Sustainability
Wenlock Spring raises the bar for environmental responsibility
The Shropshire (UK-based) company is investing in solar power and biomass energy in addition to sustainable packaging.
How do you track the product-market fit of new solutions?
In a series of four interviews, Christian Sobolta, managing director, CSM Ingredients Group, highlights what to take into account to continuously improve products, processes, and even within the workforce to create a brighter, more sustainable future.
Treatt accelerates sustainability journey with solar investment at European HQ
Significant step forward in ongoing efforts to reduce the environmental impact and operate more sustainably.
Veolia’s technologies set to transform wastewater into resources at historic Belgian brewery
Advanced Veolia proprietary technologies will enable 70% water reuse, saving a volume of freshwater equivalent to the annual consumption of close to 3,000 Belgian residents.
EIT Food Accelerator Network programme announces 2025 Corporate Programme Partners
Industry insights and global reach help start-ups transform innovations into market-ready solutions.
Loulis Food Ingredients’ production relies exclusively on green energy
Commits to cutting carbon dioxide emissions by 55% by 2030.
How do you drive sustainable change at CSM Ingredients?
In a series of four interviews, Christian Sobolta, managing director, CSM Ingredients Group, highlights what to take into account to continuously improve products, processes, and even within the workforce to create a brighter, more sustainable future.
CSM Ingredients Interview – What makes sustainable innovations successful in the long term?
In a series of four interviews, Christian Sobolta, managing director, CSM Ingredients Group, highlights what to take into account to continuously improve products, processes, and even within the workforce to create a brighter, more sustainable future.
Material costs
With less than 90 days to go, expert, Carla Brian, head of partnerships at Biffa, reveals everything businesses need to know about Simpler Recycling.
Industry leaders, policymakers, and civil society organisations need to collaborate to transform food system
Group CEO of Flora Food Group shares insights on Food System Transition at World Economic Forum 25.
Research shows leftover bread crusts used to make new foods
Grass traditionally used for livestock production can be fermented along with bread by fungi to make alternative proteins.
SIG and the Ellen MacArthur Foundation collaborate to push forward the packaging circular economy
Collaboration will enable SIG to tap into the expertise of the Foundation.
Changing perceptions of frozen food
New research reveals consumers shop frozen for health and convenience, only 13% for low prices.
Business news, Food safety, Ingredients, Regulatory, Sustainability
Coop and Lantmännen creating conditions for oat cultivation
Collaboration enables farmers to transition to sustainable farming methods, while making oats with a low climate footprint.