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Plant-based food values drive all that Halsa Foods does. In this episode of the Fodder podcast, co-founder Helena Lumme discusses the evolution of the plant-based movement and why it needs to come clean.
What’s next for the plant-based movement? Helena Lumme, co-founder of Halsa Foods, suggests looking at the evolution of gluten free and preparing for evolved consumers.
Gluten free fulfilled a need. Then brands chased the trend and lost sight of nutrition. Consumers followed but then demanded healthier products.
Plant-based foods are following a similar path, Lumme said, with added concern about the environment.
“If you think about the plant-based market,” Lumme said, “it started because, one reason for it was, we want to consume less animal-based products, to care for our environment and to care for our planet. But at the same time, we have to be mindful not to create new kinds of environmental problems.”
Lumme and co-founder Mika Manninen put health and earth at the center of all Halsa Foods, maker of oatmilk yogurts, does.
In this episode of Fodder, Lumme talks about:
Adopting the word “clean” and its deeper meaning.
Meeting changing consumer demands.
Helping dairy farmers join the plant-based movement.
Getting investment so early.
And coming clean about plant-based foods real impacts.
This is the Fodder podcast powered by New Hope Network's Esca Bona platform. You can find the Fodder podcast here on newhope.com, Spotify, Apple Podcasts, Google Play and other places you find your podcasts.
Have an "innovation for good food" idea we should consider for the Fodder podcast? Want to offer feedback on our latest episode? Email us at [email protected].
Senior Content Director, New Hope Network
As the senior content director at New Hope Network, Christine Kapperman combines her 20-year journalism background with her passion for business to cover the natural products industry for newhope.com and Natural Foods Merchandiser magazine. She also led content at worldteanews.com. She loves tracking (and tasting) trends as she shares what’s next to show up in cups, plates and in pantries across the United States.
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