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What’s in store for food in 2022?
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
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Sustainability
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Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
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Yum China recognised for sustainability efforts
The Yum subsidiary has been recognised for its leadership on sustainability after the KFC and Pizza Hut owner committed to several sustainability targets in 2021.
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Increasing the global rice bowl without harming the planet
The new research has released that there is till scope to increase yields in some of the world’s most important rice-growing areas without causing significant damage to the environment.
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Will consumers accept insect-fed chicken?
How likely would consumers be to adopt meat products reared with alternative feedstuffs? A new study suggests information and transparency are key.
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Application Note: Plastic sorting problems? Sorted
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
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Scientists to use algae to create boneless cellular seabass fillet
It’s hoped that the technology used to create the fillet might be able to relieve pressure on fish stocks around the world as it is developed in the future.
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Consumer Goods Forum showcases industry hard work
The report published by the Consumer Goods Forum (CGF) highlights some of the work retailers have been undertaking to make the food industry a more sustainable and responsible sector.
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Would a switch to a Mediterranean diet be kinder on the environment?
Researchers from Germany and Austria have found that a switch to a vegan or Mediterranean diet would benefit the environment, though both diets do come with their drawbacks.
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Using inclusive systems innovation to build a future-fit food system
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
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Reducing food waste with art
Christina Bauer-Plank discusses Hellmann’s recent art installation displayed at COP26 and why art has the power to change the way we think about food, waste and emissions.
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JBS enters cultivated protein market with BioTech Foods takeover
Food manufacturing giant JBS foods has acquired BioTech as it looks to enter the growing cultivated protein market, as well as announcing a protein research centre in Brazil.
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One step closer to a store or restaurant near you: cultured meat regulation
Bryant M. Godfrey assesses the current state of cultured meat regulation in the US, and explains why regulation is well in advance of production when it comes to cellular meat.
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Del Monte Foods launches upcycled green beans products
Del Monte Foods redirects hundreds of thousands of pounds of surplus green beans in a bid to reduce wastage and greenhouse gas emissions.
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We need standardisation on eco-labelling
Professor Robin May discusses the advantages of eco-labelling in the drive for a more sustainable food system, but calls for a standardised approach to avoid consumer confusion.
