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Three companies, Givaudan, Bühler, and Migros, have formed a new entity, The Cultured Food Innovation Hub, in Kemptthal near Zurich, to accelerate the development and market penetration of cellular agriculture products. There are many arguments supporting the mass suitability of cultured meat - meat without slaughter or factory farming, a significantly better climate balance, no use of antibiotics, and ensured food security. The Cultured Food Innovation Hub will start operations next year.

The Cultured Food Innovation Hub will be a self-sustained, standalone company wholly owned by Givaudan, Bühler, and Migros, located in The Valley in Kemptthal, a hotbed of innovation and technology just outside of Zurich. The new entity will provide facilities and knowledge to accelerate other companies on their cultured meat, cultured fish and seafood, and precision fermentation journeys. The Cultured Food Innovation Hub will be equipped with a product development lab as well as cell culture and bio-fermentation capabilities to help start-ups develop and go to market with the right product.

The significant increase in demand in recent years for plant-based foods all around the world has shown consumers’ broad concern for the environment, as well as their expectation of producers for healthful foods that are ethical and sustainable. In a world facing great challenges from climate change, combined with a population expected to exceed 10 billion people by 2050, the need for sustainable food cultivation and sourcing is critical.

Bühler Cultured Food Innovation Hub to drive sustainability in meat production

Cellular agriculture for cultured meat provides the means for the farming of animal products without raising animals. Animal cells are used as a starting point, and then technologies such as fermentation are employed for the cultivation of meat products. The result is meat that is identical in structure and in taste to its animal counterpart with vastly reduced environmental impact and no mass farming or slaughter.

“Cellular agriculture offers a solution in several areas from reducing land use and water, to animal welfare, to the safety and quality of the food chain. The three partners in this new venture are each committed to sustainability as individual companies; the combined effort enables the journey to a more sustainable food system,” says Ian Roberts, chief technology officer at Bühler.

Fabio Campanile, Givaudan’s Global head of Science and Technology, Taste & Wellbeing, says, “Bühler contributes with industry-leading solutions that are used in the scale-up and production of thousands of food products around the world; Givaudan brings in centuries of experience and knowledge in every aspect of taste, including all kinds of meat alternatives, and deep expertise in biotechnology, to product development; Migros is known for its competence in customer interaction and market cultivation. The combination of the three partners is remarkable.”

“This truly unique partnership has the potential to be groundbreaking and to have an incredible, positive impact on the world,” says Matthew Robin, managing director Elsa-Mifroma at Migros-Industrie, “Consumers are beginning to understand the idea of cellular agriculture and the benefits it can provide; the market is poised for exceptional growth. When you put it all together, it is a winning combination for the planet.”

The Cultured Food Innovation Hub will go live in 2022.

Givaudan is a global company in taste and wellbeing, and fragrance, and beauty. With its heritage stretching back over 250 years, the company has a long history of innovating scents and tastes. From a favorite drink to your daily meal, from prestige perfumes to cosmetics and laundry care, its creations inspire emotions and delight millions of consumers the world over. The company is committed to driving purpose-led, long-term growth while leading the way to improve happiness and health for people and nature. In the fiscal year 2020, the company employed almost 16,000 people worldwide and achieved sales of CHF 6.3 billion (approximately Rs 50,060 crore) and a free cash flow of 12.8% of sales.

Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global position in flavors and taste, the company goes beyond to create food experiences that do good and feel good, for body, mind, and planet. With an expanded portfolio of products across flavors, taste, functional and nutritional solutions, and deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game-changing innovations in food and beverage.

With annual sales of CHF 28.7 billion (approximately Rs 2,28,055 crore) in 2019, the Migros Group is both the largest retail company in Switzerland and with over 106,000 employees the largest private employer as well. The owners of Migros are its more than two million cooperative members, organized into ten regional cooperatives. These members run the Migros Group's core business, its retail sales. Over 50 percent of the products offered in the Migros stores are own brands, a large number of which are manufactured by its own industrial group. The Migros Group also owns other commercial enterprises such as the Denner discount chain or the online store Digitec Galaxus, as well as the travel company Hotelplan and Migros Bank.

Migros was founded in 1925 by Gottlieb Duttweiler. The founder himself attached great importance to sustainable value creation, with ethical considerations and the assumption of social responsibilities playing a major role in his business philosophy. For example, one of the stipulations in his philosophy was that a fixed percentage of the Migros cooperatives' annual revenues should be used for cultural and social activities. And with CHF 118 million (approximately Rs 939 crore) contributed each year, Migros is the largest private promoter of cultural activities in Switzerland.

Bühler is driven by its purpose of creating innovations for a better world, balancing the needs of economy, humanity, and nature. As a relevant solution partner for the food and mobility industries, Bühler is committed to reducing energy, waste, and water in its customers’ value chains by 50% by 2025. Billions of people come into contact with Bühler technologies as they cover their basic needs for food and mobility every day. Two billion people each day enjoy foods produced on Bühler equipment, and one billion people travel in vehicles manufactured using parts produced with Bühler technology. Countless people wear eyeglasses, use smartphones, and read newspapers and magazines – all of which depend on Bühler process technologies and solutions. Having this global relevance, Bühler is in a unique position to turn today’s global challenges into a sustainable business. Bühler contributes to safely feeding the world and is doing its part to protect the climate, producing solutions that make cars, buildings, and machinery more energy efficient.

