PepsiCo has launched a project to turn waste into renewable energy at its snack plant in Carregado, Portugal. The move, a first for PepsiCo in Southern Europe, will reduce carbon emissions at the site.
Ingredion’s carbon reduction targets include a 25% cut in absolute GHG emissions by 2030. But progress isn’t always a linear journey and ‘trade-offs’ must sometimes be made as the food industry grapples with complex – and even competing – challenges,...
Johan Sanders, president of the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries is a believer that being one market will help the industry through its current quagmire of challenges.
Scientists are calling for a European legal framework for energy drinks (EDs) to regulate maximum levels of active components, volume size, and initiate labelling improvements to mitigate health risks from excessive exposure.
Danone has launched a new energy programme, Re-Fuel Danone, that aims to ‘transform’ the energy footprint of its global manufacturing sites. This offers the potential to make the Alpro-to-Activia manufacturer’s operations more agile, cost efficient, resilient...
Operators across the EU agri-food chain are struggling to keep businesses going in the face of rapidly rising input costs and extreme weather, according to industry associations representing the sector.
CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...
The British Meat Processors’ Association (BMPA) has urged any firm involved in the slaughter, cutting, processing or refrigerated storage of red meat to avail of its Climate Change Levy Scheme which offers significant energy bill savings.
With more than a quarter of all EU energy consumption, and a lower share of renewable energy than other industries, the European food sector must focus on sustainable use of energy, warns a new report.
The concept of “energy” is a multifaceted one, to be sure: it can come in bursts or slowly; via beverages, shots, biscuits or bars; with appeal that spans sports nutrition, weight management and even kids.
British Sugar has welcomed the WHO’s continued recommendation that added sugars should account for less than 10% of total calories – although it has said it is concerned about advice to reduce this to 5%.
In response to ever-increasing demand for value-added dairy products, ingredient suppliers have been forced to refresh the way they develop and market their products, Arla Foods Ingredients told DairyReporter.com.
Cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared, according to new research published in the Proceedings of the National Academy of Sciences (PNAS).
The cost of producing a renewable nano-based “super material” for the food packaging and processing sectors has been slashed thanks to the development of breakthrough technology, said research company Innventia.
There was something magical about the recent news that the caloric value of both gum arabic and erythritol have been officially lowered, but whether it turns out to be a sleight of hand or a real change remains to be seen.
Ingredients giant Cargill has launched a new line of sweeteners
designed to reduce the number of calories in frozen dairy desserts
and sweetened bakery products such as cake, muffins and brownies,
without altering the taste.
Nestle plans to wrestle market share away from its rivals in the
crowded $1.4 billion (€1.39bn) snack/energy bar category with a $9
million national print, outdoor and sampling campaign it hopes will
separate its PowerBar Pria bars...