Carbon Dioxide

A team of scientists has developed a way to convert acid whey from making Greek yogurt into sustainable biofuels.  ©GettyImages/Oskanov

Scientists discover new use for Greek yogurt acid whey

By Mary Ellen Shoup

Researchers from the Department of Environmental Conservation of New York State have developed a way to convert acid whey left over from Greek yogurt production into sustainable biofuel and chemicals.

Arnold Schwarzenegger's supports vegetarian diets as a means to tackle climate change

Hollywood stars call for meat consumption drop

By Oscar Rousseau

China has enlisted Arnold Schwarzenegger and film-maker James Cameron to call for lower meat consumption, with the government poised to tackle its environmental crisis. 

The ALDF has called on Tyson to decrease the speed at which chickens are slaughtered

Tyson Foods accused of abuse at Texas plant

By Chloe Ryan

Tyson Foods has been accused of using “cruel and illegal” practices at a chicken abattoir in Texas by an animal rights group that filmed undercover at the plant in Carthage.

Sustainability generates substantial cost savings for Stonyfield Farm

organic and non-gmo trends

Sustainability generates substantial cost savings for Stonyfield Farm

By Elizabeth Crawford

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. 

Kombucha is typically made by fermenting tea with a mixture of live bacteria and yeast, so using brewed organic coffee as a base brings something new to the category, says Reed's

Reed's CEO: Mainstream supermarkets are embracing kombucha now

By Elaine Watson

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...

The art of soft drinks: Euromonitor charts world consumption trends

DISPATCHES FROM INTERBEV 2012, LAS VEGAS

The art of soft drinks: Euromonitor charts world consumption trends

By Ben Bouckley

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.

Marfrig to work on third-party emissions

Marfrig to work on third-party emissions

By Nicholas Robinson

Marfrig Group, a leading global food producer, has concluded that 95% of its global greenhouse gas (GHG) emissions come from third-party sources.

GMA report highlights ‘success stories’ in industry sustainability

GMA report highlights ‘success stories’ in industry sustainability

By Caroline Scott-Thomas

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).

Increasing cropland yields vital to meet growing food demand: Study

Increasing cropland yields vital to meet growing food demand: Study

By Caroline Scott-Thomas

Developing nations will need to increase cropland yields and all nations will need to use nitrogen fertilizers more efficiently in order to double food production by 2050, while minimizing environmental impact, according to a new paper published in Proceedings...

Sensient opens supercritical CO2 extraction facility in Indianapolis

Sensient opens supercritical CO2 extraction facility in Indianapolis

By Elaine Watson

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...

Campbell Soup, Kraft, pledge to slash their environmental impact

Campbell Soup, Kraft, pledge to slash their environmental impact

By Elaine Watson

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...

Greening dairy and the 'cow of the future'

Dispatches from IFT

Greening dairy and the 'cow of the future'

By Jess Halliday

Leaders in the quest to make the dairy industry greener discuss an ambitious new plan to reduce greenhouse gases by 25 per cent, and how the industry members should collaborate to innovate.

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