Food Industry

How can we serve the growing aquaculture industry with sustainable feed?

The aquaculture industry is rapidly growing and needs sustainable feed as wild fish catches decline. Greentech Innovators are reducing emissions and promoting sustainability by turning food waste into valuable feed resources.

Food & nutrition: Imagining a future-fit world

Jyotsna Puri (Jo) PhD, Director of the Environment, Climate Gender, Youth, Nutrition and Social Inclusion Division at UN International Fund for Agricultural Development, imagines a future-fit world when it comes to food and nutrition.

Fostering future net-zero with sustainable food manufacturing

James Sopwith, group strategic account director at adi Group, discusses engineering’s part in supporting a smarter, healthier and altogether more sustainable food manufacturing operation.

A sustainable food system is in reach, but only if we diversify

The future development of a truly sustainable food system relies heavily on the diversification of protein sources, highlights Dr Emanuele Zannini, Project Coordinator of the EU funded Smart Protein Project.

New biorecycling routes for food packaging and agricultural plastic waste

Maria J. Lopez, Professor of Microbiology and Project Coordinator of the RECOVER project, explains how it aims to deliver new biorecycling routes for food packaging and agricultural plastic waste.

Carbon emissions to destroy one-third of food production regions

If greenhouse gas emissions continue as they are, scientists warn that the climate shift will destroy one-third of food production regions on Earth.

Advancing the future of food manufacturing with acellular agriculture

Here, James Sopwith, managing director of adi Projects, discusses how hot demand for sustainable food production can be enhanced and developed further with core engineering skillsets.

European plant-based consumption grows by 49% in two years

Plant-based consumption has increased by 49% in two years across Europe, according to Nielsen data, the first and only report of its kind, published by the Smart Protein project.

Using industrial side streams in Food, Feed, Cosmetics and Packaging

Prof. Rosalba Lanciotti, University of Bologna, talks about finding new ways to valorise industrial side streams for use in Food, Feed, Cosmetics and Packaging.

Supporting EU Member States to innovate agriculture

Here, Open Access Government discusses how the European Commission is supporting its Member States in creating a sustainable and resilient agricultural sector.

Cell Culture: Disrupting the Meat Industry

Dr. Björn Örvar from ORF Genetics, enlightens us on the firm’s innovative plant biotechnology offerings, derived from barley plants.

Gene-edited crops are not GMOs 2.0

David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, argues that gene-edited crops are not GMOs 2.0.

Post-COVID, a zero hunger Canada is within reach

Rachel Cheng, Communications Manager & Gisèle Yasmeen, Executive Director from Food Secure Canada, argue that post-COVID, a zero hunger Canada is within reach.

A zero-waste approach in the meat processing industry

BETA Technological Center explains its experience on the valorisation of organic wastes from the meat processing industry to obtain biostimulants.

Sustainable food production is not just about circular production models

Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, explains how sustainable food production is not just about circular production models, there are more important links in the food system.

Usable Packaging project: Launching a revolution in bioplastics

Funded by the BBI JU programme within the EU’s Horizon 2020 initiative, the Usable Packaging project seeks to dramatically reduce the use of environmentally harmful fossil fuel-based packaging by developing high-performance bio-alternatives.

“Salt reduction saves lives” – So why is it being pushed aside?

Mhairi Brown, Policy and Public Affairs Manager, Action on Salt, agues that thousands of people will suffer unnecessary strokes and heart attacks if ministers fail to take decisive measures in forcing the food industry to comply with salt reduction programmes.

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Latest Academic Articles

The latest academic articles from key research stakeholders