Unilever Foods Innovation Centre 'Hive'’s Post

1.000.000.000 popsicles 🍦   How do you keep cool in the summer heat?   If you ever have been traveling, you know the ice cream popsicle we are talking about – but its Danish heritage may come as a surprise.   The popsicle in question was born just outside of Aarhus, at Popsicle Valley as jokingly referred to in ‘Weekendavisen’, and is now sold in more than 1 billon units each year.   That is 1,000,000,000 popsicles produced, packed, shipped, stocked, and consumed. Each and every year. That is a mind-blowing number, why we could be cheeky and call it a Danish dairy miracle.   It is of course the Magnum popsicle, we are referring to. It was invented by Frisko, now owned by Unilever, and the DI Bio member Tetra Pak is deeply involved in its future.   Dairy is obviously an animal-based product with its known negative impacts on climate and nature. Therefore, Tetra Pak is on a global mission to develop plant-based alternatives to the dairy used in for example Magnum – for a healthier, more climate-friendly, and more craveable ice cream experience.   That’s biosolutions at work, deep in your freezer, why we commend Tetra Pak for their mission. We hope that a plant-based version will soon find its way to the shops.   In the meantime, we bow to the ingenuity bringing high-quality products to the rest of the world.   Let’s build upon these insights and experiences of the Danish food sector to push for the next biorevolution in the global food sector. It’s only by working together that we change the world. 🌱

📢 New Case Study Alert! Google teamed up with Matriark Foods to pilot an 18-month intervention to reduce food loss and waste by utilizing upcycled products on food service menus and creating additional markets for growers and producers. 🔍 Dive into the roots of this initiative by revisiting Season 1 of Food Lab Talk, where Anna Hammond from Matriark Foods discusses the impactful role of upcycled foods in reducing food waste. 🔗 Check the comments below for the link to the full case study and discover why the food service sector's involvement is pivotal in driving sustainable change. #SustainableEating #FoodInnovation #UpcycledFoods #FoodLabTalk #FoodWaste

🌲 The Untapped Potential of Black Pepper Spent: A Sustainable Resource 🍃 🍂 Black pepper (Piper nigrum), often referred to as the "king of spices," is a staple in kitchens worldwide. Known for its distinct flavor and myriad health benefits, black pepper is a key ingredient in culinary traditions spanning the globe. 🍂 However, the spice industry generates a significant amount of black pepper spent, a byproduct of the extraction process. Traditionally considered waste, black pepper spent is emerging as a valuable resource with a range of applications in various industries. 🍂 This article explores the potential uses and benefits of black pepper spent, highlighting its role in sustainable practices and innovative product development. ◾ Delve into Organil Services Newsletter that never fails in providing Transparency of global reality................ 🔸 Contribute your Opinions and comment on the Organil Services Team article. 🔶 Please if found valuable and worth the content to Organic Food Safety put a share button....... 📢 (Written by Anil M V, 24 years experience, {Bsc. Agric, MBA, CTP} Founder, * Organil Services) Mobi # +91 8606551335 Email : anilmv@organil.org Admin Email : info@organil.org #blackpepper #foodprocessing #sustainability #certification #organic #organilservices #anilmv #blackpepperspent #recycling #residualwaste #processing https://lnkd.in/gTZG9vr5

Njamito’s journey has taught us so much, and now we’re using that knowledge to help others create products that benefit both human and planetary health. 🤔 What makes Njamito unique? It’s the first in its category to use High Pressure Processing (HPP) to extend shelf life, preserving the natural flavors, textures, and nutrients of fruits and veggies. This is the future of food preservation—keeping your meal as fresh and nutritious as nature intended. ⬇️ But that’s just the start. Blending pea protein, nuts, and cereals into a convenient, nutritious bottle wasn’t without its challenges—two major ones, to be exact: 1️⃣ Achieving a smooth, non-chalky texture for pea protein. 2️⃣ Ensuring stability in an acidic environment, even under high pressure. Our R&D team loves a good challenge, and through research and trials, we cracked the code. Now, we’re ready to share these solutions with the food industry. Curious to learn more? Check out the article in the comments and explore the range of sustainable solutions we’re offering. #Solutions #FoodIndustry #SustainableFood #Njamito #HealthyFoodForEveryone #LoginEKO

Radiant energy under vacuum (REV) technology is a process in which microwave energy and vacuum pressure are combined to deliver high-speed and low-temperature food dehydration. REV is effective for drying fruits, vegetables, herbs, meat, and seafood under or above their freezing points. As a relatively new innovation in food-drying technology, REV has not yet gained widespread use. #revtechnology #fooddryinginnovation #futureoffood #earlyadopterchallenges #expandingapplications #fruitsandveg #foodtechrevolution #supportinnovation #healthychoices #foodiefacts #wednesdaywisdom

