Highlights from the Latest Issue of Just Food Magazine
From the first agricultural revolution in 10,000 BC to the age we find ourselves in now, technological advancements in food production have enabled human civilisations to thrive. So, what new and exciting developments are we currently witnessing?
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By GlobalDataPrevious advancements in agriculture centred around arable land – but that’s a resource we now find ourselves quickly running out of. Without the ability to grow wide, it is becoming evident that we must grow tall. We’ve previously covered vertical farming, but in this issue, we take an in-depth look at the trials these operations need to overcome, and why scaling up quickly is vital, despite the significant investment required.
Elsewhere, we look into how tech, such as AI and machine learning, can help reduce food waste and bolster the supply chain –especially important in the wake of the pandemic. We also find out how CPG firms are turning to dark kitchens, and take a look at some of the latest packaging formats that are using tech to combat food waste.
As well as all of this, we speak to Redefine Meat to find out how the company is pushing forward in the alternative meat sphere, and learn about the startup stories from four leading female food business founders, as they give their comment on the state of the industry.
In this issue
“We are creating the future generation of meat alternatives” – Redefine Meat
Andy Coyne speaks to Eshchar Ben-Shitrit, CEO and co-founder of Israel’s Redefine Meat, which makes plant-based meat alternatives using a 3D printing process, to gauge its prospects for success in creating a scalable product.
Will AI make a real difference in the war on food waste?
Ben Cooper looks at how food multinationals are using AI to try to increase processing efficiency, and assesses the technology’s potential to reduce food waste across the sector, in facilities of every size and shape.
Can dark kitchens deliver for food manufacturers?
Covid-19 has accelerated the growth of the delivery-only, or ‘dark kitchen’, part of the foodservice sector. What’s the outlook for the market and how should food manufacturers supplying the industry tailor their operations? David Green reports.
The shelf preservation society: new food packaging tech
A third of all food produced globally is either lost or goes to waste, according to the UN’s Food and Agriculture Organization. How can innovation in and around packaging be used in the fight to tackle one of the world’s most pressing environmental problems? Dean Best reports.
How Covid-19 has sparked calls to rethink the CPG supply chain
The way the Covid-19 pandemic shook up industry supply chains has set off calls, in the US at least, for changes to the way suppliers and retailers think about the whole system, as Victor Martino reports.
Sowing season for vertical farms
Concerns over climate change and food security have fuelled optimism over controlled-environment farming but operators face questions over their forecasts for profitability. Simon Harvey digs into the sector’s prospects.
Next issue preview
The health and wellness trend has been gaining ground for many years in food, but the global pandemic has brought it into even greater focus. We look into the latest themes in health & wellness, highlighting the latest developments, from consumer trends to novel ingredients.
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