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.
May 1, 2020
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.
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
The modern food emulsifier was invented by the founder of Palsgaard, Einar Viggo Schou, in 1917. Since then, we have never stopped developing and improving our products, and it is part of our DNA to keep developing yours. Bringing together your unique challenges and our drive for perfection is the recipe for a successful collaboration, and for great products that consumers love.
We also bring together the know-how of a century with a deep sense of responsibility for future generations. That’s why all our production sites are CO2-neutral and why we go to great lengths to live up to the relevant UN Sustainable Development Goals. Learn more about our heritage and values at palsgaard.com
