Reimagining Resilient Ingredients April 1, 2021 by Leah Wolfe

A few themes we explore in this session:

  • How can CPGs create products for regenerative ingredients instead of the other way around?
  • What can brands do to invest in the communities where their ingredients come from?
  • Why does using non-commodity ingredients strengthen our supply system?
Pierre Thiam Yolélé

The chips are our new product, and we are very excited about them because it’s part of the fast-growing snack category and it’s a way to educate people too. Most consumers don’t know what fonio is, they don’t know what these African products are, so if you present it to them in a way that they don’t have to think that through, just grab it and snack it, that’s easier for them. The next step is they’ll see the ingredient as less intimidating and they buy the fonio.

Fabricio Goulart Feitosa

How can I try to change the acceleration of a mature product and waste less? I decided to freeze-dry the banana to give another year of life, but keep 95% of the nutritional properties. It’s a kind of sequence because now I’m also producing chocolate using banana powder to give it creaminess, and using the same dried bananas to put inside a juice as a sweetener. It’s a whole ecosystem around the banana.

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Greenhouse Gas Emissions​

Brands are facing mounting pressure to reduce their greenhouse gas emissions and resulting carbon footprints. Agricultural and food production is responsible for more than a third of global emissions, so choosing better ingredients is critical for meeting ESG commitments and slowing climate change - but how can companies get started?

Find the answers to the most common questions when it comes to improving the carbon impact of food products.​

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