Darigold’s Post

"Innovate or die" is a mantra repeated often, but it applies more than ever in categories that are dominated by "commodity" products. If there is a private-label version of your product, then you better be thinking outside the box about how you will survive. What Chobani did to the juggernauts of yogurt is the stuff of legend. A category once dominated by Danone and Yoplait, yogurt was a category sorely in need of disruptive innovation. I recall being on a sales call at Publix Super Markets when they boldly claimed their yogurt made in their own food manufacturing plant was better than Yoplait. Ouch. When Chobani broke into the category with an entirely different kind of yogurt, Greek yogurt, with different consumer benefits/claims, they were mostly ignored. Soon, they were stealing shelf space from the old school yogurt, and the yogurt revolution had begun. Today, I saw this Chobani Super Milk and nearly lost my mind. Why? Because I personally advocated for "super milk" when I was at Land O'Lakes, Inc., on multiple occasions in multiple different forms. It would have been super in many ways. Suffice it to say, my idea was not embraced. So, to see Chobani do it is bittersweet. Leaving Land O'Lakes in a reorganization not once, but twice, was not my choice, and I still wish them and their farmer-owner members of the cooperative well. That said, I would love to see Chobani light the dairy milk world on fire with their innovation. Emphasis on REAL DAIRY MILK. https://lnkd.in/gi9TX4xE #dairy #dairyproducts #milk

The idea of mass production, increased shelf life and capitalist idea driven agriculture is the reason why we have poisonous compounds in our food production systems. Seedless food production has taken over indigenous food production, tracing down the elements, you will discover how all the nutritious elements in our food is lost over the years and what is left is just hunger satisfaction lacking nutrients. Overly processed foods, packaged foods and industrialized food production, a growing concern for human health.

Our lives depend on healthy food. I believe it's imperative to watch the new documentary from #MichaelPollan #FoodInc2 to learn about our food supply system one bite at a time by watching this informative and thought provoking film. You and your family can move forward by making choices to work toward a healthier future which is certainly my goal. Food, Inc. 2 is an update to 2008's Food, Inc. which was a groundbreaking Oscar®-nominated expose on the multinational corporations that control our food supply. There has been more consolidation in the food industry since 2008 and Food, Inc. 2 explores how our values should impact our food choices. This }#documentary emphasizes the anti-trust and #monopoly issues encountered in our agricultural system. It highlights the profits of capitalism versus the sustainability of nature and how this directly affects the quality and nutrition of our #food. In addition, the movie makes the point that the #agricultural labor force is essential, but is often treated as disposable. Corporate profits have risen at the expense of both consumers and rural America's #farming communities. There are definitely concerns for future soil and water quality which impact our food's nutritional value as well as the effect they have on individuals and our communities. I value the information shared by Senators #CoryBooker and #JonTester as they work to improve access to healthy food and to support our farmers. The documentary is also interesting when it chronicles the food additives which affect our taste and metabolism. I really enjoyed learning about the innovative farmers working to improve our food supply from the ground up or, in the case of a kelp farmer, by charting a new course in food supply. Food, Inc. was released the year I was born and this new documentary, Food, Inc. 2 will hopefully provide further food for thought for a new generation. In limited theaters April 9; on digital April 12 https://lnkd.in/e-Wai8C4

𝖠 𝖢𝗈𝗆𝗉𝗅𝖾𝗍𝖾 𝖦𝗎𝗂𝖽𝖾 𝗈𝖿 𝐌𝐞𝐚𝐭 𝐒𝐮𝐛𝐬𝐭𝐢𝐭𝐮𝐭𝐞 -[𝖯𝖣𝖥 𝖦𝗎𝗂𝖽𝖾] ➡ 𝑪𝒍𝒊𝒄𝒌 𝒉𝒆𝒓𝒆 𝒇𝒐𝒓 𝒔𝒂𝒎𝒑𝒍𝒆 𝑷𝑫𝑭 - https://lnkd.in/duhxED5p The rising intolerance for animal #proteins, growing consumer awareness about healthy food, growing number of #vegan & vegetarian population, and rising investment and venture capital funding are some of the major factors driving the growth. However, the high cost of #meat substitutes remains a major challenge for the industry. Additionally, some consumers prefer soy and gluten-free options, while others still have a strong preference for animal-based proteins.  One major characteristic of high-moisture meat #substitutes is their unique fibrous structure which gives the products a meat like appearance. By variation of the process conditions, it is possible to generate products with the appearance of whole muscle meat that resembles, e.g., #chicken or #beef.  However, global demand for sustainable #diets has also increased their popularity among non-vegetarians and flexitarians seeking to reduce the environmental impact of meat production. ⏹ 𝙎𝙤𝙪𝙧𝙘𝙚𝙨- ➢ #Soy Protein ➢ #Almond Protein ➢ #Wheat Protein ➢ #Pea Protein ➢ #Rice Protein ➢ Others 👉 𝗧𝗿𝗲𝗻𝗱𝗶𝗻𝗴 𝗕𝗹𝗼𝗴 : https://lnkd.in/due_yig4 #Key_Players - Beyond Meat Inc. (U.S.), Impossible Foods Inc. (U.S.), Amy's Kitchen Inc. (U.S.), The Hain Celestial Group, Inc. (U.S.), Axiom Foods (U.S.), LightLife Foods, Inc. (U.S.), Marlow Foods Limited Ltd. (U.K.), Taifun-Tofu GmbH (Germany), Atlantic Natural Foods LLC (U.S.), VBites Food Ltd (U.K.), and Nutrisoy Pty Ltd. (Australia). #meatsubstitute #tofu #TVP #burger #patties #sausages, #meatballs #nuggets #soyprotein #wheatprotein #sausages #distributionchannel #food #health #foodandbeverages #meat #soy #wheat #protein #meatballs #nuggets

