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Vattenfall explores sustainable food production alongside green energy generation

Vattenfall, a Swedish government-owned multinational power company, has announced that its Kriegers Flak offshore wind farm, located in the Baltic Sea off the coast of Denmark, will – in addition to generating green energy – become a hub for sustainable food production. As part of the WIN@sea project, Vattenfall, in collaboration with Danish universities and […]


Savouring tomorrow

Sarah Stocco, solution consultant, Infor, looks at the fusion of product lifecycle management and Artificial Intelligence in crafting the recipe of innovation.


Sustainable agriculture, resilient food systems, and climate action: A post-COP28 look at policy imperatives at international and country levels

The International Food Policy Research Insitute (IFPRI) participated in COP28 in late 2023 as part of a wider CGIAR (Consultative Group on International Agricultural Research) delegation. Following on CGIAR’s five key takeaways [1] from the global climate conference, this article – compiled by IFPRI Communications and Public Affairs Director Charlotte Hebebrand with input from IFPRI […]


Food and beverage ingredients: premium, natural, and clean label in high demand

Across the food and beverage industry, ingredient companies that provide premium, natural, and clean-label products are experiencing substantial growth. This is being driven by chefs, retailers, and consumers that continue to demand higher-quality, fresher, and better-for-you items. In this article, senior professionals in Harris Williams’s Consumer Group [1] – Tim Alexander, Brant Cash, Ryan Freeman […]


Scaling new heights: Industrializing cultivated meat production with advanced scaffolding solutions

In a series of articles for Food Engineering & Ingredients, Athanasios Garoufas will look at alternative proteins and the various technologies that enable the development and production of meat alternatives. Alt proteins include plant-based protein products, cellular agriculture (cultivated meat), mycoproteins, insect proteins and precision fermentation. In this article, the author looks at the difficulty […]