Traceability, sustainability take center stage for food and beverage brands

The food and beverage industry continues to undergo a transformation as consumers demand better options, driven in large part by Millennials and Gen Zers who represent significant buying power — nearly $3 trillion combined, according to Kantar Retail IQ. Their food interests extend beyond taste, nutritional value and contributions to their health; ethically sourced and environmentally sound ingredients are also a part of the equation. Based on these trends, the role of traceability and sustainability in ingredients has never been more important.

Developing a comprehensive traceability system is an investment, but one that yields a host of benefits. For one, in an era where trust in companies and institutions is lagging and inaccurate information is rampant, developing thorough traceability protocols can bridge the trust gap. Making those steps transparent for consumers to easily access is even better.

Traceability ensures not only product quality, performance, safety and reliability but also adherence to a company’s values and commitment to sustainability. Plant-based ingredients can play a vital role in contributing to a brand’s overall sustainability efforts. Being able to show that ingredients were produced supporting local communities or without displacing natural resources adds significant value to the final product and strengthens consumer confidence in company commitments.

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The concept of a bioeconomy, which emphasizes the sustainable use of biological resources, has gained momentum as a solution to the environmental and social challenges facing the food industry. A sustainable bioeconomy prioritizes the responsible management of natural resources, ensuring that ingredients are harvested without depleting ecosystems. It also promotes circularity with the reuse of byproducts and waste materials to create new value, thus minimizing waste and environmental impact.

One way this is being implemented in the plant-based foods sector is through upcycling. Upcycling involves repurposing what would traditionally be considered waste, such as the residue left after extracting oil from seeds, into valuable food ingredients.

At Concepta Ingredients, for example, the company’s sesame flour — which is a byproduct of sesame oil extraction — is a nutrient-rich, gluten-free alternative to wheat flour, offering both environmental and health benefits. This approach not only supports the zero-waste movement but also aligns with consumer preferences for more sustainable products. The upcycling trend highlights how the food industry can innovate by minimizing resource use while enhancing the nutritional profile and functionality of plant-based foods.

The Amazon rainforest, one of the biomes Concepta Ingredients sources ingredients from, plays a critical role in regulating the Earth’s climate and sustaining biodiversity. Deforestation and unsustainable agricultural practices, however, are major threats to this ecosystem. Ingredients sourced from regions like the Amazon must be carefully managed to ensure they do not contribute to environmental degradation. Programs that focus on biodiversity conservation and promote sustainable harvesting practices are critical to maintaining the health of these biomes.

Concepta’s Bio Abundance program plays a crucial role in ensuring that its products contribute to the conservation of Brazilian biomes and the socioeconomic development of local communities. Babaçu, a palm tree native to Brazil, is an example of how the company integrates biodiversity into its business model. Women from traditional extractivist communities, known as “quebradeiras,” are responsible for harvesting babaçu coconuts, ensuring sustainable use of this natural resource. The program currently impacts over 6,500 families and helps conserve approximately 580,000 hectares of land.

At its core, the future of all foods, not just plant based, lies in developing a sustainable food system — one that respects biodiversity, empowers local communities, and ensures that every product has a positive environmental and social impact. Traceability and sustainability can and should be the foundation for building a food industry that is truly aligned with consumers and the planet’s future.