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The decrease is not moving quick enough to keep up with targets set by the National Food Strategy however, which has recommended meat consumption fall by 30 percent in the next decade.
The chorizo sector in Spain is making fresh efforts to modernise its production processes on the back of the COVID-19 crisis, with several large manufacturers committing to sustainability initiatives.
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
The multi-million euro investment has been dubbed ‘HempFlax 3.0’, and will see the manufacturer install technology such as solar panels and hydrogen vehicles to make its processes more sustainable.
Though progress has been made in terms of reducing the environmental impact of cooking fuels, the researchers suggest this progress is stalling.
A new initiative known as ‘BURT’ will be trialled in Glasgow and inform a future UK-wide rollout of a reusable cup scheme.
Mondelez India has announced that even more Cadbury products in the country will bear the Cocoa Life logo, promoting sustainable cocoa farming throughout the country.
Leveraging technology and design for sustainability to reduce the environmental impact of the consumer products industry.
For consistent quality products, digitalisation is key in the next generation of consumer-packaged goods industry.
24 September 2021 | By
Tune in to watch this week's main headlines impacting the food and beverage sector, delivered to you in a one minute video.
Some of the world’s top dairy producers have signed up to a new initiative to drive the realisation of zero emissions targets within the dairy sector, ahead of the UN Food Systems Summit in New York.
Professor Chris Elliott has some grim predictions for the UK’s food supply this coming winter and calls on the UK Government to do more to protect the nation from empty shelves and price hikes.
Plant-based milk shows no sign of slowing down, with oat milk now overtaking almond milk as the premier milk alternative after a strong year of growth.
The report has highlighted China as a particular area of growth, where it claims changing tastes are leading to an increased consumption of less sustainable fish products such a salmon and shrimp.
Valerie Pietsch, (Dipl.-Ing., Technical University of Berlin) presents an introduction to high and low moisture extrusion of plant proteins.