Bühler invests up to 5% of turnover into research and development. In 2020, some 12,500 employees generated a turnover of CHF 2.7 billion (approximately Rs 21,505 crore). As a Swiss family-owned company, Bühler is active in 140 countries around the world and operates a global network of 100 service stations, 33 manufacturing sites, and application and training centers in 24 locations.

Toppan the Japan based company in communication, security, packaging, décor materials, and electronics solutions has developed a new barrier coated paper that provides high water vapor barrier performance and outstanding flex resistance and is suitable for a wide range of contents and packaging shapes. Sample shipments of ‘GL-X-P’ to manufacturers in a broad spectrum of industries worldwide, including food and toiletries, will begin in September, with the launch of full-scale sales scheduled for the spring of 2022 according to a press release dated 17 September 2021.

GL-X-P’s excellent water vapor barrier performance makes it possible to prevent content quality deterioration caused by humidity, while its flex resistance means it can be used for a diverse variety of packaging shapes. These features enable its use in packaging for a wide range of powdered and solid contents, including food products such as instant coffee, powdered soups, and chocolate as well as cosmetics and toiletries.

As an alternative to conventional packaging using paper, GL-X-P also has benefits for the environment. It can contribute to the reduction of food loss due to the potential extension of shelf lives enabled by preservation of freshness. Because GL-X-P itself is heat sealable, a structure consisting only of paper is possible, cutting plastic consumption and facilitating a reduction in CO2 emissions of up to approximately 35% (according to a Toppan calculation) when used as an alternative to conventional laminated packaging structures that include plastic.

Toppan

GL-X-P at

Fachpack Nürnberg

& Pack Expo Las Vegas

GL-X-P will be on display in the Toppan USA, stand at Pack Expo Las Vegas (Las Vegas Convention Center, North Hall — N-9409) from 27 to 29 September 2021 and in the Toppan Europe stand at Fachpack (NürnbergMesse, Hall7 , Stand 7-107) from 28 to 30 September 2021.

With the establishment of the Sustainable Development Goals (SDGs) and growing global momentum to protect the environment and save resources, there is increasing interest in packaging that mitigates impact on the environment. Efforts to reduce food loss and drive sustainability are now essential, and product packages are expected to not only maintain freshness and preserve contents over longer periods, but to also lower environmental impact through resource saving and recyclability.

In 1986 Toppan developed GL FILM, a barrier film that can contribute to solutions of social issues by reducing food loss and resource consumption. The GL Barrier brand of barrier films with GL FILM at its core today maintains a leading share of the global market on account of world-class barrier performance and an extensive range of products for diverse purposes.

As a new paper-based addition to the existing range of film products, GL-X-P further expands the possible applications of GL Barrier and overcomes the challenge of producing paper-based high-barrier packaging. Targeting mass production in 2022, Toppan will advance development of GL-X-P and continue to enhance its lineup by creating new barrier coated paper products for packaging.

Features of Toppan GL-X-P

・Enables paper-based packaging with high barrier performance

Coating treatment that enhances flex resistance and proprietary vapor deposition technologies accumulated through the development of Toppan’s GL Barrier products enable high barrier performance and superior workability that makes GL-X-P suitable for diverse packaging shapes.

・Use of paper material reduces CO2 emissions Adopting paper as the base material removes the lamination process and enables a structure that uses no aluminum foil. This makes it possible to reduce CO2 emissions by up to approximately 35% (Toppan calculation) in comparison with conventional products using plastic films.

・Switch to paper mono-material reduces plastic consumption to zero General packaging employs a material structure combining various components with a sealant layer that incorporates plastic material. However, because GL-X-P consists only of a paper material and a coated layer with heat sealing properties, it has become possible to reduce the plastic consumption of packaging to zero.

The DaVinci Gourmet Flavored Genius Academy offers you the chance to learn about the flavors every drink needs to take it from good to great. The Flavour Genius Academy will host a mix of recorded videos and live events, featuring some of their top baristas, tea masters and mixologists.

The Academy has lined up a host of upcoming events:

FGA Barista Foundation live event

Date: 13 September 2021

Time: 1130-1230 hrs IST

FGA Charista Foundation live event

Date: 15 September 2021

Time: 1130-1230 hrs IST

FGA Mixology Foundation live event

Date: 20 September 2021

Time: 1130-1230 hrs IST

The DaVinci Gourmet Flavour Genius Academy Foundation live events are free of charge. The first 200 registrants will receive a free FGA foundation kit worth US $ 40.

Click here to register for these upcoming events

Godrej Yummiez has launched frozen whole wheat-based Lachha and Tawa Paratha which comes with a shelf-life of nine months. Under the heat-and-eat range, the brand has also introduced two of the most loved and scrumptious gravies from traditional Indian cuisine - Butter Chicken and Chicken Tikka Masala.

Commenting on the launch, Prashant Vatkar, chief executive officer of Godrej Tyson Foods, said, " The Indian household and palates are still recalibrating post the pandemic. Mealtimes and snacking are more and more turning into bonding time. Godrej Yummiez has always delivered on its promise to deliver to consumers the taste and experience of a fine-dine restaurant at the convenience of their home. With the launch of the  whole wheat-based  Lachha and Tawa Paratha as well as the Butter Chicken  and Chicken Tikka Masala Gravy, we are expanding our  diverse portfolio to include renowned Indian cuisine options."

The range that Godrej Yummiez provides is immense - from desi kababs-tikkas to exotic sausage-salamis that melt in one's mouth, to smooth cheese corn nuggets to spicy masala burger patty which are like little slices of heaven, there is something for everyone from Yummiez!

