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The new MVP: Why vegetables are becoming food manufacturing's star ingredients

Navigating the world of modern food production can feel like running a never-ending race. Costs across the board are rising, regulatory changes, such as HFSS limits and the rise of Nutri-Score, are reshaping formulation strategies – and on top of it all – today’s consumers can be a tough crowd to satisfy. What brands really need are formulation ‘play-makers’; ingredients that can help keep production efficient and profitable, while also delivering the delicious, healthy and clean-label foods shoppers want. Natural, nutritious and bursting with potential – vegetables are ready to step up to the plate.

Long treated as a supporting player in savoury applications, vegetable ingredients – such as purees, concentrates and not-from-concentrate juices – are increasingly being recognised as the ‘most-valued-players’ for what the range they can do at the centre of a formulation. Their natural vibrant colours and flavours, combined with instantly recognisable nutritional benefits, give R&D teams a credible route to improving Nutri-Score and HFSS outcomes without the need for artificial inclusions.

In our new guide to winning with vegetable ingredients, you can explore key vegetables and varieties, find inspiration from consumer-led application insights and recipe ideas, and learn how the right supply partner can help you build success – from field, to factory, to fork.

Whether you’re focusing on snacks, soups, sauces, or quick and tasty ready meals, download our all-in-one guide to discover your veggie-based route to NPD success.

Get the edge from veg. Bet on SVZ. Download the guide to discover how vegetables can kick off your next formulation project.