Blockchain-backed app provides information about food impacts and combined customer choice Aalto researchers have developed and tested a pilot app to help consumers evaluate their food choices. The study is part of the EU-ATARCA project which aims to create and promote ‘anti-rival tokens’, a blockchain-based technology that encourages the sharing of digital goods. Though consumers are increasingly concerned about the environmental and health impacts of their food choices, many people are … [Read more...] about New technologies can help people make sustainable dietary decisions
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Kirin Holdings’ long-term GHG reduction target was approved by the Science Based Targets*1 initiative based on science-based net-zero targets
TOKYO, Aug 05, 2022 - Kirin Holdings Company, Limited (Kirin Holdings) has been approved as the first world company in the food and beverage processing sector with science-based net-zero targets validated by SBTi *2 in July 2022. The Kirin Group’s long-term GHG reduction target, "realizing net-zero*3 GHG*4 emission from the entire value chain by 2050" set forth in the Kirin Group Environmental Vision 2050 was certified as a scientifically based goal consistent with the level of GHG emission … [Read more...] about Kirin Holdings’ long-term GHG reduction target was approved by the Science Based Targets*1 initiative based on science-based net-zero targets
Project to turn whey into coatings that extend cheese shelf life by 25%-50% and to provide probiotic ingredients for animal feed
According to the Food and Agriculture Organization of the United Nations, more than 18 million tonnes of cheese are produced worldwide, generating around 180 million litres of whey each year. Major cheese companies can recover the valuable nutritional properties of whey by implementing recovery processes, but small artisanal cheese factories, which represent a significant part of the industry, cannot afford this equipment, and their whey ends up as waste, which is hazardous if disposed of in … [Read more...] about Project to turn whey into coatings that extend cheese shelf life by 25%-50% and to provide probiotic ingredients for animal feed
