Food Industry

As the United States enters its third pandemic year, the influences of the virus on the food industry will continue, even as supply chain partners embrace new trends and discard old ones this year not just to survive, but thrive. John Rowley, vice president of NSF International’s Global Food Division,…

Last year, the UN reported a dramatic worsening of world hunger, much of it exacerbated by COVID-19. According to the UN’s Food and Agriculture Organization (FAO), in 2020, hunger shot up in both absolute and proportional terms, outpacing population growth. In fact, a multi-agency report published in July 2021 estimated…

Upcycling in the spotlight​As consumers demand their food and beverages to be more sustainable, the area of upcycling is also rapidly gaining in popularity for brands to boost their sustainability credentials, with various companies opting to utilise their food waste to make value-added products. The upcycling trend is growing steadily…

A quarter of retail stores have been forced to close for a period of time in recent weeks as a result of Covid-related staff shortages, a survey by Retail Excellence has found. The recent surge of Covid cases as a result of the highly-transmissible Omicron variant is having a huge…

Scientists from Harvard T.H. Chan School of Public Health and Nanyang Technological University, Singapore (NTU Singapore), explained that their plant-based waterproof packaging made from a corn protein called zein is designed to release "necessary miniscule amounts of antimicrobial compounds"​ only in response to the presence of additional humidity or bacteria ensuring that…

The first is the need for food companies to adapt to quickly accelerating digital behaviours. According to EY’s Future Consumer Index, which is based on a survey of around 15,000 consumers globally, 48% of people believe the way they use technology will change in the long term. Some 31% of…

Florian Schattenmann joined Cargill as chief technology officer and VP of R&D four years ago. He made the jump from the chemicals sector, having most recently held leadership positions at The Dow Chemical Company. The R&D expert – who has worked in Fortune 500 companies and start-ups alike – was…

Is the reign of cost-slashing private equity over in the food industry? | Fortune Read More

The research by the Future Sustainable Food Systems research group at the University of Helsinki together with VTT Technical Research Centre of Finland shows that fungus-produced ovalbumin could have the potential to mitigate part of the environmental burden associated with chicken egg white powder. This is especially true when using…

"The food transition is still in its infancy but is being propelled by seismic tailwinds: massive demographic change spurring new consumer demand, significant advancements in the biology, chemistry and physics of food production to create new choices and now capital markets anchored by ESG that want to fund high growth,…