Food Industry Related Content

Plant-based consumption has increased by 49% in two years across Europe, according to Nielsen data, the first and only report of its kind, published by the Smart Protein project.

Prof. Rosalba Lanciotti, University of Bologna, talks about finding new ways to valorise industrial side streams for use in Food, Feed, Cosmetics and Packaging.

Here, Open Access Government discusses how the European Commission is supporting its Member States in creating a sustainable and resilient agricultural sector.

Dr. Björn Örvar from ORF Genetics, enlightens us on the firm’s innovative plant biotechnology offerings, derived from barley plants.

David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, argues that gene-edited crops are not GMOs 2.0.

Rachel Cheng, Communications Manager & Gisèle Yasmeen, Executive Director from Food Secure Canada, argue that post-COVID, a zero hunger Canada is within reach.

BETA Technological Center explains its experience on the valorisation of organic wastes from the meat processing industry to obtain biostimulants.

Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, explains how sustainable food production is not just about circular production models, there are more important links in the food system.

Funded by the BBI JU programme within the EU’s Horizon 2020 initiative, the Usable Packaging project seeks to dramatically reduce the use of environmentally harmful fossil fuel-based packaging by developing high-performance bio-alternatives.

Mhairi Brown, Policy and Public Affairs Manager, Action on Salt, agues that thousands of people will suffer unnecessary strokes and heart attacks if ministers fail to take decisive measures in forcing the food industry to comply with salt reduction programmes.

Claire Bury, Deputy Director-General for Health and Food Safety at the European Commission, walks us through the Farm to Fork strategy that concerns a transition to more sustainable & healthier food.

In this article, Flogas, explores how living rurally can help the UK’s food security problem.

Philip Mayling, director of MKG Foods, explores how food can help care home residents suffering from dementia during the third UK lockdown.

Katharine Jenner, Campaign Director and Mhairi Brown, Policy and Public Affairs Manager of Action on Sugar and Action on Salt debate who should be responsible for tackling the biggest cause of premature death and disability in the UK when Public Health England is dissolved.

Open Access Government explores the work that the National Institute of Food and Agriculture (NIFA) is doing to sustain and advance U.S. agriculture.

Ruth Richardson, Executive Director, The Global Alliance for the Future of Food, shares her perspective on the future of food in light of the COVID-19 pandemic.

The Biosmart project aims to reduce the food that is thrown away, developing biobased compostable or recyclable packaging, including sensors to monitor food shelf-life plus functional and barrier coatings, as Dr Amaya Igartua from Fundación TEKNIKER explains.

Charlotte Jacobsen, Professor and Head of Research Group at the National Food Institute, Technical University of Denmark, explains how the WaSeaBi project will ensure sounder exploitation of aquatic resources.

Katerina Kousoulaki, Christos Tsatsanis, Tone-Kari K. Østbye and Francisco J. Barba of the AQUABIOPRO-FIT project discuss the health benefits of dietary products made from fish side streams.

BETA Technological Centre works to improve sustainable rural development through multiple disciplines, combining a field of knowledge.