Sustainable Food Production

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Ingredion Incorporated announced that its Kerr by Ingredion division will offer a selection of products from its fruit and vegetable portfolio that are Upcycled Certified. 

“Our annual research definitively shows that sustainable products thrive regardless of inflation and present continued opportunities to compete for market share amid the rise of store brands,” said Randi Kronthal-Sacco, Senior Scholar at the NYU Stern Center for Sustainable Business.

With a mission to remove animals from the global food system, Ahimsa Companies is leading an industry-wide consolidation effort generating opportunities for vertical integration and scale.

Jenkins will oversee Hain's Global Impact Strategy, which prioritizes the growth of building purpose driven brands across its portfolio, while championing other sustainability and wellbeing initiatives.

The center will engage partners from academia and industry to research, create, and commercialize new technologies, provide training for the emerging industry workforce, and gauge consumers' protein preferences.

The collaboration's activities will continue to produce educational and guidance materials (e.g., tool development), conduct outreach (e.g., federal panels at events), research, community investments, voluntary programs, technical assistance, policy discussion and public-private partnerships.

The Marine Stewardship Council (MSC) is an international non-profit whose mission is to preserve marine ecosystems and stop overfishing. Founded in 1997, the MSC sets globally recognized, science-based standards for sustainable fishing and the seafood supply chain. It contributes directly to the UN’S sustainable development objectives.

Noosh Brands proudly accepted the highly coveted Best New Product Award for its revolutionary new AlmondMilk Barista Series Plant Based Dairy Concentrate.

Mars recently unveiled its innovative open-source action plan—the Mars Net Zero Roadmap—to accelerate action toward achieving Net Zero emissions, which includes a new target to cut carbon in half by 2030 across its full value chain.

“Sustainability is at the core of Restaurant Technologies, and creating a better world for all of us to live in is a foundational part of our values,” said Diana Geseking, general counsel and chair of Restaurant Technologies’ ESG Committee. “We are grateful for our renewable energy partners, and our diverse customer base across industries who share our commitment to sustainability. With their continued support, we look to build upon our success and reach new heights in the years ahead.”