Ardent Mills' Cocoa Replace: A cleaner-label alternative to cocoa powder

The demand for clean-label, plant-based ingredients is at an all-time high. Plant-based isn’t a trend - it’s a structural shift. Everyone wants to contribute, but consumers don’t want to be lectured. And they certainly don’t want to taste the compromise. They just want food that’s better - in flavour, health and footprint. Funny fact? Cube once led in meat bouillons and classic stocks. Today, 92% of what we produce - over 2,500 tonnes of frozen drops - is fully plant-based. That’s not a pivot. That’s progress. #Cube #SmoothieDrop #FoodManufacturing #FrozenSolutions #PlantBased

"Clean" is the most abused word in CPG. Brands slap it on everything. Like a participation trophy. The truth is most "clean" products are loaded with: → Natural flavors (aka chemical soup) → Gums and stabilizers your gut hates → Seed oils disguised as "heart healthy" They're banking on you not flipping the package. And it works. People see "organic" or "gluten free" and assume healthy. Wrong. At MALK, we have a different philosophy: If your grandmother wouldn't recognize it, it's out. The ingredient list for our Almond Milk: Filtered water, Organic almonds. Himalayan pink salt. Our Oat Milk? Swap almonds for oats. That's it. No gums. No emulsifiers. No bullshit. The truth is, real clean costs more. It separates faster. It has a shorter shelf life. It costs more. But it's actually clean. Most brands won't make that trade-off. So next time you're in the store, flip the package. Count the ingredients. Google the ones you don't know. Vote with your dollars. It's the only way to change the industry. #WhatsMissingMatters

“In CPG, the biggest wins don’t come from riding trends, they come from leading them.”  Mike’s Mighty Good just launched the first-ever seed-oil–free instant ramen cup: antibiotic-free chicken, organic noodles, real bone broth.  On paper, it’s a cup of noodles. In practice, it’s a category reset.🍜 What stands out: ✅ BFY without losing comfort → 10g protein, real bone broth, clean label, still craveable. 🧱 Ingredient integrity = brand moat → steamed, organic noodles made from scratch in-house.  🌱Sustainability built in → solar-powered facility + compostable paper cups. This is the sweet spot: nostalgia + modern values. Instant ramen used to be fast, cheap, filling; now it can be fast, clean, and memorable. FOUNDER TAKEAWAY: Upgrade a staple without alienating fans and you don’t just sell more, you reset the baseline for the whole category. Question: Which comfort food is overdue for a better-for-you makeover? #trevorhague #mikemightygood #CPG #FoodTrends #BrandStrategy #ProductLaunch

☕✨ 𝗖𝗮𝗻 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗺𝗶𝗹𝗸 𝗳𝗼𝗮𝗺 𝗹𝗶𝗸𝗲 𝗱𝗮𝗶𝗿𝘆? 𝗬𝗲𝘀 — 𝗮𝗻𝗱 𝗻𝗼𝘄 𝗱𝗲𝗹𝗶𝘃𝗲𝗿𝗶𝗻𝗴 𝘁𝗵𝗲 𝗽𝗲𝗿𝗳𝗼𝗿𝗺𝗮𝗻𝗰𝗲 𝗯𝗮𝗿𝗶𝘀𝘁𝗮𝘀 𝗲𝘅𝗽𝗲𝗰𝘁, 𝘄𝗶𝘁𝗵 𝗮𝗻𝗶𝗺𝗮𝗹-𝗳𝗿𝗲𝗲 𝗰𝗮𝘀𝗲𝗶𝗻.    Creating a great barista drink isn’t just about flavor — it’s about performance: stable microfoam, smooth texture, and that velvety finish customers expect.   Most plant-based milks require additives to get close. But what if the secret to perfect foam was already in dairy — just without the animal?   🎯 Enter 𝗔𝗱𝘃𝗮𝗻𝗰𝗲𝗱 𝗖𝗮𝘀𝗲𝗶𝗻 ™: a functional, fermentation-derived protein that brings dairy-like properties to plant-based beverages, without the cow, 𝗮𝗹𝗹𝗼𝘄𝗶𝗻𝗴 𝘁𝗵𝗲𝗺 𝘁𝗼 𝗳𝗼𝗮𝗺, 𝘀𝘁𝗿𝗲𝘁𝗰𝗵 𝗮𝗻𝗱 𝗽𝗼𝘂𝗿 𝗹𝗶𝗸𝗲 𝗻𝗲𝘃𝗲𝗿 𝗯𝗲𝗳𝗼𝗿𝗲 — 𝘄𝗶𝘁𝗵 𝗮 𝗰𝗹𝗲𝗮𝗻 𝗹𝗮𝗯𝗲𝗹 𝗮𝗻𝗱 𝗻𝗼 𝗰𝗼𝗺𝗽𝗿𝗼𝗺𝗶𝘀𝗲.   In just one minute, this video shows how adding animal-free casein 𝘁𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺𝘀 𝘀𝘁𝗮𝗻𝗱𝗮𝗿𝗱 𝗽𝗹𝗮𝗻𝘁 𝗺𝗶𝗹𝗸 𝗶𝗻𝘁𝗼 𝗮 𝗯𝗮𝗿𝗶𝘀𝘁𝗮-𝗿𝗲𝗮𝗱𝘆 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲, with no trade-offs on texture, taste, or foam.   💡 Ideal for food & beverage innovators, exploring the future of functional, sustainable ingredients.   📽️ Watch the transformation. Imagine the possibilities. 📩 Contact us here for more info: commercial@standing-ovation.co   #AltProtein #PrecisionFermentation #Barista #SustainableFood #CaseinReimagined Alexandre VERMESSE | Mayra Rangel Gewandsznajder | Manon Chenebault

