Planet First Ingredients
Published 29 March 2022
The future of flavour and planetary health are intrinsically linked as climate change destabilises many much-cherished flavours and ingredients. Looking to create better, more sustainable solutions, industry experts are experimenting with biodiverse, climate-hardy edibles to ensure a robust, flavourful future. Simultaneously, plant-based foods are becoming tastier and more sensorially pleasing to appeal to climate-conscious consumers.
Measuring the Culinary Climate
Ramping Up the Vegan Flavours
Eating the Unexpected
The impact of climate change and unsustainable monoculture farming are pushing some of the world’s favourite flavours to extinction. Aiming to provide planet-friendlier solutions to food manufacturing and preserve much-loved flavours for future generations, food brands and agricultural scientists are introducing broader biodiverse flavours and ingredients to consumers’ diets.
The impact of climate change and unsustainable monoculture farming are pushing some of the world’s favourite flavours to extinction. Aiming to provide planet-friendlier solutions to food manufacturing and preserve much-loved flavours for future generations, food brands and agricultural scientists are introducing broader biodiverse flavours and ingredients to consumers’ diets.
As the market for plant-based food and drink booms, demand for diverse, better-tasting vegan alternatives grows. From creamy textures to more balanced fishy flavours, brands are working on new products that deliver realistic and appetising taste experiences. See Crafting Richness in Vegan Dairy and The Future of Plant-Based Eggs for more insights.
Food brands and product developers are mining underused and unexpected edible sources, from seaweed and sea urchins to discarded fruit stones and smoke-tainted grapes, to conceive new flavourful and sustainable products. See The Food Waste Opportunity for further inspiration.
Planet First Ingredients
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