SIG Blog

The popularity of drinking yogurt is driven by both taste and nutrition. Explore how this category is transforming with leaps in product innovation

The full story of SIG’s newly launched second project in partnership with WWF-Switzerland, WWF-Malaysia and Forests Forward to restore and improve management of Malaysia’s Ulu Muda Forest Complex.

In part one of our new series, The staying power of shelf-stable food, we explore shelf-stable foods and look at the benefits this diverse category offers.

A snack. A drink. A dessert. Yogurt has been a versatile food for thousands of years. Let's explore how drinking yogurt has evolved into a globally enjoyed beverage.

Plant-based is reaching for the next level with innovation in everything. Let’s find out what the SIG expert thinks about the road ahead

Just like challenges, the opportunities in foodservice are many. Let’s explore the specifics in conversation with the SIG expert.

Leading the way with innovation, plant-based proteins are evolving. Let us look at the new and timeless sources transforming this category.

Foodservice has its share of unique challenges, as we explored in the previous post. Resolving these challenges requires a multifaceted approach and packaging plays a key role here, whether it is on the shelf up front or operating behind the scenes inside a dispensing machine.

As plant-based diets gain popularity, the raw materials making up the products take center stage too. Explore the ingredients leading the shift.

Global packaging waste is an issue that industry and governments need to work together to solve. Learn about how new regulation in Europe is seeking to do this, and how SIG is progressing the future of packaging, now.

Foodservice is a continually evolving industry, with its unique set of challenges. Examine what they are and how foodservice operators are responding.

Plant-based is a rapidly growing category, marked by fast-moving trends. Explore the evolution of these trends and how they are reshaping the market