Surimi ‘waste water’ could provide source of additional fish protein ingredients

24-Jan-2012 - Recycling protein from that is usually discarded in surimi processing water could provide an additional source of fish protein ingredients for the food industry, say researchers.

Plentiful supplies of CSPO in Malaysia, but low demand

11-Jan-2012 - There is currently an oversupply of certified sustainable palm oil (CSPO) in Malaysia due to a lack of demand from industry players, according to leading politician in that country.

New research programme may boost algae ingredient supply chain

09-Dec-2011 - A new research project led by TNO could help to create a more robust and industrially viable algae ingredient supply chain, says the Dutch research group.

EU milk package threatens ‘fairer deal' for farmers, cries NFU

07-Dec-2011 - Opinion is split on the final text of the so-called EU Dairy Package, with the UK National Farmers’ Union (NFU) citing missed opportunities within the European Commission’s (EC’s) text, and Dairy UK stating its continued opposition to minimum contract terms.

Barley brewing offers basis for portfolio variation and sustainability, DSM

28-Nov-2011 - Jeroen van Roon, global marketing manager for beer for DSM Food Specialties told BeverageDaily.com that barley brewing enzymes could help brewers cut down on more costly malt-based products, and develop new portfolio innovations.

Manufacturers moving steadily towards sustainable palm oil - WWF

25-Nov-2011 - The World Wildlife Fund (WWF) has found that food manufacturers are making progress towards ecologically friendly palm oil practices.

EXCLUSIVE INTERVIEW: DISPATCHES FROM BRAU BEVIALE 2011

Brewing enzymes help ensure sustainable production, Danisco

24-Nov-2011 - Ulf Brøchner Sørensen, global product manager, brewing and distilling enzymes at Danisco, told BeverageDaily.com at Brau Beviale that there was trend globally towards less expensive, more sustainable production.

New technologies may open up oilseed waste as source of vegetable proteins, suggests review

16-Nov-2011 - Smarter processing of industrial by-products from oilseed oil production could lead to more sustain able production of value-added vegetable proteins, suggests a new academic review.

Flavour house IFF aiming to foster 'collective' sustainability

21-Oct-2011 - International Flavors and Fragrances (IFF) notes requests for sustainability data are on the rise throughout the supply chain, as its releases its first report on responsible sourcing and its environmental performance.

EU project looks to enhance on-pack food labelling using smart phones

19-Oct-2011 - Consumer driven information on food labelling is the aim of a new Brussels-based project that is combining smart-phone technology with impartial data explaining the functionality of various ingredients, traceability, quality of raw materials and sustainability.

Ethical labels: poll finds Fairtrade most widely recognised mark

11-Oct-2011 - New research indicates that Fairtrade is the most widely recognized ethical label globally, said the organisation behind the standard.

FrieslandCampina backs bid to remove EU palm oil levy

04-Oct-2011 - Dairy group Friesland Campina has welcomed the call from a Dutch trade group to end the European import levy on sustainably produced palm oil and claims it could encourage greater uptake among brand owners.

Potato waste could provide 'new generation' of food ingredients, say researchers

04-Oct-2011 - A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.

Mars goes Fairtrade with Maltesers

27-Sep-2011 - Mars has announced that Maltesers will be its first brand to carry the Fairtrade mark from June 2012, the commitment follows similar moves from Cadbury and Nestle.

New technology could produce pectin from orange peel waste

16-Sep-2011 - New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.

Cert ID says sustainable soy standards report 'inaccurate and biased'

07-Sep-2011 - CERT ID, the company behind ProTerra – a standard for non-GM soy and other foods – claims a recent report from the Dutch consultancy CREM comparing soy sustainability standards misrepresents it and is biased towards the Cargill-backed RTRS soy standard.

‘Robust systems’ needed to monitor botanical substitutes, says Prof

31-Aug-2011 - Industry needs to be more careful in monitoring that they are using the right botanical ingredients, and not substitutes or adulterants, in foods and nutritional supplements, says Professor Monique Simmonds.

Cargill pays premium millions to cocoa farmers as sustainable sourcing grows

24-Aug-2011 - Cargill’s drive to secure a good quality and sustainable supply of cocoa beans is filtering down to famers in Cote d'Ivoire as it has just made premium payments totalling more than US $2.2m.

Good supply chain is just as important as identification of botanical ingredients

22-Aug-2011 - As demand for natural foods grows, industry has begun to look to exotic plants as a source of alternative, natural, ingredients. But how can we identify and source the right botanical compounds.

Agro-waste could provide nano-fibres for probiotics encapsulation

01-Aug-2011 - Waste fibres from the agricultural and food processing industry could be used for the nano-encapsulation of bioactives such as probiotics, according to new research.

Study reveals prevalence of cod mis-labelling

19-Jul-2011 - Less expensive species of fish are being labelled and sold as Cod to improve profit, whilst endangered species of Cod are being passed off as ‘sustainably sourced’, according to new research.

Onion ‘waste’ may provide source of food ingredients: Study

18-Jul-2011 - Waste products from industrially processed onions may have potential uses as food sources of food ingredients including dietary fibre, and phenolic ingredients such as quercetin, according to new research.

Finger millet flour may boost bakery nutrition: Study

11-Jul-2011 - The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.

Lab grown burger could provide sustainable source of meat

30-Jun-2011 - Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.