Sweden has a strong track record of building ideas and systems that work far beyond our own borders. But in food, exports are still largely product-led. In the fifth edition of Greenfood’s recurring report series, Greenfood Insights, we explore the next opportunity for Swedish food exports: exporting complete concepts, brands and systems, not just the products themselves.
Greenfood has transitioned a significant portion of its fruit and vegetable transport in Sweden to fossil-free trains, partnering with Sandahls. This shift reduces carbon dioxide emissions by up to 98% compared to diesel trucks, enhancing sustainability and delivery efficiency.
Greenfood continues to expand rapidly in the Danish market. This year, the Group is expected to reach a volume of nearly 3,500 tons – an increase of 25.6% compared to last year. Behind this success lies strong demand for ultra-fresh produce, strategic partnerships in the restaurant and wholesale segments, and a state-of-the-art facility in Helsingborg, Sweden.
Greenfood, one of Europe’s largest
Swedish innovator Ahlströms leads the next wave of plant-based food with its sprouted legume mince. Using nature’s own process, sprouting unlocks better flavor, texture, and nutrition in peas, beans, and lentils. Already served in 130,000 meals across Sweden, it proves that true food tech can be clean, natural, and rooted in biology.
The global food system is undergoing rapid and profound transformation. With accelerating climate change, a growing population, and an increased focus on self-sufficiency, technological innovation is stepping into the spotlight. "Those who dare to invest in high-tech food solutions have everything to gain", says David von Laskowski, CEO of Picadeli and the Greenfood Group.
Concepts where customers compose their own mix in-store are both a convenient solution for consumers and a profitable business strategy. The trend report Greenfood Insights #4 highlights how companies that succeed in creating an individualized shopping experience can increase their revenues by as much as 40 percent.–Self-service concepts are a way to future-proof retail, says David von Laskowski,
The Swedish salad pioneer Picadeli is at the forefront of the food tech industry. With its AI tool, the company has successfully reduced its food waste and optimized assortment. Now, Picadeli is summarizing four years of working with AI, launching a new salad bar, and looking ahead. Here we list insights on how the food industry can go digital, and key gains from Picadeli’s AI Implementation.
Greenfood Insights #4 highlights the growing trend of self-service and hyper-personalization in the food industry; consumers now prefer customized meals, reducing waste and enhancing satisfaction.
Robots in the fields, food waste transformed into resources, and insects on our plates – the foodtech revolution is here. Recent analyses show that investments in foodtech have fallen up to 80% in the past few years. Yet despite this decline, industry leaders remain optimistic. Greenfood Insights #3 delves into the state of foodtech, uncovering the trends, challenges, and innovations.
Whether you're seeking insights into sustainable fast-food trends, digitalization, or leadership in innovation, Greenfood’s speakers will engage and inspire your audience. As one of Europe’s biggest healthy food groups, Greenfood has redefined convenience by making healthy choices accessible and sustainable. Discover the expertise behind one of the most dynamic foodtech companies today.
Greenfood and Tekinn explore how fermentation can convert fibrous vegetable parts into nutrient-rich raw materials, and has received approval to continue investigating the technology's potential with support from Sweden's innovation agency Vinnova. The funding enables the transformation of 400 tons of cabbage waste into edible products, potentially reshaping part of the food system.
In a new pilot project, Greenfood, together with the research institute RISE, will apply the Science Based Targets for Nature (SBTN) framework and set science-based business targets for nature. "As biodiversity requirements become more stringent, we're well-positioned to guide our customers toward more sustainable practices," says Annie Svensson at Greenfood.
