Sustainability in food manufacturing as a business case

Sustainability in food manufacturing as a business case

Sustainability has gone from being considered exclusively an environmental argument to becoming a socially valued and indispensable concept for any transaction of goods and services.

The European Green Pact, “Green Deal” made the difference in March 2020 and there is no turning back now.

Any product must not only appear to be sustainable, as has been the norm, but must also demonstrate that it is sustainable and that its incorporation into the market will not compromise either the environment or the well-being of current and future generations, contributing, of course, to sustainable economic growth.

Food production, present and future, must adhere to this Green Deal as a matter of course, but also out of conviction and a sense of belonging to a society that has decided to involve all its productive sectors in a new common and sustainable model at all levels.

And because the demand goes in the direction that the European Green Agreement has made unique: food will be green and sustainable, or it will not be.

It is necessary to look for references because there are some in the food industry.

There are companies that have years of experience betting on a plant-based, sustainable, and healthy food that today is already more than a trend.

We are talking, for example, about Molendum Ingredients, a subsidiary of the Dacsa group, which has extensive experience in the European market, in the development and manufacture of ingredients for the food sector, offers solutions to redesign the sustainable and healthy future of the food industry.

This is a strong argument to be developed.

The market is demanding change because consumers are at the forefront of information, because they want to eat healthily and contribute to the well-being of future generations. Companies that offer food solutions must think of sustainably if they want to remain, establish themselves and grow.

Quality, sustainability, variety, reliability and food safety… customers are no longer satisfied with less because they have discovered what the industry is capable of offering and if one brand does not satisfy them, they will simply look for another that does.

Let each company decide where it wants to be and with what criteria it wants to develop its product line.

It is not just talk for the sake of talk, opinion or discussion. The cold, clear and convincing data are there: a recent study carried out in 2021 by the company Ofertia, highly valued by average Spanish consumers, concludes that 67% of Spanish consumers take into account the sustainability of a brand before buying its products.

Consumers are prepared, trained, and informed, they want to consume sustainable products, they want to contribute, do their bit and benefit from it with a healthier diet that takes better care of their bodies and makes them feel part of a movement that seeks the common good.

Let’s not forget that the emotional factor has its specific weight.

Now the question is whether the food industry is as prepared, trained and informed to offer these foods.

Molendum Ingredients is and also has an advisory team for the development of new food lines that fit perfectly with the demand of conscious consumers.

Because Molendum has already internalized that sustainability has ceased to be an added value to become the main argument when selling a product.