Cover story
Boosting biodiversity
Emma V. Sheehan, Danielle Bridger, Llucia Mascorda Cabre, Amy Cartwright, David Cox, Sian Rees, Luke Holmes and Simon Pittman of the University of Plymouth explain the ecological and social benefits of offshore bivalve farming.
Circular economy
Circular economy

AMT Fruit, part of the Munoz Group, reduced its overall operational waste – the majority of which (81%) is citrus fruit waste – by 30% from 2015 to 2018[3]. The company works with over 250 growers to supply Tesco with 11 million boxes of citrus each year – approximately 140 million nets of citrus.

Cold chain choices
Cold chain choices

A new study, Promoting Clean and Energy Efficient Cold-Chains in India, suggests that smartphone technology can help Indian farmers to tackle the sustainable cooling challenge[2]. Experts at the University of Birmingham, working with the Shakti Sustainable Energy Foundation and MP Ensystems, have produced a four-point ‘roadmap’ to address the cooling needs of farmers in the Indian states of Haryana, Punjab, Maharashtra and Karnataka.

The authors recommend four key actions:

Dangerous decline in biodiversity
Dangerous decline in biodiversity

A recent report from the UN’s Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES) concludes that nature is declining globally at rates unprecedented in human history and the rate of species extinctions is accelerating, with grave impacts on people around the world now likely[1].

cultured meat

Raising the steaks: A taste of what’s to come

Laura Clews of IP firm, Mathys & Squire, reviews some of the latest techniques being evaluated for the production of cell-cultured meat. Interest in cell-cultured meat has been steadily gaining momentum since the first laboratory-grown burger was unveiled in 2013 by scientists from Maastricht University in the Netherlands.

First-rate facilities

Sterling Crew reviews the UK’s Food Hygiene Rating Scheme (FHRS), which was introduced to improve the availability of information about hygiene standards of food businesses for consumers and to reduce the incidence of food-borne illness by increasing legal compliance. Origin of FHRS
Reducing sugar in diary

Sugar reduction in dairy

Natalie Drake of Synergy Flavours explores the challenges of reformulating dairy products to reduce sugar content. Sugar reduction is never far from the headlines and has become a major focus for food manufacturers, retailers and food service providers. Scrutiny is translating into directives and guidelines from governments and industry bodies across Europe, and pressure from consumers, who are increasingly aware of the potential impact of excessive sugar consumption on their health.

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