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McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
The food and beverage industry has seen an influx of products that offer a beneficial ‘functional’ role, with probiotics being one. Catherine Macdonald, Independent Industry Nutritionist, explores their complexities and how research continues to study their benefits.
Mondelēz International, an American multinational confectionery, food and beverage holding company, has announced the launch of its first-ever State of Snacking™ report, a global consumer trends study examining the evolving market of snacks.
Dean Foods has announced that it has initiated voluntary Chapter 11 reorganisation proceedings in the Southern District of Texas. The company has said it has seen drastic effects from the shift in consumer choice to more dairy-alternative products.
Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate.
In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
David Haley, Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, explore the complex world of bacteria and fermentation and how it has been used as a food processing technique - from past to present.
Academics have prepared a report for industry stakeholders that identifies the next steps for the uptake of digital technologies across the food manufacturing supply chain and examines current business successes.
The partnership aims to develop microalgae-based ingredients because they are a vegan source of protein and contain healthy lipids and various micronutrients.
Socrates and his student, Plato, are a perfect example of how good leaders are shaped by observant students. Here, Darcy Simonis, industry network leader for food and beverage at ABB, explains what can be learned from global manufacturing leaders such as China.
Researchers at the University of Guelph have shown how a compound found exclusively in avocados can inhibit cellular processes that normally lead to diabetes.
Export prices rise for wheat, maize, sugar and palm oil, but decline for cheese, poultry and sunflower oil, according to the Food and Agriculture Organization of the United Nations (FAO).
The Roundtable on Sustainable Palm Oil (RSPO) has announced its commitment to supporting greater inclusion of smallholders into the sustainable palm oil supply chain, through the adoption of the RSPO Independent Smallholder (ISH) Standard.
The UK craft spirits industry has filed a record number of trade mark registrations, rising 12 percent in the past year compared to the year before.
David Haley, Visiting Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, break down the definition of sustainability and consider what challenges the food sector might be confronted with in the future.
