Data-driven CRB report reveals critical barriers and insights, and explores parallels in processing and manufacturing for the biopharmaceutical industry.
KANSAS CITY, Mo., May 18, 2021 /3BL Media/ – While global demand for sustainable protein grows as a solution to an increasingly food-insecure world, ramping up efficient, safe, production is relatively uncharted territory. A groundbreaking new report from CRB – a leading provider of sustainable engineering, architecture, construction and consulting solutions to the food industry, probes the rewards and risks of traversing this new market.
The world produces enough food to feed every individual, yet almost 690 million people continue to go hungry. The irony is that many of those who are undernourished spend their days growing food for others.
Consumers have a number of choices when it comes to what they eat. South American quinoa, Spanish olives, English cucumbers, French wines, North African couscous, California berries, Asian curries, and so much more. But we don’t often stop to think about how (or why) this is all possible.
by Erica Sheward, GFSI Director, The Consumer Goods Forum
Around the world, an estimated 600 million people fall ill after eating contaminated food each year, and concerns over food safety have been intensified by COVID-19. Yet the food industry has responded with brilliant commitment to the challenges of the pandemic – and it was inspiring to hear so many examples of this at last week’s annual Global Food Safety Initiative (GFSI) Conference.
On March 25TH, Ignacio Gavilan, Director of Sustainability at The Consumer Goods Forum (CGF), joined a panel at The Future of Food USA, organised by Innovation Forum. Ignacio, who oversees the CGF’s Coalition Food Waste was invited to moderate a panel “Global food waste and the SDGs: How can companies reduce and eliminate food waste in the supply chain” and to share his thoughts on the industry’s role in solving the food waste problem and progress so far.
With over 30% of shoppers saying they will shift at least some of their spending away from brick-and-mortar stores towards e-commerce, consumers are showing increased trust in online shopping for their groceries.
Jim Thorne, President of Nourish Ventures and SVP, Partnerships & Strategy for Griffith Foods hosted a networking discussion at the Future Food-Tech Summit! He welcomed leaders to join the conversation and explore: Barriers to Scaling New Alternative Protein Ventures. Jim also was a 'Shark' at their start-up arena as they welcomed presenting start-ups:
Introducing a new year of insight-driven culinary inspiration with our Top 10 Trends of 2021! As we embark on the new year, we’re sharing the next big flavor, ingredient and operational trends that will impact our industry. Our focus is on the future and thinking about the ways in which we can help our partners succeed with innovative approaches to meet the evolving needs of consumers and our shared planet. The goal of our trends program is to inspire you, support you and work together on your next culinary innovation. Learn more about each of our top 10 trends!