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Sustainability as a driver of innovation in the food industry [eMag]

Food companies face the major challenge of improving sustainability for the sake of the planet, people, and their own long-term viability. From high-tech solutions straight out of sci-fi, to operational over-hauls, to re-configured supply chain governance, in every corner of the food industry innovations for sustainability are seeing the light of day.

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Sponsored by Palsgaard, this eMag features interviews from leading industry experts such as Atze Jan van der Goot (Professor in Sustainable Protein Technology at Wageningen University), Emilia Nordlund (D.Sc. (Tech ) heads VTT’s Food Solutions team), Dennis Eriksson (Researcher at the Swedish University of Agricultural Sciences), Dr. Delphine Huc-Mathis (Assistant Professor at the Paris Institute of Technology) and Jakob Thøisen (CEO of Danish emulsifier and stabiliser manufacturer Palsgaard). Read on for a round-up of innovation in the pipeline - from manufacturers, ingredients companies, research institutes, and other trailblazers. 

Main topics this eMag will cover are:

  • Searching for sustainable alternative proteins
  • Precision fermentation
  • Gene editing
  • Sustainable sourcing and green transport and logistics
  • Packaging beyond plastic
  • Palsgaard reaping the benefits of carbon-neutral production

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