Godrej Yummiez launches new Gravy and Paratha variants. Photo Godrej Tyson Foods[/caption]

With the launch of parathas that are easy to make, and filled with the goodness of whole wheat, Yummiez's new range strikes a balance in both taste and health. The heat-and-eat Butter Chicken Gravy and Chicken Tikka Masala Gravy are created to experience the authentic taste and texture of the cuisine. It is therefore an 'indulgence packed with goodness' for every foodie out there.

The nutritionally rich and tasty gravies come in a microwavable tray, which makes them easy to consume. To ensure the highest quality standards in taste, hygiene, and health, all Yummiez products are frozen with the IQF or individually quick frozen technology. With IQF there is a minimal formation of ice crystals, and this helps the product to keep its texture until first defrost. Thus, making frozen one of the best forms of fresh.

Godrej Food Trends Report 2021

The fourth edition of Godrej Food Trends Report 2021, said to be one of the most respected compendium of food trends, had predicted 2021 to be the year of renaissance for Indian regional cuisines. The pandemic and the subsequent lockdown has transformed the home kitchen from a cooking space to a social space. However, with restrictions on dining out and pressure on work-life balance, food consumption in the home is now governed by time, money, convenience, and availability of ingredients.

With the sphere of activity drastically restricted due to the pandemic, consumers today have learnt to appreciate 'homemade', gained a newfound respect for 'local', and acquired a heightened awareness and interest in 'regional flavors'. Home kitchens have rediscovered and reclaimed their histories through their community cuisines, while restaurant chefs used this time to travel and discover ethnic cuisines of the different micro-regions.

By providing a convenient meal solution that takes only a few minutes for preparation without an iota of compromise on the taste and texture of the food served at their favorite fine dining restaurants, Indian consumers are looking at relishing their favorite recipes and snacks at home.

The new Parantha and Gravy range are now available across metro cities and tier-1 cities through leading eCommerce and brick-and-mortar retail stores.

A research paper on the the production of Wagayu beef using 3D modeling by a Japanese collaborative team is featured in Nature Communications, the scientific journal from Springer Nature, published on 24 August 2021. Osaka University, Toppan, Hirosaki University, Kirin Holdings Company, Limited, and Osaka Institute of Technology have successfully produced cultured Wagyu beef consisting of muscle, fat, and blood vessel tissue by using an original tissue modeling technology based on 3D printing that enables the controlled replication of complex tissue structures for cultured meat. The paper also shows that the marbling of Wagyu beef can be replicated using 3D printing.

Nature Communications is an open access journal that publishes research in biology, physics, chemistry, Earth sciences, and all related areas and garners attention from specialists in each field of the natural sciences.

Background to the research

The global population is forecast to exceed 9.7 billion by 2050. It is believed that due to the accompanying increase in food demand as well as the impact of factors such as global climate change, it may not be possible to provide a sufficient supply of food, and the world could be faced with a so-called ‘protein crisis.’ This is prompting heightened anticipation for plant-based protein and cultured meat as alternative protein sources.

Cultured meat uses techniques for producing meat by in vitro cell cultures. Full-scale research has been underway since around 2013. Today the field has moved beyond fundamental research at universities and has seen venture companies entering the business around the world. However, the majority of previously reported cultured meats have had a mince structure consisting only of muscle fiber, and it has been difficult to replicate the complex tissue structures of meat, such as the marbling seen in Wagyu beef.

Social impact of the research results

As the results of this research mean that tailored production of cultured meat in line with the desired structure will be possible, it is believed that it could play a role as a countermeasure to a protein crisis in the future by providing cultured meat that is closer to meat consumed by humans thus far.

Environmental destruction resulting from deforestation for the production of cereal grains needed for livestock farming and ozone depletion caused by cattle’s belching are also cited as issues that need to be addressed. This research can not only contribute to their mitigation, but can also be anticipated to have an energy-saving effect because cultured meat can be produced much faster than the time it takes cattle to grow. Going forward, the development of automated equipment for elements other than 3D printing, including the cultivation process, will make it possible to produce cultured meat in any location and potentially contribute to the achievement of the Sustainable Development Goals (SDGs) by, for example, helping to preserve the environment and resolve food crises.

Overview of the research

Technology was developed to replicate complex Wagyu beef structures by constructing muscle, fat, and blood vessel tissue using 3D printing based on designs of the tissue structure of Wagyu beef.

Almost all previously reported cultured meat has had a mince structure consisting only of muscle fiber, and it has been difficult to replicate the complex tissue structures of meat. In this research, an original tissue modeling technology was developed using 3D printing to produce different types of tissue—muscle, fat, and blood vessel—and integrate them in a way similar to the manufacture of Kintaro-ame (a kind of Japanese candy in which sheets of different color candy are arranged so that when rolled, stretched and sliced, the face of Kintaro, a hero in Japanese folklore, appears on the candy, similar to the technique for ‘rock’ candy in the UK). This has made it possible to create the complex tissue structures of meat in a form aligned to individual characteristics.

Further improvement of the technology will not only make it possible to create complex meat structures, such as the beautiful marbling of Wagyu beef, but also to control the fat and muscle content of cultured meat. If automated equipment can be developed for elements other than 3D printing, including the cultivation process, it will also become possible to produce cultured meat in any location. The results of the research were published on August 24 in Nature Communications.

