Regenerative agriculture takes sustainability a step further: Instead of striving to simply preserve the integrity of land used for agriculture, regenerative agriculture aims to restore, or regenerate, land that’s been depleted by intensive farming practices.

In recent years, interest in regenerative agriculture has picked up speed, with companies like General Mills, Nestlé and Kellogg’s taking making moves to implement regenerative practices that yield tangible environmental impacts while also improving the yields they depend on for their businesses.

The momentum continues to grow in the food and beverage sector, as evidenced by new products that put regenerative practices at the forefront of their brands’ missions.

WhatIF Foods’ line of plant-based noodles and milk products taps what the company calls the “CEO of groundnuts”—the bambara groundnut—as the fundamental ingredient of its products. According to Sabine Schindlbauer, marketing and communications director of WhatIF Foods, the bambara groundnut is a regenerative crop because it puts nitrogen back into the soil, giving new life to soil that’s been depleted by intensive farming.

“It is our strife to restore … land that has been left behind by modern agriculture, by intensive agriculture and, hence, is not giving us the food anymore that we need,” said Chris Langwallner, co-founder and CEO of WhatIF Foods. “It is about a holistic approach to the entire value chain—right from the soil, where everything starts, right through to the consumers and how they enjoy our product.”

The company also uses the shell of the small legume to create biochar, which is then used to fertilize the soil, part of the company’s “no-waste” process.

The soil, said Geri Brown of Cinco Ramas Organic Spice Farm in Costa Rica, in a recently released video by American Botanical Council’s (ABC) Sustainable Herbs Program (SHP), is the focal point of farmers who practice regenerative agriculture.

“The community of farmers who appreciate and understand that, when you are a farmer, you’re really growing soil,” Brown said. “Soil is what you grow and then your crops are almost secondary—not quite, but almost secondary.”

More important than soil are the people, contended Joshua Hughes, CEO of Blacksheep Regenerative Resource Management, in the ABC video, which explored herb farming practices in Costa Rica.

“The more important part of regenerative agriculture … is the community,” he explained. “It’s the people that will keep that stuff in place once it’s done. I can plant a huge forest and if I haven’t done anything to help the community, or if the community isn’t enabled to be a part of it, they’ll cut the trees down in 20 years when they need fuel again or when they need more space.”

WhatIF Foods, too, emphasizes the communities that are impacted by its farming practices as part of the company’s commitment to regeneration. Per Schindlbauer, the company has partnered with about 1,000 farmers.

Adding to the benefits of the bambara groundnut is its tolerance to drought: The crop requires only 14 liters of water to produce 1 liter of its alt-dairy milk. That’s compared to about 350 liters of water it takes to create 1 liter of almond milk and about 150 liters of water to create 1 liter of oat milk, Schindlbauer said.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

The organic food industry could be a potential victim of unsanitary conditions even if food handlers are wearing gloves. A new study unveiled some shocking results about new and unused gloves. Learn more, as well as what dairy experts forecast for the industry during Food & Beverage Insider’s first webinar of the year, in this week’s edition.

Study shows gloves cause cross-contamination

Gloves are essential in ensuring sanitary food handling and processing. That may not be working well for the organic food industry, however, according to a new study from Eagle Protect. The global glove and personal protective equipment (PPE) supplier conducted a five-year study on the risk of glove contamination, testing 2,800 new and unused U.S. glove imports from 26 different brands. Results revealed fecal indicators on up to half of the gloves, as well as foodborne pathogens (i.e., harmful bacteria), which are all capable of causing cross-contamination in organic food products. To help resolve this issue, Eagle Protect recently launched the Delta Zero program, which uses a third-party company to verify the quality and safety of its gloves.

Dairy-focused webinar moderated by Food & Beverage Insider

A team of experts will convene for Food & Beverage Insider’s first webinar of the year, “Great Innovations in Dairy.” The hour-long, free event will focus on the latest developments and market strategies, offering valuable insight into the industry. The session is moderated by Food & Beverage Insider Content Director Audarshia Townsend, who will be accompanied by Hayley and Stephanie Painter, founders of Painterland Sisters Organic Skyr Yogurt; Vivien Sheehan, Ph.D., VP of business development at Kerry; and Scott Dicker, director of market insights at SPINS. Townsend will monitor what’s certain to be an engaging discussion with topics ranging from the industry’s response to environmental and animal welfare concerns to new technologies changing the industry. It occurs on Thursday, April 27, at 1 p.m. ET. Register here.

