News

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].

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].

Future Food Award

Is your business a taste of things to come? The Future Food Awards 2019 are now open for entries

Food and drink businesses are invited to enter a brand new awards – The Future Food Awards 2019.

The awards are the brainchild of Holly Shackleton, editor of Speciality Food – the biggest trade magazine in the fine food sector – and Sue Nelson, founder of The FoodTalk Show – a dedicated podcast enjoyed around the world. They celebrate, support and offer invaluable opportunities to inspirational businesses and showcase innovation taking place across the industry, from food and drink to packaging and technology.

World’s first Centre for Doctoral Training in agri-food robotics

The world’s first Centre for Doctoral Training (CDT) for agri-food robotics is being established by the University of Lincoln, UK, in conjunction with the Universities of Cambridge and East Anglia[9]. The CDT has received a funding award of £6.6m from the Engineering and Physical Sciences Research Council (EPSRC), which will create the largest ever cohort of Robotics and Autonomous Systems (RAS) specialists for the global food and farming sectors.

Food loss hotspots

Human errors caused by a lack of standardised procedures and insufficient training are the major drivers behind loss in food manufacturing, a new study has found[8]. Researchers at Brunel University London and Ghent University, Belgium, studied the production processes at 47 food manufacturers in Belgium to determine where the highest losses were observed.

Circular economy for plastics

An alliance of global companies from the plastics and consumer goods value chain have launched a new organisation to advance solutions to eliminate plastic waste in the environment, especially in the ocean[6]. The cross value chain Alliance to End Plastic Waste (AEPW), currently made up of nearly thirty member companies, has committed over $1bn with the goal of investing a further $1.5bn over the next five years to help end plastic waste in the environment.

Food issues of concern

The FSA has published the results of its Biannual Public Attitudes Tracker to identify the top food safety issues of public concern[5]. Interviews were conducted face-to-face in November 2018 with a representative sample of 2,007 adults in England, Wales and Northern Ireland.

The top food safety issues of concern for those surveyed were: Food hygiene when eating out (35%), Food poisoning (29%), Chemicals from the environment, such as lead, in food (28%), Food additives (28%).

a boost for barley

A boost for barley

A new study by plant scientists at the University of Dundee and the James Hutton Institute, led by Dr Sarah McKim, suggests that new barley lines created by bringing together novel genetic variation, could benefit the brewing and distilling industries by offering improved grain quality[4].

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