🌿🥛 Seid gespannt auf ein Produkt, das Familien, Allergiker und Händler gleichermaßen aufatmen lässt. Wer will die Zukunft der Lebensmittelindustrie gestalten?
🚀 Bereits die ersten Pilot-Batches werden das ganze Potential zeigen.
Das marktreife Konzept ist vollständig und detailliert ausgearbeitet.
✅ Die Bedingungen für diese riesen Chance: Partnerschaft auf Augenhöhe, Weitsicht, Unternehmen aus dem gehobenen Mittelstand.
Wir haben die Antwort in einer intelligenten, rein europäischen Wertschöpfungskette gesucht.
Das Ergebnis ist ein neues Produktsegment, das das Problem an der Wurzel packt – und zwar mit Verzicht auf Kakao.
🚀 Das Konzept „Die ehrliche Kakaopause“ steht.
Gemeinsam mit Partnern aus dem Mittelstand werden wir mit den alten Mustern brechen. Unser verfahrenstechnisches Modell kombiniert ein krisenfestes Naturprodukt mit einer neuen Fett-Wertschöpfung.
Die Schokoladenkrise ist nicht das Ende der Süßware – sie ist der Anfang einer ehrlichen Evolution. 🍫📉
🔹Monokulturen, explodierende Kakaopreise am Weltmarkt, Shrinkflation und Mogelpackungen: Die Süßwarenindustrie versucht derzeit verzweifelt, ein sterbendes System zu flicken.
🔹Doch Verbraucher und der Lebensmitteleinzelhandel durchschauen die Notlösungen.
#FoodInnovation #Lebensmittelindustrie #LEH #Sustainability #Agribusiness #Mittelstand #Süßwaren #SupplyChain #Wertschöpfung
Recent global disruptions have revived the food self-sufficiency debate. This study analyses countries’ trade dependencies and the discrepancy between their domestic food production and guidelines for a healthy and sustainable diet across seven essential food groups.
A plant-based creation that brings together flavor, texture, and creativity in every bite. Discover the recipe at chefyerika.com
Una creación basada en plantas que reúne sabor, textura y creatividad en cada bocado. Descubre la receta en chefyerika.com https://www.instagram.com/p/DXzb5sdCqUV/?utm_source=dlvr.it&utm_medium=mastodon #PlantBased #Quinoa #HealthyEating #ModernCuisine #FoodInnovation
Mapped a group of modern consumer wellness brands across categories like microbiome health, functional beverages, clean-label snacks, and better-for-you indulgence.
What stands out is how the space is evolving from isolated products into a more connected ecosystem where function, transparency, and brand storytelling all play a role.
#Wellness #Nutrition #FoodInnovation #ConsumerBrands #GutHealth #FutureOfFood #CPG
We are happy to share that Computomics has again been included in the 2025 FoodTech 500 🎉
This recognition by Forward Fooding highlights companies working where food, technology, and sustainability meet.
We are thankful to be part of this distinguished group. Thank you to everyone who is part of this journey!
Acceptance of entomophagy among Canadians at an insectarium
https://www.nature.com/articles/s41598-026-35288-w
#HackerNews #Acceptance #of #entomophagy #among #Canadians #at #an #insectarium #insectarium #entomophagy #Canada #insects #foodinnovation
As global food systems face mounting sustainability pressures, insects are gaining attention as a promising alternative protein source. Yet, entomophagy remains culturally unfamiliar or stigmatized in many Western countries, including Canada. This study investigates attitudes toward insect consumption among 252 adult visitors to the Montreal Insectarium, a public institution promoting insect education and biodiversity awareness. Participants completed a structured questionnaire evaluating willingness to consume various insect-based foods, motivations and barriers, and demographic predictors of acceptance. Overall, 44% of participants reported openness to eating insects (18% had previously consumed them and 26% were willing to try), though fewer were willing to include them in their regular diet (27%) or prepare them at home (17%). Acceptance was highest for products where insect content was less visible, such as baked goods made with insect flour. Key motivators included curiosity, perceived health benefits, and environmental concern, while major deterrents were disgust, food safety concerns, and insect-related fears. Ordinal logistic regression analyses revealed consistent gender effects, with men significantly more willing than women to consume a variety of insect-based foods. Men also showed greater prior experience with insect consumption and were more likely to include insects in their diets or try them in restaurants. Age alone was not a consistent predictor, but significant interactions with gender revealed a complex interplay between these predictors. Moreover, participants with graduate degrees showed greater openness to experimenting with insect-based ingredients when cooking, and prior insect consumption increased with education among women. Overall, our results show that demographic differences (especially gender and education) shape openness to entomophagy more strongly than age alone, suggesting that targeted outreach could be a better strategy than generalized promotion in encouraging insect-based food adoption.
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