Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
Five years after a landmark pledge to cut the rate of natural forest loss by half and restore 150 million hectares of land by 2020, the global state of forests has dramatically worsened, reveals a report.
Unilever is placing a new packaging label directly after the ‘best before’ text on certain food products: ‘often good after’. The initiative, developed in collaboration with Too Good To Go and industry players, aims to reduce food waste at the consumer...
CEO and co-founder of food waste app Too Good To Go, Mette Lykke, is taking an entrepreneurial approach to sustainability: “We are taking an issue that everyone loves and turning it into a win for everyone.”
Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.
Frustrated by the lack of attention given to today’s food challenges in the mainstream media, sustainability expert Roberta Iley has listed nine of the ‘worst food stories’ she believes should be making headlines.
An EU-funded initiative is harnessing the power of the microbiome to optimise the food production system. The project aims to match the right food additives to the correct animals – starting with salmon and chicken – for maximum output.