Sustainability

Photo from Sensient Colors

Sensient develops palm-free colors

By Maggie Hennessy

Amid increased environmental concerns over palm oil production, Sensient Colors has developed palm-free natural colors to expand on its existing natural colors portfolio. 

Stevia First is working on methods of high yield, mechanized production of stevia in California.

Special Edition: Sweeteners

Stevia First bets on US-based production, technical innovation

By Hank Schultz

Stevia First, an early stage company based in Yuba City, CA, has built its business model on bringing stevia production onshore in the US.  Supply chain transparency and technical innovation are the two pillars on which the company is built, said CEO...

Haze from the fires engulfed Singapore - and much of Southeast Asia - earlier this year

Greenpeace and RSPO clash over forest fires

By Caroline SCOTT-THOMAS

Food companies that only use certified sustainable palm oil have been accused of “certifying destruction”, according to a Greenpeace report released to coincide with the first European Roundtable on Sustainable Palm Oil (RSPO) summit in Berlin this week.

Startup debuts shelf stable meat replacement free of soy and gluten

Startup debuts shelf stable meat replacement free of soy and gluten

By Hank Schultz

A new entrant is set to stir up the long stagnant shelf stable meat replacement market. Neat Foods, a Lancaster, PA-based startup, will debut its line of vegan, gluten- and soy-free, non GMO meat replacements at the upcoming Expo East trade show in New...

Fair trade, flavor keys to Garden of Life's new protein products

Fair trade, flavor keys to Garden of Life's new protein products

By Hank Schultz

When Garden of Life looked at extending its protein and meal replacement lines with coffee and yerba mate flavors, the company was looking for partners that were the right fit both in terms of ingredient quality and service but also in terms of outlook,...

Want to go green?  Here's a way to figure out what it's worth

Want to go green? Here's a way to figure out what it's worth

By Hank Schultz

Going green and taking on sustainability initiatives sometimes can be a hard sell to tight fisted financial executives. Cargill marketing manager Jennifer McLenighan tells how the company's new assessment tool can make the pitch easier.

Burcon COO: Pea protein is very hot right now

Burcon COO: Pea protein is very hot right now

By Stephen Daniells

The global protein market is ‘fantastic’ and driven by awareness, says the President and COO of Burcon Nutrascience, with pea protein ‘very hot right now’.

Is sustainability a priority for stevia users?

Is sustainability a priority for stevia users?

By Caroline SCOTT-THOMAS

Stevia supplier PureCircle has released sustainability goals for 2020 - but is sustainability really top-of-mind for stevia users? And why does the company define calorie reduction as part of sustainability? FoodNavigator speaks with PureCircle's...

Humanity's challenges will be 'of growth and abundance'

Humanity's challenges will be 'of growth and abundance'

By Caroline SCOTT-THOMAS

Humanity faces major challenges in feeding the world – but we should not underestimate our capacity to innovate to deal with crises, according to keynote speaker at IFT 2013 Fareed Zakaria.

Maple water: The new coconut water?

Maple water: The new coconut water?

By Hank Schultz

Coconut water has a new competitor. Maple water, a beverage consisting of the raw sap from sugar maple trees, has made its Canadian market debut in Quebec and British Columbia, according to an organization of maple sugar producers.

Quinoa prices have tripled since 2006

How sustainable is quinoa?

By Caroline SCOTT-THOMAS

Interest in quinoa has surged among consumers in Europe and the United States – but the rapid increase in its popularity has also given rise to concerns about sustainable production.

Insect protein ‘similar to conventional meat’

Insect protein ‘similar to conventional meat’

By Caroline SCOTT-THOMAS

The crude protein content in several edible insect species is similar to that in conventional meat products according to a new study from Wageningen University, which adds to a mounting body of research on the potential of insect protein.

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