A leading U.S. microgreens producer is demonstrating commercial viability of indoor vertical farming technology and is achieving significant nutrient density improvements and resource efficiency gains. The company’s Danville, Virginia facility employs aeroponics, robotics and AI to cultivate microgreens containing up to 40 times more phytonutrients than mature plants while using 90% less water than traditional […]
Call for greater collaboration between laboratory scientists and farmers Scientists from the Boyce Thompson Institute and international collaborators have published an urgent warning about the accelerating impact of climate change on global food systems. Their recommendations, published in Trends in Plant Science < doi: https://doi.org/10.1016/j.tplants.2024.11.001 > call for a fundamental shift in how we approach […]
Global food ingredients company ofi has released its annual Coffee LENS (Livelihoods, Empowerment, Nature at Scale) impact report, detailing progress in sustainable coffee production during the 2023 crop year. The report highlights advances in social capital valuation methodology, living income strategies, and forest conservation partnerships, alongside developments in digital traceability systems to meet incoming EU […]
SIG has developed a new recyclable bag-in-box package featuring their Terra RecShield D laminate, which has received formal recognition from the Association of Plastic Recyclers (APR). The innovation centres on a nylon compatibiliser technology that enables the entire package, including closure and evacuation components, to be reprocessed into blown film whilst maintaining package durability.
Advanced recycling technology will enable Cadbury sharing bars sold in the UK and Ireland to use 80% recycled plastic in their packaging from 2025. The initiative, which will cover approximately 300 million bars annually, represents the highest percentage of recycled flexible plastic within the Cadbury brand globally and marks a significant development in food-contact packaging […]
Stanford University researchers have combined mechanical testing and machine learning to quantitatively assess the texture profiles of plant-based and animal-derived meat products. Their novel three-dimensional testing approach, validated against human sensory data, demonstrates that current plant-based alternatives can successfully replicate the textural characteristics of conventional meat products across multiple parameters.
From AI-designed proteins to fermentation breakthroughs, manufacturers are discovering untapped potential in plant proteins beyond simple meat substitutes. Sanjana Suresh looks at how recent innovations in processing techniques and functionality enhancements are transforming these ingredients into versatile agents for foaming, emulsification, and structure-building, while simultaneously addressing clean-label demands and cost concerns.
How can manufacturers satisfy consumer cravings in clean label batters and breadings?
Nutriswiss AG, a leading Swiss specialist in sourcing and processing high-quality vegetable oils and fats, has set an ambitious target to achieve climate-neutral production within the next six years. This move highlights the growing trend in the food industry towards sustainable manufacturing practices.
The second annual MISTA Growth Hack brings together food-tech start-ups and global food companies to focus on innovating biomass fermentation, with the aim of addressing future nutritional and sustainability challenges.
June 2025
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