US wastes 40% of its food production, finds NRDC

US wastes 40% of its food production, finds NRDC

By Caroline Scott-Thomas

About 40% of all food produced in the United States goes to waste – an amount worth about $165bn, according to a new report from the Natural Resources Defense Council (NRDC).

As fish consumption soars, the pressure is on to feed the globe sustainably...

Aquaculture growth: The "double-edged sword"

By Kacey Culliney

With fish consumption rates soaring and wild fishing stagnating, efforts must be pumped into the sustainable growth of aquaculture, a new report suggests.

Tofu is one of the most popular meat analog variants

Special edition: Meat alternatives

Firm growth for meat substitute products

By Rod Addy and Nathan Gray

The total market for analogs and meat free products is set to rise by 4.4%, from €2.85bn to €3.54bn, in the next five years, according to exclusive data from market analyst RTS Resource.

PureCircle shores up stevia supplies

PureCircle shores up stevia supplies

By Rod Addy

PureCircle has diversified its supplies of stevia leaf, enabling it to step up global growth plans and defend its supply chain against future issues.

Sowders: “This is a real step change for our business.”

Big interview: Rod Sowders, CEO and president, Synergy Flavors

Synergy Flavors plans move into new innovation facility

By Elaine WATSON

Synergy Flavors aims to move all of its product development, marketing, commercial and admin functions to a new flavor innovation and manufacturing campus less than a mile from its current facility in Wauconda, Illinois, by the end of August.

Gordon: 'Bringing in National Starch was transformational for our business'

Big Interview: Ilene Gordon, chairman, president and CEO, Ingredion

Ingredion CEO: ‘Some manufacturers are outsourcing NPD to their suppliers’

By Elaine WATSON

With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference circuit to a practical necessity, says Ingredion CEO Ilene Gordon.

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