Snacks, bread, and beverages from beer spent grain: these are the finalist projects of the Impactaste challengect Consumers
Plant-Based Yogurts and Desserts: Mastering Texture to Attract Consumers
The European plant-based yogurt segment is on the rise, with an estimated growth rate of 13.9% to reach $6.67 Billion USD by 2026, according to The Business Research Company.
Interestingly, 62% of new launches of yogurt alternatives take place in Western Europe.
Health, taste, texture, and sustainability are the main drivers for consumption in Europe.
The “Innovate to Nourish” conference in Colombia will mark the beginning of collaborative food production, leveraging the potential of digital technology and a multi-localized infrastructure of hubs. This initiative aims to produce smarter, high-quality food products at more affordable prices for people in need.