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Using inclusive systems innovation to build a future-fit food system
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
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Sustainability
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Reducing food waste with art
Christina Bauer-Plank discusses Hellmann’s recent art installation displayed at COP26 and why art has the power to change the way we think about food, waste and emissions.
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JBS enters cultivated protein market with BioTech Foods takeover
Food manufacturing giant JBS foods has acquired BioTech as it looks to enter the growing cultivated protein market, as well as announcing a protein research centre in Brazil.
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One step closer to a store or restaurant near you: cultured meat regulation
Bryant M. Godfrey assesses the current state of cultured meat regulation in the US, and explains why regulation is well in advance of production when it comes to cellular meat.
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Del Monte Foods launches upcycled green beans products
Del Monte Foods redirects hundreds of thousands of pounds of surplus green beans in a bid to reduce wastage and greenhouse gas emissions.
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We need standardisation on eco-labelling
Professor Robin May discusses the advantages of eco-labelling in the drive for a more sustainable food system, but calls for a standardised approach to avoid consumer confusion.
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Watch this week’s F&B news in 60 seconds
Catch up with this week’s food and drink headlines, including Thanksgiving turkey welfare concerns and a secret weapons to cut methane emissions.
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Plant based alternative consumption doubles in UK
The rise in plant-based food consumption was largest amongst younger generations, and women were also more likely to go plant-based than men.
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Is seaweed the secret weapon in the fight against methane?
The IGFS at Queen’s University Belfast believe that using seaweed to feed farm animals will help cut down methane emissions by at least 30 percent.
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A meaty problem
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
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Sustaining mint
With the mint supply chain under threat, Eric Dowd of Mars Wrigley provides details of a solution that will help secure this valuable crop’s future.
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UK attitudes towards healthy and sustainable diets
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
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Seven questions around sustainable dairy
There are a number of areas of concern when it comes to sustainable dairy; here, Christina Marantelou explores several of them alongside ways in which the sector is finding resolve.
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Game-changing solutions for dairy
Director General of the International Dairy Federation Caroline Emond, discusses the UN Food Systems Summit and explores how school milk programmes play their part towards a sustainable future.
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FDF supports industry’s drive to Net Zero with new handbook
The FDF’s new handbook has been designed to continue the food industry’s drive towards Net Zero, which has seen several large players make ambitious commitments in recent weeks.
