Ingredient supplier Eggnovo is upcycling egg byproducts to produce vegetarian collagen, which it says is effective at a five times smaller dose than some animal-derived alternatives.
The global snacking giant has commenced the production of Lay’s and Doritos at its 1bn PLN ($238m) snack plant in the southwestern village of Święte; the company’s biggest investment in the country to date and its first in the EU designed to measure CO2...
SimpliiGood by AlgaeCore Technologies is teaming up with international plant nutrition giant Haifa Group to optimize the Israeli food tech innovator’s spirulina supply chain. The partnership shows ‘the maturity and potential of the entire sector’, according...
Mars Inc has unveiled what it describes as a ‘key milestone’ in its commitment to transition towards a circular economy model where packaging material ‘never becomes waste’. FoodNavigator takes a closer look at the collaboration and technology behind...
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
Circular food solutions, upcycled ingredients and local production all offer the food and drink sector a solution to counter current global economic pressures and supply chain volatility.
A tie-up between Finnish dairy major Valio and biotech start-up eniferBio could unlock new possibilities to upcycle of dairy side-streams for novel sustainable protein.
A new report from Finland’s Technical Research Center (VTT), Recycling Food Packaging, highlights technology solutions expected to become commercially available in the next five years, and says partnerships are essential to deliver the necessary technological...
Five of Europe’s largest food manufacturers have formed the Flexible Packaging Initiative, a joint scheme to promote circularity in flexible packaging.
ReGrained is a food upcycling technology and ingredient platform that ‘rescues’ production side streams – currently brewers’ spent grain – and turns them into ‘delicious, versatile, better-for-you’ ingredients. FoodNavigator speaks to co-founder and CEO...
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
Allied Bakeries is rolling out its Kingsmill No Crust 50/50 loaves in ground-breaking bread bags – made from a PE resin that incorporates post-consumer waste (diverting it from landfill) – in UK stores this month.
By Ignacio Gavilan, Director of Sustainability, Consumer Goods Forum
There are times when the challenge of plastic waste seems so immense and so intractable that solutions feel difficult to find. More than 60 percent of plastics end up in a landfill or the natural environment. Millions of tonnes of plastic waste spill...
Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.
Embion Technologies, a spin-off of the Swiss Federal Institute of Technology in Lausanne, has entered into a joint development agreement with Japanese drinks giant Asahi Group Holdings to up-cycle brewing by-products into ‘super potent extracts’ for food...
A ‘closed-loop’ circular system that allows for the introduction of plastic materials in the recycling cycle, reducing costs and impact on the environment, has been developed by Italy's Aliplast, a Gruppo Hera company and European producer of flexible...
Shoppers have a contradictory relationship with plastic food packaging. On the one hand, we have witnessed a massive public backlash against plastic pollution. On the other, we recognise the need to protect and preserve food and that plastic is, currently,...
Food production must shift from ‘linear mass consumption’ to ‘a more circular economy’ to meet growing demand for food in a sustainable way, claims a report which will inform much of the EU’s upcoming ‘Farm to Fork strategy for a sustainable food system’.
Public pressure to find solutions to plastic pollution means companies are ‘on the verge’ of swapping to other materials with ‘new, and potentially greater, environmental consequences’, a new report warns.
An EU-funded project is working to optimise the utilisation of seafood side-streams through the design of ‘new holistic process lines’ that tackle inefficiency in the seafood supply chain.
An international collaboration project, the Celtic Crustacean Collaboration, is working to develop a new plastic-free food packaging material from food waste.
Fifteen innovative start-ups tackling some of the big issues around sustainable agricultural production, healthy diets and circular economy solutions for the food sector joined FoodBytes! by Rabobank yesterday.
Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.
A small farmer’s cooperative in Scotland is putting on a big fight against food waste with its ‘world’s first’ range of crisps that puts broccoli front and center.
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
Ingredient start-up Planetarians produces a plant-based protein from up-cycled defatted sunflower seeds. Founder and CEO Aleh Manchuliantsau reveals that the group has been working with European food majors Barilla and Amadori to develop high-protein,...
Food waste has become a huge topic in the sustainability side of the food industry in the past few years, alongside safe ingredients, plastic use and greenhouse gas emissions.
Brexit, the Circular Economy, plastic waste and digital technology are some of the highlights at this year’s ECMA (European Carton Makers Association) Congress.
