There are many ways for food manufacturers to reduce their carbon footprint – and not all of the actions need to involve sweeping changes or massive investment.
An artificial ‘tongue’ that can detect the differences between real and counterfeit whisky has been developed by scientists from the University of Glasgow.
Despite the growing threat posed by Brexit, the recent rise in recruitment for food manufacture regulatory compliance roles is down to other pressures.
Bakery and confectionery reformulation projects are moving in the right direction, but whether they will meet the ambitious Government targets could ultimately boil down to economics.
While opinions are divided on the reason for the recent surge in food recalls, businesses are advised to have a clear system to mitigate the impact of such incidents.
The food and drinks packaging industry should move towards a mandatory labelling system that makes it clear whether a product can or cannot be recycled, the head of packaging at frozen food retailer Iceland has urged.
Campden BRI product technologist Dan Hall weighs up the environmental impact of plastic packaging with the practical benefits it has for keeping food fresh and safe.
