Sustainable Food Production

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“As a global beverage supplier, sustainability has always played a key role in how we do business,” says Ron Hinson, president & CEO of S&D. “From operations to our entire supply chain, we recognize that embedding sustainability throughout all aspects of our business is critical, not only to our company’s future, but the future of the entire industry.”

Innova Market Insights continuously analyzes global developments in food and beverage launch activity and consumer research to highlight the trends most likely to impact the industry over the coming year and beyond.

The collaboration leverages the Truterra™ Insights Engine, a new interactive on-farm digital platform from Land O'Lakes SUSTAIN, that helps farmers scale their environmental stewardship efforts and assess return-on-investment in real time, acre-by-acre.

It's fall, a time when outdoor plants slow down in advance of winter. Then again, you could say the plant-based foods market still is in its budding, spring season.

The new venture will combine both companies’ technologies for producing steviol glycoside products made through fermentation and will market its products under one brand name, EverSweet™.    

This California-based superfood bar brand, formerly known as bRAW, was founded in Hawaii in 2013 where the company’s strong values, inspiration, and mission is derived. OHi in Hawaiian means “To Gather,” and in Maori means “To Rise, To Elevate.” These beliefs run deep through every decision and product produced by the brand.

Made with clean ingredients (grown by organic standards, sustainable farming practices and low environmental footprint) and free of all synthetic or processed ingredients, Hälsa (Swedish for health) is said to be America's first Oatgurt.

Briess received the recognition for its Seed to Specialty sustainability program which focuses on the environment, communities and people from seed to finished product.

The company is also releasing its next Limited Release bar, a dark 80% Fiji from single estate Vanua Levu with tasting notes of Green Tea/Cocoa/Pear/Malt. It is made with two ingredients:  cacao and cane sugar. 

Everything starts at the ground level. Initial distribution of ingredients was based on regional availability and classic preservation techniques. A return to roots is happening. When the farm-to-table trend hit restaurants, it was a game-changer. The landscape shifted, and specific farms were highlighted on menus. Farmers, in turn, gained name recognition for humanely raised poultry and meats, unique herbs, and heirloom varietals of corn, tomatoes, plums, and other produce.