The EVERY Company’s Post

Come visit me! Networking is powerful. Sharing new ideas is valuable. Catching up with colleagues and friends keeps us happy and joyful. Let’s connect Institute of Food Technologists (IFT) Chicago next week and learn what’s cooking with each other. #foodtech #startups

We're always curious about the latest trends in ice cream, and July didn't disappoint! 🍦Our friends at INNODELICE ECOSYSTEM have compiled a great overview of the newest dairy ice cream launches. It's fascinating to see the innovation and creativity in our industry. Take a look at what's new here below 👇 #IceCreamInnovation #IndustryTrends #GramEquipment

From donuts to sparkling beverages, the proteinization of food continues. As interest in high-protein foods rises, startups are looking to find a way into the trend by launching new versions of food that have yet to be touched by the protein wave. #protein #cpg In this piece by Gabriela Barkho, we speak to Valentino Sinacola and Riley Nelson of VUUM Technologies, and Leana Rogers Salamah of Specialty Food Association.

Can we revolutionize on-the-go food for the better? We think so! And what if we could harness the momentum of on-the-go food sector to close the fiber gap? At Floura, we're creating gut-healthy, fiber-rich snacks that are truly good for you - without sacrificing convenience or flavor. But we're just getting started, and we want to hear from you! 💡 What innovations do you want to see in the future of convenience foods? How can we make "healthy" and "convenient" synonymous?

Confetti Snacks, a vegetable chip company that uses upcycled ingredients, has won the SNAC Tank Pitch Competition at SNAC International's SNX 2024. "How can we solve two major problems (starvation and food waste) facing the world today?" asked Betty Lu, founder and CEO of Confetti Snacks - Marvellous Veggie Chips. "We take 'ugly' produce, upcycle them to delicious and crunchy baked snacks and season them with award-winning seasonings inspired by cultures of the world." Read more 🏆▶️ https://ow.ly/ptI950RlcZg #foodentrepreneur #snacks #pitchcompetition #upcycling

Dive into the future of snacking with flavorful plant-based treats! 🌱✨ From crunchy crisps to savory bites, we're breaking barriers and redefining the snack game. Join the green revolution, where innovation meets guilt-free indulgence! 🌿💪 #PlantBasedGoodness #SnackRevolution #PlantBasedSnacks #PlantBasedMarket #PlantBased #FutureMarketInsights

📣 Webinar alert! Will you join us on May 30th for a free webinar sharing the consumer insights on fermented plant-based foods collected in a pan-European survey carried out by our Work Package 4, led by Prof. Armando P. from Umeå University? The webinar is hosted by our partner, Bridge2Food, and you can register here 👉 https://lnkd.in/etuD4p5d #webinar #plantbased #consumerinsights

🌱 As R&D efforts continue, we can expect to see more innovative and delicious hybrid products hitting the market. 🍔 🌎 These products are not only catering to different dietary needs but also addressing important environmental concerns. In this article, Lloyd Fuller caught up with Dr Isabel Trogh, Customer Technical Support Manager at BENEO, Andrew Arentowicz, CEO of blended meat startup, 50/50 Foods, Inc, Nesli Sozer, Research Professor at Finland’s VTT, Shalom Daniel, Co-founder & CEO, Mush Foods, Eugenia Sagué, CEO & Co-Founder, Cultimate, Joshua March, CEO & Co-founder at SCiFi Foods, and Luke Macqueen, Co-Founder & CSO of Tender Food. 📰 Check out the full deep dive on hybrid foods in the latest issue of Protein Production Technology International magazine. 👇 🔗https://hubs.ly/Q02twhRX0 #foodinnovation #hybridfoods #sustainability #futureofproteinproduction

🌱 As R&D efforts continue, we can expect to see more innovative and delicious hybrid products hitting the market. 🍔 🌎 These products are not only catering to different dietary needs but also addressing important environmental concerns. In this article, Lloyd Fuller caught up with Dr Isabel Trogh, Customer Technical Support Manager at BENEO, Andrew Arentowicz, CEO of blended meat startup, 50/50 Foods, Inc, Nesli Sözer, Research Professor at Finland’s VTT, Shalom Daniel, Co-founder & CEO, Mush Foods, Eugenia Sagué, CEO & Co-Founder, Cultimate, Joshua March, CEO & Co-founder at SCiFi Foods, and Luke MacQueen, Co-Founder & CSO of Tender Food. 📰 Check out the full deep dive on hybrid foods in the latest issue of Protein Production Technology International magazine. 👇 🔗https://hubs.ly/Q02tw88T0 #foodinnovation #hybridfoods #sustainability #futureofproteinproduction

One of the greatest concerns for consumers when it comes to plant-based foods is texture. In a recent study by Novonesis, 31% of consumers expressed a desire to improve the texture of plant-based meat. At Novonesis, we’re tackling this issue head-on with our cutting-edge Vertera® ProBite, which enables customization of the texture of plant-based meat products to the liking of customers and consumers. Visit us at booth #427 and join the conversation at the Plant Based World Expo in September to learn how Vertera® can transform your products. The answers to better texture are inside. Find them with Vertera® !  #PlantBasedWorld #Novonesis #FoodInnovation #Vertera #PlantBased #FoodTech #TextureInnovation #ConsumerInsights