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High energy whisky (with water) – how membranes can provide sustainable water systems and energy recovery for distilleries

26 April 2016 | By New Food

Scotch whisky production is one of the industry’s most conservative sectors but it is increasingly looking to new technologies to improve sustainability, minimise costs and maximise operational benefits. Three key areas of consideration are the reduction of waste; overall energy use; and water consumption – to meet the Federation House…

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Issue #1 2016 – Digital version

22 February 2016 | By

In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...

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The importance of water quality for distilleries

22 February 2016 | By Jeff Arnett, Master Distiller, Jack Daniel’s

The founder of the Jack Daniel Distillery, Jasper Newton ‘Jack’ Daniel, was known for his belief that “every day we make it, we’ll make it the best we can”. This tradition continues to guide the way that Jack Daniel’s makes its Tennessee whiskey. Resource conservation has been part of this…

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Improved aquaponic technology for efficient and sustainable food production

28 October 2015 | By Sophia Minero, Consultant, AliénorEU

Feeding the growing world population in a sustainable way requires both political and technological solutions. The European Union is at the forefront of the global debate on food security and protection of the natural resources that become scarcer and scarcer. In 2010, the European Union launched the Europe 2020 strategy…

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Diageo unveils ambitious Water Blueprint

15 April 2015 | By Victoria White

Cutting water use in half and replenishing water in water stressed areas are just some of the industry leading targets in Diageo's new Water Blueprint...