Articles Tagged with ''food waste''

SuperGrain+® was the first of many ingredients developed for ReGrained’s food manufacturer and foodservice customers, with others including oats from milk production and pulp from juicing.

To address these major issues, Business for Impact at Georgetown University’s McDonough School of Business is launching a new industry leadership initiative that will bring together food executives, non-profit leaders, government regulators, and the public health community to put teeth into advancing actionable, real world solutions.

Kerry has released findings from its latest research on North American consumer attitudes, behaviors and purchasing choices as they relate to food safety, sustainability and preventing food waste.  

Danone North America's Two Good® Yogurt is tackling food waste with the introduction of its Good Save™ product line, wrapping a year of commitment to positive impact for people and the planet for the brand. In partnership with Full Harvest®, Two Good 'Good Save' uses Verified Rescued Produce™ to create lower sugar yogurt products with the goal of reducing food waste at the farm level.

The coatings slow down the respiration and diffusion of carbon dioxide and oxygen of the produce, creating a modified atmosphere inside the fruit tissue which helps in delaying the ripening process.

With only 10 slices per bag, Simply Small fights food waste by meeting the needs of single-person households by providing them with just the bread they need.

In the year ahead, the foodservice landscape will evolve, driven by increased awareness around social and environmental responsibility and innovation in technology-enabled customer service.

Food waste varies from one category to another. Several examples involve canned vegetables, jams, frozen vegetables, as well as the baby food purée, baked goods, pasta sauces and wine industries.

I realize you already may be in the middle of fiscal 2019, yet I believe there’s something noteworthy in turning the page on a calendar year. Perhaps it’s simply that holidays and vacations (hopefully) offer respite, a moment to downshift, an opportunity to pause and hit “refresh.”

Given the scale of the food waste problem, Tyson Innovation Lab sought partnerships with like-minded food companies. The first product under the ¡Yappah! brand, Protein Crisps, is crafted from rescued and up-cycled vegetable and grain-based ingredients that might otherwise be left behind.