Cross-Functional Food Innovation

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An increasing number of North American food and beverage producers are focusing on the capture and liquefaction of carbon dioxide from their waste processes to reduce costs, generate additional revenue and reduce greenhouse gas emissions.

As a part of the program, unsold and non-donatable food and beverage products from USCS’s California locations are brought to Divert’s Integrated Diversion and Energy Facility in Turlock, Calif.

As manufacturers plan for increased traceability demands, purpose-built facilities with integrated digital traceability systems will streamline compliance and enable faster, more accurate responses that help protect public health.

Faced with rising ESG expectations, carbon reduction mandates and consumer pressure for climate-conscious sourcing, companies are reevaluating every link in their supply chain. Yet one of the most fuel-intensive, labor-constrained and congestion-prone areas often goes overlooked: yard operations.

In alignment with the FDA’s aim to phase out petroleum-based dyes, the agency has approved three color additives from natural sources for use by food manufacturers.

The limited-edition offering is designed to highlight sustainable, electricity-based processing, packaging and transportation.

A recent study by Purdue University’s Center for Food Demand Analysis and Sustainability looks at whether consumers understand the terms “processed” and “ultra-processed: and if they have their own opinions on them.

Self-affirmed GRAS determinations made by the food industry are being called into question at federal and state levels, even without health or safety concerns associated with substances that are designated as GRAS.

Alternative protein products are often more expensive than traditional counterparts, but advancements in technology and ingredients can help manufacturers in approaching price parity.

Manufacturers who choose to use the “healthy” claim have three years to conform but can use the new criteria sooner.