About the research paper

Title: Engineered Whole Cut Meat-like Tissue by the Assembly of Cell Fibers using Tendon-Gel Integrated Bioprinting

Authors: Dong-hee Kang, Fiona Louis, Hao Liu, Hiroshi Shimoda, Yasutaka Nishiyama, Hajime Nozawa, Makoto Kakitani, Daisuke Takagi, Daijiro Kasa, Eiji Nagamori, Shinji Irie, Shiro Kitano and Michiya Matsusaki. This research was conducted as part of research under the JST-Mirai Program. URL: https://doi.org/10.1038/s41467-021-25236-9      Website http://www.chem.eng.osaka-u.ac.jp/~matsusaki-lab/

Comment from professor Michiya Matsusaki

“The technology from this research was developed to replicate the complex and beautiful marble structure seen in Japan’s world-renowned Wagyu beef. To enable us to use 3D printing technology to stably produce muscle, fat, and blood vessel tissue, it was important to suppress the contraction that occurs during differentiation induction. Focusing on the fact that tendons support muscles in the body, we therefore produced ‘artificial tendon tissue’ using type I collagen, the main constituent of tendons. By then attaching each fibrous tissue to the artificial tendon tissue, it has become possible to stably create the fibrous tissues for production. We hope that cultured Wagyu steak meat becomes a new industry for Japan.”

One of the most anticipated seasons in India is the monsoon season, which offers a welcome respite from the oppressive heat of summer. While we await this, we also anticipate some delicious delicacies that will take us through this cozy time. These delicacies will tuck us in while we watch the constant downpours and the chilling weather outside! It goes without saying that tea, or chai as we affectionately call it, is one of our favorites, especially during the monsoon season.

In India, the love of tea is so intense that for us, nothing can surpass a hot cup of tea during the monsoon season. Chai and the monsoon are synonymous to us, and tea in the rain is a tradition we follow. During this season, chai is used for many purposes, and Octavius Tea has the perfect choice of flavors suitable for this beautiful windy weather. Since the pandemic, tea has experienced a revitalization in wellness. Judging by what's happening outside, it could become the next green beverage.

In this tea, Octavius uses premium black tea and natural Indian spices, including cardamom, ginger, cloves, cinnamon, and black pepper. When brewed with milk, this blend creates a delicious cup of masala chai that is reminiscent of homemade chai. You will be refreshed by the sweet and spicy aroma while soothed by the rich flavor of the black tea harvested from the finest tea gardens.

Octavius Cardamom Chai instant premix makes the perfect cup of tea, reminiscent of the popular Indian tea, Elaichi Chai. An exotic drink made with cardamom, the queen of spices, and natural extracts of tea, the Hot Chai Premix is the perfect on-the-go snack. In the blend, the aromatic, sweet scent of Cardamom adds a layer of warmth to your favorite tea time.

With pieces of natural cinnamon and star anise, the Cinnamon Anise Green Tea by Octavius provides a taste that's both sweet and savory. Its fragrance, warmth, and sweetness will certainly calm you down and put you in a relaxing and serene mood. The aroma of this fragrant tea is enhanced with the delightfully spicy flavor of cinnamon, along with the subtle freshness and refreshing characteristics of green tea.

An expertly crafted blend of garden fresh natural loose leaf green tea with natural dried tulsi leaves and natural dried ginger makes up this herbal tea. The ingredients in this unique concoction refresh and energize the body and mind. An aromatic, sweet-spicy tea with a magic taste. As the leaves of holy basil release essential oils, they elicit a pleasant scent and a pungent flavor.

Drink this calorie-free healthy brew for a refreshing and satisfying experience. Infused with the goodness of nature, it serves as a natural therapy. In addition to its antioxidant properties, green tea contains several minerals that can help with weight loss. A classic combination of natural honey and lemon extracts in this brew creates the perfect balance of bitter and sweet flavors.  

Pizza Hut is collaborating with Hindustan Unilever to add their bestselling Kwality Wall's ice cream and desserts to its dine-in and the delivery and takeaway menu. With this partnership, Pizza Hut becomes the first-ever pizza QSR chain to offer ice creams and desserts across its owned and aggregator platforms.

Pizza Hut to increase its order value

The brand expects to increase its average order value by approximately 10% for orders that have Kwality Wall's Ice-cream & desserts. Through this tie-up, the company will continue to delight its customers with delectable add-ons and further strengthen its delivery channel, which is a key growth area for the brand.

To serve its TG and cater to different occasions, Pizza Hut is launching several great combinations of ice cream and desserts for solo, couple, and group consumption, including a special meal for kids. The brand will provide exciting value, which consumers love, on ice cream and desserts, including exclusive coupons across the company m-site, app, and website.

Talking about the partnership, Neha, Chief Marketing Officer, Pizza Hut India, said, "We strive to always provide the best pizza eating experience to our customers, and adding a perfect meal finisher like ice cream and desserts to our offerings is sure to bring immense joy to them. We are extremely happy to join hands with a like-minded partner like Hindustan Unilever and look forward to treating consumers to an easy, new experience of pizzas and desserts in the comfort of their homes."

To understand the market better, the company conducted preliminary research, which uncovered several interesting insights. Almost 21% of customers ordered desserts while opting for food delivery, and many regarded ice cream as a preferred meal finisher. Young millennials showed a higher preference for ice cream than other desserts, and for solo indulgence occasions, late-night and afternoon snacking emerged as significant opportunities to be tapped.

Maya Ganapathy, General Manager, Kwality Wall's, India, said, "We are thrilled to collaborate with Pizza Hut as there is tremendous synergy between our target audience sets. A meal that starts with piping hot pizzas and ends with delicious ice cream and desserts can never go wrong. I am confident that customers will enjoy this partnership."

