Modern life is fast-paced. Between work, school, family, and commitments, there's little time to cook. Convenience products remain essential\u2014and the new generation of consumers wants convenience without sacrificing flavor, nutritional quality, and respect for the planet. The old stigma of "convenience = unhealthy" is giving way to nutritious snacks, balanced meals, and functional beverages with a lower environmental impact.<\/p>\n
Convenience with purpose: practicality that also nourishes<\/strong><\/p>\n New generation convenience products are ready-to-eat or quick-to-prepare, formulated to offer balanced nutrition and additional health benefits, and typically feature:<\/p>\n In addition to nutritional performance, consumers expect brands to care for people and the planet, encouraging more responsible supply chains.<\/p>\n Trends that shape the market<\/strong><\/p>\n Four forces guide the sector, articulating health, practicality and sustainability:<\/p>\n Sustainability as a requirement: from field to plate<\/strong><\/p>\n For the conscious consumer, sustainability isn't a bonus\u2014it's a prerequisite. This involves:<\/p>\n Practical actions already underway include regenerative agriculture and the cultivation of species that promote soil health; partnerships with local producers, shortening transportation and reducing emissions; circular packaging (recyclable\/compostable\/reusable); and the full use of raw materials to reduce food waste.<\/p>\n Functional ingredients that care for health and the planet<\/strong><\/p>\n Functional ingredients go beyond basic nutrition: they deliver health benefits and, when chosen with environmental criteria, combine functionality, flavor, and sustainability.<\/p>\n When sourcing follows recognized standards and integrates themes such as energy and emissions, water, biodiversity, logistics, and packaging, ways emerge to reconcile technological performance and health benefits with less impact throughout the \u201cfarm to fork\u201d cycle.<\/p>\n Innovation and opportunities for the industry<\/strong><\/p>\n For convenience, functionality, and sustainability to advance together, it is necessary to integrate:<\/p>\n Choices that change the food system<\/strong><\/p>\n The transition to nutritious, functional, and environmentally responsible convenience products is already underway\u2014and it's a necessity. Consumers, companies, and producers form an interdependent network: every action, from planting to formulation to shelf purchase, shapes the future of food. By choosing healthy snacks, balanced meals, and sustainable functional beverages, consumers vote with their cart and accelerate responsible production practices. What goes into their cart is more than just food: it's a statement about the world we want to build.<\/p>\n A vida moderna \u00e9 acelerada. Entre trabalho, estudos, fam\u00edlia e compromissos, falta tempo para cozinhar. Os produtos de conveni\u00eancia seguem fundamentais \u2014 e a nova gera\u00e7\u00e3o de consumidores quer praticidade sem abrir m\u00e3o de sabor, qualidade nutricional e respeito ao planeta. O antigo estigma de \u201cconveni\u00eancia = pouco saud\u00e1vel\u201d vem cedendo lugar a snacks nutritivos, […]<\/p>\n","protected":false},"author":1,"featured_media":11276,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-11275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artigos"],"_links":{"self":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/11275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/comments?post=11275"}],"version-history":[{"count":1,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/11275\/revisions"}],"predecessor-version":[{"id":11277,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/11275\/revisions\/11277"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media\/11276"}],"wp:attachment":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media?parent=11275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/categories?post=11275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/tags?post=11275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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About the author: Renata Cassar is Nutrition Communications Manager for LatAm at BENEO. With a Bachelor's and Master's degree in Nutrition, as well as an MBA, and a long professional career in B2C and B2B companies, she acts as a bridge between nutritional science and end users, promoting understanding of the benefits of BENEO's functional ingredients.<\/h6>\n
To learn more<\/strong>
\nAHMAD, R. et al. Sustainable Health and Functional Foods. In: RASTOGI, NK; SHARMA, R. (org.). Innovations in Functional Foods. 1st ed. Cham: Springer, 2023. p. 457-478. https:\/\/link.springer.com\/chapter\/10.1007\/978-3-031-49853-4_25 .
\nBENEO. Faba Bean Protein. https:\/\/www.beneo.com\/human-nutrition\/human-nutrition-products\/functional-proteins\/faba-bean-protein.
\nBENEO. Sustainability \u2013 Keeping in mind the next generation: Our Healthy Planet Plan. Accessed on October 20th. 2025.
\nConvenience versus sustainability, Food Science and Technology, Volume 34, Issue 3, September 2020, Pages 30\u201333, https:\/\/doi.org\/10.1002\/fsat.3403_8.x
\nENSA \u2013 European Plant-based Foods Association. Advancing sustainability in food systems through plant-based foods. Brussels, 2022. https:\/\/plantbasedfoodseurope.eu\/wp-content\/uploads\/ENSA_SustainReport-FInal.pdf.
\nINNOVA MARKET INSIGHTS. Sustainable Food and Beverage Trends 2025 in the US & Canada. 15 Apr. 2025. Available at: https:\/\/www.innovamarketinsights.com\/trends\/sustainable-food-and-beverage-in-the-us-and-canada-2025\/.
\nKHAN, S. et al. Potential plant proteins for functional food ingredients: Composition, utilization and its challenges. Food Bioscience, vol. 68, p. 103476, 2025. Available at: https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2352364625000057.
\nSILVA, J. et al. The sustainability of convenience food: A review and design research. Journal of Cleaner Production, vol. 455, p. 144958, 2023. Available at: https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0959652624015312.<\/h6>","protected":false},"excerpt":{"rendered":"