recent articles
3 July 2019
Modified Atmosphere Packaging (MAP) has a considerable role to play in reducing food waste however the environmental implications of packaging also need to be considered by food producers and consumers.
17 June 2019
The food waste challenge is now being driven by a wide range of actors: food & beverage producers, packaging companies, transport companies, retailers, consumers and governments. The collaboration of everyone is vital to address the environmental issues successfully.
3 June 2019
Almost 1.2 billion tonnes of food is wasted every year, costing almost a trillion dollars around the world, two thirds of which is down to industrialized countries, according to the UN’s Food and Agriculture Organization. That’s almost 30% of food being discarded annually, in the UK £20bn worth of food is wasted annually and the average family throws away food worth £810 ever year.
5 November 2018
In the UK, we are flooded with cooking and baking programs on television1: approximately a staggering 220 hours a week! Conversely, the British spend a below-average of 5.9 hours a week in the kitchen for food preparation2. Fact is that the importance of convenient and healthy food continues to grow, along with some other notable trends…
8 October 2018
Flexitarism has already had a notable impact on UK food producers and retailers. Whilst under 4% of the UK population are Vegetarian there has been considerable growth in the number of consumers looking to reduce their meat consumption; with sustainability often being cited as a key reason for changing habits. The indications are this shift in consumer habits is one that will continue to grow in the coming years.
11 May 2018
Governments and consumers continue to make increasing demands – as indeed they should – with regard to the application of hygiene in the food industry. Air Liquide’s latest Cryo Cabinet generation – a series of high-tech cryogenic cabinet freezers – introduces various innovative techniques to meet these demands.
6 April 2018
The importance of a professional approach to hygiene in the food industry cannot be overemphasised. Even relatively minor shortcomings can have far-reaching consequences including serious illness and even death.
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