In order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research.
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
Processing fruit, vegetables, meat, fish and other foodstuffs in a modified atmosphere could significantly improve quality and shelf-life, judging by preliminary research at UK food research group, Campden BRI.
Greenpeace has welcomed a pledge towards forest conservation from palm oil supplier Golden Agri-Resources Limited (GAR) which is aimed at “creating long-term sustainable growth for GAR and the palm oil industry”.
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 breakthrough process that converts waste carbon dioxide into food packaging and coatings could also be used to replace bisphenol A (BPA) in the linings of food and drink cans, said Novomer, the company developing the technology.
Magnolia bark extract could be used in chewing gum and mint confectionery and is unlikely to pose any risk to consumers at the use level specified by the manufacturer, according to the draft opinion of the UK Advisory Committee on Novel Foods and Processes...
Magnolia bark extract could be used in chewing gum and mint confectionery to enhance their breath-freshening action, believes Wrigley, which has filed for novel foods approval in the EU.
A combination of super-chilling and modified atmosphere packaging (MAP) can extend the shelf life of Atlantic salmon fillets by a further 11 days, according to a study from Chilean scientists.
Meat and dairy substitutes could play a major role in cutting global emissions and present opportunities to food companies – but they need marketing investment to attract consumers, says a World Watch report.
The appearance of an undesirable greenish hue on cooking oats and oat products may be related to leavening agents and the water used, say new results from the US.
Representatives of the UK soft drink industry claim that ‘creative’ innovation across the industry is keeping manufacturers on track to meet their sustainability goals, though more must be done in the future.
You can try your best to avoid it, but when it comes to measuring carbon footprint, almost everything we do these days, either as a business or individuals, is likely to have a negative impact on the environment.
As consumers seek out food with a reduced carbon footprint, some experts believe a dietary shift from red meat and dairy consumption may be more effective than turning to locally sourced products, suggests new analysis.
Grocery retailers and manufacturers have pledged to work together to cut UK household food waste by 155,000t or 2.5 per cent of total waste before the end of next year.
DSM and Roquette have announced that they are to commercialize the production of bio-based succinic acid by the end of 2009 after trials have shown that producing the acid via biological means, rather than using petrochemicals, is commercially viable.
Danisco is introducing measures to boost its ethical and environmental record with plans to cut CO2 emissions at five of its largest plants worldwide, starting with Denmark.
In the final part of our special series on sustainability, FoodNavigator considers the value of a dedicated focus on sustainability science in the food industry.
A new range of ‘breathable’ films can extend the shelf life of fresh produce by allowing the migration of gases through the packaging, according to its developer, UK-based Innovia Films.
As the UK's Carbon Trust initiates a scheme to reward companies for genuine carbon emission reduction, a new study will determine how influential a company's sustainability image is in terms of consumers' purchasing decisions.
A computer model has been developed to improve the long-term
storage of fleshy fruit under controlled atmospheres, according to
a report published by researchers at the Catholic University of
Leuven in Belgium.
Food formulators looking for novel gelling agents may soon be
offered whey protein isolates and concentrates modified by
supercritical carbon dioxide, suggests a new study.
A leading organic dairy processor in the US has announced a new
research initiative for reducing its carbon footprint, as part of a
new funding program designed to improve efficiency in sustainable
production.
As Christmas draws closer, spare a thought for… the environment.
Researchers from the UK have calculated that the carbon footprint
of all the Christmas dinners eaten in the UK this year will be the
same as driving around the world...
A new biomass boiler in Tate & Lyle's East London refinery,
considered a first for the UK food and drink industry, will slash
carbon emissions from energy use by 25 per cent in less than two
years.
Researchers from Taiwan are eying a combination of gelatin and
poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from
tomato pulp waste, offering alternatives for the ingredient
increasingly in the consumer's eye.
The Food and Drink Federation has said that many of its members are
clued up on waste- management issues, with programmes already in
place to reduce waste, minimise packaging, and increase recycling.
Soy hypocotyls, a by-product of the soy protein industry, could
offer a cheap and readily accessible alternative of protein
isolates, a joint US-China study has reported.
A new system designed to reduce oxygen levels in beverages improves fillings speeds and can extend the shelf life of products, its manufacturer claims.
A new detection system pinpoints individual leaks in packaging,
which reduces recalls by raising the alarm before unsealed products
leave the production line.
Biodegradable packaging material made up of paper impregnated with
wheat gluten boosts the shelf life of cultivated mushrooms,
according to research conducted by scientists in Montpellier,
France.
Soft drinks firm Britvic has announced a 7.3 per cent drop in
half-year carbonates sales as a slump in the fizzy drinks market
impacts revenue and share price.
New coatings on cellophane film designed to wrap large blocks of
yeast used in bakery processing plants could help managers ensure
the ingredient remains alive and no contamination ends up in their
products.
Laughing gas - or nitrous oxide - produces chocolate with better
bubbles and a more intense melt-in-the-mouth flavour, claim UK
researchers,writes Lindsey Partos.
Drinks manufacturers competing for market share in coffee products
will welcome new technology from Swiss scientists that should shed
light on the complex roasting process associated with the appeal of
coffee aromas.
Danish biotech company Poalis, in a ground-breaking move, says it
has developed a new vanilla flavour using yeast and sugar which
will be drastically cheaper than its chemical counterpart, and be
better for the environment, reports...
Thailand's tropical climate has fuelled the country's thirst for
soft drinks, with consumption growing steadily in recent years,
according to market analysts Canadean. Bottled water and
other 'healthy' drinks are...
