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Scientists repurpose waste bread to feed microbial starters
The researchers have proposed repurposing discarded dough to feed the very microorganisms needed to kick start fermentation in food industries like bakeries, dairy and wine-making.
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Study shows universally positive effect of cover crops on soil microbiome
Boosting soil microbial abundance is said to be a step towards increasing global sustainability of food production.
article
Less talk, more action: discussing food integrity
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
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Project funded to research microalgae as sustainable protein source
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
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Just Eat develops “world’s first” biodegradable seaweed takeaway box
Just Eat has partnered with a sustainable packaging start-up to develop the seaweed-lined box, and is testing the product in selected London partner restaurants.
news
Mintel announces 2020 global packaging trend predictions
The research firm has announced that manufacturers and brands must continue to innovate in packaging and has predicted that in-store refill services will continue to gain popularity.
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Sustainable rice partnership shortlisted for $100 million grant
The multi-stakeholder alliance - the Sustainable Rice Platform (SRP) - comprises 100 global public, private and civil society organisations, and promotes resource-use efficiency and climate change resilience, both on-farm and throughout the rice value chain.
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UK Dairy Roadmap joins global sustainability initiative
This commitment builds on the achievements made by the UK dairy sector, and is said to reaffirm the sectors commitment to reporting sustainability both nationally and globally.
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Tackling global food and water challenges through international collaboration
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
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£1 million allocated to tackle single-use food items in Scotland
Supported by the Scottish Government and the European Regional Development Fund (ERDF), the scheme will see organisations trial alternatives to single-use products – such as reusable and packaging-free options.
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Project produces carbon positive gin from peas
With a carbon footprint of -1.54 kg CO2e per 700ml bottle, Arbikie distillery has said that the gin is at the forefront of the fight against climate change and biodiversity loss.
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Foundation establishes “world’s largest” sustainable food prizes
Two $1 million prizes will be awarded to sustainable and innovative solutions that look to tackle the pressing challenges facing today's global food sector.
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Genome of fish species could offer dietary protein benefits, says study
The vegetarian fish, Cebidichthys violaceus, more commonly known as the monkeyface prickleback, is said to have a digestive system similar to that of humans, rendering it possible to compare its genome.
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Project looks to up-cycle production waste from saw palmetto berries
Euromed and Archroma have partnered to up-cycle saw palmetto fruit extraction residues, which is said to focus on the role of waste in growing, harvesting and post-harvest handling in the botanical industry.