Solina

𝐓𝐡𝐞𝐫𝐞 𝐢𝐬 𝐧𝐨 𝐬𝐮𝐜𝐡 𝐭𝐡𝐢𝐧𝐠 𝐚𝐬 𝐚 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐛𝐫𝐢𝐞𝐟 𝐚𝐧𝐲𝐦𝐨𝐫𝐞. Food manufacturers and brands are no longer asking: "Can you make this product more sustainable?" They're asking: Can you improve nutrition without compromising taste? Can you reduce the carbon footprint without compromising the eating experience? Can you rethink ingredients to reduce cost or complexity? Can you prepare for tomorrow's regulations while keeping production running today? These are no longer separate challenges. They're one product development challenge. At Solina, we believe that's where we create the greatest value for our customers, not by treating sustainability as an add-on, but by designing it into every solution from the very beginning. That perspective also shapes our latest Sustainability Progress Report, reflecting how we're strengthening our capabilities across sourcing, innovation, packaging and operations to help customers turn increasingly complex food challenges into solutions that work. Because making food matter means making it work, for our customers, for people, for the planet. Curious how this thinking translates into product development? Get in touch to discuss your next innovation challenge, and explore the practical examples in our 2025 Sustainability Progress Report: https://lnkd.in/e5_69wqv

A great coating is more than a finishing touch. It shapes texture. It creates crunch. It delivers consistency. And it helps turn a great food idea into a product that performs at scale. That's why we're delighted to welcome PAN DI VICO SRL to Solina. By bringing together our expertise in coatings, breadcrumbs and customized food solutions, we're strengthening our ability to support customers across Italy and Southern Europe and creating even more opportunities to innovate together. Welcome to Solina, Pan di Vico.  Let’s make food matter, together. Read more: https://lnkd.in/eDvdZxXM

Can a sauce deliver more protein without losing what makes it a sauce? Consumers increasingly expect healthier products, but they don't lower their expectations on taste, texture or eating experience. Adding protein is relatively straightforward. Creating a sauce that still tastes, feels and performs like a sauce is much harder. Working on your next product? Whether it's flavour, nutrition, texture or operational performance, we work alongside food manufacturers to turn ambitious ideas into products that perform. Learn more at www.solina.com

Today, we're excited to welcome Epicurean Butter to Solina. Epicurean develops flavored compound butters by combining butter with herbs, spices, cheeses and other premium ingredients to create ready-to-use flavor solutions that help customers bring restaurant-quality flavor to their products. Together, we're expanding our culinary innovation capabilities, strengthening our expertise in dairy and creating new opportunities to bring differentiated food experiences to market. Most importantly, we're welcoming a talented team whose entrepreneurial spirit, customer focus and passion for innovation make them a natural fit for Solina. Welcome, Epicurean Butter.  Let’s make food matter, together. Read more: https://lnkd.in/e5Q6MCud

Great food doesn't happen by chance. It takes ideas. It takes expertise. It takes execution. Most of all, it takes partnership. The kind of partnership that helps turn culinary visions into reality. The kind of partnership we'll continue building with our customers every day. 𝗧𝗼𝗴𝗲𝘁𝗵𝗲𝗿, 𝘄𝗲 𝗺𝗮𝗸𝗲 𝗳𝗼𝗼𝗱 𝗺𝗮𝘁𝘁𝗲𝗿. Today, that belief has a new expression. A new chapter starts: www.solina.com

Great food experiences don't stop at the plate. Today, we're excited to welcome 𝐓𝐰𝐚𝐧𝐠 𝐅𝐨𝐨𝐝𝐬𝐞𝐫𝐯𝐢𝐜𝐞, a leader in beverage innovation, to Solina. This acquisition expands our capabilities in beverage flavor innovation and dry beverage solutions for foodservice operators across North America. But this is about more than expanding our portfolio. It's about bringing together two teams that believe in moving quickly, staying close to customers, and turning ambitious ideas into products that work. Together, we're creating new possibilities in food and beverage innovation. Welcome to Solina, Twang Foodservice. Read more: https://lnkd.in/dZHx476D

