Creating sensory food experiences from sustainable sources

People’s attitudes to food and consumption are changing fast. More and more eco-conscious consumers are heeding the planetary wake-up call and demanding a futureproof approach to eating and nutrition. As a leading innovator in the global market for food ingredients, Solina has a key role to play in helping our clients in the food industry, food service, butchery, and health and nutrition sectors satisfy new consumer expectations by bringing them sensory food experiences from sustainable sources.

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LPB Sustainability

Ethics, environment, health in sourcing

Climate change, environmental degradation, ethical concerns around animal welfare and food insecurity are driving the trend towards more sustainable and healthy food. Being vegetarian, flexitarian or vegan is becoming mainstream, and ‘reducetarians’ are now on the rise with shoppers focusing on purity and traceability, seeking ultra-fresh produce with low food miles and zero waste.

That’s where Solina comes in. Passionate about food innovation, we are leading the way on rethinking food to come up with tomorrow’s food solutions, today. We put forth all our nutritional, taste and visual, and functional expertise to source organic and eco-labelled ingredients and ensure a sustainable supply chain from start to end.

LPB Sustainability

Sustainable and safe food sourcing in action

Healthy, unpolluted and organic ingredients have strong consumer appeal, with eco-labelled products attracting a premium. In order for food manufacturers to be able to sell ready meals prepared with Marine Stewardship Council-certified seafood – meaning it was sustainably fished – as 100% sustainable, Solina set about providing bespoke MSC-certified seafood bases. Solina tracked down suppliers with the capacity to provide MSC-labelled seafood and then got its own factory and production processes in Bréal, France validated by the MSC. The site is among the first that offers this label to major clients.

Another key aspect of modern nutrition is the rise in allergies and the importance of providing safe, allergen-free food. Solina has developed a management tool that optimises processes across all departments – from R&D upstream, through sourcing and procurement, to the various stages involved in production, including batch scheduling and cleaning – to minimise cross-contamination risks. It gives our food retailer clients the ability to track ingredients throughout the supply chain from field to fork for safe & healthy eating.

Research & Development

The added value of our customised concept-based solutions relies on our decentralised approach to R&D. We are committed to keeping up with both the evolution of local tastes and the latest developments in global food innovation. A commitment to functional, pleasurable, healthy food solutions.

 

Cross content R&D labo microscope
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CO-WORKING with our clients

  • Training British caterer CH&Co

    Solina UK invests in training young chefs and providing them with the best products through their brand Essential Cuisine. Solina has partnered with CH&Co to develop a 12 month training academy to help new chefs develop ...

  • Creating new concepts

    Solina has developed the turnkey food concept Chick’n Tin. The concept illustrates how Solina works with long-standing clients to keep them at the forefront of the food industry. Chick’n Tin, a new concept, ...

  • Helping Meny Butchers (DK)

    More convenience at the deli counter for Meny.  Solina Denmark partners with retail chain Meny to develop exciting convenience food solutions and boost the appeal of their meat and deli products to bring a fresh and appealing ...

  • Helping Cris-Tim (RO)

    Cris-Tim has become a market pioneer with new Clean Label solutions. Cris-Tim called on Solina to help them develop clean label healthy meat products. The changes they made transformed not just their products, but ...