News & Analysis on Food & Beverage Development & Technology
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
Unilever Food Solutions (UFS), the arm of Unilever that supplies the catering sector, is supporting the growth of so-called ‘ghost kitchens’. FoodNavigator examines what the company is doing in the space and asks why UFS expects ghost kitchens to be an...
First there was the gut-brain axis. Now the gut-lung axis may be a future trend ripe for innovation opportunities, according to a report.
Mars is backing a new coalition that aims to support climate action through global supply chains. Kevin Rabinovitch, VP Global Sustainability, tells us that procurement is one of the most powerful tools in the company’s arsenal in the fight against...
Increasingly, food companies are transitioning toward renewable energy as they work to address emissions within their own operations. We examine the role that the food sector can play in the green energy transition.
Industry has observed a significant uptick in demand for product footprinting. FoodNavigator hears from the Carbon Trust’s associate director Tom Cumberlege to find out how it calculates F&B emissions and what challenges brands face in achieving carbon...
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How can computer modelling help food manufacturers optimise their production processes? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel explores which kinds of process steps can be modelled, and...
Spain’s Agency for Food Safety and Nutrition (AESAN) has reiterated advice to reduce energy drink consumption especially among minors due to caffeine’s effect on sleep and the cardiovascular system.