The solution, developed in New Zealand by Ruminant BioTech, could provide a ‘set and forget’ method to eliminate at least 70% of methane emissions from livestock across six months.
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...
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.
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...
A coalition of food industry giants pledged to “redouble their efforts” in combating carbon emissions, carbon dioxide and deforestation, at the COP22 meeting in Morocco last week.
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 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.
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.
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...
Rising levels of carbon dioxide will mean that some grains and legumes will become significantly less nutritious than they are today, according to new international research.
The characteristic bubbles of a carbonated beverage are not necessary to experience the sensory ‘bite’ of the drinks, according to new research from Monell.
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.
Cargill Meat Solutions has been hit with $114,000 in proposed fines after failing to protect workers from unexpected start-up of machines at its Beardstown pork processing facility in Illinois.
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).
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...
The Ferrero Group and The Hershey Company have announced a partnership under which they will share North American supply chain processes in order to reduce costs and carbon emissions.
In order to protect the environment, consumers should forget about switching to organic foods and concentrate on eating less meat, according to new research.
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...
US-based Ecolab Inc. has received an award at the 4th annual World Economic and Environmental Conference in Qingdao, China for its work to reduce carbon emissions and improve carbon efficiency.
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.
Scientists claim to have discovered the taste receptor for carbonation, saying that it is perceived in a similar way to sour flavors – and provide an explanation for fizzy drinks’ tingling sensation.
Cap-and-trade carbon pricing could be particularly damaging to the food industry unless manufacturers start developing more efficient supply chains now, according to new analysis.
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.
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.
All natural refrigeration systems in Pepsi-Cola vending machines will be trialed this month in Washington DC, as the company seeks to reduce its environmental footprint.
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.
Danisco is introducing measures to boost its ethical and environmental record with plans to cut CO2 emissions at five of its largest plants worldwide, starting with Denmark.
In the final part of our special series on sustainability, FoodNavigator considers the value of a dedicated focus on sustainability science in the food industry.
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.
Food formulators looking for novel gelling agents may soon be
offered whey protein isolates and concentrates modified by
supercritical carbon dioxide, suggests a new study.
The nutritional benefits of dry beans, chickpeas, lentils and dry
peas and how they can be added to foods as a health-boost took
center stage at a meeting in Canada today.
As consumer demand for exotic superfruits increases, so will the
impact of transport on the environment. But as policy makers and
green campaigners devise more ways of monitoring greenhouse gases,
who will win the environmental tug...
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
production.
Scientists in the US have shed light on how sugars are transferred
from a plant's leaves to other parts of its structure, findings
that could enable genetic engineering in the future to help plants
cope with climate change.
A new biomass boiler in Tate & Lyle's East London refinery,
considered a first for the UK food and drink industry, will slash
carbon emissions from energy use by 25 per cent in less than two
years.
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.