Apparo’s sunflower protein ingredients earn Upcycled Certified classification

As plant-based diets become increasingly popular, Apparo's Solistein 001 and Solistein 002 isolates offer a novel solution. With a protein content of more than 90%, and sweet and neutral flavors, the isolates are a versatile ingredient that can be used in various plant-based foods, including ice cream, meats, bakery items and nutrition bars. The company’s Sunflower Protein product is free of gluten, soy and GMOs; is suitable for vegans/vegetarians; and recently earned Upcycled Certified status from Upcycled Food Association. The certification recognizes Apparo’s Total Crop Utilization platform, an innovative approach to reducing waste and promoting sustainable practices through upcycling on a large scale. The technology maximizes the nutritional outputs from sunflower seed meal and repurposes for human consumption agricultural materials previously used as animal feed.

Caramels get the plant-based treatment from Ocho Candy

Plant-based chocolate is a growing category. Organic chocolate brand Ocho Candy, which produces dairy and animal-free chocolate, recently expanded its nondairy offerings with four flavors of plant-based caramels. The vegan treats feature Miyoko’s Creamery European-Style Plant Milk Butter, which is made using organic cashew milk, coconut oil and mushroom extract. The USDA organic butter is also free of palm oil, an ingredient commonly seen in plant-based confectioneries.

Protein-packed chickpea burger joins food company’s alt-meat offerings

Israeli food tech startup Meat.The End (MTE) is expanding its lineup of alt-meat products. The company, which created plant-based Whoppers and “chicken nuggets” for an Israeli Burger King franchise in 2022, recently announced its new texturized chickpea protein burger. According to MTE founder and CEO Yishai Mishor, Ph.D., the chickpea burger has the taste, smell and texture of meat. In summer 2023, the alt-meat company plans to establish what it calls the “only” extrusion pilot plant in Israel to further its operations.

Heather Carter and Tedi Delashmet are Food & Beverage Insider's associate editor and content producer, respectively.

Like what you’re reading? Be sure to subscribe to Food & Beverage Insider’s weekly newsletter so you never miss a ”bite.” Click here to subscribe or reach out to Heather Carter at [email protected] to learn more about being featured.

Frontier Co-op is a cooperative of more than 40,000 members that offers spices, herbs and botanical products across three brands: Frontier Co-op, Simply Organic and Aura Cacia. The company’s purpose statement, “Doing Good, Works,” drives its corporate social responsibility (CSR) platform and serves as the foundation of its business, which has been around nearly 50 years.

Here, Food & Beverage Insider talks with Frontier Co-op’s CSR Manager Alicia Simmons about how investing in sustainability and social responsibility has impacted its business, from the inside out.

Food & Beverage Insider: Frontier Co-op has a three-pillar approach to sustainability. Can you explain what those three pillars are and what role they play in achieving environmental and social progress?

Simmons: Frontier Co-op’s three-pillar approach to corporate social responsibility is driven by our purpose statement: “Doing Good, Works.” We believe there is no friction between doing good in the world and running a successful, profitable business.

As a co-op with global reach through our supply chain, “Doing Good, Works at Source” means we firmly believe that investing with our farming partners and helping strengthen their businesses and communities is just good business.

“Doing Good, Works in Our Communities” is supported by three commitments: Protecting our consumers by ensuring they receive only the highest quality botanical products, supporting the communities in which our products are sold by contributing more than $1 million annually to boots-on-the-ground nonprofits, and focusing on being good stewards of the earth through responsible resource management and minimizing the environmental impact of our operations.

Finally, we believe in “Doing Good, Works Within Our Walls” through our Breaking Down Barriers to Employment programs.

Food & Beverage Insider: Investing money into social and environmental programs can seem counterproductive to financial progress. Can you explain some of Frontier Co-op’s key investments into its CSR initiatives and how those impact the company’s financial position?

