The agri-food system is responsible for approximately one-quarter of all global greenhouse gas emissions.
In an effort to increase environmental transparency and mitigate carbon emissions, a small number of food and drink brands are incorporating carbon footprint labelling on-pack.
In 2019, oat drink producer Oatly introduced carbon footprint data via a partnership with Carbon Cloud. In early 2020, meat alternative brand Quorn started introducing carbon footprint data, certified by the Carbon Trust, for some its products.
A few months later, in August 2020, Upfield – in partnership with Quantis – announced plans to introduce on-pack carbon labelling to 100 million packs of margarine and spreads by the end of 2021.
Unilever looks to fat alternatives in quest to hit €1bn plant-based sales target The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely resembles animal-fat both in the pan and in the mouth.
The start-up, called 77 Foods, uses the plant-based fat tissue to make what it calls ‘insanely craveable’ plant-based bacon and lardons. It told FoodNavigator
“the innovation is a game-changing, plant-based bacon that actually sizzles in the pan thanks to a patented technology that replicates animal fat tissue.”
Novax acquires majority of Ulrick & Short Novax has acquired a majority stake in UK ingredient supplier Ulrick & Short as part of its drive into the food sector.
Announcing the transaction, Novax – the investment arm of Swedish group Axel Johnson – said Ulrick & Short will continue to operate as a standalone business. The company’s founders Adrian Short and Andrew Ulrick will remain minority shareholders and the existing management team will remain in place under the leadership of Short as CEO.
“From the first meeting with the Novax team it was clear we had found an organisation and group of people that shared our values and beliefs of how a business should be nurtured and developed,” Short commented.
Researchers propose standardised testing methods to crack sensory challenge of plant-based milk Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
There has been a surge of interest recently on the development of plant‐based milk alternatives due to increasing consumer concerns about the ethics, sustainability, and healthiness of animal‐based milks.
Consequently, producers are having to quickly develop and test new formulations to meet rising consumer demand using a range of protein sources such as soy, oat, pea, almond, coconut and flaxseed.
But a lack of standardized analytical methods and protocols is stifling successful innovation in the area, and the more widespread adoption of plant milks is being held back by products lacking the sensory attributes, stability, and functional performance of real cow’s milk.
Consumer demand for functional products is rising. SōRSE Technology’s Director of Research and Analytics, Donna Wamsley, speaks to FoodNavigator about the ingredients that are poised to benefit.