Food and Beverage Manufacturing

Minimize your ingredient emissions through reformulation

Reformulating products with lower-emission ingredients is a powerful way to reduce your carbon footprint without compromising quality. Explore alternative materials or suppliers to cut embodied emissions and align with growing customer demand for sustainable products.

This set of actions forms part of the Food and Beverage Manufacturing action checklist.

Back to “Optimize your logistics” Next: “Engage with your key ingredient suppliers“

Key steps for SMEs to take

1. Assess

Assess the carbon footprint of your products to identify emissions hot spots by learning the carbon footprint of top ingredients by spend and volume.

2. Prioritize

Prioritize which ingredients to address based on highest emissions producing categories.

3. Reduce emissions

Reduce emissions of key ingredients by procuring lower-emissions versions of those ingredients (e.g., deforestation-free soy, palm, and/or animal products). Including considering sourcing ingredients that have sustainable certifications.

4. Reformulate

Reduce emissions of key categories by considering ways to reformulate toward lower-emissions ingredients.

Examples of SME actions

Measure emissions from the following sources: • Production of ingredients • Emissions embedded in imported ingredients • Emissions from animal feed • Finished goods.

Create a supplier scorecard system to better understand your procurement decisions and alternatives.

For common ingredients (such as soy or palm oil) procure those which are part of sustainable schemes or have certifications – examples include: • Rainforest alliance • Fairtrade.

Re-design products and develop new lower emissions products by innovating with: • Plant based ingredients • Dairy alternatives • Less carbon intensive ingredients.

Relevant resources

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