Simmons: One of the best examples of this is Well Earth, Frontier Co-op’s impact sourcing program. This program helps us ensure the long-term sustainability of our supply chain through investments in our partners and their communities at origin to improve their social and environmental impact. Through Well Earth, we paired up in 2018 with United States Agency for International Development’s (USAID) Cooperative Development Program to build capacity and capabilities with sourcing partners at origin in Sri Lanka, Guatemala and India. Across all three countries, the ultimate goal is to build the strength and resilience of our supply chain partners and their communities by helping them adopt production processes that will enable them to increase their market share and drive value-added work back to source.

Food & Beverage Insider: Looking at 2022, how did global supply chain disturbances impact Frontier Co-op’s CSR efforts?

Simmons: Honestly, 2022 was a year of improvement for us when it comes to “doing good” along our supply chain. The [Covid-19] pandemic created a lot of strain on the packaging side of the business in 2020 and 2021, and our ability to source packaging materials that included the amount of recycled content we strive for was nearly impossible in the quantities we were moving. In 2022, we were able to begin to right that ship and move back toward our goal of 36% recycled content across our total packaging volume.

It was also the first year that we were able to start traveling to see our supply chain partners again. In 2020, our international travel came to a screeching halt and remained very low in 2021. In 2022, we were able to get back to visiting our suppliers and our Well Earth projects around the world and attend industry conferences. If anything, for our team, 2022 was a better year for furthering our work “doing good” at source than the previous two had been.

Food & Beverage Insider: One of Frontier Co-op’s pillars is “Doing Good Within Our Walls.” How does Frontier measure success of its Breaking Down Barriers to Employment initiative? What component of the initiative saw the most success in 2022, and why?

Simmons: Originally, we were focused on just measuring the number of people impacted as a whole. Today, we’re reorganizing some of this data collection to look at things like the apprenticeship program’s impact on turnover rates and engagement: The number of people who go through the program, and how many of them end up staying on and becoming full-time employees after their apprenticeship is over. To date, 388 people have benefited from Frontier Co-op’s apprenticeship program and 20% of our production hires have been made through this program.

One area of success that we’ve seen that we didn’t anticipate was the impact these programs have had on our culture. Childcare has always been central to our culture at Frontier Co-op—supporting parents, offering flexibility, and providing a safe and affordable childcare program for their children. However, we didn’t anticipate the culture impact that our apprenticeship, second chance hiring and transportation programs would have on our team. Our employees, including and almost especially those who didn’t come to us through one of these programs, are so proud to work for a company that invests in people this way.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

Grocery inflation continues to make waves in consumer shopping behaviors, impacting where and when they shop, as well as what they buy, according to a new report from Coresight Research.

Inflation surpassed 40-year highs in 2022, driven by supply chain disruptions and rapid rises in manufacturing costs. The grocery store was among the categories hit hardest by spiking prices, seeing inflation rates as high as 15% some months.

In an effort to navigate rising food costs, consumers have switched up their shopping habits—a trend that started in 2022 and, per the new report, is holding steady in 2023.

The report found consumers are hitting the grocery store less often, but they’re spending more during each visit.

Between November 2022 and January 2023, weekly trips to the grocery store declined by as much as 5% compared to the year prior, while the amount spent per trip increased by as much as 12%.

The decline in weekly trips, the report noted, could be the product of “tough comparatives,” including the contrast between 2021, when pent-up demand as the pandemic waned drove consumers to make more trips to the grocery, compared to 2022.

Importantly, not all grocery retailers experienced a decline in weekly shopper trips. Some grocery discounters, including Aldi and Grocery Outlet, increased their foot traffic in recent months, even outperforming the broader grocery market in terms of store traffic.

This trend isn’t new. A report by Numerator in 2022 found shoppers were switching to club stores to combat spiking grocery prices. Traffic at club stores rose 9% compared to the year prior and sales grew 15%, per the Numerator report.

Beyond where and how often consumers shop is what they buy, which has also changed in response to continued price hikes.

Specifically, the report found consumers are buying more private label products versus name brands. In fact, private label reached its highest penetration of total U.S. food and beverage sales in 2022 at 17.4%. That number has already increased in 2023 to reach 18.2% of total food and beverage sales as of April.

