Corporate Social Responsibility (CSR) reporting is increasing rapidly in the United States, and as more companies get on board, the most important food industry-specific issues are becoming better defined, according to a Global Reporting Initiative (GRI)...
Bord Bia has launched ‘Origin Green’, a campaign which the Irish food industry trade group believes will help Ireland become a world leader in sustainably produced food and drink.
Oxfam has criticised the lack of progress made on food security issues during the latest G20 summit in Los Cabos, Mexico, involving the world’s leading economies.
Ingredient specialist Palsgaard has won an award for its dedication to Corporate Social Responsibility (CSR) from the Danish liberal party, the largest party in Denmark.
The European food industry must back calls to remove EU backed biofuel production targets, or face growing volatility as commodity costs soar, warns ActionAid.
Partnerships will be crucial in tackling the supply chain challenges in the surging cocoa and chocolate industry – this was the key message at Barry Callebaut’s Chocovision conference.
UK-based Ulrick & Short is committed to non-genetically modified (GM) ingredients and is redoubling efforts to source them, although that task is becoming tougher, according to director Adrian Short.
New Britain Palm Oil (NBPO) has received applause from the Roundtable on Sustainable Palm Oil (RSPO) for committing to source 100% RSPO-certified palm oil supplies by the end of 2012.
European food manufacturers can access thousands more tonnes of segregated sustainable soy from North America after certified supplies have become available from producer Lang Farms.
Zetar took a 5% hit in annual group revenue after exiting from low margin core commodity sales, particularly in processed and packed nuts, at the beginning of 2012.
Pressure group Sustain has reacted with scepticism to the publication of the UK’s Parliamentary Environmental Audit Committee’s Sustainable Food report.
Cacao pod husks – a major by-product of cocoa processing – could provide industry with a new, environmentally friendly source of pectin, say researchers.
Demand for cocoa is expected to climb 30% in the next 10 years creating a 25% shortage of current supply, according to North American cocoa processor and chocolate ingredients supplier Blommer Chocolate Company.
Another day, another food industry ‘vision document’ complete with funky cartoon cows. It seems that everyone is falling over themselves to get in on the act with such publications, especially in regard to everyone’s favourite food industry buzz word...
Certified Sustainable Palm Oil (CSPO) has reached a “milestone” with production in excess of six million tonnes but market uptake has been slowing, according to RSPO figures.
In light of current economic difficulties organic consumers are looking elsewhere for foods, and sustainable products resonate with their core values, according to the MD of Cert ID.
Use of RSPO-certified sustainable palm oil (CSPO) has seen growth in the Netherland’s and it now represents 21% of all palm oil used in the country’s food industry, according to a report released by the Dutch Task Force on Sustainable Palm Oil.
The European Parliament today gave its consent to the 2010 International Cocoa Agreement and passed a resolution on child labour in the cocoa sector in a move that will benefit manufacturers, according to industry bodies.
The World’s first burger made entirely from laboratory grown test-tube meat could be ready 'by fall' say the team of Dutch researchers behind the project.
Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods,...
Waste from pineapple processing could provide a range of value added ingredients for the food industry, including a new source of the enzyme bromelain, say researchers.
Recycling protein from that is usually discarded in surimi processing water could provide an additional source of fish protein ingredients for the food industry, say researchers.
There is currently an oversupply of certified sustainable palm oil (CSPO) in Malaysia due to a lack of demand from industry players, according to leading politician in that country.
A new research project led by TNO could help to create a more robust and industrially viable algae ingredient supply chain, says the Dutch research group.
Opinion is split on the final text of the so-called EU Dairy Package, with the UK National Farmers’ Union (NFU) citing missed opportunities within the European Commission’s (EC’s) text, and Dairy UK stating its continued opposition to minimum contract...
Jeroen van Roon, global marketing manager for beer for DSM Food Specialties told BeverageDaily.com that barley brewing enzymes could help brewers cut down on more costly malt-based products, and develop new portfolio innovations.
Ulf Brøchner Sørensen, global product manager, brewing and distilling enzymes at Danisco, told BeverageDaily.com at Brau Beviale that there was trend globally towards less expensive, more sustainable production.
Smarter processing of industrial by-products from oilseed oil production could lead to more sustain able production of value-added vegetable proteins, suggests a new academic review.
International Flavors and Fragrances (IFF) notes requests for sustainability data are on the rise throughout the supply chain, as its releases its first report on responsible sourcing and its environmental performance.
Consumer driven information on food labelling is the aim of a new Brussels-based project that is combining smart-phone technology with impartial data explaining the functionality of various ingredients, traceability, quality of raw materials and sustainability.
Dairy group Friesland Campina has welcomed the call from a Dutch trade group to end the European import levy on sustainably produced palm oil and claims it could encourage greater uptake among brand owners.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
Mars has announced that Maltesers will be its first brand to carry the Fairtrade mark from June 2012, the commitment follows similar moves from Cadbury and Nestle.
New microwave-based technology could allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents.
CERT ID, the company behind ProTerra – a standard for non-GM soy and other foods – claims a recent report from the Dutch consultancy CREM comparing soy sustainability standards misrepresents it and is biased towards the Cargill-backed RTRS soy standard.
Industry needs to be more careful in monitoring that they are using the right botanical ingredients, and not substitutes or adulterants, in foods and nutritional supplements, says Professor Monique Simmonds.
Cargill’s drive to secure a good quality and sustainable supply of cocoa beans is filtering down to famers in Cote d'Ivoire as it has just made premium payments totalling more than US $2.2m.
As demand for natural foods grows, industry has begun to look to exotic plants as a source of alternative, natural, ingredients. But how can we identify and source the right botanical compounds.
Waste fibres from the agricultural and food processing industry could be used for the nano-encapsulation of bioactives such as probiotics, according to new research.
Less expensive species of fish are being labelled and sold as Cod to improve profit, whilst endangered species of Cod are being passed off as ‘sustainably sourced’, according to new research.
Waste products from industrially processed onions may have potential uses as food sources of food ingredients including dietary fibre, and phenolic ingredients such as quercetin, according to new research.
The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.
