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🚀 Discover the Sweet Future of Confectionery! 🚀 🎙️ In the latest episode of the Food Matters Live podcast, we talk about a delicious topic; the trends, market insights and role of potato ingredients in the confectionery industry. With the global market worth over a trillion dollars, standing out is key, especially as consumers demand more sustainable and animal-friendly options. 🎧 Tune in to learn from industry experts Ria Tinga-Veld and Peter Feiken: ✅ Insights on market trends and consumer preferences ✅ New textures, the rise of vegan, foamed and fortified gummies ✅ For manufacturers how to shorten the drying time and replace gelatin ✅ Our next product launch.... 🔗 Listen to the episode and explore more at https://shorturl.at/YWDFp #Confectionery #FoodInnovation #Sustainability #plantbased

🌱 Companies to watch in 2024? WNWN Food Labs 👀 FoodBev Media's Sian Yates talks about their innovative #plantbased and cocoa-free chocolate products. 🍫 WNWN uses a proprietary fermentation process to transform plant-based ingredients like cereals and legumes into a cocoa-free product that, according to the company, “tastes, melts, snaps and bakes just like chocolate”. 🎧 Listen to our full podcast episode, where Sian and Melissa Bradshaw overlook the plant-based market: https://pod.fo/e/2143d9. 📲 - #plantbasedfood #plantbasedindustry #vegan #veganuary #sustainability

Here's the nutty truth.... about mealworm protein and how it's changing the future of sustainable eating. Co-founder of Mr Bug, Conal Cunningham, shares his knowledge on the surprisingly flavourful and easily digestible protein source that's shaking up the food industry. Mealworms are simple proteins that dogs and even humans can easily digest, offering a glimpse into the future of sustainable eating. Conal explains how these proteins don't need to be masked with heavy ingredients; their natural flavours are both surprising and pleasant, making them a fantastic base for creating wholesome, natural products. Hear more insights from Conal in Season 5, episode 12 of Founded & Grounded. Available wherever you consume your podcasts. Would you eat meal worms? What are your thoughts? #SustainableEating #FutureFood #InsectProtein

🍪🌯🍬 Snacks are on everyone's lips. More importantly, 68% of consumers globally snack at least once a day or more often*. In our podcast epsiode 🎤 on snacking we asked our product manager Andrea Hochstöger what consumers are looking for in snacking products nowadays: “Consumers are still looking for the perfect taste and texture, but also want healthier options without any loss of flavor. Consumers want to try new things, try new flavors, and they want that certain added value, like organic, clean label, protein enriched, fiber enriched.” Want to know more about trends for snacking and how to use starch and starch-derived products for your snacking products? 👉 Listen to our podcast episode here: https://lnkd.in/dFSQYJEd 📧 Contact us: food.starch@agrana.com *Innova Market Insights, Nov 2023

Want to know how potato starch is shaping the future of food? 🎧 Listen to the podcast episode with our experts Akkelien Vermue-Tjalsma and Meleknur Tüzün sharing everything about this humble crop! #potato #foodingredients #avebe

#Podcast | Join us for the third episode of our Vegan Series as we explore the intriguing worlds of Cultivated and Vegan Meat!   Hosted by Patrick McNamara, this episode features: 🔍 Alice Johnson sharing insights on the cultivated meat process and its role in sustainable food production. 📜 Kerry Finch and Julie Horton, Ph.D. from Intertek Assuris discussing the regulatory landscape and what it means for the future of cultivated meat. 🇲🇽 Oderay Gonzalez Gabriel from Intertek Mexico providing a unique perspective on the booming vegan market in Mexico.   This is a must-listen for anyone interested in the innovation, regulation, and consumer trends shaping the future of vegan food! 🎧 Tune in now and discover how these changes are paving the way for a more sustainable and ethical food system. https://lnkd.in/dv9keXBc   #CultivatedMeat #Vegan #Sustainability #FoodInnovation #Intertek #Podcast

#Podcast | Join us for the third episode of our Vegan Series as we explore the intriguing worlds of Cultivated and Vegan Meat!   Hosted by Patrick McNamara, this episode features: 🔍 Alice Johnson sharing insights on the cultivated meat process and its role in sustainable food production. 📜 Kerry Finch and Julie Horton, Ph.D. from Intertek Assuris discussing the regulatory landscape and what it means for the future of cultivated meat. 🇲🇽 Oderay Gonzalez Gabriel from Intertek Mexico providing a unique perspective on the booming vegan market in Mexico.   This is a must-listen for anyone interested in the innovation, regulation, and consumer trends shaping the future of vegan food! 🎧 Tune in now and discover how these changes are paving the way for a more sustainable and ethical food system. https://lnkd.in/dv9keXBc   #CultivatedMeat #Vegan #Sustainability #FoodInnovation #Intertek #Podcast

In this episode, we welcome Dr. Ann Brackenridge, Head of R&D and Innovation at Cargill Protein, to discuss the latest trends in the food industry. Dr. Brackenridge offers insights into the rising popularity of pickles and the influence of Latin flavors on product development. We explore how consumer preferences shape innovations in the sector and discuss the crucial role of social media in spreading these trends. Additionally, we delve into the importance of transparency in the industry and how definitions of value and convenience are evolving in today’s food landscape. Listen here https://lnkd.in/e9H_xUze #foodtrends #protein #innovation #cargill #fermentation #flavortrends #consumerneeds #socialmedia #pickles #cuisines #spicyfoods #jalapeno #globalfood #convenience #foodservice #retailtrends #meatspad #podcast

What's the best #plantbasedmilk for people and planet? What are the tradeoffs? Health benefits? Are all alternative milks healthy? #Sustainable? Appropriate for everyone? It's a lot to swallow. 😊 I work to break it down in this oldie but still relevant #podcast episode as all of us work to encourage more #environmentallyconscious food choices and menu items. Discussions #sustainablefoodsystems are filled with complexity and nuance. And it can be important to look at things from a variety of perspectives and through a diversity of lenses. And...what does this have to do with the human #gutmicrobiome? https://lnkd.in/geCNjMf

🎙️ Our CEO, Dr. Uma Valeti, joined Rich Roll Podcast to discuss the role cultivated meat can play in creating a better future of food and the work we're doing at UPSIDE Foods to make that a reality. And, for the first time in 17 years, vegan Rich Roll tried chicken - yes, our cultivated chicken. (Spoiler alert 🚨: His review? It tastes like chicken.) Whether you’re a meat eater, a conflicted carnivore, a vegan, or simply curious about food innovation, this conversation is a must-listen. #CultivatedMeat #UPSIDEFoods #FoodInnovation https://lnkd.in/gdn_4WvW