Underling interest in private label is growth of private label brands reported by large retailers. Retail giant Walmart reported private label penetration increased by 160 basis points in Q4 of 2022. Kroger, too, said its private label sales increased more than 10% year over year in the fiscal quarter ending November 2022.

CPG food products have been hit particularly hard by inflation, driven by wage hikes, supply chain disruptions and the avian flu outbreak. Food CPG products are seeing a higher weekly increase in price per unit than nonfood items, according to the report.

It’s no surprise, then, that as big brands take measures to offset rising costs, consumers are moving to more cost-effective options.

Shelf-stable coffee creamer, fresh eggs, refrigerated pizza, sugar and other frozen foods experienced the fastest growing private label demand, the report also noted.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

The California legislature is moving swiftly to pass a bill banning five ingredients: red dye No. 3, brominated vegetable oil (BVO), potassium bromate, propylparaben and titanium dioxide. On April 13, members voted 12:1 to refer Assembly Bill No. 418 (AB 418) to the Committee on Environmental Safety and Toxic Materials. The Committee voted on April 18 to refer the bill to the Appropriations Committee.

The bill, introduced by Assemblymembers Jesse Gabriel and Buffy Wicks, would be enforced Jan. 1, 2025. Manufacturing, selling, delivering, distributing, holding or offering for sale a product that contains any of these substances would be punished by a civil penalty.

If signed into law, multiple sectors of the food industry will be impacted. Potential reformulations of countless foods are at stake, including popular confections like Skittles, plus beverages, bakery products, soups, dairy products, puddings, dressings and other foods.

BVO is used to help citrus flavorings from floating atop beverages. Potassium bromate is used in the malting of barley. FDA approves use at 0.0075 parts for each 100 parts of flour. Propylparaben is an anti-microbial used in bakery products. Red dye No. 3 and titanium dioxide are popular coloring agents.

Dana Alpert, senior legislative and press aide, office of Assemblymember Jesse Gabriel, said, “We chose these five chemicals because they were found to be particularly heinous upon careful review.” Gabriel’s press release included a few cherry-picked links to unfavorable research. One linked BVO to reproductive toxicity in rats when fed diets with 2% BVO. He included a 2012 toxicology study on food dyes. Another published report in 2017 focused on titanium dioxide in rats.

The Environmental Working Group (EWG) and Consumer Reports sponsored the bill. EWG noted in a press release that the five substances are banned in Europe, except for Red No. 3 in candied cherries. EWG erroneously stated titanium dioxide is also prohibited. The whitening agent was briefly banned, but the European Union reversed the decision in November 2022, stating its classification was based on faulty scientific analysis.

The press release from EWG suggested that legislating these five ingredients may be the tip of the iceberg. It stated: "More than 10,000 chemicals are allowed for use in food sold in the U.S. Nearly 99 percent of those introduced since 2000 were approved by the food and chemical industry, not the Food and Drug Administration.”

A letter submitted by a coalition of industry members—Consumer Brands Association, American Chemistry Council, International Association of Color Manufacturers, American Bakers Association and others—opposed the bill. The coalition referenced The Safe Drinking Water and Toxic Enforcement Act of 1986 (commonly called Prop 65) that regulates many chemicals, “some of which are in food either occurring naturally or through an additive. The act uses rigorous scientific review and predetermined safety factors to establish ‘No Significant Risk Levels (NSRLs)’ and ‘Maximum Allowable Dose Levels (MADLs).' The proponents state that one of the additives is on this list as justification for being banned. California, however, analyzed all listed materials and their exposure methods and established safety thresholds."

The letter also stated that under the Federal Food, Drug, and Cosmetic Act, advocates petitioned for the removal of red dye No. 3 in November 2022. The petition is currently open for comment through May 18, 2023. California’s Department of Public Health (CDPH) has a process for the public to petition for safety remedies. In 2022, the Center for Science in the Public Interest petitioned CDPH to require a warning label on foods containing synthetic dyes.

