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.
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.
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.