In the intricate world of food preservation, freeze-drying stands as a scientific marvel that transcends mere culinary convenience. Its ability to retain the nutritional essence of fruits, vegetables, and berries while ensuring extended shelf life has revolutionized the way we approach food. As we unravel the scientific intricacies and nutritional benefits of freeze-dried foods, it becomes evident that this method not only preserves the integrity of our favourite edibles but also paves the way for a sustainable and nutrient-rich culinary future. In the Centralsun shop, we have a wide selection of different freeze-dried products. 👉centralsun.com #centralsun #driedfruits #bulkprice #freezedriedproducts #foodmanufacturing #fooddistributor #foodindustry #driedfruitindustry #freezedriedpowders #juicepowders #organicproducts #foodindustrymanyfacturing #driednuts #driedseeds #foodsupplements #naturalfoodcolors

Organic or not, let's savor the veggies and fruits for what they are—delicious, with a side of nutrients that dance to the rhythm of Mother Earth. 🌍🍏 . . . #OrganicMyths #NutrientReality #FoodFactsUnwrapped #FoodScience #FoodTech #FoodInnovation #NutritionScience #FoodIndustry #FoodProcessing #FoodResearch #FoodTrends #EatSmart #FoodChemistry #HealthyEating #FarmtoFork #SensoryAnalysis #FoodTechSolutions #Awareness #AgriTech #SmartFarming #PrecisionNutrition #BioTechInFood #FutureofFood #EcoFriendlyEats #FoodQuality #ConsumerEducation #FlavorExploration #FoodSecurity #HealthandWellness

From farm to table, every step of the journey,𝐄v𝐞r𝐞s𝐭 𝐂u𝐢s𝐢n𝐞 ensures that the flavors are preserved and the nutritional value is maximized. Whether it's crisp vegetables straight from the garden or succulent meats sourced from trusted suppliers, there is an inherent quality that cannot be replicated. So why settle for anything less than truly fresh? #everestcuisine #everestcuisinesanjose #everestcuisinemountainview #indianfood #foodielife #foodiegram #foodiesofinstagram

Curious about what is behind your food?🍴 Join us for an insightful webinar hosted by vegconomist - the vegan business magazine this Thursday! Led by Nadine Filko, Ian Bothello our business developer will talk about the importance of selecting the right ingredients for your plant-based food 🌱 👇 Here a quick snippet of what you can learn about: - What does ingredients and additives means for plant-based food? - Will the emergence of new plant based ingredients replace additives? - The connection between side stream and new ingredients 📆 Date: Thursday, July 11th ⏰ Time: 5:30 PM CET We are looking forward to seeing you there! 💻 Link in the comment to register #ProteinDistillery #Vegconomist #Altproteins #webinar

While the "blue zones" are renowned for their focus on aspects like community and rest, their dietary patterns offer valuable insights as well. These regions emphasize a "plant-slanted" approach, prioritizing whole, unprocessed fruits, vegetables, and whole grains. While meat is still present in their culinary traditions, it plays a secondary role. The focus is on whole, unprocessed foods, both plant-based and animal-derived, with an emphasis on quality over quantity. This often translates to locally sourced ingredients, fostering a deeper connection to the food system and the natural world. Click the link to discover more: https://lnkd.in/d4rSpD_k #stayinspired #communityeats #naturalnourishment #bluezones #plantbased

Recently i had a chance to learn about plant based alternatives and also about innovations in food industry. As a food professional committed to sustainability and health, I'm excited to see the growing interest and innovation in plant transformation! . Whether you're a committed vegetarian, a flexible person looking for meat-free options, or simply want to add more plant-based foods to your diet, there is something for everyone in the world for plant based alternatives. From Delicious Meats substitutes made from mushroom, soy or pea protein to dairy-free milk made from almonds, oats or coconut, the options are endless and tastier😋 Let's join this delicious and healthy revolution together! 💚🌱 #Plant-Based #Sustainability #FoodInnovation #HealthyNutrition #FoodIndustry #HealthyLiving #foodinnovation #foodtechnologist

