Knowledge for better food systems

Showing results for: Processing/manufacturing

The transformation of raw ingredients by physical or chemical means into food is a process that adds economic value to agricultural products and can potentially deliver other benefits by making products that are, for example, safer, easier to prepare, able to be stored throughout the seasons and transported across long distances. However, processing and manufacturing also uses significant amounts of energy and nonrenewable resources and is thus a source of GHG emissions and resource depletion. It is also a focal point of food waste issues: while processing can reduce perishability, nearly as much food is wasted during the processing stage as in the postharvest stage. Furthermore much of the sugar, salt and fats in food products is added and important nutrients and fibre removed, during the processing stage, meaning that processed food consumption is now a major contributor to obesity and associated non communicable diseases.

Image: Michal Maňas, Bales of crushed blue PET bottles. In Olomouc, the Czech Republic, Wikimedia Commons, Creative Commons Attribution 3.0 Unported
20 August 2018

The UK’s Local Government Association (LGA) has called for industry to stop creating non-recyclable food packaging, saying that “Councils have done all they can,” to tackle the issue of plastic recycling. The LGA has found that only one-third of plastic packaging used by households can be recycled.

Image: rawpixel.com, Beverage bottle bubble, Pxhere, CC0 Public Domain
10 July 2018

Disruptions to supplies of food-grade CO2 in Europe are causing shortages of carbonated drinks, meat and crumpets, and could threaten animal welfare. Gasworld explains that several European CO2 plants have prolonged their periods of maintenance downtime due to low CO2 prices (read more here).

Image: Bangdoll, Mango with section on a white background, Flickr, Creative Commons Attribution-NoDerivs 2.0 Generic
4 June 2018

A new edible and almost invisible coating could extend the shelf life of fruit and vegetables and help farmers sell more of their crops, reports Civil Eats. The maker of the coating, Apeel Sciences, says that the coating is made from fats that can be derived from the peel, seeds and pulp of “any kind of fruit or vegetable”. Apeel Sciences claims that the coating can double the lifespan of produce, even without refrigeration.

4 June 2018

The book “A handbook of food crime: Immoral and illegal practices in the food industry and what to do about them”, edited by Allison Gray and Ronald Hinch, discusses some of the problems in current food systems that lead to food crime. Topics discussed include food adulteration, forced labour in the chocolate industry, animal transportation and regulation of food waste.

26 March 2018

This report from the UK NGO Sustainable Food Trust shows that one in three small abattoirs in the UK have closed in the last decade, which could mean that marketing locally-produced, traceable meat will not be possible in some areas.

Image: Sam LaRussa, Yeast Cells Under the Microscope, Flickr, Creative Commons Attribution 2.0 Generic
12 March 2018

Startup Perfect Day, which grows milk proteins in yeast cells instead of cows, has raised $24.7 million dollars in funding and is now talking to major food brands.

6 March 2018

The UK’s Food and Drink Federation has released its 2017 progress report, which tracks the progress of its members in the food and drink industry towards meeting its Ambition 2025 environmental goals.

6 March 2018

This report by the Meridian Institute brings together existing information about climate change impacts and opportunities for climate adaptation and mitigation into a food systems framework.

26 February 2018

This book, edited by Charis Michel Galanakis, describes the latest research on how food production and processing can become more sustainable.

Image: Memphis Meats Press Kit, Meatball (February 2016)
1 February 2018

Tyson Foods, which sells billions of dollars of meat each year, has invested in the cultured meat startup Memphis Meats.

1 February 2018

In this article, researchers from the UK and USA present their findings of a 2015 case study of Scottish salmon farming, their goal being to illuminate the economic and food security value that may be gained through improved management and use of aquaculture by-products.

Figure 2: Photo Credit, PepOmint, Maple Leaf, Flickr, Creative Commons License 2.0
29 August 2017

Maple Leaf Foods, one of Canada’s largest food manufacturers, has declared that it wants to become “the most sustainable protein company on earth”. With aims to improve nutrition, environmental sustainability, animal care and corporate responsibility, CEO Michael M. McCain released a statement saying that “Our food system has drifted from its roots, to nourish wellbeing, to farm sustainably, to view food as a universal good for all. We must serve the world better.”

Photo: United Soybean Board, "Corn field", Flickr, Creative Commons License 2.0 generic.
21 June 2017

This article examines how big food companies contend with some of the issues involved in efforts to improve the sustainability of their raw material supply chains. It argues that these large companies often operate in long, complex, and traditionally non-transparent supply chains that make it difficult for them to exert real influence over producers. ‘Big food’ is the description given to the world’s largest and most influential companies in the food and beverages markets.

4 April 2017

Public Health England(PHE) has published new guidelines setting out the approaches the food industry should take to reduce the net amount of sugar children consume through everyday food. 

24 January 2017

A new patent by Nestlé scientists promises a reduction in sugar content in their chocolate and confectionary within years. 

17 December 2015

Nitrite is used by the food industry as a preservation agent for meat products. Nitrite has multiple functions, it prevents lipid oxidation, maintains microbial quality and preserves flavour and colour. One of the main concerns of consumers is the possible carcinogenic effect nitrite could have in some meat products after the curing process (as reported by the WHO recently: see FCRN coverage here).