Ingredients that are good for the environment: CO2 "foodprints" and product premiumization spur alternative protein production
FoodIngredientsFirst explores the latest developments in environmentally sustainable food ingredients with insights from key suppliers.
According to Dr. Pia Meinlschmidt, team lead product management Planteneers, CO2 “foodprints” will likely be displayed more on future products, even becoming a purchasing argument.
“Another factor is the more sensitive handling of food waste. In this context, the utilization of side streams to reduce food waste is gaining more importance,” she claims.
Notably, reducing CO2 emissions will be central to planet-friendly offerings.
“This is not only about climate-friendly claims. We will also find neutral statements on the products. In addition to climate and resource protection, recyclable packaging will move into the spotlight. There will probably be more claims like ‘100% recyclable packaging’ and so on. The issue of transparency along the entire value chain is also gaining traction.”