Why we should eat more venison. 🦌 Concerns over the environment lead many of us to think about what we eat, how it is sourced and the impact it has on our increasingly fragile planet. Whilst some choose a Vegetarian or Vegan diet, others, like me, will continue to eat meat but want it to be as sustainable as possible. Wild sourced Venison is not only one of the healthiest meats we can eat but is is also one of the most sustainable. We have a thriving deer population here in the UK which needs to managed to keep the herds healthy and in balance with the environment. We also have extremely high standards in deer management and food safety, as well as legal protections which ensure that our wild deer are humanely managed. Venison is also one of the healthiest meats you can eat. It is great source of protein, incredibly low in fat, and it is lower in saturated fat than other red meats such as beef. It also contains minerals that are good for our health, including iron, phosphorus, potassium, and zinc as well as vitamins B6 and B12, riboflavin, niacin, and thiamine. So where should you buy your venison? Whilst some supermarkets stock it from time to time, it may not come from within the UK giving it a higher carbon footprint. These venison sausages came from a local game dealer just 5 minutes away but our village butcher also stocks venison that is locally sourced. It is worth ensuring that you buy from a reputable supplier with the correct licensing. Venison is full of flavour and can be cooked in much the same way as beef - recent recipes have included a Venison Ragu made with mince and Venison Stroganoff made with steaks. If you haven’t already done so, give it a try. Unless, of course, you are Vegetarian. 😊 If you have a food related business and are in need of high quality visual content for your marketing, I’m here to help. Drop me a DM or email to arrange a chat: 📧 hello@purpleplumphotography.co.uk 🔔 Ring my bell for post notifications. #️⃣ For foodie insights and photos follow my hashtag #purpleplumphotography #foodanddrink #sustainablefood #healthyeating #foodie #foodphotography

Veggie, bean, imitation-meat — what’s your favorite plant-based burger style? 🌱 Thanks to mounting environmental and human health concerns, the market is booming with plant-based food innovations. And it’s not just about fruits and veggies anymore. 🥜 From nuts and seeds to oils and extracts, more consumers are exploring a growing list of unique plant-based products and recipes. 📣 Now’s the perfect time for brands to play in the plant-based food game. And we’ll be the #1 fan.

Did you know that foods you’re eating everyday were once considered novel? Today, on the occasion of #WorldFoodSafetyDay, it seemed necessary to take a leap into the past to see the evolution of our diet. 🍽️ Did you know that many ingredients that are well-known in our diet today were once considered Novel Foods? Tomato and potato, for example, first appeared in France towards the end of the 16th century. It's hard to imagine today that our tables were once devoid of them. Now, things are a bit different as novel foods have to go through a rigorous pre-market approval process which aims to check that they are safe. Thus, basil seeds, cocoa extract or rapeseed oil went through this process and have now become staples in our kitchens!  At Ÿnsect, we are convinced that tomorrow, insect-based proteins will find their place on store shelves and in your dishes. This is why we put so much effort into producing ingredients that are natural, healthy, and sustainable. Tomorrow, the insect on our plate?! Together, let's continue to support innovative food practices! 🙌   #FoodSafety #Safety #Food #NovelFood #New #AgriFood #Ynsect

🥩 Delicious meaty food from mushrooms 🍄 The job of Michael Fox, CEO & Co-Founder of Fable Food Co, is to make just that. We caught up with him for the feature on clean label. 💡“The biggest driver for meat eaters wanting to reduce meat consumption is health,” says Michael “The past few years have seen lots of PR and new, alternative proteins coming to market. That’s driven strong interest from consumers and a massive wave of product trial. As consumers have become more aware of the category, they’re looking at ingredient decks – which generally aren’t clean label – and they’ve questioned the health benefits of these products. The meat industry has also done a very good job of pushing the narrative that these products aren’t healthy. So, now there’s a significant segment of consumers looking for clean-label alternative proteins." 📰 Learn more from Michael and others in our clean label feature: https://hubs.ly/Q02yvvb00 #cleanlabel #alternativeprotein #futureoffood #health #sustainability