Improved operations, cost savings and lower transportation costs are the top three drivers for companies re-evaluating their secondary packaging according to the latest PMMI report. Sustainability is high on the agenda but not one of the major drivers.
A new ceramic material may make microwaving food faster and more energy efficient.
A UWA scientist has created fabric from fermented wine.
Rising background levels of ozone in the atmosphere are a likely contributor to the global food crisis, since ozone has been shown to damage plants and reduce yields of important crops, including soybeans and wheat.
Power from potato peel is just one of the approaches HJ Heinz is using to reduce its environmental footprint and implement its sustainability goals.
A global initiative to provide the beverage industry with a quick, accurate and flexible tool for measuring carbon footprints, the Carbon Action Plan, was launched at the InnoBev Global Soft Drinks Congress in Moscow.
The organic foods market is the fastest growing food sector both internationally and locally with 20+% annual growth recorded in Europe, the US, Australia and New Zealand
Research has found poultry and eggs to be the most environmentally friendly source of energy, compared to beef, pork or lamb.
Fonterra has commissioned the University of NSW, Scion and AgResearch to measure the dairy giant’s carbon footprint across its major products.