The National Confectioners Association stated in their letter to Gabriel and Wicks, “We strongly oppose this bill because we believe it is misguided. Under the Federal Food, Drug, and Cosmetic Act, food additives are generally subject to Food and Drug Administration (FDA) approval before they may be used in food and beverages. The substances that would be prohibited by AB 418 have all been approved by FDA. We stand in strong opposition of AB 418 because there is no evidence to support banning the listed ingredients in the bill. In California, the confectionary industry represents a $7.7 billion economic output, pays $1.8 billion in wages, and supports 106,351 total jobs in the state.”

The April 13, 2023 amended bill sent for hearing by the Committee on Environmental Safety and Toxic Materials stated (fiscal effect: unknown): "The economic impact of this bill on industry will be vast as national brands will be forced to reformulate and create new packaging for innumerable products.”

Cindy Hazen has more than 25 years of experience developing seasonings, dry blends, beverages and more. Today, when not writing or consulting, she expands her knowledge of food safety as a food safety officer for a Memphis-based produce distributor.

The ketogenic diet is characterized by extremely low carbohydrate intake, high fat intake and moderate protein intake. Heralded by many as a rapid weight loss program, keto diets have soared in popularity in recent years—opening doors for innovative food and beverage products that meet the needs of keto enthusiasts.

Creating products that lack carbohydrates, but not taste, texture or quality, however, is a tall order.

Wonder Monday is one of many brands that recently launched keto-friendly products formulated with almonds. Wonder Monday’s cheesecake snacks, which use almond flour in place of all-purpose flour in the crust, are low in carbohydrates and high in protein.

“Wonder Monday cheesecakes deliver mind-blowing nutrition while tasting just like the real deal,” Candace Wu, co-founder of Wonder Monday, said. “Our cheesecakes have as much protein as a protein bar with way less carbs and sugar (just 3 grams net carbs vs. 27 grams carbs and 2 grams sugar vs. 31 grams sugar) as compared to a normal slice of cheesecake.”

The hand-held treats, which come in six flavor options, contain 90 to 100 calories and 5 grams protein per cake.

Wonder Monday’s cheesecakes fill an important role in the market: They provide consumers with a keto-friendly, yet indulgent, snack option.

According to a 2020 survey by U.S. News and America’s Test Kitchen, the No. 1 reason keto dieters break their diet is for special occasions and, usually, the breaks involve a dessert.

“It’s clear that consumers want healthier and snackable dessert options,” Wu explained. “Currently, when you walk into the grocery store, the bakery aisle is dominated by incumbents like Sara Lee, Cheesecake Factory, local bakeries and large private label party-sized cheesecakes. We offer a snackable, better-for-you indulgent dessert that fits every lifestyle—prediabetic/diabetic, celiac, gluten-intolerant, health-conscious, low carb and/or keto.”

According to the International Food Information Council’s (IFIC) 2022 Food and Health Survey, following a specific diet or eating pattern is increasingly common. The survey found more than half of Americans (52%) reported they followed a diet or eating pattern in the previous year, up from just 39% in 2021.

Of Americans who reported they follow a diet or eating pattern, 7% said they followed a ketogenic or high-fat diet. Losing weight was among the top motivations for following a specific diet, cited by 34% of Americans, respectively.

The keto diet’s popularity has largely been tied to its weight-loss benefits. Per the U.S. News/America’s Test Kitchen survey, 84% of keto dieters reported the main reason they follow the diet is for weight loss.

IFIC’s survey data also showed a growing interest in clean eating, a diet pattern that 16% of Americans reported following, per the findings.

It’s this intersection—interest in weight loss and demand for simple, clean foods—where almonds shine.

“Almonds are a great alternative ingredient in foods that are traditionally limited when following a keto-friendly diet, including pasta, breads, baked goods, crackers and chips, bars and other snacks,” Charice Grace, manager of trade marketing & stewardship at Almond Board of California, said. “They’re a whole food and recognizable ingredient that can often simplify ingredient labels.”

She also pointed to the popular nut's nutrient profile: A 1-ounce serving contains 6 grams protein, 4 grams fiber and 13 grams unsaturated fats, as well as essential nutrients vitamin E, magnesium and riboflavin.

