PepsiCo is spearheading pep+ (“pep positive”), a refocusing of the company’s key strategic sustainability targets, including prioritizing chickpeas, plant-based proteins and whole grains, while reducing sodium and sugar.
Ishida Europe has introduced a holistic complete product offering across its entire X-ray portfolio that provides customers with peace of mind and delivers a guaranteed Total Cost of Ownership (TCO) of less than 3% per annum over a 5-year period.
Takeaway food has soared in popularity both during and post-lockdown, causing attention to turn to the environmental impact of the packaging used by cafes, restaurants and other eateries.
Givaudan, Bühler and Migros have formed a new entity, The Cultured Food Innovation Hub, in Kemptthal near Zurich, to accelerate the development and market penetration of cellular agriculture products.
Scientists have uncovered new ways for food industry manufacturers to help tackle climate change by altering their cooking techniques to reduce energy consumption.
Frozen food company, Nomad Foods, and BlueNalu, a developer of seafood products directly from fish cells, are collaborating to introduce cell-cultured seafood in Europe.
Cosmec, an Italian company that produces automatic systems, has more than 30 years' experience in the fruit and vegetable sector and is a partner of Dutch company GREEFA.
Based in Los Angeles, CA, Progressive Produce grows, packs and ships a wide variety of year-round produce, farming thousands of acres throughout North and South America.
Carrefour has signed an agreement with 50 leading manufacturers to work on the food transition towards healthier and more environmentally friendly products; a step to continue consolidating this objective.
