Sustainability: Page 23
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Courtesy of Beyond Meat
COVID-19 accelerates RethinkX predictions of meat and dairy collapse by 2030, founder says
James Arbib, who started the think tank behind the 2019 report, said at a virtual conference last week that health needs, supply chain issues and hazards of the meat industry have all been laid bare during the pandemic.
By Megan Poinski • March 22, 2021 -
Deep Dive
Help wanted: Food manufacturers compete over workers as big data, e-commerce stoke hiring frenzy
While employers prioritize adding people who can pivot across multiple jobs, prospective employees are placing more value in what companies stand for before they accept a job.
By Christopher Doering • March 22, 2021 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 5 stories from Food Dive
The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future.
By Food Dive staff -
Retrieved from Brave Robot on July 17, 2020
$3.1B invested in alternative proteins in 2020, report says
The record-breaking number represents more than half of all the cash raised by companies in the plant-based, fermented and cell-based segments in the last decade, the Good Food Institute found.
By Megan Poinski • March 19, 2021 -
Courtesy of AB InBev
Corona debuts circular packaging made from barley straw
The beer brand's upcycled six-pack cartons will launch in South America in 2021. It hopes to eliminate the need to harvest virgin timber to produce cardboard.
By Lauren Manning • March 18, 2021 -
Courtesy of Mars Wrigley
Mars Wrigley strikes a deal to develop biodegradable candy wrappers
Danimer Scientific is designing the new package for Skittles, which should be on shelves by late 2021 or early 2022, according to the confectioner.
By Megan Poinski • March 17, 2021 -
How the COVID-19 pandemic has changed investing in food
At a session at last week's Future Food-Tech virtual conference, leaders from venture firms and finance said while much of the strategy is the same, the target is becoming more defined through careful choices and the advent of SPACs.
By Megan Poinski • March 17, 2021 -
Courtesy of Honest to Goodness
Danone debuts Honest to Goodness creamer with locally sourced ingredients
The plant-based offering prioritizes transparent farming practices and supports the communities that provide its organic sugar, coconuts, fava bean protein and salt.
By Barbara Smith • March 15, 2021 -
iStock
Sponsored by ENGIE ImpactCreating an energy culture in food & beverage: A recipe for sustainable energy management
Examine how to cultivate a strong energy culture that drives a sustained energy management strategy.
By Catherine Osborne, Energy and Sustainability Strategic Advisor, ENGIE Impact • March 15, 2021 -
Permission granted by Clara Foods
Clara Foods unveils first animal-free pepsin for commercial use
The enzyme, which is being distributed by Ingredion, offers the same functionality as the pig-derived variety. It also provides a vegan option with greater price stability and sustainability.
By Barbara Smith , Samantha Oller • March 11, 2021 -
Permission granted by Benson Hill
Cargill invests $475M to increase soy processing capacity as demand surges
The food processor is making its facilities more efficient and expanding operations to capitalize on increasing consumption due to population growth and plant-based eating.
By Lauren Manning • March 11, 2021 -
Courtesy of Eat Just
Cell-based meat has huge environmental benefits and could be at price parity by 2030, reports say
Two studies from CE Delft detail massive reduction in land and resources needed to produce cell-based food and examine how much it could cost when factories are fully operational.
By Megan Poinski • March 9, 2021 -
Frozen food packaging gets more sustainable as consumers want more individually wrapped items
The Freedonia Group found shoppers who stockpile pay closer attention to products' packaging and whether it is recyclable.
By Lauren Manning • March 9, 2021 -
USDA/FPAC photo by Preston Keres. (2020). "20200512-FPAC-PLANTING-014.JPG" [photograph]. Retrieved from Flickr.
Danone and Ingredion commit to sustainable agriculture and water use
The dairy and ingredients giants are embracing new goals that will impact more than 1 million total acres of land as part of the Ceres and World Wildlife Fund AgWater Challenge.
By Barbara Smith , Samantha Oller • March 9, 2021 -
Courtesy of Kind
Kind debuts frozen breakfast smoothie bowl as consumers flock to the morning meal
The product marks the latest development in a period of rapid expansion for the company, which has moved into frozen, refrigerated, chocolate, energy bars and snack mixes since the start of 2020.
By Christopher Doering • March 9, 2021 -
Permission granted by Mondelez International
Mondelez targets new plastic use in packaging
The snacks giant, which aims to reduce use of the virgin material in its packaging portfolio by 2025, has also called for a "reasonable" federal recycling scheme for flexible films.
By Barbara Smith • March 7, 2021 -
Courtesy of Forager Project
Danone-backed Forager Project launches line of plant-based cheeses
The family-owned business is the latest company to enter the increasingly crowded segment where large CPGs and smaller startups already have products on the market.
By Lauren Manning • March 3, 2021 -
Hershey unveils new goals to address climate change
The confectionary and snacks company aims to reduce its direct and indirect emissions and make 100% of its plastic packaging recyclable, reusable or compostable by 2030.
By Barbara Smith • March 3, 2021 -
Courtesy of Kraft Heinz
Kraft Heinz pilots recycled plastic packaging as roofing material
If the post-consumer plastic boards being tested on two factories work well, the CPG company may someday be repairing its facilities with packaging from the products it makes.
By Megan Poinski • Feb. 26, 2021 -
Clif Bar plans to double its sales and positive environmental impact
The health bar brand is adding 50 new roles in analytics and innovation, while cutting approximately 125 others as it leans further into sustainability to stay relevant.
By Barbara Smith • Feb. 25, 2021 -
Permission granted by Mikuna Foods
Why chocho may be the next big plant-based protein
A native Ecuadoran athlete discovered the potential of the often-overlooked crop that grows in his home country. He started Mikuna Foods to turn it into products and an ingredient.
By Megan Poinski • Feb. 25, 2021 -
Courtesy of ChickP
ChickP strikes partnership with Socius Ingredients as part of US product rollout
The 90% chickpea isolate, which is being targeted for use in dairy alternatives, baked products and gluten-free foods, has a dense nutritional profile and neutral flavor.
By Christopher Doering • Feb. 25, 2021 -
How Unilever is turning sustainability into opportunity
The CPG giant is using upcycling, a big plant-based commitment and initiatives to curtail food waste to save money and the environment, says Hanneke Faber, the company's president of foods & refreshment.
By Megan Poinski • Feb. 24, 2021 -
Megan Poinski/Food Dive
General Mills' Epic debuts bar with beef raised through regenerative farming
The product, which will be sold exclusively at Whole Foods and online, carries a seal certifying it was made using farming techniques that help put carbon underground.
By Barbara Smith • Feb. 23, 2021 -
Courtesy of Mosa Meat
Mosa Meat raises $10M to scale cell-based meat
The investment closes the Dutch company's $85 million Series B round, which it says will help it scale up in order to bring slaughter-free hamburgers to European consumers in 2022.
By Megan Poinski • Feb. 23, 2021 -
Mondelez to invest in ventures tackling ESG issues
The company's CEO said the Sustainable Futures platform is its first foray into "impact investing" and gives the Oreo maker an opportunity to support environmental and social projects.
By Christopher Doering • Feb. 18, 2021
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