Mondelez India, the makers, and bakers of some of India’s snacking brands – Cadbury Dairy Milk, Cadbury Bournvita, and Oreo, recently launched an all-new product innovation – Cadbury Oreo Milkshake Mix. After unique product launches like Cadbury Dairy Milk Silk Oreo, Cadbury Dairy Milk in Lickables, and Oreo Cadbury Dipped, this new product marks the coming together of two of Mondelēz International’s power brands – Cadbury and Oreo, yet again. Through this launch, Mondelez India brings the best of both and aims to offer its consumers a distinctive indulgent experience.

Commenting on this latest innovation, Inderpreet Singh, associate director – Marketing (Beverages, Meals, Candies, and Gums), Mondelez India, says, “The indulgent milk food drink category is evolving in India, given that in-home snacking has taken precedence, as consumers are spending more time at home, with their families or just by themselves. As we continue to ‘empower people to snack right’, we are focused on providing the right snack, for the right moment, made the right way, through innovations such as these that cater to the evolving consumer needs. With the launch of Cadbury Oreo Milkshake Mix, we are bringing together two of the most trusted brands in the country, making us confident that this will make for a perfect indulgent drink, as consumers look for ways to indulge in or create unique eat experiences within the comfort of their homes, with their families and loved ones.”

This launch will be supported by strategic investments in trade visibility, promotions, and sampling. Priced at Rs 175 for 200 gram, Cadbury Oreo Milkshake Mix will exclusively be available in modern trade and on eCommerce websites.

Mondelēz International (NASDAQ: MDLZ) is building the best snacking company in the world, with 2016 net revenues of approximately US $ 26 billion (approximately Rs 1,93,181 crore). Creating more moments of joy in approximately 165 countries, Mondelēz International is a world leader in biscuits, chocolate, gum, candy, and powdered beverages, featuring global power brands such as Oreo and belVita biscuits; Cadbury Dairy Milk and Milka chocolate; and Trident gum. Mondelēz International is a proud member of the Standard and Poor’s 500, NASDAQ 100, and Dow Jones Sustainability Index.

Over the past few months, Informa Markets India has continued to monitor the impact of Covid-19 and its ability to stage a successful Fi India & Hi 2021 in Mumbai. However, the recent Covid-19 wave disrupted the entire country, and we are still recovering from it.

Considering the multiple feedbacks from the participants, consultation with key stakeholders across the food community, and the state Government guideline, we have taken the cogent decision to relocate Fi India & Hi 2021 originally scheduled in Mumbai to New Delhi. The 15th edition of Fi India & Hi 2021 will now be held from 20 - 22 October 2021 at Hall 5, Pragati Maidan, New Delhi.

Concern over sugar intake and interest in sugar reduction is driving an increasingly sophisticated approach to sweetening food and beverages with a focus on three parallel areas - natural sweeteners, less sweetening, and no sweetness.

Innova Market Insights’ latest Ingredient Insider report analyzes trends in sugar reduction and the use of sweeteners in food and beverages. The report includes market and consumer research, new product activity, and the use of sugar-related claims in food and beverages.

Efforts to reduce sugar levels are well established and ongoing, reflecting the well-documented link to dental caries as well as the widely held view that high sugar consumption is a causative factor for a range of conditions including weight gain, diabetes, and hyperactivity in children. Government intervention in this regard has become more widespread globally, including the use of sugar taxes and the regulation of advertising targeting children.

Four in ten consumers in Innova’s global Health and Nutrition Survey in 2020 claimed to have decreased their sugar consumption over a 12-month period. The prevention of health conditions was the leading reason given for this reduction, ahead of weight management and followed by dental health.

“In recent years ingredient innovations have enabled manufacturers to better replicate the multiple sensory and functional properties of sugar, including sweetness, mouthfeel, bulk, browning, and moisture retention while lowering the amounts of sugar and calories,” reports Lu Ann Williams, Global Insights director at Innova Market Insights.

Sweeteners currently include non-nutritive, bulk, reduced-calorie sugars, and rare sugars, but ongoing research is likely to discover forms of sugar that can be marketed as natural and offer both formulation and metabolic benefits, while increasingly successfully targeting the high taste expectations of consumers.

As well as NPD activity in sweet ingredients, such as fruits to provide sweetness that does not count towards added sugar on labels, the demand for natural sweeteners like stevia, monk fruit, and erythritol is rising in response to consumer demand for clean products and a clean label. These are starting to displace other sweeteners considered to be artificial, reflecting Innova Market Insights’ Top Trend for 2021, “Transparency Triumphs.” Companies are upping their game to tell the story of their product by detailing exact ingredients and origins along with production processes.

Manufacturers are continuing to develop new steviol rebaudioside glycosides with sweetness profiles that better match the taste of sugar. At the same time, new production methods are reducing environmental impact. Blends of ingredients used to replicate the sensory and functional properties of sugar include plant-derived sweet-tasting fibers such as chicory root fiber.

With Earth Day 2021 just around the corner, and manufacturers increasingly held accountable for their carbon footprint, a leading UK engineering firm has its sights set on developing a more circular economy. Presumably, many people’s initial thoughts turn to single-use plastic, air pollution and renewable energy when asked about sustainability, and while those things are crucial, people often forget about the detrimental effects of food waste and its packaging.

Here, James Sopwith, Group Strategic Account Director at adi Group, explains how the engineering firm is doing its bit for the planet and how food manufacturers and more can play their part in leading a low-carbon economy.

