UK-based Multus has opened a world first media manufacturing facility to help cultivated meat companies cut costs as they scale up production and accelerate from lab to market.
STOPP, a collaborative initiative that aims to change the food packaging value chain by promoting circular and sustainable solutions in an effort to promote sustainable food packaging use and reduce plastic waste, has begun operations.
For the fifth consecutive year, SIG, a packaging solutions provider, has been awarded the highest platinum sustainability status in the EcoVadis rating for Corporate Social Responsibility (CSR). This ongoing prestigious platinum rating puts SIG once again in the top 1% of participating companies, who have been rigorously assessed by EcoVadis.
Rehovot, Israel-based FoodTech start-up Better Juice, will collaborate with Ingredion, a leading global provider of specialty ingredients to the food and beverage industry. Ingredion Ventures, Ingredion’s venture investment arm, will lead the Series A funding round for Better Juice which will fast-track penetration of its breakthrough sugar reduction solution into the US juice market.
By the end of the decade, ofi’s coffee business, a leading supplier of green coffee, plans to cut supply chain emissions (scope 3) by 30%, help enable 20,000 farmers to earn a living income, expand its human rights programmes, and apply regenerative farming practices to half a million hectares in key coffee growing landscapes.
Nestlé has introduced the first KitKat made with cocoa mass from beans grown by farmer families engaged in the company’s income accelerator. This KitKat aims to connect consumers with the farmers in Nestlé’s programme and raise awareness about the sustainability of the cocoa used in the iconic bars.
BASF and the International Rice Research Institute (IRRI) have entered into a scientific collaboration to reduce greenhouse gas (GHG) emissions from rice production. Going by the name “OPTIMA Rice” (Optimizing Management for Reduction of GHG in Rice), the collaboration with IRRI supports BASF’s commitment to enable the reduction of CO2e (carbon dioxide equivalent) emissions by […]
Opening a clamshell of berries and seeing them coated in fuzzy mould is a downer. And it’s no small problem. Gray mould and other fungi, which cause fruit to rot, lead to significant economic losses and food waste. Now, researchers report in ACS’ Journal of Agricultural and Food Chemistry [1] that compounds from sunflower crop […]
Campylobacter, a common bacteria found in poultry, presents a significant health issue. With over 246,000 human cases annually, it is the most frequently reported foodborne illness in the EU.
The impact of climate change on food production, distribution, and consumption has raised concerns about compromised food safety. Altered temperatures and humidity levels can create favourable conditions for the proliferation of pathogens or mycotoxins, rendering food unsuitable for human consumption or even hazardous. Addressing this intricate interplay between food safety and climate change necessitates comprehensive […]
March 2024
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