DSM-Firmenich and Sustained are collaborating to capture animal protein life cycle assessment impacts at the farm level, making it easier for food makers to assess and communicate the environmental footprint of their products.
What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural sweeteners; or making them via a fermentation process using a microbe that’s been engineered to produce exactly the same molecules?
Food and beverage companies are under increasing pressure to measure, reduce, and accurately report their social and environmental impact, with the SEC recently outlining proposals* that would require all registrants to disclose their scope three greenhouse...