Are you attending TIA Annual Convention? Lariza Lopez de Leon, Product Manager for Bakery, is a featured speaker at TIA's Education Sessions on Friday. Lariza's seminar, 'New Concepts in Shelf Life Management - Texture and Oxidization', explores how food manufacturers can foster sustainability through innovative shelf-life management solutions for tortillas and tortilla chips. As consumer preferences lean towards sustainable food choices, food manufacturers can proactively adapt their products and processes to align with consumer demands, reduce waste, and deliver a high quality tortilla. Lariza’s innovative shelf-life management solutions will: 1) Explore solutions to improve texture 2) Discover cleaner alternatives to delay mold growth 3) Learn about antioxidant solutions that effectively delay oxidation in tortilla chips Want to learn more? Visit Lariza at booth # 608 on Thursday and Friday or contact us at info@caldic.us / info@caldic.ca #Caldic #becausewecare #tortilla #sustianability #shelflife #foodwaste #cleanlabel #foodwaste #innovation

🚀 We are excited to share that 21 partners from eight European countries have come together in the Breadcrumb project aiming to better understand and reduce the impacts of #marketingstandards on food waste. 🍎 🥕 Together with the organic producer and wholesaler lehmann natur GmbH, the CSCP has set the course for a purposeful cooperation for the German case study in the fruits and vegetable sector. 📌 Read more how Breadcrumb will support reducing food waste and loss! You have additional questions? Reach out to the project team Nora Brüggemann & Marcia Rottwitt! #foodwaste #foodloss #foodwastereduction #eugreendeal #eufarm2fork

🌟 Vidre+™ in the Spotlight! 🌟 In recent months, Fresh Inset's advancements in Vidre+™ technology have captured international media attention. 📰🌍 🍄 Extended Mushroom Shelf Life: Research results have shown that Vidre+™ stickers extend the shelf life of sliced mushrooms up to 14 days and whole mushrooms to 20 days post-harvest. These results have not gone unnoticed by international media outlets like PerishableNews.com, Food Ingredients First, and Packaging Insights. 📦 Vidre+™ in Smart Packaging: El Empaque + Conversión, a Mexican 🇲🇽 trade publication, recently featured an insightful review about the latest advancements in the packaging industry, emphasizing that Vidre+™ is setting new benchmarks for smart packaging. 🌎 Our CEO Andrzej Wolan was a guest interviewee on Myśl po polsku, where he discussed the influential role of Vidre+™ technology in preventing the ripening processes of fruits and vegetables, combating food waste, and Fresh Inset's expansion efforts into South American markets, with plans for the USA and Europe. 🍇🌐 Visit our blog for more 🌍✨ https://lnkd.in/dyGqF6wz #FreshInset #Vidre #InTheNews #StopFoodWaste

One question I often get asked is, "Where can I find your products?" For quite some time, the answer has been delightfully simple - across most Swedish cities. At Ljusgårda AB - Supernormal Greens, making our sustainably grown lettuce available in approximately one-third of all Swedish grocery stores isn't just a milestone; it's a reflection of our commitment to accessibility and sustainability in food. Yet, our vision extends much further than lettuce. This crop is merely the first step on an ambitious path. Our mission is to transform the global food landscape by cultivating super plants that make healthy eating accessible and sustainable for everyone. This pursuit propels us forward, as we continuously innovate and challenge the conventional food industry norms. Our endeavors are not just about providing food; they're about revolutionizing how and what the world eats, ensuring sustainability, and accessibility go hand in hand. Enclosed is a map showcasing the locations of our products, symbolizing not just our current reach but also our relentless drive towards a future where nutritious, sustainable food is within everyone’s reach. Join us as we move beyond lettuce, aiming to reshape the food landscape, one super plant at a time. #Sustainability #VerticalFarming #SwedishInnovation #Ljusgarda #SupernormalGreens #FutureOfFood

Hey connections! today I'm here to share article about "PRESERVATION OF FOODS" Throughout history, humans have mastered the art of preserving foods, ensuring sustenance during lean times and extending the pleasure of seasonal delicacies. From ancient techniques like drying and fermentation to modern innovations such as canning and freezing, the preservation of foods remains a cornerstone of culinary culture. Drying, the simplest method, involves removing moisture from foods to inhibit microbial growth. Whether it's sun-dried fruits or air-dried meats, this age-old practice not only extends shelf life but also intensifies flavors, offering a taste of summer's bounty all year round. Fermentation, another ancient tradition, transforms perishable ingredients into tangy delights like sauerkraut, kimchi, and cheese. Through the action of beneficial bacteria and yeast, sugars are converted into acids or alcohol, preserving foods while creating complex and nuanced flavors. Canning, a 19th-century innovation, revolutionized food preservation by sealing perishable goods in airtight containers and sterilizing them. From jams and pickles to soups and sauces, canned foods provide convenience without compromising taste or nutritional value, offering a taste of tradition with every bite. Freezing, a modern marvel, preserves foods by lowering their temperature to inhibit spoilage. With the advent of home refrigeration and flash-freezing technology, fresh flavors and nutrients can be preserved effectively, ensuring that seasonal produce can be enjoyed year-round. In today's fast-paced world, the importance of food preservation extends beyond culinary delight; it's a matter of sustainability and food security. By minimizing waste and maximizing the use of surplus harvests, communities can ensure access to nourishment in times of scarcity, fostering resilience and self-sufficiency. In conclusion, the preservation of foods is a testament to human ingenuity and resourcefulness, bridging the gap between past traditions and modern lifestyles. Whether through ancient wisdom or contemporary technology, the art of preservation ensures that the pleasures of the table are savored and shared for generations to come. #preservation #organicfoods