Arnab Sarkar

Over the last decade, protein has become increasingly trendy. But as high protein claims continue to gain traction among consumers, does 'proffee' take the trend too far? Proffee, or protein coffee, involves adding protein powder to your cup of coffee, killing two birds with one stone. Registered dieticians report that it can a great way to supplement you're protein intake if you don't eat breakfast or struggle to get enough protein in your diet throughout the day. This gives brands a unique angle to advertise proffee beverages. If you've got a lot of customers who skip breakfast, this trend might be worth paying attention to. #Proffee #Protein #NutritionTrends #WeArePrinova #PrinovaGlobal

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IFT's Food Technology Peak Protein: Today’s Innovations, Tomorrow’s Transformations In the second article in a two-part series, the author explores keys to meeting global protein demands and sustainable food production through the lens of precision fermentation and cultivated proteins processes.

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Looking forward to next week's Institute of Food Technologists (IFT) Board Meeting in Chicago. It is a good opportunity to check in with my peers elsewhere in the industry and see what else has been happening out there. Sometimes I can get a little siloed working with folks to understand more about the food industry that I forget that it is a living, breathing, evolving entity. The portion of the industry that comes up the most often proving this point is the coman landscape and the ever shifting sands of coman capabilities (what they make) and capacity (if they have any free line time to make things). Considering that most comans will change one or both of these every 6-12 months, it is a constant effort to check in with them and update whether they are ready to work with our clients - large or small. Once found, coman relationships have to be developed, contracts signed, and trust built before the desired business outcomes come to pass. We help clients with this process frequently. This is why we know about operational and technical commercialization - aka manifesting the product into reality at a financially meaningful level. For this reason, we know what is happening from a trend perspective at this crucial juncture as well. Let me know if this information would be significant to your organization.

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An insightful overview of the diverse applications of AI in food manufacturing and forecasting. Participated in multiple AI discussions this past month, revealing varied perspectives on how food manufacturers and technical solutions are reacting and implementing AI to enhance product lifecycle management and user adoption. Embracing AI also presents challenges for organizations with limited digital data. https://lnkd.in/gdtZqsF4 #AI #FoodManufacturing #Forecasting #DigitalTransformation #FoodTechnology #SupplyChain

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Geopolitical tensions aren't just disrupting the vitamin market; they're also causing chaos for amino acids. In May, the appreciation of the yuan against the dollar led to a surge in the price of glutamic acid but the problem doesn't stop there. The deteriorating relationship between the US and China, as well as the emergence of supply chain bottlenecks, has only served to drive prices even higher. At Prinova, we're committed to maintaining strong relationships with our Chinese suppliers. Not only will this help us get you the best prices, but it will also help to prevent shortages of important amino acids in the future. Through collaboration, we can build a stronger industry. Learn more: https://lnkd.in/gDJ2WCUH #Geopolitics #AminoAcids #GlutamicAcid #WeArePrinova #PrinovaGlobal

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The market for sugar reduction is large and growing rapidly. We’re seeing demand for full and partial sugar replacement, which is affecting the growth of the market even more. Additionally, consumer preference, front- and back-of-pack labeling, nutritional fact labeling and taxes against sugar or sugary beverages in some geographies are all adding to this growth.    Interested in learning more? I recently participated in a webinar discussing the shifting consumer appetite and how brands can leverage PureCircle by Ingredion Incorporated’s patented technology for more delicious sugar reduction. ➡️ https://lnkd.in/epKZfY7b   #SugarReduction #Innovation #ProductFormulation #Webinar 

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Want to learn more about formulating functional foods and beverages with Ashwagandha? I have the distinct pleasure of talking about KSM-66 Ashwagandha at IFT FIRST, Monday at 2 pm on the IFT Business FIRST Stage. Come learn more about the multiple health benefits of this ayurvedic herb and add a touch of relaxation to your next formulation! #ashwagandha #KSM66 #functionalfoods #functionalbeverages #foodscience #IFT #IFTFIRST

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https://lnkd.in/gHh5dh7M - Thom King, chief innovation officer and chief food scientist, Icon Foods, did caution that flavor maskers can also cover up flavors that bakers want to come through, which can mean more ingredients must be used to get the same taste perception. “If you blend steviol glycosides that are from stevia with mogroside V, which is the sweet constituent in monk fruit, those two glycosides actually mask each other’s off notes,” he explained. “Together they work as a masker, but the only downside is it will also mask desired flavors. So if you’re using a citrus flavor or vanilla, you’ll have to increase the amount of flavor you’re using.” Our sweeteners, sweetening systems, sweetness modulators, and fibers are designed to make deep clean cuts to #addedsugar without off-notes.