They do cheese. Better in every way? Good old favourites like cheddar, parmesan, and stilton, created in an entirely new way. The cheeses made by Better Diary @ Hackney Uk have the tanginess of mature cheddar or the nuttiness of a parmesan. And they bubble, ooze, and stretch just like we’d expect. But they’re healthier and more sustainable, so they’re better – for us and our planet. Animal-free dairy is a newly launched category. Like traditional dairy, it uses dairy proteins for the same flavours and textures. And like plant-based products, no animals are used in its production.

Did you know that in the United States alone, the dairy industry supports over 3 million jobs and generates an economic impact of over $700 billion? Moreover, it provides the delicious and nutritious foods that millions of Americans enjoy every day! To show our appreciation this month, we are showcasing interviews with leaders that are making an impact in the dairy industry, webinars and exclusive content for you to enjoy. Be sure to keep an eye on your social media feed for more dairy content! #everagdairy #junedairymonth #dairyfarmers #usdairy

Got lots of excited 🤠 and some puzzled 🤔 reactions to our stainless steel cow in this episode! Here's a little Q&A: 🐄 A stainless steel cow? What, why? 80% of our farmland today is dedicated to livestock, and we're running out of planet. Our stainless steel cow Margaret does the job 5x more efficiently than her sentient sisters. She's the next logical step in a world that will soon need to feed 10 billion people - who would still like nice cheese on their pizza’s & charcuterie boards. 🥒 What kind of sorcery is this? The casein (essential milk protein) in our cheese is not that fancy 🤠 it’s a product of fermentation just like beer, yogurt, pickles etc. 🧀 What is stainless steel cow's cheese made of? The basic ingrediënt is grass: this is what Margaret’s microbes will turn into casein, just like an old fashioned cow does (side note: they’re currently on beets still. We're working towards grass since it’s a super sustainable resource & keeps the land in the able hands of our grassland farmers). To this casein, some microbial rennet is added, as is the case in most cheeses today, plus some salt and fat. We're trying out which kind of plant-based fat works best to make the cheese super creamy. 🍕 Do we need to eat cheese at all? A simple plant-based, organic diet with plenty of seeds, nuts, pulses, grains, fruit & veg would do the job, we think. But since a lot of us like a bite of cheese every now & then, we're working on a way to have that treat in a healthy way for everyone involved (including cows, calves & the rest of the planet). Plus, the stainless steel cow opens doors to better nutritional value than cow's cheese. You can keep what you like (protein, healthy fats, big taste!) and leave out the rest (saturated fats, hormones, antibiotics). Got more questions? Keep 'em coming. Haven't seen the show yet? It's still available on NPOstart: https://lnkd.in/eUr_PjWE

Have plant based foods hit a brick wall? In this news article we look at the challenges and opportunities that lay ahead👇 #newsarticle #plantbasedfoods #brickwall #challengesandopportunities

Flashback to a Spring article for our new Autumn followers - welcome all. Please always ask us if you have any Q's or comments Back at Expo West trade show, reps from Cargill discussed our partnership ↘ How is “smart” fat shaking up the plant-based space? Fat-replacers must be effective throughout a product’s shelf life, cycles; - freezing process - being thawed, then being cooked ↘ What is so unique about Go!Drop® Jana Mauck, marketing manager, Cargill Global Edible Oil Solutions, N. America, said; “when you make a product with Go!Drop® when you’re replacing animal fat or replacing coconut oil, you don’t need to incur extra steps or change something in your product" ↘ Just take Go!Drop® and replace fat and start making your product LINK: https://lnkd.in/eTYK_xSK #CargillCUBIQTeam #TransformingTheFutureOfNutrition