Scientists from NTU Singapore’s Food Science and Technology (FST) programme have developed a technique to cultivate a fungi-based food product that could serve as a healthier, better tasting and greener alternative to plant-based protein. The fungi used to cultivate the product are grown from a base of nutrient-rich common food waste, which infuses the fungi with more essential nutrients, such as protein, iron, and amino acids. This makes them more nutritious than ingredients commonly … [Read more...] about Fungi-based protein healthier and greener alternative to plant-based meat
sustainability
SACMI Packaging & Chocolate: Fruit Attraction Under the Sign of Total Versatility
The company exhibits the new generation TF80 L forming machine characterised by extensive and diversified applications and maximum versatility in the management of format changeover. In the background, the complete offer of solutions for primary and secondary packaging to fulfil any production requirements. The complete SACMI Packaging & Chocolate proposal for the produce world is at Fruit Attraction 2022, the international exhibition of technologies for packaging and processing of fruit … [Read more...] about SACMI Packaging & Chocolate: Fruit Attraction Under the Sign of Total Versatility
Majority of Canadians oppose eliminating “best before” dates on food products to reduce food waste, according to new report
The Agri-Food Analytics Lab at Dalhousie University, in partnership with Angus Reid, is releasing a new report on “best before” dates and food waste. It has been suggested numerous times that “best before” dates will generate more food waste. Consumers will be influenced by dates shown on food packages, whether they are expiry or “best before” dates. In recent months, several grocers in Europe like Morrison’s and Waitrose have opted to eliminate “best before” dates with the … [Read more...] about Majority of Canadians oppose eliminating “best before” dates on food products to reduce food waste, according to new report
