Renee Flesch

🤝 The alternative protein industry needs to be far more collaborative to reach its commercialization goals. 🌱 This is the view of Laine Clark, The Good Food Institute's Senior Corporate Engagement Manager, Innovation. "Collaboration is the path to fueling R&D, establishing adequate infrastructure, driving state and federal support, maintaining a robust supply chain, expediting time to market, and accessing large pools of capital," writes Laine. "The key is to think of collaboration as a force multiplier for reaching milestones. Working with a partner or partners can reduce costs, provide access to inputs and equipment, avoid redundancies by using existing solutions, and add credibility." 📰 Read more in Laine's latest column for the Protein Production Technology International: https://hubs.ly/Q02B4Lcn0 #collaboration #alternativeprotein #innovation #futureoffood

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Check out Sea Salt Superstore's deep dive into the differences between #CoarseSalt and #FineSalt, covering everything from size and flavor to intensity, uses, and shelf life. #Salt is an essential ingredient in almost every dish, and having both coarse and fine salt in your kitchen (and knowing when to use each) can elevate your cooking. Whether you're seasoning a hearty stew or finishing off a delicate dish, the right salt makes all the difference! #SeaSaltSuperstore

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https://lnkd.in/guWHQbA6 - Congresswoman Anna Paulina Luna (FL-13) has introduced what would be a paradigm-shifting legislative package intended to improve the dietary health of Americans by banning high-fructose corn syrup (HFCS) and certain color additives in foods produced in the U.S. The legislative package includes two distinct acts: the Stop Spoonfuls of Fake Sugar Act and the Do or Dye Act. The Do or Dye Act targets toxic food dyes like Red No. 40 and Yellow Nos. 5 and 6. There is already mounting pressure to place further scrutiny on these chemicals, some of which have been restricted in the EU and elsewhere. The primary focus of the Stop Spoonfuls of Fake Sugar Act is to restrict the use of HFCS, which is often alleged to promote obesity and other chronic health issues. Does this go to far in the fight against #addedsugar - or not far enough?

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Snack Trends Alert! Protein power, sustainability strides, and flavor fusions are reshaping snacking in 2024! Key takeaways from a recent article in Food Business News by Brooke Just: Protein Reigns Supreme: General Mills, Kodiak Cakes, and @Wilde Brands are leading the charge with protein-packed snacks, responding to consumer demand for healthier options. From bars to chips, protein is the star of the show, offering guilt-free indulgence with a health halo. Sugar Reduction: Consumers are seeking sweet treats without the added sugar, driving brands to explore natural alternatives like dates. With Date Better Snacks leading the way, snacks sweetened with dates offer nostalgia without the naughty, appealing to health-conscious snackers. Sustainability: Upcycled foods are making waves in the snack industry, with brands like Mosh and Balanced Tiger leading the charge. By repurposing overlooked ingredients, these brands are not only reducing food waste but also creating sustainable snack options for a greener planet. Super Mushrooms: Mushrooms are emerging as a powerhouse ingredient in snacks, offering health benefits and unique flavor profiles. From bars to chips, lion's mane and other super mushrooms are becoming mainstream, blurring the lines between functional foods and indulgent treats. Evolving Flavors: Bold new flavors like jalapeño and dill pickle are shaking up the snack scene, appealing to adventurous taste buds. With brands like Sister Schubert's and Good Foods Group, LLC leading the way, savory snacks are getting a spicy makeover. Looking to tap into these trends and take your snacks to the next level? Upcycled Foods, Inc. (UP, Inc.) has the solution! Our ReGrained SuperGrain+ is a B2B ingredient that can enhance protein, fiber, and flavor in snack foods, all while addressing sustainability. By repurposing nutritious grains that would otherwise go to waste, Upcycled Foods helps snack food manufacturers create delicious, nutritious, and planet-friendly snacks that consumers will love. Join us in revolutionizing snacking for a healthier, more sustainable future! #SnackRevolution #alternativeproteins #upcycledfoods #foodwaste #snacktrends #SustainableSnacking #Regrained Daniel Kurzrock Upcycled Food Association

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Interesting article from #foodbusinessnews on the growing importance of technology and innovation in the food category.

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Great conversations at the annual Flavor and Extract Manufacturers Association's Annual Leadership Conference on the challenges around so-called "Ultraprocessed Foods" and the NOVA food classification system. Big "THANK YOU" to Julie Hess, PhD and Madeline Comeau from the USDA Grand Forks Human Nutrition Research Center for sharing their expertise on this important topic. Based on consumption data, unfortunately, consumers' diets continue to be misaligned with Dietary Guidelines. It appears that one of the main reasons for consumers not following these Guidelines is that healthier food offerings often don't resonate with consumers' taste buds. To me, a major unlock to resolve this issue could be to make healthier foods tastier through the addition of flavors. In other words, I feel that making healthier food the preferred choice through great taste could make a significant positive impact on mitigating nutrient deficiencies. Unfortunately, the NOVA classification makes foods containing flavors "look bad" and subsequently defeats its purpose of leading consumers towards healthier diets. Let's change the conversation and work together to make a difference for consumers! Please chime in and share your thoughts on this important topic. Edlong Flavor Solutions

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Great introduction to the inevitable advantages of using #incredo sugar-based sugar reduction solutions!

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