Coca-Cola Europacific Partners and the University of California Berkeley are investigating scalable methods of converting captured CO2 into sugar. The idea – which is already being developed separately with NASA for long-haul space missions – has the...
Animal agriculture in the US is often criticized for its heavy environmental impact, but data from the National Dairy Council tells a very different story – one of farmers using technology to improve the sustainability of their lands and dairy production....
Meat and dairy often get a bad rap on the sustainability front, but not all animal production systems have the same impact on the planet, says EPIC Provisions co-founder Taylor Collins, who reckons that “the next big movement in food is coming in the...
The long-awaited Keurig KOLD system is now available to order on Keurig.com and will be in select retailers online and in six cities beginning in October, including Atlanta, Boston, Chicago, Dallas, Los Angeles and New York, bosses revealed today.
Stonyfield Farm’s wide-ranging and forward-looking sustainability initiatives launched in the last decade have helped the firm save more than the environment – they also saved the organic yogurt maker more than $31 million in costs.
While mainstream food retailers discovered kombucha later than their counterparts in the ‘natural’ channel, they are playing catch-up now, says natural soda maker Reed’s, which entered the market in 2012 with its Culture Club kombucha range and now claims...
Cranberry giant Ocean Spray has reduced its greenhouse gas emissions by 20% and its transportation costs by 40% on a major distribution route by bringing supply closer to demand with a new distribution center and partnering with a competitor.
Speaking to BeverageDaily.com at InterBev in Las Vegas, Euromonitor International analysts Claire Moulin and Jonas Feliciano characterize the world’s shifting taste in soft drinks in art history terms.
Cargill’s reuse of methane, water-saving strategies from ConAgra and Coca-Cola, and Campbell Soup’s energy efficiency measures are among sustainability success stories highlighted in a new report from the Grocery Manufacturers Association (GMA).
Colors, flavors and fragrances giant Sensient Technologies has opened a new CO2 extraction plant at its flavors HQ in Indianapolis that will enable it to manufacture its Natural Origins line of concentrated botanical extracts in the US as well as the...
Two of the nation's biggest food manufacturers have unveiled bold new sustainability targets with Campbell Soup pledging to halve the environmental footprint of its product portfolio by 2020 and Kraft promising to slash energy and water consumption...
A UK firm is hoping to take the US market by storm with a novel solution to sodium reduction that transforms potassium bicarbonate into a viable alternative to sodium bicarbonate and helps bakers slash sodium by 50 percent.
Increased carbon emissions could have significant future impacts on catches of crabs, mussels and other shellfish, as well as species like salmon that feed on shell-building organisms, says a new report.
You can try your best to avoid it, but when it comes to measuring carbon footprint, almost everything we do these days, either as a business or individuals, is likely to have a negative impact on the environment.
Fermented citrus pulp could be a new source of natural flavorings for the food industry, according to a new study from India, both making use of a waste product and catering to growing desire for natural foods.
US food manufacturer ConAgra Foods says it is leading the way in sustainable packaging, having launched what it claims is the first ever use of post consumer recycled polyethylene terephthalate (rPET) in frozen ready meal trays.
A computer model has been developed to improve the long-term
storage of fleshy fruit under controlled atmospheres, according to
a report published by researchers at the Catholic University of
Leuven in Belgium.
A leading organic dairy processor in the US has announced a new
research initiative for reducing its carbon footprint, as part of a
new funding program designed to improve efficiency in sustainable
Researchers from Taiwan are eying a combination of gelatin and
poly(-glutamic acid) (-PGA) for the encapsulation of lycopene from
tomato pulp waste, offering alternatives for the ingredient
increasingly in the consumer's eye.
Drinks manufacturers competing for market share in coffee products
will welcome new technology from Swiss scientists that should shed
light on the complex roasting process associated with the appeal of