Sustainability

Pic: DSM

DSM combines three business areas into new Food & Beverage group

By Jim Cornall

Royal DSM, a Dutch-headquartered global company, has revealed a new integrated Food & Beverage operating structure which unifies three areas of DSM’s nutrition business – Food Specialties, Hydrocolloids and part of its Nutritional Products group.

Irish dairy continued to perform well in 2021.

Irish dairy exports to UK grow despite covid and Brexit

By Jim Cornall

New figures released in the annual Bord Bia (The Irish Food Board) Export Performance and Prospects report 2021/2022 show exports of Irish food, drink and horticulture to the UK have remained constant in value at €4.4bn ($5bn), compared to 2020.

Dairy Dialog podcast 164: NextFerm, NSF International, Uli’s Gelato

Dairy Dialog podcast 164: NextFerm, NSF International, Uli’s Gelato

By Jim Cornall

We’re back with the weekly podcast, and this week, there are conversations with Janatha Stout, head of operations agriculture and supply chain northern Europe at NSF International; Ulviyya Nasibova, founder of Uli’s Gelato; and Elzaphan Hotam CEO of NextFerm...

N2 Applied looks to challenges and opportunities for the dairy sector in 2022.

N2 Applied looks to 2022 dairy trends and challenges

By Jim Cornall

N2 Applied's core business is to reduce methane and ammonia emissions from food production, and in-turn convert livestock manure into effective and sustainable nitrogen-rich fertilizer.

Arla's Settle plant. Pic: Arla Foods

Arla doubles emissions target

By Jim Cornall

With plans to convert to fossil free trucks, green electricity and low-energy solutions, farmer-owned dairy group, Arla Foods is scaling up its climate target for operations from 30 to 63% by 2030.

IFIC recent surveys show consumers are looking for positive food attributes like whole grains and fiber, and are exploring immune health more than previously.  Pic: Getty Images/Kwangmoozaa

IFIC points to 2022 food trends

By Jim Cornall

The International Food Information Council (IFIC) — drawing on its staff and consumer survey data — has published its forecast of food trends for the upcoming year.

The company said the ingredient will be the first vegan casein available for applications in the food industry. Pic: Fooditive

Fooditive introduces vegan casein

By Jim Cornall

The Dutch plant-based ingredient manufacturer, Fooditive Group, is expanding to animal-free dairy proteins.

Dairy Dialog podcast 161: BENEO, FAIRR on COP26, GNT

Dairy Dialog podcast 161: BENEO, FAIRR on COP26, GNT

By Jim Cornall

This week, we feature interviews with two companies involved with the upcoming FiE event. We have conversations with Rudy Wouters, head of the BENEO Technology Center and Myriam Snaet, head of market intelligence and consumer insights at BENEO; and Maartje...

Dairy Dialog podcast 160: Defend Our Health, DSM, Milcobel

Dairy Dialog podcast 160: Defend Our Health, DSM, Milcobel

By Jim Cornall

This week on the podcast, we have interviews with Pim van Hee, innovation manager dairy and dairy alternatives, and Eric van den Berg, product application expert phages, at DSM Food Specialties; research analyst at Defend Our Health, Roopa Krithivasan;...

More than 300bn lids are produced globally each year. Pic: UniCup Scandinavia

Swedish company develops bio-based beverage cup lid

By Jim Cornall

In response to potential EU legislation, Swedish company UniCup Scandinavia AB has created a new bio-based lid made of spruce and pine. The Liplid is placed inside, rather than on, the cup, and the company said this improves the stability and drinking...

Dairy emissions account for 22% of Starbucks global carbon emissions. Pic: Starbucks

Starbucks partnering with Arla on sustainable sourcing

By Jim Cornall

With dairy emissions accounting for 22% of Starbucks global carbon emissions, the coffee chain has partnered with dairy cooperative Arla Foods to work on a three-year pilot to create a sustainable sourcing blueprint. This blueprint will go on to support...

UK and Irish seaweeds are rich in phlorotannins, which are anti-bacterial and improve immunity so could have health benefits for animals.

COP26: Seaweed supplements could reduce livestock methane emissions

By Jim Cornall

As COP26 continues to debate methane – with the US And EU having pledged to reduce agricultural methane outputs from ruminant livestock by upwards of 30% by 2030 – scientists at the Institute for Global Food Security (IGFS) at Queen’s University Belfast...

Bovaer is a feed additive for cows that reduces enteric methane emission by approximately 30% for ruminants.

DSM plans new production site for methane-reducing Bovaer in Scotland

By Jim Cornall

Royal DSM, a global science-based company, announced at COP26 in Glasgow that it is planning to realize large-scale production capacity for its methane-reducing feed additive for ruminants, Bovaer, with a new plant at its existing site in Dalry, Scotland.

The company said the product has “an umami and tangy taste profile.

Microalgae-based cheese alternative developed

By Jim Cornall

Sophie's BioNutrients, a food production technology company, together with Ingredion Idea Labs innovation center in Singapore, have collaborated to produce the company’s first microalgae-based cheese alternative from Sophie's BioNutrients'...

SIG is launching its new family-size aseptic carton pack, combivita, in three volume sizes. Pic: SIG

SIG launches combivita

By Jim Cornall

SIG is launching its new family-size aseptic carton pack, combivita.

Arla Foods unveiled its new five-year strategy, Future26, during the COP26 meetings in Glasgow. Pic: Arla Foods

Arla Foods launches new strategy

By Jim Cornall

European dairy cooperative Arla Foods has unveiled a new five-year strategy, called Future26, on sustainable dairy production.

Kerfoot is a global supplier of bulk and packed, refined and speciality oils. Pic: Kerfoot Group

Consumer-driven NPD shines the spotlight on shea butter

By Jim Cornall

Research from Fior Markets in 2020 said 1.1m UK people began 2020 with a plant-based diet – an increase of 40% – necessitating a broader range of staple products to make veganism more realistic and sustainable.

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