What is Tetra Pak’s footprint in the U.S. and Canada’s nutrition and supplements space?
Over the years, Tetra Pak has established a significant presence in the U.S. and Canada, particularly in segments like juices and broth. Broth is uniquely popular in the U.S., with ready-made options being widely purchased. We're also active in plant-based products, including milk replacements, creams, and creamers. Many of the products we produce are commonly found in coffee shops, enabling a variety of customizations for beverages. In the protein shake category, which we refer to as food supplement and nutrition, we work with both retail and medical shakes. These products are critical for recovery after surgery or for addressing digestion issues.
Additionally, we have a substantial role in the production of food processing equipment. Much of the milk and cheese in the U.S. is processed or packaged using Tetra Pak sterilizers and equipment. For instance, 60-70% of the cheese used on pizzas in the U.S., and much of the ice cream production, involves our equipment. Sustainability is another focus area. Recycling in the U.S. presents challenges and we've been actively working to improve recycling access and rates over the years. Sustainability is incorporated into all aspects of our operations, from responsible sourcing and package design to factory operations and the prevention of food waste.
What types of brands does Tetra Pak partner with in these areas?
In the protein shake space, we collaborate with brands like Abbott and Ensure, as well as Premiere Nutrition. For beverages, our partners include industry giants like Unilever, PepsiCo, and Coca-Cola. In the broth category, Campbell’s is one of our largest partners, alongside emerging brands like Kettle & Fire, which produces high-protein bone broth. These partnerships span various innovative food products aimed at enhancing nutrition and customization to meet diverse consumer needs.
Can you give an example of how Tetra Pak's packaging solutions enable innovation in nutritional products?
We’re proud of our innovation ecosystem, which starts with mapping consumer needs and creating ideal products to meet varying demands. This process involves ideation with our customers, testing andco-manufacturing, among other support Tetra Pak offers. Many U.S. products are manufactured through our co-manufacturing network, enabling fast launches and innovation without requiring new capital investment from brands.
For example, combining proteins and coffee, as seen in products like "proffee" (protein and coffee), is a complex innovation. Proteins need specific water content to blend effectively without compromising the product’s integrity. Preserving sensitive ingredients while meeting consumer demands for minimal additives requires advanced food science and processing expertise. Our ecosystem ensures these challenges are met, from concept to production and distribution.
Tetra Pak works with several novel product categories under “new food” such as precision and biomass fermentation. What are these?
Precision fermentation involves bioengineering methods to deliver traditional properties, like proteins, using alternative sources. For instance, we can produce whey protein through plant fermentation, rather than dairy. Biomass fermentation often includes upcycled food, like plant-based products derived from vast quantities of microorganisms harvested from beer production byproducts. These byproducts, rich in protein, fats or other compounds, are functional ingredients that are transformed into valuable food items. We also work on solutions like packaging food that would otherwise go to waste, making it available for consumers. In essence, precision fermentation uses innovative technology to replace animal-based sources, while biomass focuses on repurposing byproducts into nutritious, sustainable foods.
Tetra Pak is also supporting the development of precision fermentation as a commercial food processing method. What does this approach mean for the end-product, and what is Tetra Pak doing in this area?
We’ve partnered with scholars, startups, and other stakeholders to advance food fermentation processes essential for new food. These technologies lag behind traditional foods like milk or juice, which have been scaled and optimized over decades. The challenge lies in improving flavor and texture, delivering high-quality products, and achieving price points accessible to all consumers. For example, we aim to make plant-based alternatives as affordable as dairy, so they’re not exclusive. By combining expertise in food engineering—addressing factors like viscosity and ingredient properties—we’re working toward solutions that are both economical and inclusive.
The company recently won a Resource Efficiency Award for its paper-based barrier material. Why is this innovation so significant?
Preserving food is inherently challenging because nature is designed to promote decay. Effective packaging must prevent agents like oxygen and light from spoiling food, while maintaining product integrity, even for sensitive items like orange juice.
Traditional solutions rely on complex barriers which are often difficult to recycle and have high carbon footprints.
Our paper-based barrier materials simplify recycling by reducing the number of materials involved, making the process more efficient and environmentally sound. This innovation addresses sustainability by combining renewable materials with food protection, ensuring food safety while minimizing environmental impact.
How ready is the world to adopt paper-based barrier materials at scale? Are they cost-effective?
Our goal is to have this technology ready for widespread use by 2030. Scaling this innovation is complex, requiring the development of new machinery and supply chains. For instance, transitioning from plastic to paper straws involved creating slower machines that initially raised costs, which risks excluding consumers from accessing affordable food. Balancing affordability, scalability, and food safety is a major challenge. While the current packaging industry took decades to perfect, we are working to achieve this transformation within 10 years. This is just one way Tetra Pak is working towards creating the world’s most sustainable food package.
Which consumer trends will shape food innovation in the next five to ten years?
The key focus will be on making good, affordable food accessible to everyone. Many innovations today are prohibitively expensive, excluding large portions of the population. However, the next generation of consumers, particularly late millennials and Gen Z, are wealthier, better-informed, and more selective about their food choices.
These consumers value personalized nutrition, using food to boost energy, aid recovery, lose weight, build muscle, or complement medical diets. For example, GLP-1 users might rely on protein shakes for balanced nutrition. Post-pandemic lifestyle shifts, such as remote work and on-the-go eating, are also reshaping food consumption. The industry must adapt to these diverse, informed needs by offering solutions that integrate seamlessly into dynamic lifestyles while promoting wellness and sustainability.
