May 2019

  Monthly archive
Effluent treatment plants

Effluent treatment - A boardroom issue

Rich Matthews explains why boards should understand more about effluent treatment in terms of business compliance and risk.

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].

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:

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.

3D food printing

Printing food

Campden BRI has begun a research project to assess and evaluate how 3D-printing applications could benefit the food industry[4].

‘Guardians of Grub’ campaign

‘Guardians of Grub’

A new industry campaign, known as ‘Guardians of Grub’, was launched by WRAP in May 2019 to tackle nearly £3bn worth of food that is wasted every year across the entire hospitality and food service sector, of which 75% could have been eaten[5].

The campaign is aimed at empowering professionals from across the hospitality and food service sector to reduce the amount of food thrown away in their establishments. It is about making simple, low-cost changes to the way food is bought, prepared and served that have waste reduction in mind.

Recycling paper cups

Recycling paper cups

Environmental charity, Hubbub, has launched The Cup Fund, to kickstart paper cup recycling programmes in locations across the UK[6]. The Fund will support at least 10 large-scale recycling programmes, offering grants of between £50,000 and £100,000 based on the specific needs of each application to develop long term infrastructure and ensure cups are collected and sent for recycling.

Authenticity of cheeses

Authenticity of cheeses

Scientists from the Quadram Institute on the Norwich Research Park have developed a test that differentiates between buffalo and cow’s milk, and between the cheeses made from them[7]. Buffalo mozzarella commands a premium price, compared to cows’ milk mozzerella, and is thus a target for fraudsters, either through mislabelling of cow’s milk mozzarella, or by partial substitution of buffalo with cows’ milk during production.

Apprenticeship levy

Apprenticeship levy

The National Skills Academy for Food and Drink (NSAFD) has released a new report, looking at the health of the UK’s food and drink workforce and the impact of the Apprenticeship Levy on the food and supply chain[8]. The report surveyed trade organisations and representative organisations from across the food and drink supply chain, including representatives from organisations, such as National Farmers’ Union (NUF), Food and Drink Federation (FDF), British Hospitality Association, Lantra and Landex.

David Gregory  - IFST President

From the President – June 2019

In April, IFST held its annual conference in Birmingham. This year, the theme was nutritional science and those of you able to attend would have heard an incredibly thought provoking and challenging set of speakers bringing to life the challenges and opportunities we food professionals will face in forthcoming years.

This was my third and last conference as President of IFST and in each of the three conferences we have tried to focus on the challenges we will all face – either through emerging new technologies (2017) or redefining food risk management.

Helen Munday - IFST President Elect

Helen Munday announced as IFST President Elect

We are pleased to announce that Helen Munday is our new President Elect. Helen was invested during IFST’s Annual General Meeting on 12 March 2019.

Of her appointment Helen said: ‘It’s a huge privilege for me to take up this position. Both traditional and innovative food and drink products play an important role in our modern lives. All too often the skills and the science and technology behind them are taken for granted. During my tenure I will do my utmost to ensure our sector’s achievements, from academic research through to commercialisation, are widely recognised and valued.

IFST Lecture 2019

IFST Lecture 2019

IFST Lecture is always one of the highlights of our calendar. This year we are delighted that our guest speaker will be Professor Mike Gibney, University College Dublin.

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