This week we have conversations with Mike Leonard, Motif’s chief technology officer; Jing Hagert, VP of human nutrition ingredients sales for Milk Specialties Global; and Eugene Wang, co-founder and CEO of Sophie's Bionutrients.
This week, we have conversations with Dr Ross Crittenden, Chr. Hansen’s senior director for commercial development; Molly Renaldo, Fair Trade USA partnerships manager; and Kimberly Carey Coffin, global technical director at Lloyd’s Register.
FrieslandCampina Ingredients looks to carbon neutrality by 2050 DairyReporter recently had the opportunity to hear from Els Zeeuwen, director branding & communication at FrieslandCampina Ingredients about measures the company is taking to reduce its carbon footprint.
Your sustainability report indicates you’ve set the target to be carbon neutral by 2050. Could you tell us how far along you are? Has Covid-19 impaired your progress?
FrieslandCampina is committed to working towards a better, carbon-neutral future – in line with the Paris Climate Agreement, we are working towards being carbon neutral by 2050.
As part of this goal, want to play a frontrunner role for the dairy industry in greenhouse gas reductions. Therefore, it’s essential that we’re ambitious – but also realistic. We’re implementing practical solutions in our factories and we work with our member farmers to reduce these emissions throughout our value chain. Progress so far
Solving carbon footprint challenges for cheese Evandro Oliveira de Souza, business lead cheese at Netherlands-headquartered DSM Food Specialties, talked exclusively to DairyReporter about the challenges cheesemakers face when it comes to sustainability and reducing carbon footprints.
What sustainability challenges do today’s cheese producers face?
Cheese manufacturers are under rising pressure to increase the sustainability of their operations, while also diversifying and differentiating their portfolio to meet consumer preferences. Common challenges include:
Food waste
Numerous factors can contribute to cheese waste, but cutting loss is the main consideration for naturally ripened cheeses like Parmesan and Gouda. It is estimated that Gouda and Parmesan producers lose 3 to 10% of cheese produced annually approximately 220,000 tons due to wasteful slicing, cutting, grating and shredding procedures
Dairy Dialog podcast 130: Benexia, Ice Cream Alliance, Moolec This week, we have three interviews, one of which has four guests, and another with two. We spoke with Zelica Carr, CEO of the Ice Cream Alliance; Gastón Paladini, Martín Salinas, Henk Hoogenkamp and Catalina Jones from Moolec Science; and Remi Reguero, business development manager, and Sandra Gillot, CEO, at Benexia.
We also have our weekly look at the global dairy markets with Liam Fenton at StoneX.
New UK summer holiday campaign looks to turn around ice cream industry losses
The Ice Cream Alliance (ICA), the UK’s trade association for the ice cream sector, is mobilizing its members, the wider industry and other parts of the hospitality sector to promote their products to all those holidaying in the country this summer.