Kerry Group’s ambitious sustainability strategy includes a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050.
The Food Foundation’s Broken Plate report lays bare the UK’s food system and paints some rather grim statistics on our future generation’s life chances.
A study of 2,000 adults by vegan food manufacturer Gosh! has revealed consumer misconceptions surrounding plant-based foods.
A study of children aged between 4 and 11, conducted by UK malt loaf snack company Soreen, has revealed that biscuits, crisps and chocolate bars remain the most popular snacking choices among youngsters.
California walnuts are gaining popularity in 2020 with manufacturers and foodservice operators who are seeking quality ingredients to replace meat in packaged products and menu dishes.
Lacprodan HYDRO.Rebuild is a 100% hydrolysed whey protein that reportedly offers highly accessible content of branched-chain amino acids and essential amino acids such as leucine, which are important for muscle synthesis in seniors.
The University of Portsmouth is introducing a virtual symposium, Futures for Food, on 28 May 2020.
The California Walnut Commission is launching a “Power of 3” global marketing initiative in order to educate consumers on the health benefits of walnuts.
Hosted by Kerry Taste & Nutrition, the first industry-wide conference looked at how nutrition is changing the game in foodservice and inspiring innovation on menus.