TFTAK’s Post

🌍 Food ingredients Europe 2024 was good! Sharing insights into the whole food manufacturing and having meaningful conversations with both new and familiar faces. Some thoughts to take with me and with TFTAK: 💡 Innovation doesn’t need to be always disruptive. It’s necessary to have these incremental steps. 24 of 34 new product introductions were related to making existing food ingredients healthier or more nutritious. 🌿Harnessing the power of nature wasn't forgotten. It seems that rosemary was one in the centre stage throughout FI. Also, proteins from all kinds of sources are here to stay. A cool solution came from Valio, who presented lactose-free milk protein for better digestive health. ✨ The most amazing solutions are simple. Aviko Potato Cheez was a wonderful solution to replace dairy-based cheese in sausages. Seaweed Food Solutions makes algae just to be a wonderful sea-tasting flavouring. Agrain functional flour and beer chips made from brewer’s spent grain. 🤔 I recently heard from the academia world, that all the food manufacturers care only about profit. There is surely some truth to it. However, most of the food world is concerned about sustainability and health. 🌱 The key trends include reducing sugar, salt, and fat, promoting sustainability, ensuring food system resilience, and moving to clean labels. SUNFLY spreads are extra nutritious, sustainable and oh, how tasty. 🤝 Innovate together. Understand the consumer, the entire value chain, and the needs (as well as constraints) in all the different stages already early on. #TFTAK #FIEurope #FoodIngredients #SustainableFood #FunctionalFood #FoodInnovation #FoodScience #FoodTech #FoodIndustry #FoodResearch