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Introducing a Revolutionary ‘Free From’ Category

Introducing a Revolutionary 'Free From' Category Beverage, business, Chocolate and confectionery ingredients, Climate Smart Food, confectionery, free from, Fruit, nut ingredients, Sustainability, vegetable Food and Beverage Business

In today’s food and beverage industry trends, some of the most beloved products like chocolate and coffee face environmental and human rights challenges. The threat of climate change is putting production at risk, and complex supply chains are created by smallholder farming.

As a response, forward-thinking innovators are revolutionizing production to create a new kind of ‘free-from’ category.

Join us at the third annual Climate Smart Food digital event, happening from 19-21 September, to hear from pioneers in the cocoa-free chocolate and bean-free coffee sector as they pitch their innovative ideas. Reserve your spot now for this free-to-attend digital summit.

 

Introducing Coffee Crafted from Non-Tropical Ingredients

Dutch start-up Northern Wonder will be presenting at Climate Smart Food next month to address the issue of coffee-related deforestation by using non-tropical ingredients. Co-founder and CEO David Klingen emphasizes the need for change, stating, “Coffee production is a leading cause of deforestation, which is only worsened by climate change. We need to go beyond sustainability and embark on a revolution. Northern Wonder has spent the last two years developing a coffee alternative that strictly avoids tropical ingredients. Not only does our product require less land, but it also uses less water and produces fewer emissions, resulting in a significantly lower environmental impact compared to conventional coffee.”

 

WNWN: Pioneering Cocoa-Free Chocolate

UK-based pioneer WNWN Food Labs is challenging the traditional notion of chocolate by developing a cocoa-free alternative. Using barley and carob on standard chocolate production equipment, co-founder and CEO Ahrum Pak will be showcasing WNWN’s innovation at Climate Smart Food. Pak explains, “Chocolate is a universally loved flavor, but the effects of climate change may make it unaffordable and inaccessible. As devoted chocolate enthusiasts, we refuse to accept that future. Our cocoa-free chocolate is made from low-carbon, sustainable plant-based crops. It emits 80% less CO2e compared to conventional chocolates, while also being vegan, caffeine-free, and lower in saturated fats.”

 

STEM: Cultivating Coffee Cells in the Lab

French start-up STEM aims to transform coffee production by introducing cell-cultured coffee. Co-founder and CSO Dr. Chahan Yeretzian will be presenting this innovative solution at Climate Smart Food. With coffee being the third-most consumed beverage globally and demand predicted to triple by 2050, traditional production methods are struggling to keep up sustainably. Leveraging cellular agriculture, STEM offers an alternative approach to specialty coffee production.

Join us for Climate Smart Food, taking place from 19-21 September, as we explore how the food and beverage industry can drive the transition towards sustainable sourcing, production, and consumption of food.

19 September: Climate Smart Sourcing

In order to reduce carbon footprints, the food and beverage industry must focus on sustainable sourcing practices. Cultivation is important, but it is not the only consideration. Global supply chains are increasingly vulnerable to disruptions and have long been associated with human rights violations. This session will delve into how sustainability can be integrated into global supply chains, mitigating risks related to climate events, and the impact of sustainability legislation.

20 September: Climate Smart Production

To meet the demands of a growing global population within the limits of our planet, food and beverage manufacturers must find ways to increase production while minimizing resource consumption. This session will explore initiatives like transitioning to renewable energy, implementing water-saving strategies, and reimagining packaging design to decarbonize production. The focus will also include reducing direct emissions, addressing water inefficiencies, plastic-free packaging, and exploring sustainable nutrition through the blue economy.

21 September: Climate Smart Consumption

While consumers express a desire for ‘greener’ food and drink, their actions don’t always align with their intentions. Overcoming barriers to climate smart consumption is essential for transforming our food system. This session will examine the impact brands have on reducing food waste, effectively communicating sustainability credentials, consumer acceptance of lab-grown food, and the future of alternative protein. Join us live between 19-21 September by registering for free here.

 

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