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20 May 2015 | By Victoria White
Work is underway to transform a Nestlé USA milk factory into a zero-water factory, meaning the plant will not use any local freshwater for its operations...
15 April 2015 | By Victoria White
Cutting water use in half and replenishing water in water stressed areas are just some of the industry leading targets in Diageo's new Water Blueprint...
23 October 2014 | By Nestlé
Nestlé has opened its most water efficient factory in the world in Mexico, in a move that the company plans to replicate in other Nestlé factories globally...
2 January 2014 | By Erik Voigt, Henry Jaeger and Deitrich Knorr, Department of Food Biotechnology and Food Process Engineering, Technische Universitat, Berlin
In the past few years, it has become evident that there are topics that deserve attention, but do not easily fit into existing publications, such as regular scientific journals and scientific book series. The European Federation of Food Science and Technology (EFFoST) therefore decided to initiate a new series of…
2 September 2013 | By Marvin Johnson, Nicholas Dege
Choosing the right beverage process based on beverage characteristics (Marvin Johnson, Principal Engineer, The Coca Cola Company)Quality processes for bottled water (Nicholas Dege, Director of Quality Assurance, Nestlé Waters North America)Curtain up: Technology trends at drinktec 2013
27 February 2013 | By David Minsk, President US Sales, Hanna Instruments
David Minsk, President of US Sales at Hanna Instruments, highlights the fact that the company is vertically integrated, with everything manufactured internally...
11 January 2013 | By Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI
Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness…
1 May 2012 | By Daniel W. Bena, Senior Director of Sustainable Development, PepsiCo, Inc and Tara Acharya, Director of Global Health and Agriculture Policy, PepsiCo, Inc
As the title suggests, the concept and practice of water stewardship in the food and beverage industry has seen some significant evolution over the past decade. Part of this evolution was natural, but much of it, arguably, was the result of external stressors and diverse stakeholder voices which facilitated this…
5 March 2012 | By Anett Winkler and Dirk Nikoleski, EHEDG Members
Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed…
30 June 2010 | By Andy Wales, Global Head of Sustainable Development, SABMiller
As one of the world’s largest brewers, with brewing interests and distribution agreements across six continents, SABMiller takes its responsibilities seriously, especially when it comes to sustainable development. In 2009, the company announced its intentions to reduce its fossil fuel emissions on its beers by fifty per cent per litre…
1 June 2010 | By Dr Peter de Jong, Arjan van Asselt, Dr Martijn Fox & Dr Coen Akkerman, NIZO Food Research
In the food industry, it is possible to use new breakthrough technologies to create a more sustainable production process combined with a substantial decrease of production costs. However, the development of these technologies requires a significant investment of time and money. The latter, in particular, is difficult to secure these…
