Food safety vs sustainability: Will industry have to choose?
Age-old tensions between food safety and sustainability are coming to a head - and the final outcome will shape the future of the food industry
One of the most-debated food industry topics in recent years has been around the use of plastic: On the one hand, sustainability-conscious consumers are concerned about the environmental impacts of these, but on the other the food industry has yet to find an alternative that is cheap and safe enough to replace it.
So although the concepts of food safety and sustainability are not diametrically opposed to one another, the current state of technology means that prioritising one is likely to come at the expense of the other – a dilemma that seems to have no solution yet.
“The area of plastic use is a prime example of these contrasting priorities,” Australian Institute of Food Science and Technology (AIFST) scientific advisor Deon Mahoney told us.
Cheese-whiz: Australia’s Brownes Dairy to expand 140-year legacy in Asia
From cheese lollipops for kids to flavoured cheddars for adults, Australia’s Brownes Dairy is hoping innovation will drive sales success in Asia.
Brownes Dairy lays claim to the title of Australia’s oldest dairy, established in 1886 and soon to celebrate its 140-year anniversary.
It is a household name for fresh milk in Western Australia, and also sells its dairy products including yoghurts, creams, flavoured milks and cheeses to the rest of the country via supermarkets Coles, Woolworths and IGA.
Consumers crave convenience, comfort — but also affordability and health
Online delivery consumers are driven by convenience and emotion towards ‘unhealthy’ foods, but also support making healthier options more affordable
The rapid rise of online food delivery services (OFDS) is changing how Australians eat — and not necessarily for the better.
A Deakin University study found that while people wanted healthier options, comfort food was taking precedence because it tended to be easier, cheaper, and what users would see first on their apps.
Uncle Saba’s Poppadoms: Building a global better-for-you snack brand
Uncle Saba’s Poppadoms has grown from its traditional roots to become a global snack brand sold in 25 countries - this is its story
The Singapore-based snack brand is known for its poppadom lentil chips but plans to launch more culturally significant snacks that continues its better-for-you focus.
Co-founder Sreenivas Saba pointed out that the term ‘better-for-you’ is relative.
World’s biggest chocolate supplier moves to de-risk with cultivated cocoa
But are Barry Callebaut’s customers open to cell-based cocoa?
The world’s biggest chocolate supplier, Barry Callebaut, is exploring the potential of cocoa cell culture technology and if it meets its standards, could add cell-based cocoa to its ingredients portfolio.
Barry Callebaut is looking into cultivated cocoa with the Zurich University of Applied Sciences (ZHAW). Two professors are leading the strategic partnership – Tilo Hühn and Regine Eibl – who say their research into cocoa cell culture technology is opening up “exciting possibilities” for sustainable innovation in chocolate.
