Women entrepreneurs Julie Koch Fahler and Ida Boesen stepped up as market disruptors with a commodity trading platform for Danish farmers in 2018 – evolving it into one of Europe’s first international accredited certification programmes in soil carbon...
US start-up Apeel Sciences has landed its first big retailer contract in the UK with Asda, which will see fruit protected by Apeel’s edible layer sold across 150 stores.
The clean label concept is beginning to move beyond just a simple and smaller ingredients list, with consumers paying greater attention to sourcing, production and packaging.
Following an extension of its partnership with the snack giant, Grup Serban Holding (GSH) is investing in a state-of-the-art irrigation system that slashes water and energy consumption, along with the use of fertilizers and pesticides.
A new study has gauged growing support for edible packaging, however, it also revealed that Brits are unlikely to make drastic changes to their consumption – like ditching meat – to help save the planet.
The Lay’s, Cheetos and Quaker Oats maker is rolling out the use of UBQ material developed by Israeli startup UBQ Materials from household waste, which has significant impact in reducing greenhouse gas (GHG) emissions.
Food Waste Action Week (7-13 March 2022) was created by anti-food waste expert WRAP to help slice global food waste in half by 2030 through actionable change.
Sirha Europain puts the French bakery sector in the spotlight next month, celebrating the country’s know-how in all things baguette and beyond, with rising ingredient prices, production methods, standardisation and deep-freezing being the hot topics.
Chevler – a manufacturer of baking cases and bespoke printed greaseproof paper – is reminding the UK bakery sector to not miss out the massive, one-off opportunity to be celebrated in June.
The Campaign has ramped up its efforts to lobby for an Honest Crust Act to enforce loaf labelling and marketing legislation in the UK and has sent Defra its motivation outlining ‘the case for a legal definition of sourdough bread’.
Ulusoy has secured a 6-year, US$25m senior debt facility from Dutch entrepreneurial development bank FMO to fund the acquisition of a prominent consumer brand, which will enable it to move from an exclusive B2B business into B2C channels.
A new joint venture between Chef Thiam’s US-based West African fonio brand Yolélé and Mali Shi SA, a shea butter manufacturer that provides income to tens of thousands of women through its proprietary sourcing operations, has received a $1.98m grant from...
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
A new sustainable food app has launched promising to reveal to end consumers a greater level of transparency about the environmental impact of their food choices.
SoFresh, Inc. has numerous ongoing trials with North American bakeries to develop bakery packaging that extends the shelf life of bread and other perishable treats.
KP Snacks has cut 410 tonnes of plastic from its packaging in 2021 after pairing back on packaging by 6.8% across a number of its brands. It also said that 13 million snack packs have been recycled to date through its partnership with TerraCycle.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
Despite calls from government officials to reconsider, Kellogg’s is following through with its plans to slash its workforce at the Mariemont plant by year’s end.
Aligned to its pledge to transition 100% of its packaging to reusable, recyclable or compostable material by the end of 2025, the breakfast cereal giant will be trialling a fully recyclable paper liner for its Corn Flakes cereals next year.
Researchers at the University of California, Davis, have developed a new type of cooling cube that they claim could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
How can industry achieve a circular bioeconomy in food packaging? The solution lies in valorising waste into packaging products that can later be biodegraded back into soil, according to Professor Jose Lagaron from the Spanish Council for Scientific Research.
Yeast and fermentation specialist Lesaffre continues its relentless push to expand its international expertise network with the opening of a new innovation technology centre in Dubai, UAE.
Popcornopolis, Munchy Seeds and Bagrry’s are shaking up the snacking space with new packaging; Miss Nang Treats, Cheryl’s Cookies and think! gear up for the holiday season; Union Foods take ice cream to the next level; and Betty Crocker invites fans to...
A recent study has come out in favour of mandatory front-of-pack labelling (FOPL) policies – for both directing consumer choice and encouraging the food industry to reformulate products.
The scheme set up by five of the UK’s largest plant bakers is doubling its efforts to visit more locations of interest to track down backlogs of bread baskets and wheeled dollies diverted out of the supply chain, whether intentionally or by mistake.
The ‘Salubre’ is set to revolutionise the pizza industry as the UK’s first non-HFSS (fat, salt and sugar) pizza, while helping to fight food waste by using the spent grains left over from the process of brewing beer.
Bureau Veritas is using this year’s Recycle Week (20-26 September) to remind UK businesses that adopting a circular economy business model is key if the UK is to realise a zero carbon future.
The global taste and nutrition giant has completed the acquisition of preservation specialist Niacet, first announced on 21 June 2021 and with a value of €853m ($1.01bn).
Allied Bakeries is rolling out its Kingsmill No Crust 50/50 loaves in ground-breaking bread bags – made from a PE resin that incorporates post-consumer waste (diverting it from landfill) – in UK stores this month.
Baker’s percentages – also known as baker’s math or formula percentages – is a universally accepted mathematical method that enables a baker to understand the type of bread it represents, to adjust the yield, or to mix up ingredients without affecting...
A customer has reported that a new automated production line using robotic and variable frequency drive (VFD) technology is working twice as fast as its existing lines, while increasing the quality of its products.
Bread is an age-old staple that conjures up uncomplicated natural wholesomeness, however, the difference between theory and practice is miles apart. Certainly, mass producing bread demands specialised equipment that will pinpointedly control the process...
The membership scheme by five of the UK’s largest plant bakers to manage an industry-wide bakery equipment solution has upgraded its alarm system from LightBug with 4G connectivity, Blutetooth and ring alerts.
PepsiCo has released its 2020 Sustainability Report, which outlines the progress of its social and sustainability agenda across its supply chain during what was a tumultuous year.
The plastic pollution debate; the plastic pandemic; or war on plastic – call it what you like but it’s impossible to ignore the global backlash against the use of plastic. But, what is the best route to rid our reliance on this material, which has literally...
The Netherland’s Bakery Borgesuis has experienced the cost and efficiency benefits of the twin aperture Stealth metal detector from Fortress Technology.
Seebo is the artificial intelligence (AI) platform used by producers like General Mills, Nestlé, PepsiCo and Mondelēz to predict and prevent food waste on the factory floor.
The Netherlands-headquartered equipment specialist has developed Smart Solutions, a cloud-based software that uses artificial intelligence (AI) to automate the quality and quantity control of cheese and other pizza toppings.
According to equipment specialist Mecatherm, the answer is twofold as it not only satisfies consumer demand, but also an industrial sustainability challenge that presents new marketing opportunities.
German OEM specialist DTM Print has unveiled a manual feed option, along with custom food trays, for Eddie, the world’s first-and-only NSF and GMP-certified edible ink desktop printer for printing directly onto cookies.
A new eco-friendly, convenient and innovative alternative to plastic wrap is set to disrupt the marketplace for sustainable food storage system solutions.
The bakery supplier said it is well on its way to reach its target to reduce, recycle and reuse all its packaging – using 100% recyclable materials – by the end of 2025.
