Shareholders are increasingly looking for evidence that a food company has green projects ingrained in the management strategy, says Nizo Food Research, which is organising a workshop on how to make sustainability profitable.
European processor Emmi has become the latest dairy group to attempt to play up its environmental credentials after announcing a new scheme to make greater use of what it calls ‘greener’ energy in its operations.
Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.
Advances with membrane technology means lower price protein from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.
As businesses continue to assess damage to facilities caused by
record flooding earlier this month, nutritional ingredient firm
Embria Health Sciences has confirmed its new headquarters remain