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Sustainability

Sustainability

Sustainability is no longer an optional add-on for food manufacturers and their suppliers. Climate change and shrinking resources mean a responsible approach is called for – and shareholders and customers want to know what is being done to safeguard food supplies and the interests of future generations.

Gluten-free green banana flour high in RS2 could cut down waste

US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand...

Confiture ReBelle on a mission to tackle food waste

Start-up French jam maker Confiture ReBelle is a mission-based company that aims to reduce food waste in the country by shortening the supply chain and empowering citizens. ReBelle's Louise Le...

Love Taste Co. on ‘explosion’ in demand for veggie smoothies

Love Taste Co. started as a smoothie stall in London’s Borough Market. Today, it generates retail sales approaching £40m a year. Founder Richard Canterbury talks growth, flavour trends and the...

Sustainability database can help manufacturers avoid buying bad palm oil

There's "a gold rush mentality" in the palm oil sector preventing it from becoming truly sustainable, says Danish NGO NepCon. But its database Sourcing Hub can help manufacturers make the most sustainable...

Demand for premium, organic food increases fraud risk – Ecovia Intelligence

Growing demand for premium and sustainable food products increases the risk of food fraud because of its higher price point, research firm Ecovia Intelligence suggests.

How food makers can build trust in the food chain

UK consumers place less trust in the food chain today than they did five years ago: How can the food sector reverse this trend?

Urban honey firm Bybi finds sweet success with CSR partnerships

Urban honey producer and social enterprise Bybi works with multinationals, such as Carlsberg, who ‘rent’ its hives in a CSR partnership that benefits both, Bybi founder Oliver Maxwell says.

'Impure' proteins can match – or even outperform – pure protein functionality: Wageningen

Expensive and energy intensive methods to purify protein may not be necessary because 'impure' proteins can perform as well as, or even better than, pure ones for functionality, a two-year Wageningen-led...

Beneo boss: “Sustainability is part of our DNA”

Sustainability has always underpinned the way Beneo does business from ingredient sourcing to investing in greener factories, according to its executive board member.

European Commission raises 2018 prospect of raising Baltic Sea fishing quotas

The European Commission is to propose an increase in herring and salmon fishing quotas for 2018 as responsible management measures by Member States and the fishing industry look to be...

Sugarcane supply chain: Industry urged to address forced labour issues

Mondelēz and Archer Daniels Midland are among a number of food and beverage companies making ‘limited’ efforts to understand and assess forced labour risks in their sugarcane supply chains at the...

Sweden probes competition in food chain

The Swedish government is launching a probe into competition in the grocery supply chain as part of a national strategy to boost the competitiveness of the country’s food sector.

WORLD FOOD SUMMIT 2017

Cheap food has expensive consequences but how can we make 'better' food?

Cheap food has expensive consequences for people and the planet's health but how can we make healthier and more sustainable food a reality for a global population? Grass-root movements will...

Seaweed start-up dives for success as specialty ingredient

Seaweed start-up Dansk Tang, which uses divers to hand harvest its macroalgae from the North Sea, is making a splash in Denmark's specialty food retail space.

Danish juice firms create value-added bakery ingredients with fruit pulp waste

Leftover fruit pulp from the juice industry is being transformed into a value-added and healthy ingredient for cereals, baked snacks and chocolate.

Vegetarian diet link with lower cholesterol reaffirmed in new study

Plant-based vegetarian diets, especially vegan diets are associated with lower total cholesterol (TC) and ‘bad’ cholesterol levels, finds a new meta-analysis published in Nutrition Reviews.

Nutrient density on food labels could boost healthy choices – research

Researchers have suggested that the addition of Nutrient Rich Food Indices to food labels could help consumers make healthier purchasing decisions.

Innovation, health & home delivery: Drivers for organic food growth amongst consumers

Innovative products in the organic sector are continuing to contribute to its growth in 2017, as non-dairy milks, nutty butters and confectionery join traditional recipe snacks.

CO2 rises could plunge millions into protein deficiency

Researchers claim that almost 150 million people (1.57% of the world’s population) may be placed at risk of protein deficiency by 2050 if levels of carbon dioxide in the atmosphere...

Apetit’s focus on innovation and vegetable-diets helping sales, says CEO

Leading Finnish food group Apetit is growing sales thanks to its focus on “product development and renewal” but its profits remain pressured, CEO Juha Vanhainen says.

Spotlight on sustainability science in marine industry-academia partnership

A ‘sustainability science’ approach to reducing environmentally harmful practices such as overfishing and marine pollution is reaping new insights into these challenges in a newly formed industry-academia coalition.  

PepsiCo palm oil progress report dismissed as ‘masterful window dressing’

PepsiCo’s efforts to provide further transparency in the palm oil supply chain have been slammed as “masterful window dressing”, in a strongly worded statement by the Rainforest Action Network.

Row over UK front-of-pack labelling intensifies

The row over whether front-of-pack labeling in the UK should conform to unified standards intensified today when campaign group Action on Sugar accused cereal manufacturers of “deliberately deceiving” shoppers with “poor nutritional labelling”....

EC battles organic food fraud with 'fingerprinting' test

The European Commission’s Joint Research Centre (JRC) has developed a new metabolomics fingerprinting methodology that, the researchers say, could be used to authenticate organic food products.

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains...

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