All news articles for January 2019

A significant proportion of fruit is wasted during processing: ZT's initial work includes a focus on citrus ©iStock

Zelfo Technology: Giving a ‘second life’ to food waste

By Katy Askew

Zelfo Technology is working alongside European food makers to give a “second life” to by-products of food production. The group is currently working with fruit and vegetable side-streams for the development of safe, sustainable packaging alternatives...

Zak Weston: 'All the research suggests it’s best to integrate plant-based items on the main menu, and promote them as enticing and delicious, not something that represents a sacrifice..' (Picture: White Castle)

'People will start to see plants as filling and delicious, providing protein and satiety...'

Is the plant-based trend gaining traction in restaurants? The GFI unveils its annual scorecard

By Elaine Watson

High-profile launches notwithstanding (the Impossible Slider is now at White Castle and the Beyond Burger is at TGI Fridays) 45 out of the top 100 restaurant chains in the US still don’t offer a plant-based entrée, according to the Good Food Institute’s...

Sustainable sourcing has never been more in the spotlight: Is soy set to hit the headlines? ©iStock/alffoto

Food for thought

Soy: this year’s dirty commodity?

By David Burrows

Europe is heavily reliant on imports of soy – both to feed its livestock and consumers’ appetite for plant-based diets. However, food brands are beginning to realise that this crucial commodity comes with a heavy footprint.

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