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Sustainable sourcing

Sustainable sourcing

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.

Mandatory origin labelling: Costs outweigh the benefits, says EC

Mandatory labelling for dairy could push up production costs by nearly 50% and limit consumer freedom of choice - the current status quo is the most suitable option, say two...

French supermarkets required to give all unsold food to charity

French legislation voted in yesterday will require supermarkets to donate all unsold, edible food to charity in a bid to cut food waste.

Just scaling up alone without fundamental changes to farming practices could decrease costs by 25-50%

All Things Bugs: We’re having conversations with a lot of mainstream food manufacturers

While cost is a barrier – and regulatory issues need ironing out – mainstream food manufacturers “have been way more open to this [using edible insects in their products] than...

What can companies actually do to fight the global water crisis?

The WWF report offers industry a five-step plan to tackle global water scarcity and holds up certain food and drink companies for their best practice.

Enzyme processing may offer new textures from egg protein

Researchers exploring the potential to create new food textures have suggested that egg protein hydrolysates could provide chefs and the food industry with solutions that aid the development of new...

Flexitarians fuel innovation in vegetarian food

Vegetarians are enjoying a wide range of packaged food– but it's their flexitarian friends who are fuelling innovation in the taste and texture of plant-based meat alternatives.

European 100% sustainable palm oil target is realistic, says RSPO

Reaching the goal of 100% Certified Sustainable Palm Oil (CSPO) in Europe by 2020 is a big challenge with significant barriers, says RSPO, but one that is ultimately achievable with...

Food industry unprepared for water shortages

The food industry – the most water-intensive business on earth - is unprepared for global water shortages, according to a report which ranks the best and worst offending companies for...

Cargill eyes sustainable seaweed for carrageenan range

Cargill has introduced a new range of carrageenans for drinks makers in order to improve the sustainability of their sourcing.

EU regulatory deadlock welcomed by organic groups

EU ministers have failed to reach an agreement on proposed changes to EU organic regulation, pushing back a vote until June – a standstill that is welcomed by organic farming associations....

Coffee by-products may have prebiotic, antimicrobial and antioxidant potential

More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.

Is consumer scepticism stifling industry innovation?

It is time for the food industry to demonstrate that the natural, healthy food we eat is the result of food science and innovation, says one expert – but opinion...

News in brief

How can Fairtrade make a difference in the next 5 years?

Fairtrade International has called for feedback to help strengthen its impact and make trade fairer over the next five years.

True food innovation means ‘disruptive’ change

Breakthrough innovation is marked by a total transformation of an organisation and is completely different to developing food or drink products that just follow the latest fad or trend, according...

Why are EU labelling laws failing to protect consumers from fish fraud?

With no ingredient or species information required for processed fish products, seafood fraud in Europe is prevalent – so why is EU legislation failing to protect consumers?

Delay to ‘fish discards’ rule undermines sustainability efforts, say Greens

MEPs have delayed a ban on throwing back unwanted fish catches in a vote that European Greens say undermines rules intended to improve sustainability.

FoodDrinkEurope welcomes 7% biofuels limit – but industry divided

FoodDrinkEurope has said legislators could have been more ambitious in their efforts to reduce food resources for fuel and welcomed a 7% cap on biofuels, but not all of its...

Being anti-GMO may have ‘intuitive appeal’

Rejection of genetically modified organisms (GMOs) may be intuitive for many people, claims a paper published in the journal Trends in Plant Science.

Organic NPD vital to survive mainstream 'healthification'

The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector...

Organic breaks social class barriers

With working class households making up nearly one third of sales, organic is no longer a middle-class preserve - and some say it is even fueling Britain's 'foodie' culture.

Special edition: Beyond 2020 - The future of sustainable cocoa

Hot chocolate: How will industry protect its key commodity from climate change?

Rising temperatures could seriously change where cocoa is grown in the next half-century and global output could be threatened if the chocolate industry does nothing to protect its key crop.

Fish manufacturers should voluntarily improve labelling - or risk boycott

Manufacturers of fish products should adopt clearer labelling to allow consumers to make sustainable choices – because otherwise they may be encouraging boycotts of their products, say campaigners.

Ethical foods make consumers feel morally superior - and food taste better

The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to...

Jeremy Rifkin: Meat is ‘the most inefficient way of feeding the human race’

Europe needs to talk about moving down the food chain to feed people more efficiently and beat climate change, says renowned US economist and social theorist Jeremy Rifkin.

Nut enough: Ferrero goes to Serbia for more hazelnuts

Italy’s confectionery major Ferrero has purchased almost 700 hectares of fertile agricultural land controlled by Serbian agricultural company Aleksa Santic for €7.95m ($8.64m).