Paragon Pure’s Post

Looking for a place to stay up to date on latest trends in plant-based and sustainable food ingredients? Our monthly newsletter delves into the intersection of food technology, innovative insights, and sustainable eating, aiming to both inform and inspire! Comment "get news" below to be added to our subscriber list! #foodmanufacturers #healthy #modernfoodindustry

One of the hottest topics in consumer foods today is the use of new technologies to create sustainable, and often more nutritious, foods. How do consumers approach purchase decisions to food+tech foods? Read more here: https://lnkd.in/g3xw4HCe #foodtech #purposedriven

As consumer preferences shift, the snacking landscape is embracing healthier options and unique flavor profiles. Leading this change, Generation Z is prioritizing plant-based foods, sustainable packaging, and authentic tastes. Explore the top snack trends for 2024 and beyond in our latest blog post. Learn how these trends are reshaping the industry and what it means for your business. Read more here: https://lnkd.in/dQRSkCUp #SnackTrends2024 #HealthySnacking #Sustainability #FoodIndustryTrends #Innovation

#TopFoodScienceVoice This is how we begin a new week... The goal remains the same... leveraging innovation, research, and technology to produce new and nutritious food products while ensuring the existing ones meet healthy standards as well. #foodinnovation #productdevelopment #foodchemistry #sensoryscience #foodsafety #foodscience #sustainability

Food can be many things to many people. For us, food can be enjoyable and delicious, while also being environmentally responsible, nutritious and affordable. Juan Gabriel Aguiriano Nalda, Group Head of Sustainability at Kerry, talks about the many roles of food in the context of the 'and consumer'. Listen in below. #SustainableNutrition #SustainableFood #Food

Plant-based alternatives is not just a trend; it's a conscious choice for a better and sustainable tomorrow. Taste, Affordability, and Health topping the list of consumer priorities for plant-based options. Supermarkets remain the go-to destination for 74% of #consumers, signaling a demand ready to be met. Together, we can make plant-based foods accessible, delicious, and impactful! Source: ProVeg International & Smart Protein Project Report #PlantBasedRevolution #SustainableLiving #FoodInnovation #Plantbasedmeat #PlantBasedLiving #SustainableFood #HealthyChoices #ConsciousConsumption #TasteMatters #AffordableHealth #SupermarketShopping #FoodForThought #SustainableFuture #ProVegInternational #SmartProteinProject #ClimateAction #EcoFriendlyOptions #GreenLiving #FutureOfFood #Vegan #PlantProteins

In this video, I discuss about the #sustainable #nutrition impact we have at Kerry by innovating with our customers, reaching together billions of people around the world.

Eating habits are changing quickly. Meat substitutes that do not resemble meat are becoming increasingly popular. These 'Variations' have their own identity, no vegan chicken pieces or meatballs, but unique vegetable-based products. This way, consumers can increase their vegetable intake in an easy and tasty way. These products have an even smaller footprint and are ideal for consumers making sustainable choices. In line with this trend, we've developed three Rondos: Corn, Spinach and Beet root. Explore how these can transform your menu to the next level. 💡 👉 Want to know more about this development or our products? Read the analysis. #plantbased #innovation #schouteneurope #sustainability #schoutentwente

🌟 The Future of Food and Beverage: Key Trends 🌟 The food and beverage industry is evolving rapidly. Here are some exciting trends shaping the future: 1. Plant-Based Foods: Healthier, sustainable options are on the rise. 🌱 2. Smart Kitchens: AI is revolutionizing cooking and food management. 🤖 3. Sustainability: Zero waste and eco-friendly practices are becoming standard. ♻️ 4. Personalized Nutrition: Tailored nutrition plans are now more accessible. 🍽️ 5. Alternative Proteins: Lab-grown and insect proteins are gaining traction. 🦗 As we embrace these innovations, we move towards a more sustainable and delicious future. What F&B trends excite you the most? Share your thoughts!

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