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?
Some fresh food supplies will fall in the UK while “critical dependencies for the food chain” such as key ingredients “may be in shorter supply” in the event of a no-deal Brexit, UK government planning documents have confirmed.
Climate change and rising sea levels are increasingly causing saltwater to penetrate agricultural soils. An EU project, SalFar, is looking at solutions to prevent the loss of cultivated land. Saline farming could be the solution.
From contaminated infant formula, to fake rice, edible glitter cakes and the Horsemeat scandal, attendees at the recent FSAI Conference (Food Safety Authority Ireland) in Dublin (August 21-22) were told challenging times lie ahead.
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”.