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https://lnkd.in/gNFDFz-X Hunger and obesity are two major food crises facing the United States. According to the Food Research and Action Center (FRAC), one in eight households, or an estimated 44.2 million Americans, experienced food insecurity or lack of access to an affordable, nutritious diet in 2022. Meanwhile, FRAC reports that nearly 40% of adults are obese and another 31.6% are overweight, which can lead to chronic disease. Let Icon Foods help you get ahead of the Truth in Labeling Act with sweetening solutions that will clean up your front of pack #addedsugar call-out.

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In the dynamic realm of food service, where safety, quality, and reliability are paramount, the importance of operating a USDA-certified facility cannot be overstated. At GRBNGO we take immense pride in being the industry leader in ready-to-eat, pre-packaged grab-and-go items—ranging from sandwiches and salads to wraps and bowls. Our unwavering commitment to excellence is anchored in our USDA certification, which guarantees that every product we produce adheres to the highest standards of safety and quality. As a USDA-certified facility, our production processes are rigorously regulated, ensuring that all our meat, poultry, and other food products are safe, wholesome, and accurately labeled. This certification is a symbol of trust and reliability, offering our food service partners—whether in hotels, airports, hospitals, or stadiums—the confidence they need to serve their customers with assurance. Our USDA certification also reflects our dedication to meticulous food safety practices. We ensure that allergens are clearly identified and that our products are packaged to maintain freshness and prevent contamination. In today’s food service landscape, where consumers demand the highest quality in every bite, this level of oversight is indispensable. Our steadfast adherence to rigorous USDA standards provides our food service operators with the peace of mind that they are offering their customers the safest, most reliable, and best-tasting options available. At GRBNGO, our commitment to quality and safety is not just a practice—it's our promise to every partner and customer we serve. #FoodSafety #USDAcertified #GrabAndGo

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On a train to Chicago this morning. Next time I come down this way, it will be for Institute of Food Technologists (IFT) FIRST! Woo! Part of the fun is that everyone I know will be there, so I won't have the same volume of emails - I can just talk to people. In preparation, we have been putting a little shine on our marketing materials and redoing pieces of the website, including a new testimonials page that went live yesterday - https://lnkd.in/e7TiCSWK. If you click through to it, even for a moment, it helps our web traffic which improves our search result ranking (I am told). If you haven't heard about our Slingshot program, you should read this and share with those that you think could use it: Slingshot is meant to be access to Food experts - just the ones the project needs - intended for small groups with more time than money or expertise. If curious, email [email protected]. Not your thing? Then DM me and let's setup time at IFT to figure out if our team of 80+ experts with almost 2000 years of experience can help with.

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Since my talk at IFT, I've been seeing ashwaganda EVERYWHERE, even more so than what I did before. Could it be the next ingredient in our longevity toolkit? This article says yes! Review reveals benefits of ashwagandha on 'inflammaging' https://buff.ly/4c8V97E

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What is the consumer motivation to purchase plant-based cheese? And does plant-based cheese have to taste exactly like dairy cheese? Warner et al from the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University presented their study at the Institute of Food Technologists (IFT)'s annual event and expo in Chicago this week, key points as follows: 1. Dairy cheese is perceived as superior in flavor and texture. 2. Plant-based cheese is perceived as more sustainable, more ethical and healthier. 3. More than 80% of consumers say that taste/flavor, ingredients, and texture influence their purchase decision. 4. The top 5 most important attributes are as follows: - Taste/Flavor - Ingredients - Texture - Protein content - Made from plant or plant derived sources 5. Although great taste is desired, 61% of consumers indicate that plant-based cheese doesn’t have to taste exactly like dairy cheese. Unsurprisingly, the recommendation from the study for the plant-based cheese industry is to focus on the improvement of flavor and texture in order to retain current consumers and reach potential new consumers. Edlong Flavor Solutions

