Unilever and Coop Switzlerland’s efforts to promote conservation and sustainable use of biodiversity serve as positive examples and can help push biodiversity up the agenda of the food industry, says the Union for Ethical Biotrade following the first...
The most environmentally-friendly foods are also those which are healthiest for humans, concludes a new study from a food and nutrition think tank that proposes a ‘double-pyramid’ of nutrition and environmental impact.
The development of better extraction methods and control over growing fruit will enable the flavour sector to meet increasing demand for naturally sourced flavours, despite pressures of natural resources, says EFFA president.
Danisco says a new independent life cycle assessment (LCA) shows that a ‘unique’ hydrolysis method for its newly branded version of the low-calorie sweetener xylitol can yield environmental impact savings of up to 99 per cent.
Cargill’s global food safety activities have landed it recognition by the International Union of Food Science and Technology (IUoFST), which will next week present the firm with a new award in the field.
The organisers of the new Biodiversity Awards to be given at the HIE trade show in Madrid later this year are now seeking entries from companies with conservation-related initiatives or programmes linked to a product or supply chain.