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.