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.
Leading cocoa processor Archer Daniels Midland (ADM) has announced it is kick-starting its Ivory Coast sustainable cocoa initiative – Serap – in Indonesia in a bid to boost cocoa quality from growers in that region.
The plant (ALA) and marine (DHA and EPA) sectors have not always agreed about omega-3 bioavailability and sustainability, but they recently came together against the negative health effects of omega-6 over-consumption.
Givaudan is working towards sourcing decisions based on qualitative, sustainability-related factors rather than just quantitative, economic factors, and is asking suppliers of 80 per cent of its raw materials to join SEDEX by 2015.
Sustainability is becoming a hotter topic in the flavours and fragrance sector, with customers posing more questions about the supply chain and targets than ever before, says the chair of Givaudan’s sustainability programme.
UK organic fortunes are not all grim, says the trade director, who points out high-growth categories. But ushering in a new era of overall growth will require better communication, broad availability of organics in supermarkets, and supportive government...
Issues surrounding the sustainable sourcing of food ingredients will come under discussion at the Sustainable Foods Summit in Amsterdam in June, as the food industry is rising to the challenge of greening the supply chain and reporting on impacts.
Fairtrade claims are currently less important to UK shoppers than health and even animal welfare product claims, data from MMR Research Worldwide indicates – while figures from the Fairtrade Foundation suggest ongoing growth.
Sustainability concerns are having an increasing impact on food companies’ supply chain practices, finds a new report from Leatherhead, with more organic and Fairtrade products being offered and more ethical approaches to ingredient sourcing.
Major food companies are paying more attention to the social impacts of their products, and that means developing new ways of meauring the impacts of sustainability programmes on people, says DSM’s director of sustainability.
The Food and Fairness Inquiry threw up much common ground between industry and other participants, says DG of the Food and Drink Federation – but an adjudicator over manufacturer-retailer relations is still needed as soon as possible.
A new European logo for local foods could help consumers identify products sold a short distance from their place of origin, says the Dutch regional councillor behind an opinion on professionalising local food systems to bolster regional economies and...
Fortunes for the organic food and drink market in Europe are patchy, according to a new report from Organic Monitor, with Sweden and France seeing double digit growth while other countries stagnated or even contracted.
Political leadership is crucial to encouraging more sustainable food consumption, attendees at a Kellogg’s Breakfast Club meeting heard this month, with industry and civil society playing important roles too.
FrieslandCampina Kievit will soon be able to guarantee the sustainability of ingredients containing palm oil in accordance with RSPO standards, as it is seeking certification in response to customer request and consumers demands.
The EU food sector can remain competitive and tackle challenges that lay ahead by forging strong partnerships, looking outside its own borders, and putting scientific advances to the best use, an expert panel on the future of food concluded.
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.
The Food Ethics Council (FEC) has published a set of recommendations to improve social justice, after its year-long Food and Fairness Inquiry. The next step involves spreading the word stimulating debate with business and government policy-makers.
The Sustainable Consumption and Production (SCP) Round Table has formally adopted ten guiding principles to give a coherent way for assessing and communicating the environmental performance of food and drink products.