Page 11 - Processing Amp Packaging News Today

Over the past 12 years, the 200-year-old miller has orchestrated a million tonnes of wheat delivered by cargo ship into Kirkcaldy Harbour - the equivalent of removing 70,000 trucks off the road.

New data from Thailand claims almost all ultra-processed food (UPF) products exceed the recommended daily amount of sodium and lack essential nutrients and minerals.

An industry-led coalition has been formed to help millers produce adequately fortified staples to tackle the nutrition crisis gripping the globe. Millers who join Millers for Nutrition and commit to improving the nutritional quality of their food will receive free tech support to make it easier to fortify their products.

The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.

The Boulder, Colorado-based better-for-all snack producer has achieved its B Corp certification, marking another milestone on its journey towards being and doing better in all it does.

The report - the third annual collab between the association and Media Energy - includes Fedima’s Annual Industry Update, with pieces on Front-of-Pack nutrition labelling, responsible sourcing and communication trends.

Sweden-based green-tech startup Enjay produces technology which can prevent heat waste. This can not only help businesses save a great deal of money, but reduce their carbon dioxide emissions as well.

There is widespread public support for a universal eco-label to be introduced for food products, with more than two-thirds of consumers across Europe saying they would use such a tool to help them make more sustainable choices, according to a new pan-European study released by the EIT Food Consumer Observatory at last month’s 2023 Future of Food Conference in Brussels.

Markets have been shaped by a prevailing theme of uncertainty and worry - war, pandemic, price inflation and growing pressures on food systems - resulting in a sharper consumer focus on protecting their physical and emotional wellbeing.

The nutritional value of plant-based meats is limited by lack of key micronutrients, although they contain significantly less saturated fat, indicates an assessment of products on the Hong Kong market.