Everyone talks about salt reduction.  Few talk about 𝐰𝐡𝐞𝐫𝐞 𝐭𝐨 𝐬𝐭𝐚𝐫𝐭.   In complex applications like pizza or ready meals, not all components contribute equally to total sodium. Yet reformulation often targets the obvious, not the impactful.    Here’s the nuance:  “𝐑𝐞𝐝𝐮𝐜𝐞𝐝 𝐬𝐚𝐥𝐭” 𝐢𝐬 𝐰𝐡𝐚𝐭 𝐜𝐨𝐧𝐬𝐮𝐦𝐞𝐫𝐬 𝐥𝐨𝐨𝐤 𝐟𝐨𝐫.  𝐑𝐞𝐠𝐮𝐥𝐚𝐭𝐢𝐨𝐧 𝐝𝐞𝐟𝐢𝐧𝐞𝐬 𝐬𝐩𝐞𝐜𝐢𝐟𝐢𝐜 𝐜𝐫𝐢𝐭𝐞𝐫𝐢𝐚 𝐟𝐨𝐫 𝐛𝐨𝐭𝐡 𝐬𝐚𝐥𝐭 𝐚𝐧𝐝 𝐬𝐨𝐝𝐢𝐮𝐦 𝐫𝐞𝐝𝐮𝐜𝐭𝐢𝐨𝐧 𝐜𝐥𝐚𝐢𝐦𝐬. And in most meat systems, salt (sodium chloride) remains the primary source of sodium.   That link matters.    Because when you reduce sodium in the right component, often the meat topping, you can influence the total salt level of the finished product far more effectively than by spreading small reductions across every element.    The challenge?  𝐒𝐚𝐥𝐭 𝐢𝐬 𝐬𝐭𝐫𝐮𝐜𝐭𝐮𝐫𝐚𝐥, 𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐚𝐥 𝐚𝐧𝐝 𝐩𝐫𝐨𝐭𝐞𝐜𝐭𝐢𝐯𝐞, 𝐧𝐨𝐭 𝐣𝐮𝐬𝐭 𝐟𝐥𝐚𝐯𝐨𝐮𝐫. So, the real question isn’t whether you can reduce sodium.  It’s whether you can do it 𝐰𝐢𝐭𝐡𝐨𝐮𝐭 𝐜𝐨𝐦𝐩𝐫𝐨𝐦𝐢𝐬𝐢𝐧𝐠 𝐬𝐞𝐧𝐬𝐨𝐫𝐲 𝐩𝐞𝐫𝐟𝐨𝐫𝐦𝐚𝐧𝐜𝐞, 𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐚𝐥𝐢𝐭𝐲 𝐚𝐧𝐝 𝐩𝐫𝐨𝐝𝐮𝐜𝐭 𝐪𝐮𝐚𝐥𝐢𝐭𝐲. More info? Reach out: https://lnkd.in/dMgvjDgK

