Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
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Proteins & alternative proteins
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
The food producer has offered out its hand to those in need of food as a result of the devastation caused by Hurricane Ida, which has left New Orleans without power 16 years on from Hurricane Katrina.
The ban was put in place after the BSE outbreak of the 1990s, which resulted in the culling of millions of cattle and the deaths of hundreds of people. The European Commission, however, has kept the ban on intra-species recycling.
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
The study claims potato and rice protein could be just as filling as their whey counterparts, yet they reduce insulin spikes for those who need to monitor blood glucose levels carefully.