Strawberry fields forever: SVZ on local ties, sustainability and countering food waste

As Published on FoodIngredientsFirst.com “Mindful” consumption, a key trend this year, is bringing aspects such as sustainability and traceability further into the spotlight. Consumers are becoming more demanding of not only the health side of their foods, but also their provenance. Within this space, Dutch fruit and vegetable processing company SVZ is seeking to leverage Continue reading Strawberry fields forever: SVZ on local ties, sustainability and countering food waste

Got beef? No assumptions on carbon emissions should be made before production maturity, warns lab meat innovator

As published on FoodIngredientsFirst.com A widely publicized comparison of the greenhouse gases (GHG) produced by lab-grown and farm-raised beef suggests that the benefits of reducing methane, resulting from cattle, could in the long term be outweighed by increased CO2 levels. As a result, the involved Oxford University researchers have put forward that the feasibility of Continue reading Got beef? No assumptions on carbon emissions should be made before production maturity, warns lab meat innovator