Nestlé noted that it aims to solve the issue of plastic pollution through its three-pillar approach launched in January 2019. Read the approach here.
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How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
The call comes before the EU Commission is due to publish its Farm to Fork Strategy, which aims to make the food system more sustainable and healthy.
Alongside other companies such as Logitech, SIG and other industry partners, the stakeholders have have committed to provide CHF 5 million over 10 years to sustainable materials R&D.
The company has published its Cocoa & Forests Initiative report, highlighting key milestones achieved.
The Annual Report also includes details about Nestlé's commitment to achieve zero net greenhouse gas emissions by 2050.
The challenges of supplier management and risk minimisation are vast. Vincent Desmond, CEO at the Chartered Quality Institute, explores industry best practice and what needs to happen to prevent things going wrong in the supply chain.
Burcon, Nestlé and Merit Functional Foods Corporation have partnered to accelerate the development of plant-based meat and dairy alternatives with a favourable environmental footprint.
Building on its 2018 commitment to make 100 percent of its packaging recyclable or reusable by 2025, Nestlé aims to reduce its use of virgin plastics by one third whilst working to advance the circular economy and clean up plastic waste from oceans, lakes and rivers.
Tables: Pioneering new validation studies to facilitate the adoption of advanced solutions in food microbiology through MicroVal Certification
The ISO 16140 standard set the benchmark for method validation in food microbiology, but alternative methods and situations in which they are used present issues that are not suitably covered in its current published scope. Following on from their article in issue 5, Benjamin Diep and colleagues outline how the…
The partnership aims to develop microalgae-based ingredients because they are a vegan source of protein and contain healthy lipids and various micronutrients.