Nestlé is “working tirelessly” to make sure its products are “the best they can be” and “will be doing more than ever” to help tackle public health challenges through reformulation efforts, the company’s UK and Ireland chief says.
Demand for natural, origin vanilla is on the rise. But how to ensure supplies from cyclone-prone Madagascar are stable and sustainable? FoodNavigator spoke to Symrise about food credits for farmers, diversified sourcing and quality bonuses.
Proponents of blockchain say it can make our food system more sustainable from farm to fork. But when Bitcoin alone is said to use more energy than Ireland annually, is there a fundamental chink in its armour?