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Building on its 2018 commitment to make 100 percent of its packaging recyclable or reusable by 2025, Nestlé aims to reduce its use of virgin plastics by one third whilst working to advance the circular economy and clean up plastic waste from oceans, lakes and rivers.
The $4 billion transaction is expected to close in the first quarter of 2020, following the completion of customary regulatory approvals.
The ISO 16140 standard set the benchmark for method validation in food microbiology, but alternative methods and situations in which they are used present issues that are not suitably covered in its current published scope. Following on from their article in issue 5, Benjamin Diep and colleagues outline how the…
The partnership aims to develop microalgae-based ingredients because they are a vegan source of protein and contain healthy lipids and various micronutrients.
New Food Editor, Bethan Grylls, heard from Nespresso’s head of sustainability about how the company is helping to revive origins, be more environmentally friendly, and keep the coffee flowing.
Choosing the perfect laboratory to collaborate with is a difficult decision. Here, Nestlé’s Fabien Robert and Amy Bethel explain the key factors to look for.
Move underlines Nestlé's increased focus on tasty, authentic plant-based food.
Study is first to evaluate Canada’s biggest food and beverage companies based on their policies and commitments to sell healthier products.
Company has stated that it is fully committed to achieving deforestation-free commodities by 2020.
As legalisation for recreational marijuana gathers pace across the globe, there’s a once-in-a-generation opportunity for food and beverage companies to establish themselves as dominant players in one of the potentially fastest-growing sectors: edibles and beverages. Paul Bremner asks if there is more that they could be doing, however, to be…
Backed by Nestlé, Bühler and Givaudan, it will include a Fellowship program to promote young scientists.
The Nestlé Quality Assurance Center in Dublin, Ohio, USA, is regarded as setting industry standards when it comes to state-of-the-art facilities and sophistication. Here, Zone AMS NQAC head, Robert Fabien, tells New Food about the centre’s work and plans for the future
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.
This week’s recall roundup from the UK and North America includes under-processed food, incorrectly labelled food and sulphites.