Harnessing heat energy

Earth Day 2021 is about raising awareness of the ongoing damage being made to our planet through human action, and more importantly, inaction – so it is down to us to put it right and make a difference before it’s too late.

Here at adi Group, we want to not only encourage manufacturers across all sectors to make a positive impact on the environment but also drive forth efficiency and lower their operational costs at the same time.

As well as dedicated service divisions that manage aspects of water pollution and waste management, just one of the ways in which we are achieving this is by being innovative in the use of waste heat from gas-fired Combined Heat and Power (CHP) plants

Taking the immense amount of heat energy from gas-fired CHP power plants, which would usually go to waste, we provide manufacturers with a model to harness this energy and redeploy it within several of their own processes.

Our market business partnership also delivers a fantastic way for us to guide and advise manufacturers across the UK to become more efficient, affording a CAPEX-free solution to their upcoming energy needs, whilst also reducing their carbon footprint.

We can easily see how this could begin to transform industries that utilize a vast quantity of energy in their production processes, such as the food and beverage sector.

But whilst this concept begins to take hold, what other ways can engineering help to produce a truly efficient circular economy?

Long-term effects of food waste

You may ask why food waste is so damaging. Well, food production is responsible for more than a quarter of the world’s greenhouse gas (GHG) emissions and when food decomposes, it gives off a lot of methane, which is 25 times more potent than carbon dioxide. Both of which are astonishing figures.

And, if we’re all completely honest, we are all guilty of wasting food here and there, with one-third of all food produced globally going to waste. Truth be told, it is much more damaging than you might realize.

As somebody in the industry, I firmly believe that manufacturers have a duty and responsibility to lead on such an issue which has serious economic, moral, and environmental impacts. And engineering has its part to play, too.

Operating as a vital support mechanism for food manufacturers, it is down to firms like us to help drive change, identifying processes within food factories that can limit and reduce food waste up and down the country.

We can do so by making food production cleaner and more efficient whilst also extending the shelf-life of products, not to mention upping the ante on automated processes.

Some of this is already in the works, with encouraging signs. The robotic chef, for example, has been designed in such a way to emulate the work of a chef, helping to dictate on matters such as taste, consistency, quality and value, while reducing wasted ingredients in ready meals and other chilled foods.

Elsewhere, the Waste Systems division at adi Group is the UK and Ireland distributor of Sotkon, an innovative underground waste container system, which offers councils and businesses a truly 21st-century approach to waste management through smart data systems.

Eliminating unsightly overflows of food waste packaging and more, the smart system notifies responding waste management organizations when containers are full. Usage data can be captured at the point of collection, and logistic systems communicated with to determine optimum routing so that carbon footprint and emission reduction benefits are realized.

Giving food and packaging a second life

It isn’t just food waste, though. It’s packaging, too.

The life of both food and its packaging doesn’t simply end when it is thrown away. If not repurposed and put to good use, food will simply rot, releasing harmful emissions into the air while in a landfill.

This is why it is important to raise awareness of the additional value and potential of food packaging. Increasingly, we are seeing brands manufacture products and packaging that have been recycled or have an intended second purpose.

Coca-Cola, for example, announced a circular recycling campaign in 2019, in which they enlisted the help of the public to ensure their plastic bottles and cans continue to be reused, repurposed, and recycled.

And it is campaigns such as this, combined with the efforts of manufacturers and the engineering industry, that can make a huge and impactful difference to the world we live in.

Interestingly, mushrooms are also becoming more commonly used as a source of packaging, with Styrofoam-like material being made up of fungus roots and residues from farming. After use, the packaging can be broken down within compost at home.

By repurposing the inedible parts of foods, they can be utilized for a multitude of different things, which in turn limits the amount of food ending up in landfills and reducing GHG emissions.

As things stand, the consequences of food waste are already serious enough, but if we committed to implementing such changes across manufacturing and beyond, just imagine how much of an impact this would have in engineering a brighter and cleaner future for all.

A greener future

By utilizing the tools and technology available to us, combined with increasing awareness within the manufacturing industry, we aim to help engineer a more circular economy. One that sees less food waste, more recycled products, and multi-purpose packaging.

Engineers and manufacturers must continue to work together in this regard to contribute at both a micro and macro level, improving self-operational processes as well as making headway to the UK Government’s low carbon future initiatives.

James Sopwith has worked in the manufacturing sector for over 25 years. A graduate mechanical engineer, he began his career as an engineering designer within the automotive industry, progressing through production management, into senior management and then managing director positions. Joining multi-disciplined engineering services company adi Group in 2008, his current role is as Group Strategic Account Director. Helping readdress gender imbalances in the industry, James is also keen to encourage more women into the engineering industry, dispelling outdated stereotypes around the profession and highlighting shining examples in the business like 18-year-old Abbie Beaver, who at age 17, was named as one of the top female engineers in the country by the prestigious Women’s Engineering Society.

With ambitious sustainability, growth, and skills development plans for the years ahead, adi Group is always looking for high-caliber engineers to come on board.

On 5 April 2021, the government announced the setting up of a Mega Food Park in Motipur in Bihar at a cost of Rs. 400 crore. In the coming week of 12 April, it is expected that Baba Ramdev of Patanjali will finally initiate the construction of his Mega Food Park in Greater Noida in the Delhi NCR. This project has been cooking for over the past three years. Meanwhile, while campaigning in the West Bengal state assembly election, the country's home minister promised to set up two Mega Food Parks if his party wins.