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Today I am looking forward to continuing the conversation on ecosystem of the future: what are the challenges of the future and how do we collaborate to solve them - TOGETHER!!! our very own Rene Lammers will be joined by a distinguished panel representing key leaders across the ecosystem to tackle these questions!! join us at 1:45 pm in S100 #iftfirst2024 #ift #scienceoffood #collaboration #iftfirst

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https://lnkd.in/g9hcdHEc - Amazing spot on post by Keith Nunes - Cost reduction is the No. 1 trend that will influence food and beverage product development in the next 12 to 18 months, according to exclusive research conducted by Food Business News and that will be released later this year. Addressing the sharp rise in ingredient costs over the past few years ranked higher than such longstanding trends as clean label, convenience and health and wellness. This will be particularly vital in the next two quarters to come. There has been a 196% increase in container prices over the past year and a 30% in the past month. The tea leaves say that this trend will continue with container prices landing on $12,000 to $15,000 by September. These are not the rates we saw in 2020 where they were as high at $24,000 but this could add at least $1.00 per KG on top of what you are currently paying. The key is to plan ahead and stock up for 3 month to get you through the end of October where prices will come down slowly and normalize by Q1 2025.

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I recently was a guest on International Dairy Foods Association (IDFA)’s podcast, “The Dairy Download” to discuss our recent consumer research focused on dairy product consumption motivators and barriers! People love the taste of dairy, but what else gets them moving to the dairy aisle? Many people are lactose intolerant, but what might be some other reasons people are skipping dairy products? 🤔 This research is also FREE to download on IFIC’s website as well- foodinsight.org 🥛 🧀 🍦 It’s #NationalDairyMonth so I know you’ll want to get your hands on our research and listen in to learn more! #consumerbehavior #sciencecommunication

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While the food trends in this article are not new, it is always interesting to think how these trends can impact and influence each other. The question is - can the trends that are presented here as "dichotomy" (e.g. "body positive vs. weight loss", "rustic vs. luxury") eventually blend and create a sweet spot? Probably yes, if we think of a weight loss product as a way towards health and not just good look; and "luxury rustic food" is already a reality - isn't this what many trendy restaurants are about these days? https://lnkd.in/ei3T8mcW

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Turning Feedback into Flavor: The Power of Customer Insights in Food Product Innovation  Customer feedback is the secret ingredient to continuous improvement in the ever-evolving food industry. It's not just about creating great products—it's about listening, adapting, and ensuring every bite tells a story your customers want to hear.  Here’s why customer feedback is essential in food product development:  Refining Flavor and Texture: A slight tweak based on customer comments can turn an average product into a bestseller. Listening to feedback helps align products with consumer expectations, be it sweetness levels, crunch, or creaminess.  Driving Innovation and Sustainability: Suggestions about healthier options, reduced sugar, or eco-friendly packaging can inspire meaningful changes. Consumers are increasingly looking for brands that resonate with their values.  Improving Packaging and Usability: Customers notice details like resealable packs, clearer labels, and portion sizes. Addressing these enhances convenience and boosts satisfaction.  Spotting Trends Early: Feedback highlights shifting preferences—the rising demand for plant-based ingredients or interest in novel flavors. Early adaptation ensures your brand stays ahead of the curve.  Building Stronger Connections: When customers see their suggestions implemented, it fosters loyalty. A simple acknowledgment can turn a one-time buyer into a lifelong advocate.  How to Leverage Feedback Effectively:   1️⃣ Use surveys and reviews to gather insights.   2️⃣ Host tasting sessions or online polls to co-create with your audience.   3️⃣ Regularly analyze social media mentions for unfiltered opinions.  We create better products and build deeper trust with our customers by treating feedback as a catalyst. It’s a win-win!  

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