There’s a call to action happening across the universe of food and beverage, and a newfound need for rethinking traditional approaches to CPG production. Sustainability, convenience and quality are on the leading edge of that effort, with product developers innovating to heed the call.

Products blending animal- and plant-based ingredients cater to flexitarians, who balance traditional and alternative protein sources. Precision fermentation is leading to the development of designer fats for alternative meats with tailored functionality and taste. The cheat codes for all the food tech trends can be found in this free digital magazine.

Movements toward sustainability and clean eating challenge food and beverage brands to constantly improve, evolve and refine the products they put on grocery store shelves.

One of the newest trends to take hold is the use of upcycled ingredients — viable food matter that’s left over after production and otherwise would have gone to waste. What makes upcycled ingredients particularly trend-worthy is that they address a range of consumer priorities, including environmental friendliness and food waste reduction. Including them in beverages, however, isn’t always easy.

Nestlé, the Swiss food giant, is working toward halving its greenhouse gas emissions by 2030, with the ultimate aim of achieving net zero by 2050.

A key player in helping Nestlé achieve these targets is Cargill, one of its top suppliers, which plays a critical role in the company’s drive for sustainability by focusing on responsible procurement of cocoa.

As environmental awareness intensifies, businesses find themselves under increasing scrutiny for their impact on the planet. This scrutiny extends beyond their own operations, peering deeply into their supply chains — the intricate web of suppliers and customers that fuel their activities.

This brings us face-to-face with Scope 3 emissions, an often neglected yet potentially enormous elephant in the corporate greenhouse gas room.

Data from the Ellen MacArthur Foundation shows where brands are falling short. Multiple groups say the plastics sustainability work will continue regardless of deadlines.

Some of the key overall 2025 targets in the global commitments that CPGs are working to achieve include an 18% reduction in virgin plastic use, 26% postconsumer recycled content use and making 100% of packaging reusable, recyclable or compostable. Individually, these companies also set their own targets in some categories.

Grains such as quinoa, farro and buckwheat have long been touted by nutrition experts for their high fiber, protein content and abundant omega-3 fatty acids. They are also a darling of the regenerative agriculture space, growing in harsh conditions with minimal water and fertilizer inputs.

Now, these grains are increasingly being incorporated into indulgent products such as ice cream to enhance the product’s nutritional profile.