“Consumers following a keto-friendly diet are often looking for high-fat, moderate protein and low-carbohydrate foods, which is a nutrient profile that almonds are well-suited to meet,” Grace added.

What’s more, clinical research supports the positive effects of almonds for health, including weight loss. In a recent study by European Journal of Nutrition, almonds helped appetite-regulating hormones in overweight and obese adults.

In formulation, almonds can add indulgence and lend an appealing taste profile, Grace said.

“In keto ice creams, almonds themselves are mixed in to enhance the sensory experience, or almond flour is used in baked inclusions to increase the indulgence,” she maintained. “This is because almonds pair well with a wide variety of other foods, and their appealing taste and natural nuttiness can be brought out to build more complex and appealing flavor both in sweet (but lower-sugar) or savory foods.”

Whole almonds, almond pieces, almond butter and almond flour are common forms of almonds used in keto-friendly formulations, she said.

WHY? Snacks, which offers a keto-friendly, grain-free cheese cracker, taps almond flour for its texture, low-carb nutritional profile and clean-label appeal.

In breads, a key category for keto-friendly products, almonds can be used in conjunction with other functional ingredients to replace traditional wheat flour.

“It can be challenging to achieve traditional characteristics when formulating keto breads, due to the elimination of wheat flour,” Grace explained. “Almond flour is a great fit for lower-carb items, but it lacks the same types of proteins found in wheat flour and other grains.”

She said manufacturers address this challenge by pairing almond flour with complementary starches and gums to “recreate the taste of wheat-based formulas and provide the bread structure, texture and color that consumers expect.”

Wu said almond flour is used as a low-carb alternative to wheat flour in Wonder Monday’s cheesecake crust. “Almond flour isn’t a type of milled flour, rather it is simply finely ground almonds, so it presents unique challenges in baking,” she added.

Keto-friendly tortillas by Maria and Ricardo’s also use almond flour to create items with only 4 grams of net carbs.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products Insider, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

 

Scott Frohman has always been into fitness, whether he was participating in an Iron Man competition or choosing food and beverage products to fit into his healthy lifestyle routine. After Frohman discovered functional mushrooms more than eight years ago, he decided to jump into the F&B industry with Odyssey Elixir, sparkling functional beverages powered by Lion's Mane and cordyceps mushroom extracts.

“I really wanted to do something with the mushrooms … I wanted to put them in something more mainstream that people would look forward to [drinking],” he said at the annual Natural Products Expo West show in Anaheim, California.

Frohman realized, however, that for the average consumer, a mushroom-enhanced beverage wasn’t exactly appealing. That’s why his products come in enticing flavors like Blackberry Lemon Twist, Dragon Fruit Lemonade and Orange Ginger. He credited the palatable taste, particularly the ability to smooth out the mushroom flavor, to what he considers “one of the top formulation companies in the world.”

Nevertheless, he takes all the credit for those unique flavor combinations. “When it came to the flavors, I thought of what I really like,” he explained. “We wanted to have a broad array of different options, so that led us to the Dragon Fruit Lemonade because who doesn’t like a good lemonade? And I felt that orange with a little ginger would be really refreshing.”

Watch the entire video above as Audarshia Townsend, content director for Food & Beverage Insider, interviews him.

A lifelong Chicagoan, Audarshia Townsend is a veteran food and beverage journalist who serves as the content director for Food & Beverage Insider. She also appears regularly on local and national media to discuss food and beverage trends. When Townsend's not on the eats beat, she's an avid yogi and meditation practitioner.

In this final video of a two-part series, Food & Beverage Insider Associate Editor Heather Carter and Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman discussed the costs and advantages associated with high-tech fermentation technologies—biomass and precision—which companies are using in various ways to create animal-free, alt-protein sources.

Leman said one of the things industry and GFI are doing is “building out the scale that’s required to drive cost down” so these technologies are easily accessible, and more importantly, affordable for F&B companies across the board.

Missed the first video? Check it out here.

Enjoying what you’re watching? Read more related content in the Wild about fermentation: Dynamic variables to consider – digital magazine.

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in B2B publishing for nearly a decade, covering a variety of topics, from tile to bedding to food & beverage products. Reach her at [email protected].

