legislative level playing field, supporting those market players championing healthy and sustainable food. Check out the report here: https://lnkd.in/eBM2HBtx #Nutrition #PlantBased #FoodSystems #ClimateChange

Alternative milks are not so alternative anymore. In the Netherlands, ~15% of all milk sold is plant-based.   For dairy companies, the milk category is 'small beans' as it makes up only ~6% of total profits. Companies should consider thoughtfully what will happen when strong alternatives to yoghurt, cheese or infant nutrition emerge.   Over the next weeks I will dive into the future of dairy. Are you a professional in the (alt) dairy industry? Are you interested in a 30 minute discussion about future opportunities and challenges? Send me a PM and let's connect!

The PlantEat started with a mission to create healthier and more sustainable food options. This vision aligned with the goals of #XPRIZEFeedTheNextBillion, and the rest is history! Finalist team The Plant Eat is working on developing an alternative tilapia filet that matches or exceeds tilapia nutrition. The PlantEat’s product uses soybeans as the main ingredient. The PlantEat Founder and CEO Jaesik Yang said that the rules and regulations of XPRIZE Feed the Next Billion helped guide the team to create a better product because of the high standards they had to adhere to. The structure of the competition made participation for the team challenging, but rewarding. “I think it is more important how we eat, how we lead others towards a sustainable future, and how we approach our food habits. I think this competition and XPRIZE’s thinking will lead to improvements in how we live and the choices we make in the future. I am very proud of everyone doing this competition!” -Jaesik Yang Learn more about The PlantEat’s technology here. https://lnkd.in/grTp9P_v

Plant-based or functional dairy? Where do you stand? 🥛🌱 Lately, I’ve been seeing a big shift towards functional dairy products like probiotic-rich yoghurts and fortified milk. At the same time, plant-based alternatives (oat, almond, soy) are really gaining ground, especially across Europe. It’s got me thinking… 🤔 For traditional dairy producers, this could be both a challenge and an opportunity. Are we going to see more innovation in functional dairy, or will plant-based options continue to dominate? What do you think? How are manufacturers handling this shift? Is plant-based just a trend, or is it here to stay? Any great examples of how brands are adapting? Would love to hear your thoughts and ideas on this! #dairydebate #plantbasedrevolution #functionalfoods #foodtrends #dairyinnovation

Excited to share the episode of what could be the start of many with Market Myth Busters! This week, we’re tackling a widespread myth: traditional dairy vs. dairy alternatives. Huge kudos to the team for bringing this to life 👏 At #FutureMarketInsights, we're all about providing consumers with the insights they need to make informed decisions. #marketresearch #dairy #markettrends

Are you curious about the growing market for milk alternatives? Learn more about the opportunities in this insightful article. #FoodIndustry #WeAreIngredion

🌟 Unlock the power of fermentation for your dairy brand 🌟    Consumers are increasingly looking for products that support digestion and gut health. That’s leading to a growing interest in fermented foods.     But how much do consumers really know about the benefits of fermentation? That was one of the things we set out to discover in our survey of 11,000 consumers across 10 markets.     Ready to learn more? Visit our website to explore the full survey and discover other ways to differentiate your dairy brand.    🔗 https://lnkd.in/edCtSXDA #Fermentation #DairyIndustry #HealthTrends #GutHealth #MarketResearch #ConsumerTrends 

𝗛𝗼𝘄 𝗔𝗿𝗲 (𝗖)𝗹𝗲𝗮𝗻 𝗟𝗮𝗯𝗲𝗹𝘀 𝗦𝗵𝗮𝗽𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀?🌱 In a recently published interview with Food Ingredients First, our product management team lead, Dr.-Ing. Pia Meinlschmidt, highlights the growing role of #clean  labels in plant-based foods. She said: “For Planteneers, clean labels will be a prominent feature in the company’s upcoming innovations, especially products that are free from methylcellulose. In addition, plant-based foods with enhanced nutritional and health benefits will be among the most important innovations.” As consumers increasingly prioritize transparency and sustainability, our R&D is focused on developing clean label solutions. Hybrid products incorporating mycoproteins or ingredients derived from precision fermentation will also play a bigger role in the future. Read the full article to learn more: https://lnkd.in/eeAHNK8T #cleanlabel #plantbased #mycoprotein

📢 Meet Yulia Efimova, Senior Regulatory Lead in Taste, Texture, and Health at dsm-firmenich. Yulia highlights the incredible benefits of enzymes in food applications, especially in the dairy industry. 🌿 Health-conscious consumers today want dairy products that are delicious, easy to digest, high in dietary fiber, and have no added sugars. Thanks to enzymes, everyone can now enjoy their favorite foods without digestibility issues. 🥛✨ Enzymes, nature's tools, provide unique benefits that help create healthier, tastier, and more sustainable products. In dairy, they help manufacturers: - Control lactose levels 🧬 - Reduce added sugars by increasing sweetness profiles 🍬 - Improve mouthfeel 😋 - Make ice cream more scoopable 🍦 And so much more! Moreover, enzymes enhance processing conditions and support sustainability goals by reducing processing time and optimizing raw material use. They effectively combine the essential, the desirable, and the sustainable. 🌍♻️💡 #DairyIndustry #FoodScience #DSMi #Sustainability #FoodInnovation #enzymes #biotechnology

Very interesting survey on consumer trends for precision fermentation, meat and dairy alternatives. European consumers show a flexitarian approach for their food choices. Positive opinion and curiosity for precision fermentation.