How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.
Smallholder farmers in Africa are particularly at risk amid the COVID-19 pandemic, according to Julie Greene, VP, Corporate Responsibility and Sustainability at agri-food giant Olam.
Eliminating deforestation in cocoa-producing regions such a Ghana and Côte d’Ivoire is a challenge, and one that requires more resources, says Violaine Berger, senior program manager of the Cocoa & Forests Initiative at the Sustainable Trade Initiative.
Scientists are analysing cocoa’s chemical ‘fingerprint’ to determine in which country it was produced. In the future, the technology could have the potential to confirm chocolate label claims, say researchers.