Earth Month is in full swing and with April 22—the official “Earth Day”—quickly approaching, we found it fitting to provide a sustainably packed column, from head to toe. From the Biden administration’s new “bold goals,” which include replacing more than 90% of fossil fuel-based plastics, to innovative upcycling technology transforming the food processing industry, learn more about what F&B brands are doing to help mitigate climate change and make a difference.

Biden administration sets goal to replace 90% of plastics with biomaterials by 2043

The Biden administration recently released a report, Bold Goals for U.S. Biotechnology and Biomanufacturing, which outlined five “bold goals” (not commitments) that set “ambitious targets for the next two decades to help establish R&D priorities that will be critical to advance the bioeconomy.” Compiled by White House Office of Science and Technology Policy (OSTP), the first goal specified replacing more than 90% of today’s fossil fuel-based plastics with bio-based alternatives by 2043. Since plastic is one of the largest culprits of greenhouse gas (GHG) emissions, equivalent to the global aviation sector, this goal is another step in the government’s efforts to spur a circular economy. The report detailed that achieving all five goals will require “significant prioritization of R&D investments and other efforts across the U.S. government,” as well as cooperation between local, state, tribal and federal governments, and international partners.

Barry Callebaut and Nestlé partner for agroforestry project in Africa

Agroforestry is best described as the intentional integration of trees and shrubs into crop and livestock farming system. It was developed to create environmental, economic and social benefits, according to USDA National Agroforestry Center. Various F&B companies are participating in the sustainable practice to help address global climate change, including Barry Callebaut and Nestlé, which recently partnered on a large-scale agroforestry project in Côte d’Ivoire to strengthen Barry Callebaut’s cocoa supply chain. The companies will work with more than 6,000 farmers to plant trees and shrubs on approximately 30,000 acres of land. The initiative supports Barry Callebaut’s goal to have 100% sustainably sourced ingredients by 2025, as well as Nestlé’s Cocoa Plan and long-term commitment to reducing GHG emissions.

Food tech startup transforms fish processing byproducts

Upcycling is a hot topic in the F&B industry and food tech companies are catching on. Finnish food tech startup SuperGround has figured out a way to use whole fish, except the guts, in the food production process to create what the company calls “fish mass.” Between 15% and 30% of the mass—made from fish bones, skin, scales and other hard tissues, which would normally be discarded—can be added to fish products (fillets, sticks, balls, etc.) without affecting the taste, according to the company. The mass can also be used in sauces and broths. This development comes on the heels of SuperGround’s announcement of the technology in 2022 for poultry-based applications.

New fruit puree manufacturing center develops sustainable products, new job opportunities

Farmer-operated fruit cooperative Tree Top Inc. is expanding its facilities, a move certain to create new job opportunities. Within the 180,000-square-foot structure is a new 25,000-square-foot puree manufacturing plant designed to handle daily 650 tons of apples and pears and 125 tons of berries and soft fruits. The Prosser, Washington, location will develop these purees for different food and beverage categories.

‘Mama Meal Kits’ to help underserved expectant mothers

More than ever, small and larger companies are pitching in to help underserved communities. For example, A Dozen Cousins—best known for its seasoned pinto beans line—is partnering with emerging vegan brand Partake and health-and-beauty company Golde to support expectant mothers’ health and recovery. The trio recently launched Mama Meal Kits, curated food and supplement packages containing an easy meal, morning “pick-me-ups” and sweet treats. Proceeds from the kits benefit Cousins’ 2023 Social Impact Grantee Kindred Space LA, a black-owned birthing center working to address maternal and infant health disparities in communities of color. A fourth CPG brand is making a matching donation for every kit sold.

Heather Carter and Tedi Delashmet are Food & Beverage Insider's associate editor and content producer, respectively.

Like what you're reading? Be sure to subscribe to Food & Beverage Insider's weekly newsletter so you never miss a ”bite.” Click here to subscribe or reach out to Heather Carter at [email protected] to learn more about being featured.

The food and beverage industry is increasingly focused on upcycling—repurposing food ingredients that have full nutritional value and are safe but for various reasons would have gone to waste—and Upcycled Food Association (UFA) is a driving force behind its efforts.

