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Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
Too Good To Go and CEVA Logistics have reached a major milestone, successfully distributing 100,000 surplus food parcels in just four months, helping to reduce food waste and support sustainable manufacturing practices across the UK and Europe.
New research from the University of Georgia reveals how ultrasound technology can transform unsold flowers into sustainable, nutrient-rich food ingredients, reducing waste.
The newly formed WRAP EU aims to tackle food waste, promote circular living and reform food systems across Europe’s hospitality sector.
Groundbreaking new research identifies the Andes as the origin of the Irish potato famine pathogen, reshaping efforts to combat crop diseases.
Despite ambitious federal goals, state-level policies are failing to address the growing challenge of food waste in the US, according to a new study.
In this final episode of 2024, Assistant Editor Ben Cornwell provides a quick roundup of the biggest industry stories and talking points of the past year.
In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.
5 December 2024 | By
Discover the latest advancements in food technology with New Food Issue 3 of 2024. From AI and blockchain to food safety and sustainability in brewing and dairy.
The supermarket chain is making strides in tackling food waste with a new line of beers crafted from surplus food items.
In this latest episode of Food to Go, Assistant Editor Ben Cornwell sits down with Sophie Trueman from Too Good To Go to discuss the importance of tackling food waste across the entire supply chain—from manufacturers to retailers and consumers.
Too Good To Go’s new service aims to reduce surplus food waste by connecting FMCG brands directly with UK consumers.
Arla Foods Ingredients unveils an innovative solution to upcycle acid whey, turning dairy waste into nutritious, sustainable food products.
