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#Upcycling of spent grains to #meatsubstituts in the #food industry. Air Liquide /CARBAGAS AG / Air Liquide supports you in ensuring the #quality and #freezing of your products in #IQF quality.

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Germany REWE Group's plant-only flagship store exceeds expectations Two months ago, Rewe Group opened its first plant-only store calle d "Rewe voll pflanzlich" in Germany - and consumers keep on queuing to get in there. The store owner of the cooperative-run food retailer is planning to stock up on self-checkout areas to keep up with demand. This type of plant-based only store is a pilot for the group, but not the first of its kind. Austrian-daughter BILLA AG launched a similar concept in Vienna in 2022 - "Billa Pflanzilla". Growing consumer appetite for healthy and sustainable proteins turns plant-based foods into a recipe for success. The plant-only stores offers about twice as much alternative protein products as the conventional ones, providing a platform for faster go-to-markets of new products. And a faster adoption of plant-rich diets across Europe is exactly what we need to limit global heating to 1.5C temperature rise. For this, we urge retailers, who all have set Scope 3 reduction targets, to commit to the key enabling measure: plant/animal-protein split targets in line with human and planetary health goals. Lidl in Germany moved first. Will REWE Group be the first premium supermarket chain to commit to sell more plant proteins? Will Lionel Souque commit to sell healthy, sustainable and affordable food to REWE customers? https://lnkd.in/eNM4hKSm

🌍 Redefining Food Consumption: The Emergence of Groceries in Bulk 🛒 The way we shop for food is evolving, and a significant shift is underway—the rise of groceries in bulk. This trend represents a departure from traditional shopping practices, offering consumers a more sustainable, economical, and customizable approach to purchasing food items. Here’s how this trend is redefining the way we consume food: Key Elements of the Emergence of Groceries in Bulk: Sustainable Packaging: Minimizing waste by allowing shoppers to use reusable containers. Tailored Portions: Reducing food waste by enabling customers to buy only what they need. Cost Savings: Offering lower prices per unit compared to individually packaged items. Diverse Selection: Providing a wide range of products available for bulk purchase. A prime example of this trend is KoRo, offering high-quality organic products in bulk. By sourcing directly from producers and prioritizing eco-friendly packaging, KoRo Drogerie promotes sustainability and passes on cost savings to consumers. To ensure our FutureBens Community always shops sustainably, we’ve partnered with KoRo! 🛒✨ Yiğit Tuncer #BulkGroceries #SustainableShopping #EcoFriendlyConsumption

We don't leave impact to chance... A recent article in the Deutsche Handwerks Zeitung - DHZ mentioning ResQ Club highlighted the importance of practical solutions that make waste reduction easy and efficient for restaurateurs. Food waste isn’t just a climate issue—it’s also a financial burden on restaurant owners who face tight margins and time constraints. Beyond helping businesses reduce waste by selling their surplus food through our platform, ResQ takes deliberate steps to ensure results aren’t left to chance. Here are three ways we make a difference for restaurateurs: ✅ Ease of use: Our system is intuitive, requires no special IT skills, and saves time – it's quick and easy to implement. ✅ Transparency & flexibility: Restaurateurs have full control over timing, pricing, and quantities. Customers benefit from transparency, usually knowing exactly what products they’re purchasing, with no surprise elements. ✅ New customers: ResQ not only helps reduce waste but also introduces restaurants to new customer groups, generating additional revenue through repeat visits and additional purchases. https://lnkd.in/ecmJFHdX #resqclub #resqclubde #foodwaste #gastronomy #digitalsolutions