The #baking #industry thrives on #innovation, with ingredients playing a pivotal role in meeting consumer demands for #taste, #texture, #mouthfeel, #appearance #affordability, and #sustainability. Leading the charge is Novonesis, a global pioneer in biosolutions, renowned for transforming baking through cutting-edge #enzyme technology. Their latest breakthrough, #OptivaLSPrime, is formulated to empower bakeries to #reduce #added #sugar while preserving the beloved taste and texture of baked goods. In an exclusive interview with Adam B. V. Diggle, Head of Global Baking at Novonesis, MILLING Middle East & Africa Magazine explored how this innovative product cuts recipe costs, enhances affordability for low-income markets, and aligns with sustainability goals. Read the full conversation on pages 54-55 here https://rb.gy/jhyiux

🎯 Compostable Food Service Tray Market Size and Forecast 2024 to 2031 Apply here for the free sample copy of the report 👉 https://lnkd.in/g23hVmCd • The global Compostable Food Service Tray market was valued at US$ 913 Million in 2024 • It is estimated to expand at a CAGR of 8.30% % from 2024 to 2031 • The global Compostable Food Service Tray market is expected to reach the value of US$ 1564 Million by the end of 2031 ✔️ Some of the major players >>> Green Paper Products®, Good Start Packaging, World Centric, ABENA, Elevate Packaging, Green Safe, CFK, Carlisle Enquire before purchasing this report 👉 https://lnkd.in/g8i64AVn 🔗 For More Latest Edition, connect us Market intelliX, Market Pulse Updates #CompostableTray #EcoFriendlyPackaging #SustainableFoodService #BiodegradableTray #GreenPackagingSolutions #CompostablePackaging #ZeroWasteTray #FoodServiceSustainability #DisposableEcoTray #EcoTableware

Butter, Nuts & 'Not-Chocolate': Ingredient Inflation is Rewriting the Recipe Book Europe’s chocolate and bakery sectors are grappling with a triple cost shock — and it’s reshaping everything from recipes to retail packaging. 📈 Butter prices remain at or near record highs, tightening margins for laminated pastries and filled chocolates where substitution isn’t an option. 🥜 Hazelnuts are up 30–40% after a frost-hit Turkish crop slashed output by over a third, forcing SKUs upmarket or down in nut content. 🍫 Cocoa butter inflation is prompting reformulations and, in some cases, the quiet removal of the word “chocolate” from white product labels to comply with EU/UK standards. Real-world impact: Smaller pack sizes and laddered pricing to defend volume Shift toward mixed-nut or nut-reduced products Targeted use of cocoa-butter equivalents in coatings and inclusions Strategic R&D to reduce reliance on the most inflationary inputs 💡 Why it matters: Ingredient inflation is no longer just a cocoa story — dairy and nuts are now major volatility drivers. And in a regulatory landscape where labels are strategic assets, failing to meet legal definitions can mean a visible and risky rebrand. Winners will be those with agile R&D, diversified sourcing, disciplined price architecture, and crystal-clear compliance processes. 📊 Full CocoaRadar analysis here: https://lnkd.in/eyP__yTQ #ChocolateIndustry #Bakery #FoodManufacturing #Cocoa #IngredientInflation #CocoaRadar

Plant milks, especially oat-based drinks, became ubiquitous with specialty coffee in the mid-2010s. But the recent growing movement against ultra-processed foods could mean dairy is reclaiming the top spot in coffee shops. Prominent roasters like Stumptown and Onyx Coffee Lab defaulted to oat milk in recent years as its popularity soared. However, emerging global consumer trends suggest a potential recovery for cow’s milk. US sales of dairy milk increased 2% overall in 2024 to US $17.1 billion, while consumption in the Asia-Pacific market continues to grow. Around the world, consumers increasingly cite health concerns as the main reasons behind this shift. This change in consumption could also extend to coffee shops; does specialty coffee need to reassess its milk offerings? Bhavi Patel speaks to Toby Weedon at Oatly and Maria Kurenkova at BeFood share their thoughts on whether dairy is making a comeback in the coffee industry. #PerfectDailyGrind #Dairy #PlantMilks https://lnkd.in/e8_5BK_G Photo by: Marek Stratil

Cocoa prices have exploded past $12,000/ton. For chocolate producers, it’s no longer business as usual - it’s survival mode. In this deep dive, HOWTIAN® VP @Tom Fuzer reveals how R&D teams are slashing cocoa use by up to 13% with longer conching, botanical boosters like lucuma and carob, and clean-label cocoa flavor enhancers. This isn’t just reformulation - it’s a reimagining of what chocolate can be. #CocoaCrisis #CleanLabel #ChocolateInnovation #FoodIndustry #BakeryAndSnacks #IngredientTrends #R&D #Howtian https://lnkd.in/eFHyer5X

Cocoa prices have exploded past $12,000/ton. For chocolate producers, it’s no longer business as usual - it’s survival mode. In this deep dive, HOWTIAN® VP @Tom Fuzer reveals how R&D teams are slashing cocoa use by up to 13% with longer conching, botanical boosters like lucuma and carob, and clean-label cocoa flavor enhancers. This isn’t just reformulation - it’s a reimagining of what chocolate can be. #CocoaCrisis #CleanLabel #ChocolateInnovation #FoodIndustry #BakeryAndSnacks #IngredientTrends #R&D #Howtian https://lnkd.in/e6mnXzPA