Food and Beverage Business’ Post

#WORLDPULSESDAY Since 2018, on February 10th the United Nations (UN) celebrates World Pulses Day, a global event designed to raise public awareness about the environmental significance and nutritional benefits of pulses. These edible seeds from a legume plant (including lentils, chickpeas, beans, lupin and other protein grains) have great benefits for food security, nutrition, health, climate change and biodiversity. According to the UN, the cultivation of pulses is an effective strategy for achieving its 2030 Agenda for Sustainable Development, as they can contribute to the development of sustainable food systems and towards eradicating world hunger and poverty. Applying the art of fermentation to pulses not only elevates the culinary experience but also contributes further to pave the way for healthier and more sustainable food systems. Fermentation, which consists of the intentional and safe application of specific microorganisms to raw materials, is a promising strategy for producing value-added, nutritious, and palatable pulse-based foods. Gastronomic speaking, fermentation of pulses can enhance their texture, appearance, colour, taste and flavour. Regarding human health benefits, pulses fermentation can enhance protein digestibility, vitamin content, bioavailability of minerals, and reduce non-nutritive compounds like flatulence causing oligosaccharides and other related anti-nutritional compounds (e.g. phytic acid). In addition, fermented pulses may provide beneficial microorganisms that promote gut health. In addition to the associated health benefits, pulses production and consumption also have a positive impact on the environment. The cultivation of pulses enhances the growth of soil organisms that improve both land structure and nutrient availability. By boosting soil biodiversity, pulses help ecosystems to be more resistant and resilient to disturbance and stress, such as drought and a changing environment. Pulses thus show a high potential in sustainable food systems. Fermented pulses bring further advantages to these environmental benefits, having a broader impact on food system value chains. The production process for fermented foods is often environmentally friendly, requiring low inputs of water and energy and limiting waste production. The final product extends the shelf-life of food, reducing cold chain requirements, hence helping to reduce food waste and energy-intensive logistics. Finally, fermented pulses answer the need for more nutritious plant-based protein alternatives, in response to the growing need to reduce our reliance on animal-based proteins to reach environmental and climate targets. More info at: https://lnkd.in/dgrgc3HP #Handvo #Natto #Tempeh #HealthFerm #DOMINO #Microbes4SustainableFoods #lentil #chickpea #bean #lupin #legumes #pulses #fermentation #fermented #plantbased

Made in Israel: MadeRight is harnessing fungi to create sustainable food packaging “Within the broader context of the global food industry, the food packaging market holds a pivotal role,” explained MadeRight. “It protects and prolongs the shelf life of food products while providing essential information to consumers, making packaging indispensable.” According to the company, the worldwide food packaging market is worth $350 billion with an annual growth rate of 5-6%. This trajectory is driven by forces such as population expansion, urbanization trends, the burgeoning food and beverage sector, and advancements in packaging technology. MadeRight harnesses the capabilities of fungi to create sustainable materials. Through a fermentation process that uses fungi cultivated from industrial organic waste, it makes sustainable, high-performance materials. For the full article click the link below! . . . Follow #madeinisrael Follow #addvalue Follow ADDVALUE Ltd - Business Development in Japan Ltd - Business Development in Japan #climatetech #foodtech #fungi #madeinisrael #addvalue #businessdevelopment #businessopportunities #israelinnovation #israelitech #israel Rotem Cahanovitc https://lnkd.in/e2Bin32d

Is there a stronger argument for the use of upcycled ingredients than these studies? 12 years ago, at FoodSolutionsTeam, we began upcycling food waste streams long before such studies were published - it just seemed so obvious that upcycling food waste was the way to go. Today, 12 years later, we are successfully marketing our upcycled functional ingredients like LeinPRO, an egg and gum replacer based on linseed residues. Join us in the sustainable journey of transforming food waste into valuable resources. To explore further or request samples of LeinPRO, visit foodsolutionsteam.com or reach out via email at info@foodsolutionsteam.com. #sustainable #sustainability #sustainablefood #naturalingredients #natural #proteins #proteinpowder #circulareconomy #foodingredients #vegan #veganfood #sidestream #plantbasedfoods #plantbasedfood #plantbasedprotein #glutenfreefood #glutenfree #functionalfoods #inflation #costreduction #emulsifiers #cleanlabel #mayo #upcycling

Foods of the Future - Anyone fancy pinked tinged rice? According to its creators ‘beef rice’ could offer more sustainable protein source. To be honest, I dont fancy this, even if it is more sustainable. I really dont see this taking off and certainly not the future of food. Surely, plant-based proteins would be better from a #sustainability and #health perspective, keeping ownership of production in the hands of farmers (preferably regenerative) rather than big business? #futureoffood #foodsecurity #foodsystems #food #sustainablefood https://lnkd.in/eerSmKzK

Upcycled produce is a great example of rebranding power. Creating context and connection to normalize an otherwise wasted product is the innovative climate impact we need right now. For all the startup founders making upcycled produce your mission, let’s tell your story 🥕

We all know food waste is a huge issue. 30% of all food that is produced is wasted. So why aren't manufacturers and processors jumping to upcycle and reduce their waste? Until now, implementing a waste solution at scale, while developing upcycled foods, has been a challenging task. With GTF, food manufactures are able to: - Place a RENU™ System in-line with their current processing equipment, enabling them to process ingredients on-site. - Produce their own upcycled ingredients that maintain nutrients and sensory values, thanks to RENU's moderate processing temperatures and rapid speed. What are you waiting for? Reach out to info@gtf-technologies.com to learn more. #upcycledfood #foodtechnology #foodsystems