💥 BANG! Lidl in Germany smashed it again! The sales of their own-brand plant-based products has jumped 30% in the past six months. This is a direct result of Lidl's bold move to lower the price of their plant-based meat and dairy products to match those of conventional meat and dairy. Price parity between plant-based and animal products was always assumed to be a key enabler for the protein shift that we need to see for the sake of our own health and that of the planet. Now this assumption is confirmed through real-world data.   There's an immense potential and untapped demand for others to follow suit. Retailers shape food environments and as such have responsibility for people's food choices.   We need more retailers in Germany, Europe and globally to make the healthy, sustainable food choices, the easiest and cheapest choices. Amali Bunter Alexander Liedke Nusa Urbancic Alex Wijeratna Gemma Hoskins Reinhild Benning Peer Cyriacks Carlos Bravo Villa Bertrand SWIDERSKI Godo Röben 🌱Niklas Oppenrieder Pieter de Pous Alex Holst Faustine Bas-Defossez Robin Willoughby Sarah Lake Lionel Souque Gereon Schulze Althoff Dr. Julia Adou Tim Klüssendorf Bruno Hönel Glenn Hurowitz Virginia Cecchini Kuskow, Anna Stief, PhD Dirk Heim Florian Ludwig Wall Emily Armistead Nico Muzi https://lnkd.in/e84zuxh3 

Food Trends 2025: Was und wie wir in Zukunft essen werden... Der Trend zu pflanzlichen Fleischalternativen löst freilich auch Gegentrends aus. Carneficionados und Vegourmets meiden Fleisch aus standardisierter, industrieller Produktion ebenso wie Plant-based Food. Was bei pflanzlich orientierten Gourmet-Restaurants heute auf den Teller kommt, hat so gut wie nichts mit veganen Ersatzprodukten zu tun. Spitzenköchen geht es nicht darum, mit ihren Gerichten den Geschmack von Fleisch zu imitieren, vielmehr kreieren sie aus Gemüse, Obst, Getreide, Hülsenfrüchten und Kräutern originäre Speisen, bei deren Genuss niemand das Tierische vermisst. Food Trends 2025: What and how we will eat in the future... The trend towards plant-based meat alternatives is of course also triggering counter-trends. Carneficionados and Vegourmets avoid meat from standardized, industrial production just as much as plant-based food. What ends up on the plate in plant-based gourmet restaurants today has almost nothing to do with vegan substitute products. Top chefs are not interested in imitating the taste of meat with their dishes; rather, they create original dishes from vegetables, fruit, grains, legumes and herbs that no one misses the animal when enjoying. Quelle: https://lnkd.in/eExAQQyK

❗️Please note the current situation, consumption is strongly discouraged ‼️ ⬇️ Fish 🐟 recall at Aldi, Kaufland and Netto: products on sale nationwide: A recall in the food industry indicates that a product poses a potential risk to the health or safety of consumers. Such recalls are usually initiated for the following reasons: 1. Health Hazard: The product could be harmful to health, for example due to contamination with pathogens (e.g. salmonella, listeria) or chemical contamination (e.g. residues of pesticides or heavy metals). 2. Incorrect labelling: Labelling errors, especially the lack of labelling of allergens, can pose a serious risk to allergy sufferers. 3. Production errors: manufacturing defects, such as glass, metal or plastic foreign bodies in the product, jeopardise safety. 4. Quality problems: Deviations that, while not necessarily hazardous to health, still compromise food safety or consumer expectations. ❗️A recall also shows: ▪️The company's sense of responsibility: By proactively removing the product from the market, the commitment to consumer protection is signalled. ▪️Weaknesses in the system: A recall indicates gaps in quality assurance, production or the supply chain that need to be rectified in the future. ▪️Importance of control: It emphasises the importance of strict monitoring and standards in food production. ❗️Prevention 👇 🔸️Quality controls: Use of metal detectors, X-ray machines or optical systems to detect foreign bodies ✔️ 🔸️Training: Train employees in the use of hygiene standards and machines ✔️ 🔸️Regular maintenance: Check production facilities and equipment for damage ✔️ 🔸️Certification: Implementation of quality standards such as HACCP (Hazard Analysis and Critical Control Points) ✔️ #IFS #food #recall #quality #control #training #HACCP #healthy #IFSFOOD #certification #foodindustry #healthhazard #foodstandard #qualitycontrols #foodstandards #regularmaintenance #senseofresponsibility Lebensmittel Praxis Lebensmittel Zeitung Lebensmittel-Industrie Kreiszeitung Wochenblatt IFS - International Featured Standards RUNDSCHAU für den Lebensmittelhandel

