Sweegen’s Post

Many alternative-protein companies have tried to recreate the taste and texture of animal-based products. However, the pursuit of taste and texture parity might be overshadowing the potential for alternative proteins to create one-of-a-kind flavorful experiences that animal-based proteins can’t provide. In this breakout discussion hosted by FoodNavigator, alternative-protein and food supply chain experts will discuss the potential of creating new products, finding areas of whitespace innovation, and educating consumers on entirely new product types. Register now for Future Food-Tech Alternative Proteins to secure your seat at this discussion: https://bit.ly/3vrUtex

“Does it taste great?” Whether it’s cost reduction, plant-based, etc, this question will determine the success of a product. In this two-part series, Julie Drainville, Edlong’s Manager–Global Sensory—explores the pivotal role sensory plays in delivering the authentic taste experience consumers crave and how it helps to make it happen. Check out Part 1 of Sensory Strategies for Success: Cost Reduction - https://bit.ly/45vADfL Be on the lookout next week for Part 2: Plant-Based! #Edlong #EdlongFlavors #Article #BlogPost #Sensory #CostReduction #DairyFlavors #DairyFreeFlavors #FoodDevelopment #FoodInnovation #FoodScience #FoodTrends #InnovativeFlavors #Innovation #RD #CommodityReduction #SensoryStrategies

Whether you’re looking to reformulate to cut costs or working with novel plant-based ingredients, consumers care about one thing:    Is it delicious?    In this two-part series, I dive into how the right sensory approach can help you answer with a resounding “YES!”.    Check out Part 1 of Sensory Strategies for Success: Cost Reduction    Be on the lookout next week for Part 2: Plant-Based! #Edlong #Sensory #SaveMoney

I love Mintel's Global Food & Drink Trends for 2025, and how they're highlighting the importance for food & beverage brands to innovate to stay relevant with evolving consumer needs. A couple key highlights: - the strong need for nutrient-dense product innovations to improve short- and long-term health for consumers, and - Brands must collaborate inside and outside the food and drink industry to introduce greater novelty through taste, texture, or aroma. Is your brand prepared to compete in this ever-evolving landscape? Let’s chat about how Illuminate Growth Partners can help. https://lnkd.in/gU_xFR_s #innovation #2025foodandbeveragetrends #illuminategrowthpartners

Tastewise partnership brings AI into almond innovation Tastewise, the generative AI platform for food and beverage brands, to illuminate innovations in snacking. With Tastewise, we found three shifts in consumer snacking: Health Specificity consumer preference: Consumers are looking for specific health claims like fitness, stress relief, gut health and more. Pinpoint consumer wants and develop the right snacks. Almond and guayusa tea extract energy bites. Eco-consciousness: An increase in snacking conversations around sustainability and zero waste means snacks with dehydrated almond skins offer great environmentally conscious options.

“When it comes to plant-based food, taste is king,” said IFF’s Global Innovation Marketing Leader Sonia Huppert and Senior Flavorist Jean-Philippe Fourniol. Their insightful contributions at ISIPCA’s Le Congrès Goût et Arômes on January 25 emphasized the complex challenges in this field: overcoming the inherent taste hurdles such as bitterness, astringency, and beany flavors that are often associated with plant-based products. The task of developing appealing products to consumers would pave the way for widespread acceptance of plant-based protein in food and beverages. Sonia and Jean-Philippe also highlighted the capabilities of the IFF PRODUCT DESIGN™ approach and modulation technology in navigating and surmounting the sensory challenges presented by plant-based foods, thereby making the realization of palatable and appealing plant-protein based products not just a possibility but wholly achievable. #NourishxIFF #Modulation #PlantBased #Paris #ISIPCA

2025 Food Trends - in the era of Ozempic It's already that time of the year when consultants, brands, magazines, trend blogs are searching for the next big trend; all digging everywhere in to find what is next. But what if the next trend is at the doctor's office or worse so, off-the-shelf at the Pharmacy around the corner? The hospitality and F&B industries have long operated on a simple principle: create desire, fulfill it, and leave guests wanting more. But what happens when cravings are chemically tempered? The answer will come in a few drops (or shots?) in the next weeks. In the meantime, happy to hear your thoughts. #2025 #FB #trends  #hospitality #Innovation #future

🍬Key ingredients: Sugar🍬 Did you know sugar isn't just a sweet addition to our beverages? It's a vital ingredient in crafting the perfect mouthfeel and plays a crucial role in fermentation. At Focus Solutions, we're not just developing drinks; we create the perfect balance of taste and innovation! Cheers to the sweet science behind our products! 🥂 #SweetSuccess #Innovation #TeamFocus

In her Day 3 keynote at #Gulfood 2024, food futurologist Dr Morgaine Gaye Gaye said consumer anxiety and uncertainty will be the underpinnings of food product innovation in the coming years. The combo of post-Covid chaos and global conflict has led to a fundamental recharting of priorities and values. Consumers are insecure, feel beaten up, and are more risk averse, she said. "Gen Z feels let down. There's a massive lack of trust."   Yet companies that conquer their fear of risk and uniqueness will be rewarded in the long term, she said, warning that serving the broadest common denominator will be misleading, thanks to cultural flattening that's occurring as more people feed the data pool.    Anticipate a focus on primal needs. Some keystone drivers that will impact food, fashion, and design include a refocus on nature and rebuilding eco-trust, with applications ranging from repurposing food waste into fabrics and other products; the rise 3D printed edible packaging; bricks from blood waste from meat processing, etc. She said a romanticized, post-digital focus on "human imprint" will lead to modern interpretations of classic designs, and retro foods and flavors, "taking the past into the future."   Digital health data and awareness of the microbiome will inform more personalization of food options, making the kitchen the "apothecary of the future."   Finally, air and water will increasingly be precious, vaulted themes, suggesting the emergence of blue foods, a premium on pure, filtered waters, and the creative use of air space to manipulate food textures and volumes. Disruptors like Air Protein are the most vivid and extreme example of using air to create new value in food. #gulfood 2024, #ift, #futureoffood