The idea of organizing the Indian food industry right from farm to fork has been the agenda of the past 70 years since independence. Its first 50 years saw the green revolution that brought new wheat varieties and grain self-sufficiency and the white revolution that made the country a major producer and exporter of rice. These years also give rise to the cooperative dairy movement that has made it the largest milk producer in the world. In 1992-93, the central government introduced the food park scheme whereby the states were to take up the responsibility for the food processing industrial estate projects.

In 2007-08, in a year of 8.5% GDP growth, the central government announced its more grandiose Mega Food Park (MFP) scheme. To encourage the private sector to build and operate the industrial estate infrastructure, these were meant to include warehouses and cold storage units, sorting, ripening, processing, and packaging plants leased to farmers, small and medium manufacturers, and logistics operators. Another stated intention of the MFPs was to come closer to farmers – to improve their productivity and influence their cropping patterns.

Food is the great football of the Indian economy, to be kicked between the central and state governments and between government subsidy and private enterprise. It is hostage to politicians who lose elections over food inflation and strong lobbies of farmers who now produce an excess of wheat that is not needed and rice that depletes the water table simply because there is a minimum support price. Experts say that it is likely that every ambition to alter and change the cropping pattern will meet with failure as long as subsidies disproportionately incentivize farmers to grow wheat and rice and thus not plant other crops needed to power better nutrition and exports.

Farmers in India are not directly taxed – they do not pay income tax. The laws were meant to protect the ownership of land to the tiller. In practice, the rules have led to the fragmentation of the holdings in poor farmers' hands by their subdivision to successive generations. Simultaneously, subsidized water and electricity and minimum support prices for wheat and rice have enriched and consolidated farmers with good soil and irrigation.

Mega Food Parks – thus far an engine of incompetence

Most of the 42 (or 43 or 44) Mega Food Parks exist only on paper, and only four of the 16 (or 19) that have come up have reached or exceeded their aspirational level of 5,000 employees. Some are already embroiled in police and court cases for embezzlement and fraud.

The issues, cultural and economic, are complex. The abrupt style and mentality of the present central government are neither capable of understanding the economy's complexity nor alleviating its integration with agriculture with its shock and awe approach. Just as its ban on cow slaughter and culling of herds is a considerable setback for the milk and food economy, its daily announcements of Mega Food Parks and selective largesse may not extend beyond photo opportunities.

Bakeries, pâtisseries, and the food and beverage processing industry are using walnuts in an ever-increasing manner. California walnuts make for a great ingredient. Walnut-embellished menu items are rich in texture, have a great mouth-feel and crunchiness. These are nutritious as well. Walnuts are being used to create menus that incorporate healthy salads, curries, and desserts. Walnuts are also being used for snacks to be served along with High-Tea.

The global pandemic has been a watershed moment for the Indian food-led businesses. Nutrition and family health have become a priority. It has compelled the food-led industry to re-imagine and reposition their business concept and culinary-product profile. Whether as an outlet or through food retail, food brands are tapping into the moments of consumption of customers with healthier options. The nutrition-packed walnut has become a trusted vital ingredient. Customers are extending their repeat patronage to walnut-based menu items and food-retail products.

Food and beverage businesses collaborate with the wellness sector and nutritionists to pave the path to a healthy today and a fitter tomorrow. Higher revenues and increased profitability are the results. The purchasing behavior of customers has changed completely. The transparency created by food retailers through detailed product-profiling allows customers to select food products carefully. Products such as walnut bread and walnut butter find prominent places on food-retail shelves and favor customers. According to research, consumption of walnut butter would increase, thereby increasing its profitability. Walnut butter is being marked in a creative and nutrition-led blend with other ingredients.  

Consuming plant-based ingredients such as nuts and seeds, fruit and vegetable produce, whole grains, beans, pulses, soy foods, plant oils, herbs, and spices are recommended for a healthier life. The Food Safety and Standards Authority of India (FSSAI) have recently suggested incorporating such ingredients in one's daily diet to maintain good health and optimal immunity.

Since the Indian F&B industry has been intensely influenced by the western wave and innovates within itself, it is only fair for it to resort to the US-based premium brand, California Walnuts. The brand boasts a fine rapport in the sector and delivers the best quality walnuts, helping the F&B vertical prosper.

More than 99% of walnuts grown in the United States come from California 141,640 bearing hectares of walnut orchards. The Central Valley of California is the State's prime walnut growing region, with the mild climate and deep fertile soils that provide ideal growing conditions. There are more than 4,800 California walnut growers, and most farms are owned and operated by families who have been in the walnut business for several generations. With the strong brand lineage of harvesting high-quality walnuts for ages, the Indian market has seen a massive demand for California Walnuts' consumption lately.

Nutrition from California walnuts

California walnuts are a nutrition-storehouse, which are entering the priority list of health-conscious menus and encouraging the F&B industry to promote meals and dishes with nutritional value. These super nuts are packed with nutrients to support the heart, brain, and gut and have prebiotic properties that enhance beneficial bacteria's growth in the stomach. They further act as an excellent source of plant-based omega-3 ALA, which is essential for heart health, thus being recommended in the fitness and dietary industry. With these health benefits, consumer behaviorism in India is seen siding with walnuts and catapulting nuts in India as it gives frontline players in the F&B industry to bet big on the sector.

