3 sustainability trends you need to know in the food manufacturing space

More companies are beginning to adopt sustainable practices through eco-friendly packaging solutions and sustainable processing methods to reduce their environmental impact. 
 
Shifting from traditional plastic packaging to biodegradable and compostable materials helps reduce plastic waste and is made from renewable resources—such as cornstarch, sugarcane, bamboo, and recycled materials. Incorporating post-consumer recycled content into packaging helps reduce the demand for refined materials and lowers the carbon footprint. Utilizing these resources to create packaging that breaks down more quickly and safely in the environment can help reduce plastic pollution. 
 
When changing packaging and processing methods, cost is often a major concern. However, many manufacturers have managed to reduce these costs by designing lightweight packaging. This trend not only minimizes waste but also lowers greenhouse gas emissions associated with transportation, leading to improving sustainable practices. 

Food manufacturers are also lowering costs by adopting energy-efficient processing methods and alternative energy sources. Techniques such as cold processing, high-pressure processing (HPP), and pulsed electric fields (PEF) are being utilized to reduce energy consumption and improve product quality. 

Renewable energy sources such as solar, wind, and biomass are also being explored to minimize energy usage further and enhance sustainability across the industry.

Plant-based alternatives

Whether at the grocery store or ordering a morning latte, the availability of multiple alternatives has significantly increased. As consumers become more health-conscious and environmentally aware, the demand for plant-based foods continues to surge.

What drives the preference for plant-based alternatives is they can be environmentally friendly while satisfying consumers' growing demand for health-conscious products. 
 
Plant-based alternatives produce fewer greenhouse gases, require less land, and preserve natural ecosystems. These farming practices create less pollution, have a low impact on water quality, and help preserve biodiversity.  
 
In addition, consumers are becoming increasingly aware of nutrient-dense products and are seeking options with simple, recognizable ingredients. Plant-based foods often fit this demand, as they are often viewed to be healthier and more natural.

Plant-based alternatives like soy, peas and lentils are now used to make meals, dairy products and snacks which have a lower environmental impact and appeal to vegetarians and vegans. Plant-based milks, cheeses, yogurts and ice-cream made from almonds, soy, oats, and coconuts are also becoming popular, especially among those with lactose intolerance, due to their ecological benefits and efficiency.

Evolving food safety practices