Hops' (Humulus lupulus L.) phytochemicals are well known for their bioactivity. In the present study, the functional properties of hop extract rich in β-acids, as potassium-salts structures (KBA), were investigated to develop a sustainable active food packaging https://lnkd.in/gUMcADG7

Healthier and more #sustainable #chocolate could hit store shelves after #Swiss scientists and chocolatiers developed a recipe that swaps sugar for waste plant matter. By mashing up the pulp and husk of a #cocoa pod instead of just taking the beans, scientists have made a sweet and fibrous gel that could replace the sugar in chocolate, according to a report published in Nature Food. This “whole food” approach makes a more nutritious product than conventional chocolate and uses less land and water, the scientists found – while still satisfying a sweet tooth. “The cocoa fruit is basically a pumpkin and right now we’re just using the seeds,” said Kim Mishra, a food technologist at ETH Zürich and lead author of the study. “But there’s a lot of other marvellous stuff in that fruit.” The researchers used the waste flesh and juice of the cocoa fruit to make a gel that can be added to chocolate instead of powdered crystalline sugar that is traditionally used. Usually, “introducing moisture into chocolate is a complete no-go because you are essentially destroying it”, said Mishra. “We disrespected one of the most holy rules of chocolate-making.” He said the results could make chocolate #healthier and more sustainable, while also giving farmers a new revenue stream. The study found that in a lab the new method used 6 per cent less land and water but increased planet-heating emissions by 12 per cent because it required an extra drying step that consumed large amounts of energy. But by scaling up the process – and drying the pulp in the sun or using #solarpanels – they found that #greenhousegasemissions could fall. Alejandro Marangoni, from the department of food science at the University of Guelph in #Canada, who was not involved in the study, said the study was a “fairly comprehensive” proposal that now needs to be validated with a pilot. Farmers in tropical countries often see only a small fraction of the profits generated by the $100 billion chocolate industry. Because the processing of the pulp would have to happen in the countries in which the cocoa is grown, Marangoni said, the biggest benefits would probably be seen there. “If this was implemented, it would benefit the local countries ... as a consumer, we’d hope they don’t screw up our chocolate.” Chocolate is one of the most polluting foods a person can eat, ranking alongside some meats in terms of the greenhouse gas emissions emitted per kg of food. Mishra and his colleagues set out to reduce the waste in the production process and found they could also make it healthier. Despite this, he said the lab-based chocolate was “basically identical” to dark chocolate in texture and similar in taste to flavourful dark chocolates from South America. “The sweetness released in your mouth is slightly slower than if you eat traditional dark chocolate – and you have more of these fruity notes and acidity coming from the juice.” – #Guardian

**EMPLOYER DEEP DIVE””** AgroFresh is a global leader in post-harvest quality and freshness solutions, with a mission to enhance the quality of and extend the shelf-life of fresh produce, whilst reducing food loss and waste. The company's influence spans over 50+ countries with key products registered, reaching over 3,800+ direct customers and protecting 25k storage rooms. Led by Clinton A Lewis Jr, or "Clint", the company maintains a strong commitment to innovation and customer partnership. AgroFresh boasts 8 Innovation Centres located in key fruit-growing regions, and holds a staggering 375+ patents. These assets, along with a team of over 40 scientists and post-harvest physiologists, allow AgroFresh to analyse over 2 million pieces of fruit annually and maintain the largest and most comprehensive database of 1‑MCP application technical information. The company's main area of focus is the management of ethylene, a natural plant hormone that governs the ripening process of fruits and vegetables. AgroFresh has developed a range of integrated solutions, branded as 'Smarter Freshness', which utilise technology to manage ethylene levels and prolong the freshness and quality of produce from harvest to home. AgroFresh is not just about maintaining the status quo, but also making strides in sustainability. In 2024, the company launched the AgroFresh Control-Tec™ Eco system in collaboration with Fontestad, a renowned family business in the handling and distribution of citrus fruit. This initiative has resulted in an impressive 70% annual water savings and is a testament to the company's commitment to environmental stewardship and resource efficiency. As a company, AgroFresh is strategic in its growth, with recent key acquisitions such as Pace International, a global provider of sustainable post-harvest solutions. The company's dedication to excellence has not gone unnoticed. AgroFresh was the recipient of the Rabobank 2015 Leader in Sustainability Award, the Award for Innovation in Business granted by Cámara Valencia in 2022, and the Overall Food Quality Solution of the Year Award at the AgTech Breakthrough Awards in 2021. Employee reviews highlight the supportive leadership, good compensation and benefits package, mission-focused approach, and opportunities for growth through initiatives like the tuition reimbursement programme. The company operates with a global scale and reach but maintains a close-knit and collaborative work environment. AgroFresh is now a privately-owned company and boasts a diverse board of directors, made up of industry executives from across the globe and is reported to have a market cap of $0.16 Billion as of May 2024. Agrofresh is not only a frontrunner in its field but is also dedicated to sustainability, innovation, and the professional growth of its employees. Definitely one to watch!

Clean Food Group Raises Another £2.5M For Sustainable Fats and Oils Tech Clean Food Group's go-to-market product is an equivalent to high oleic palm oil, backed by an externally validated life-cycle assessment (LCA) that demonstrates it delivers a 90 percent reduction in greenhouse gasses when compared to traditional palm oil. This product has been designed to be a drop-in ingredient that can be used as a substitute in a range of consumables including baked goods, confectionery items, and even cosmetics. https://hubs.li/Q02rQQ7P0