| Make foodmate.com your Homepage | Wap | Archiver
Advanced Top
Search Promotion
Search Promotion
Post New Products
Post New Products
Business Center
Business Center
Current Position:Home » News » Marketing & Retail » Supply Chain » Topic

Jean Hénaff pâtés target carbon footprint

Zoom in font  Zoom out font Published: 2012-07-11  Origin: foodproductiondaily  Authour: Rod Addy  Views: 126
Core Tip: Jean Hénaff, France’s leading pork meat processor, has been hailed because its pork pâtés entail lower carbon footprints than international benchmarks.
Bluehorse Associates and Ecole Centrale, Paris, conducted a complete analysis of the greenhouse gas emissions produced involved in the entire production chain of Jean Hénaff’s country-style pork pâté. The products were studied according to three criteria: cost, carbon and nutrition.

The analysis identified pork as the main source of carbon emissions. The second carbon impact hotspot was the manufacturing process phase.

The pâté were produced according to various agricultural methods, including conventional, organic, high quality labelled meat and meat from linseed-fed pigs, and different packaging materials.

Main source of emissions

In addition to the carbon footprint assessment of the considered products, the Britanny-based meat products firm wanted to identify the main source of emissions for each product in its range of country-style pâté. It also wanted to compare products, taking into account nutritional quality, and identify potential avenues for carbon footprint improvement.

“An initial observation is that the carbon footprint of pâté products is between 160g and 260g of CO2 for 78g, which is below international benchmarks,”
Bluehorse concluded “This can be attributed to the fact that the greenhouse gas emissions from French agriculture tend to be lower than the international average.”

Results showed the ingredients were the leading source of greenhouse gas emissions. “To effectively reduce the carbon footprint of its products, while maintaining or improving their nutritional properties, Jean Hénaff must therefore consider optimising its choices in terms of recipe, type of meat and packaging, while pursuing its nutritional commitments.”

Avenues of improvement

In terms of the manufacturing process, a difference of more than 50% in carbon emissions could be observed between the lowest and highest energy consumption levels. Detailed analysis of the duration and consumption of the different process steps for each pâté could provide answers and suggestive avenues of improvement, Bluehorse concluded.

An analysis of the contribution of packaging to emissions revealed that glass had the greatest impact, followed by tin plate and aluminium.

Hénaff could look at a further cost analysis as well as studying other environmental impacts of its processes, said Bluehorse.

[ News search ]  [ ]  [ Notify friends ]  [ Print ]  [ Close ]

0 in all [view all]  Related Comments

Hot Graphics
Hot News
Hot Topics
Powered by Global FoodMate
Message Center(0)