𝐈𝐧 𝐚 𝐯𝐨𝐥𝐚𝐭𝐢𝐥𝐞 𝐞𝐜𝐨𝐧𝐨𝐦𝐢𝐜 𝐞𝐧𝐯𝐢𝐫𝐨𝐧𝐦𝐞𝐧𝐭, 𝐟𝐨𝐨𝐝 𝐦𝐚𝐧𝐮𝐟𝐚𝐜𝐭𝐮𝐫𝐞𝐫𝐬 𝐟𝐚𝐜𝐞 𝐢𝐧𝐜𝐫𝐞𝐚𝐬𝐢𝐧𝐠 𝐩𝐫𝐞𝐬𝐬𝐮𝐫𝐞 𝐰𝐡𝐢𝐥𝐞 𝐬𝐭𝐢𝐥𝐥 𝐝𝐞𝐥𝐢𝐯𝐞𝐫𝐢𝐧𝐠 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬 𝐭𝐡𝐚𝐭 𝐜𝐨𝐧𝐬𝐮𝐦𝐞𝐫𝐬 𝐜𝐡𝐨𝐨𝐬𝐞 𝐚𝐠𝐚𝐢𝐧 𝐚𝐧𝐝 𝐚𝐠𝐚𝐢𝐧. At Solina, we continuously monitor how market dynamics, consumer expectations and food trends evolve. Our role is to extract what truly matters, provide a clear picture of what lies ahead, and turn insight into opportunities that help our partners not only keep up, but 𝐭𝐡𝐫𝐢𝐯𝐞 𝐚𝐧𝐝 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐞 𝐰𝐢𝐭𝐡 𝐢𝐦𝐩𝐚𝐜𝐭. That thinking is behind 𝐅𝐨𝐨𝐝 𝐅𝐨𝐫𝐰𝐚𝐫𝐝: 𝐓𝐮𝐫𝐧𝐢𝐧𝐠 𝐓𝐫𝐞𝐧𝐝𝐬 𝐢𝐧𝐭𝐨 𝐁𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐎𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐢𝐞𝐬 — a new magazine in which we share expert insights into how evolving consumer expectations can be translated into 𝐦𝐚𝐫𝐤𝐞𝐭-𝐫𝐞𝐚𝐝𝐲 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧. The first edition explores taste and experience trends across 𝐫𝐞𝐝 𝐦𝐞𝐚𝐭, 𝐩𝐨𝐮𝐥𝐭𝐫𝐲, 𝐬𝐚𝐮𝐜𝐞𝐬 𝐚𝐧𝐝 𝐬𝐧𝐚𝐜𝐤𝐬 — identifying where opportunities are emerging and how manufacturers can act on them. From premiumisation and fermentation to bold flavour contrasts and value-added formats, Food Forward connects market intelligence with practical pathways to innovation. While the magazine focuses on trends, this is only the beginning. Food Forward is designed to spark discussion and open the door to 𝐜𝐨-𝐜𝐫𝐞𝐚𝐭𝐢𝐨𝐧. Inspired by the insights? Let’s talk about what they could mean for your portfolio. 👉 𝐑𝐞𝐚𝐝 𝐭𝐡𝐞 𝐟𝐢𝐫𝐬𝐭 𝐢𝐬𝐬𝐮𝐞 𝐨𝐟 𝑭𝒐𝒐𝒅 𝑭𝒐𝒓𝒘𝒂𝒓𝒅 𝐡𝐞𝐫𝐞: https://lnkd.in/dG5wrw6T

𝗦𝘂𝗽𝗽𝗼𝗿𝘁𝗶𝗻𝗴 𝗰𝘂𝘀𝘁𝗼𝗺𝗲𝗿𝘀 𝘄𝗶𝘁𝗵 𝗰𝘂𝘀𝘁𝗼𝗺𝗶𝘇𝗲𝗱 𝘃𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 At Solina, we support our customers with solutions designed around taste, nutrition, sustainability and operational performance. By partnering with Natural Innovations, we are strengthening our capabilities in chef-led, customized vegetable solutions, such as roasted, grilled or prepared vegetable ingredients and culinary components, serving foodservice, food manufacturing and meal solution customers across Europe. Combining culinary expertise, advanced vegetable processing and close customer collaboration, this partnership enables us to better support evolving customer needs with value-added, sustainable vegetable solutions. Learn more: https://lnkd.in/eEfnFneG

In 2025, food manufacturers and brands faced rising pressure to innovate fast. Consumers demanded healthier choices, more natural formulations, balanced proteins, and guilt-free indulgence, all without compromising taste. At Solina, we partnered with our customers to 𝘁𝘂𝗿𝗻 𝘁𝗵𝗲𝘀𝗲 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝗶𝗻𝘁𝗼 𝗺𝗮𝗿𝗸𝗲𝘁-𝗿𝗲𝗮𝗱𝘆 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀: ✔ Enhancing everyday nutrition ✔ Reformulating naturally ✔ Balancing animal and plant proteins without compromising experience ✔ Reducing fat while preserving indulgence Every innovation had a single purpose: helping our partners launch consumer-winning products. Swipe through to see how we worked alongside you in 2025, and the solutions that shaped the year. As we move into 2026, we remain your trusted partner for flavor, function, and future growth. 𝗟𝗲𝘁’𝘀 𝗺𝗮𝗸𝗲 𝗳𝗼𝗼𝗱 𝗺𝗮𝘁𝘁𝗲𝗿. More info? Reach out: https://lnkd.in/dpmewr59