Imad Kastoun’s Post

🌟 Food trends 2025 - this is how we will eat in the future 🌟   Are you curious what our eating behaviour will look like next year? 🌱🍴 In the latest Food Report, renowned trend researcher Hanni Rützler provides exciting insights into the future of nutrition. From plant-based proteins to sustainability and zero waste - 2025 promises exciting developments and opportunities for the catering and food industry! 🌍💡 ...let´s see

Discover the future of food with us! Are you passionate about plant-based and sustainable eating? Stay ahead of the curve with our monthly newsletter! Get insights on food technology, innovative trends, and sustainable ingredients. Connect & send us a DM today to be added to our newsletter list! #foodmanufacturers #sustainable #foodsuppliers #foodscience #foodtechnology 

👨🏻🍳🌟 Food trends 2025 - this is how we will eat in the future 🌟   Are you curious what our eating behaviour will look like next year? 🌱🍴 In the latest Food Report, renowned trend researcher Hanni Rützler provides exciting insights into the future of nutrition. From plant-based proteins to sustainability and zero waste - 2025 promises exciting developments and opportunities for the catering and food industry! 🌍💡

What Can Food Companies Gain by Attending IFT? 🤔 IFT Suppliers’ Night offers more than innovation—it’s an opportunity for food businesses to unlock key growth areas. By attending, you can: ☑ Access exclusive insights on emerging food trends and innovations 🍽️ (The global food and beverage market is expected to grow to $8.9 trillion by 2026) ☑ Network with top industry leaders and form valuable partnerships 🤝 (More than 17,000 professionals attend IFT annually, including industry leaders and decision-makers) ☑ Gain tips on improving product formulations for better taste and nutrition 🍲 (Companies focusing on health-conscious products saw a 14% sales increase in 2023) ☑ Explore cutting-edge technologies that enhance production efficiency ⚙️ (Adopting automation can reduce production costs by 30%) ☑ Discover new packaging innovations that can reduce waste and costs ♻️ (Sustainable packaging solutions are projected to save companies up to 20% on material costs) Pro Tip: Research the most popular trends in the industry before attending to identify suppliers who offer solutions that align with your long-term strategy. 📊 Next week: Exploring the Future of Sustainability in the Food Industry at IFT 🌱 #IFT2024 #SpiceIndustry #Sustainability #FoodBusiness

Etico, sano , plant based

Have you heard about “carbon calories” and what impact you can have on the planet with what you eat and drink? 🌍 At IMfood and GoodFood sustainability is a key part of what we do so I couldn’t be more excited about the collaboration we have done with @Rewild Freddie Lintell and for the first time publishing recipes with carbon calories. 🌱 If you are curious about carbon calories, get inspired by our recipes on www.goodfood.com or get our latest magazine where we explaining the concept of carbon calories and more about sustainable eating. #carboncalories #sustainability #foodsustainability

Zero Waste, More Taste! Reducing food waste in the home can be both easy and exciting. As a part of a new European campaign, Zero Waste, More Taste!, the European Commission has brought together chefs from across the EU to show how food that would otherwise be thrown away can be turned into flavourful, waste-free dishes. Every year, millions of tons of perfectly good food end up in the trash—but with a little creativity, these would-be scraps can be turned into culinary masterpieces. On this book you will find an exciting collection of 27 recipes with tips for reducing food waste, crafted by top European chefs who are passionate about preventing waste in the kitchen. Each recipe is designed to help you make the most of ingredients that would otherwise be thrown away and embrace sustainable cooking. Check out the quick and easy ways to transform everyday food that would otherwise be wasted into delicious meals. Join us in making Zero Waste, More Taste! a part of your kitchen routine. #NutrisAvIngAdvisor EIT Food European Commission I talk about #innovation #sustainability #health #nutrition #foodscience #foodtech #foodchemistry

As we approach 2025, it’s clear that the food industry is in the middle of some exciting changes. From the way our food is produced to what we’re putting on our plates, consumers are driving a transformation that’s about more than just taste. People today care deeply about what’s in their food, how it’s made, and where it comes from and that’s shaping everything from the rise of healthier diets to smarter packaging solutions that help protect the planet. 2025 highlight the growing demand for sustainability, health-conscious products, and personalized experiences. As we move into 2025, recognizing the challenges is only the first step. Taking decisive action to manage risks and enhance efficiency will be crucial. It's about being proactive rather than reactive, leveraging every available tool to safeguard against uncertainty. For businesses in the food industry, this environment makes long-term planning incredibly challenging. Costs of ingredients, packaging, energy, labour, and transportation are all subject to sudden and unpredictable changes. The uncertainty in commodity prices, coupled with potential inflation and policy reversals, puts immense pressure on profit margins and operational stability. As consumers become more aware of their choices, the food industry must adapt by embracing new innovations, focusing on sustainability across the entire supply chain. For brands and businesses looking to thrive in this rapidly changing landscape, we offer the ideal solution from sourcing to creating the right private label food products. With our trusted manufacturing partners, you can launch and scale your next innovative product … 2025 is bright and beautifully tasty!

We're featuring carbon calories alongside our recipes for the first time in the May issue of Good Food, alongside traditional nutritional information like fat, salt, and protein. Why? Because understanding the environmental impact of food makes it easier to make sustainable eating choices.   We've got 25 recipes on goodfood.com with carbon calories calculated using the free Reewild tracking app, and three in the magazine alongside a feature explaining the concept of carbon calories and more about sustainable eating. Our Managing Editor Lulu Grimes says: "As a trusted brand for over 35 years, Good Food has run many features on sustainability and we’ve consulted lots of experts on the subject. The concept of carbon calories might be new to most people but it’s a simple way to raise awareness and help everyone make conscious choices about how what we put on our plates impacts the planet.” #Food #CarbonCalories #Reewild

Around the world, 60% of people are eager to transform their lives to be healthier and more sustainable. But guess what? Only 30% have made it happen. Why? Because they’re facing hurdles like high costs, limited access, lack of education, and time constraints. We’re here to change that. Our goal is to inspire and support healthier lifestyles and sustainable eating habits. In June 2024, we gave our menu a revamp by introducing delicious vegan dishes and powerful plant superfoods. We also swapped our traditional creamy cheese for a plant-based cashew creams, cutting over 36,000 kg of CO2 emissions every year and helping people maintain a healthier diet. In this way, we’re not only making our menu more delicious and sustainable, but also contributing to a greener, healthier future. With every dish we serve, we’re one step closer to turning the desire for a better life into reality.