Remember David vs. Goliath, anyone?? 🍫 Tony's Chocolonely just dropped chocolate bars that might remind you of your Nestlé, Mondelez, Ferrero, and Mars favourites. The bar's reverse reads: "we at Tony's Chocolonely took inspiration from major chocolate makers. With a difference. We pay all farmers a higher price for the cocoa that is in this chocolate." Tony's bravely stirs the pot to expose the dark side of the cocoa industry. Kicking off in Berlin on February 19th, this campaign fearlessly tackles the harsh realities of child labour and inhumanely low cocoa prices in West Africa. With over 1.56 million children still working on cocoa farms, Tony's isn't sugar-coating the truth." Tony's Faire Alternative squares up to the industry's heavyweights saying, 'We can do what you do, minus the ethically ambiguous stuff.' Tony's directly calls out the chocolate giants, asking: Are you with us or not? We've long admired Tony's Chocolonely, which is why it's earned a coveted spot in indulgent spirals in our healthy vending machines. What are your thoughts on their latest ad? Will Tony's end up in court? #EthicalChocolate #TonyChocolonely

𝐂𝐨𝐧𝐬𝐮𝐦𝐞𝐫 𝐓𝐫𝐞𝐧𝐝𝐬 𝐢𝐧 𝟐𝟎𝟐𝟒: 𝐀𝐝𝐚𝐩𝐭𝐢𝐧𝐠 𝐭𝐨 𝐌𝐞𝐞𝐭 𝐂𝐡𝐚𝐧𝐠𝐢𝐧𝐠 𝐃𝐞𝐦𝐚𝐧𝐝𝐬 Staying ahead of consumer trends is crucial in the dynamic food industry, especially in the baked goods sector. Here are three key consumer trends in 2024 that businesses in food tech can leverage for growth opportunities: 𝟏. 𝐏𝐫𝐞𝐦𝐢𝐮𝐦 𝐚𝐧𝐝 𝐀𝐮𝐭𝐡𝐞𝐧𝐭𝐢𝐜 𝐏𝐫𝐨𝐝𝐮𝐜𝐭𝐬 🍞 Consumers crave high-quality, authentic experiences. Puratos‘ "Oh La La Brioche" concept taps into this by bringing traditional French baking into German baked goods in bakeries, supermarkets, and on the go. There is a significant business opportunity: by focusing on premium ingredients and authenticity, businesses can attract customers who are willing to pay for quality. Offering products that emphasize heritage and craftsmanship can differentiate brands in a crowded market. 𝟐. 𝐇𝐞𝐚𝐥𝐭𝐡 𝐚𝐧𝐝 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 🌱 There's a growing demand for health-conscious and sustainable products. As consumers look for those alternatives, companies can adapt their recipes by using plant-based alternatives and optimized ingredients. The trend highlights a dual business opportunity: addressing consumer preferences for clean labels and sustainable practices can enhance brand loyalty and appeal. Baked goods businesses that prioritize health and sustainability can position themselves as leaders in responsible consumption, thereby gaining a competitive edge. 𝟑. 𝐈𝐧𝐝𝐮𝐥𝐠𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐂𝐨𝐦𝐟𝐨𝐫𝐭 🍰 Despite health trends, there is still a significant market for indulgent food. Products that offer a sense of nostalgia or treat consumers to a luxurious experience, like our rich and buttery "Oh La La Brioche," cater to this desire for occasional indulgence. The trend underscores a valuable growth opportunity: balancing health-conscious products with indulgent options allows baked goods businesses to appeal to a broader audience. By offering a range of products that meet diverse consumer needs, businesses can drive sales and customer satisfaction. As we navigate 2024, understanding and adapting to these trends is essential for success in the baked goods industry. I encourage everyone to engage with consumers, embrace innovation, and participate in events to drive growth and capitalize on these opportunities. What trends are you noticing in your sector? Are there similarities to food tech you are experiencing? #consumertrends #brioche #businessopportunity #foodinnovationforgood #gesundheitundwohlbefindenfürale #foodtech #puratos