In 2021, UFA established Upcycled Certified, the first-ever certification for upcycled ingredients. The nonprofit works with the third-party certifier Where Food Comes From, which validates the products and ingredients are procured and produced using verifiable supply chains.

“Third-party certification increases transparency, builds trust and credibility, and demonstrates impact to value-aligned shoppers and retailers,” Stacey Wilcox, brand marketing manager at UFA, said. “The innovative companies who produce these goods have strengthened their supplier relationships, reduced supply chain risks, and demonstrated their positive impact on climate change by committing to elevate and celebrate upcycled foods.”

To receive the Upcycled Certified stamp, finished products must include 10% upcycled ingredients and ingredients must contain 95% upcycled ingredients. Currently, 374 products and ingredients have been Upcycled Certified from more than 60 different F&B brands, with that number “expected to grow at an annual rate of 15% over the next 10 years,” Wilcox said.

Cabosse Naturals, a Barry Callebaut brand created in 2020, works with cacao farmer communities in Ecuador to produce its cacao fruit. The company utilizes the sticky white pulp surrounding the seeds to create pulp, juices, concentrates and powders, all Upcycled Certified, for food and beverage manufacturers all over the world.

“The [cacao] beans are 30% of the fruit, the pulp is 25% and the husk is 45%,” Sylvie Woltering-Valat, head of marketing at Cabosse Naturals, said. “We’re really looking at upcycling 70% [of the fruit] but focusing on the pulp to start with.”

The company works with a lot of beverage brands (i.e., juices, waters, cocktails mixers and beers) and ice cream manufacturers, according to Woltering-Valat. “The cacao fruit has a unique fruity taste that we call ‘fresh fruity,’ and it’s particularly suited for beverages and ice creams,” she said. “Something new, refreshing and what really cuts through.”

Confectionery is another category the ingredients are being used in, with some of the ingredients powering another artisan Barry Callebaut brand, Cacao Barry.

RIND Snacks, which has also received Upcycled Certified certifications for all its products, partners with small family farms and farmers in the United States that are aligned with the company’s mission of “maximizing nutrition while minimizing food waste.”

“We source a majority of our fruit from small, independent U.S. growers, based predominantly in California and Washington state, where we work with family farms and aggregators in these regions to source local, processing grade fruit in an effort to strengthen and support local and state economies and reduce RIND’s carbon footprint,” Matt Weiss, founder and CEO of RIND, said.

RIND’s process begins with procuring “high-quality fruit ‘seconds,’” fruits that are slightly irregular in shape or size and deemed cosmetically imperfect by retailers. “From there, our fruit undergoes a metal detecting and triple washing step, followed by custom slicing, and finished with a proprietary ‘low and slow’ heat dehydration process that maximizes the fruit’s nutritional benefits and achieves the desired texture,” he explained. “As a 100%, all-natural fruit snack, we avoid using sulfites, added sugar or other preservatives to enhance color and shelf life, resulting in an authentically healthy and nutrient-rich snack made the way Mother Nature intended.”

The company also upcycles its pineapple cores to create a dried powder, which will serve as a seasoning component for a new fruit and nut snack line, RIND ReMix, launching in summer 2023.

Cabosse Naturals and its parent company Barry Callebaut have been partnering with UFA since its founding, Woltering-Valat noted, to promote how upcycling is “extremely relevant to brands and consumers.”

For RIND, “sustainability is a core pillar” of its business, aligning with the mission of UFA. “We believe the end of one supply chain can be the beginning of an entirely new value chain, which is why our full product line is Upcycled Certified,” Weiss said. “Last year, [our] whole fruit snacks helped eliminate over 1 million pounds of edible fruit waste from ending up in landfills and we’re just getting started.”

Wilcox added: “Upcycled food is a solution to food waste that is gaining momentum. By transforming food byproducts, surplus and scraps into nutritious and tasty products, upcycling reduces waste, saves resources and promotes a more sustainable food system.”

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in B2B publishing for nearly a decade, covering a variety of topics, from tile to bedding to food & beverage products. Reach her at [email protected].