Givaudan Taste & Wellbeing has announced the launch of its Advanced Tools for Modelling (ATOM), which use artificial intelligence to optimize food and flavor formulation and facilitate co-creation and collaboration with customers.
Food manufacturers should prepare for increased scrutiny over nutritive claims, according to global food safety certification company, Lloyd’s Register, following growing commitments from retailers to move towards selling healthier products.
Nestlé and the Swiss Federal Institute of Technology in Zurich (ETH Zurich) are to explore interdisciplinary solutions to mitigate the effects of climate change while increasing nutritional quality and yield in dairy and crop farming.
The E-college for Regenerative Agriculture is a new course providing farmers with up to date, scientific information regarding practices that improve the soil, yield, and the environment.
Daniel J. O'Keefe, Artisan Global Value Strategy lead portfolio manager, and N. David Samra, Artisan International Value Strategy lead portfolio manager have gone public and sent a letter to Gilles Schnepp, lead independent board member elect at...
The UK Government and Devolved Administrations have published their response to last year’s consultation seeking views from dairy farmers and processors across the UK about how contracts and relationships could be improved.
This week, we have three interviews. We feature conversations with Jamie Crummie, co-founder of Too Good To Go; Mark Tollman, group strategic sales director at Faerch Group; and Miguel Freitas, PhD, nutrition scientist at Danone.
Fonterra and Royal DSM, a global science-based company active in health, nutrition and sustainable living, are teaming up to work on reducing on-farm greenhouse gas (GHG) emissions in New Zealand.