Expert Views on California Walnuts

Chef Yaduvansh Bahadur Mathur retired from ITC Hotels' services as Senior Executive Chef, is also an author and a culinary research and development specialist. Chef Mathur reminisces and emphatically shares his love for walnuts:

"My first romance with walnuts goes back to my childhood, extending to my teens. Pleasant memories come flooding in as to how in New Delhi's winters, my mother would fill the front bib pocket of my woolen dungaree with walnuts. Interestingly, we did not have a nutcracker at home. We used a hammer to break open the walnut shell or pressed the walnuts in the gap between a door and the sturdy door-frame. That did get the thumb caught too!

Eating walnuts regularly, therefore, reinforced "taste-imprinting" throughout my life and career. As a professional chef, I discovered fresh ways to cook with walnuts and enjoyed eating walnuts. Eating walnuts became an indulgence. Early in my career, I realized that walnuts are not only convenient and delicious but are nutritious also.

I have used walnuts as a bar-snack and in energy-bar formulations. I have used walnuts in salads, especially those made with crunchy salad leaves and minimal dressing. The classic Waldorf salad is just one of those salads. I have made pantry puddings, desserts, and afternoon tea-cakes with walnuts.

California walnuts are wonderful thickening agents and have a culinary marriage with fishes, poultry, meats, and vegetables. Walnuts work wonders with Indian curries and formulations as diverse as the diversity of regional Indian cuisines. Recipes range from the professional to the home-style.

Chef Mathur presents a signature recipe below

Akhrot ke kabab (Walnut kebab)

Key Functionality: (i) Savoury and (ii) Vegetarian snack

Ingredients

Walnut kernels  250  gm                                              

Raw (green) bananas 500  gm

Onions 100 gm

Ginger 20 gm

Garlic 25 gm

Green chillies  20  gm

Yellow chilli powder  8 gm

Green cardamom powder 3  gm

Mace powder 3 gm

Salt  to taste (approximately 12 gm)

Green coriander  50 gm

Pure ghee 250 gm                                                            

Steps of preparation

Roughly chop onions, ginger, and green chillies. Chop green coriander very finely.

Powder walnuts coarsely.  

Boil and mash the bananas. Set aside.

Heat 100 gm pure ghee in a Karahi or a suitable vessel. Fry the chopped onions, garlic, and ginger lightly. Add the banana pulp, salt, yellow chilli powder, and green chillies in quick succession to each other. Add the green cardamom and mace powders. Stir well. Add the walnut powder and chopped green coriander. Continue to cook for another 7 to 8 minutes. Allow the mixture to cool.

Shape the mixture into a flat round patty. Shallow fry in the remaining ghee.

Serve hot with tomato relish, pickles, or green coriander and mint chutney.

Notes

Boiling raw (green) bananas: Boil the green bananas with their skin intact in boiling salted water for 10 minutes or till tender. Remove from the fire and cool. Remove the skin; pass the bananas through a mincing machine using the fine plate. Alternately mash the bananas manually with the help of a heavy spoon.  

Do not grind walnuts into a fine powder.

Bakeries, pâtisseries, and the food and beverage processing industry are using walnuts in an ever-increasing manner. Walnuts make for a great ingredient. Walnut-embellished menu items are rich in texture, have a great mouth-feel and crunchiness. These are nutritious as well. Walnuts are being used to create menus that incorporate healthy salads, curries, and desserts. Walnuts are also being used for snacks to be served along with High-Tea.

The global pandemic has been a watershed moment for the Indian food-led businesses. Nutrition and family health have become a priority. It has compelled the food-led industry to re-imagine and reposition their business concept and culinary-product profile. Whether as an outlet or through food retail, food brands are tapping into the moments of consumption of customers with healthier options. The nutrition-packed walnut has become a trusted vital ingredient. Customers are extending their repeat patronage to walnut-based menu items and food-retail products.

Food and beverage businesses collaborate with the wellness sector and nutritionists to pave the path to a healthy today and a fitter tomorrow. Higher revenues and increased profitability are the results. The purchasing behavior of customers has changed completely. The transparency created by food retailers through detailed product-profiling allows customers to select food products carefully. Products such as walnut bread and walnut butter find prominent places on food-retail shelves and favor customers. According to research, consumption of walnut butter would increase, thereby increasing its profitability. Walnut butter is being marked in a creative and nutrition-led blend with other ingredients.  

Consuming plant-based ingredients such as nuts and seeds, fruit and vegetable produce, whole grains, beans, pulses, soy foods, plant oils, herbs, and spices are recommended for a healthier life. The Food Safety and Standards Authority of India (FSSAI) have recently suggested incorporating such ingredients in one's daily diet to maintain good health and optimal immunity.

Since the Indian F&B industry has been intensely influenced by the western wave and innovates within itself, it is only fair for it to resort to the US-based premium brand, California Walnuts. The brand boasts a fine rapport in the sector and delivers the best quality walnuts, helping the F&B vertical prosper.

More than 99% of walnuts grown in the United States come from California 141,640 bearing hectares of walnut orchards. The Central Valley of California is the State's prime walnut growing region, with the mild climate and deep fertile soils that provide ideal growing conditions. There are more than 4,800 California walnut growers, and most farms are owned and operated by families who have been in the walnut business for several generations. With the strong brand lineage of harvesting high-quality walnuts for ages, the Indian market has seen a massive demand for California Walnuts' consumption lately.

Nutrition from Walnuts

Walnuts are a nutrition-storehouse, which are entering the priority list of health-conscious menus and encouraging the F&B industry to promote meals and dishes with nutritional value. These super nuts are packed with nutrients to support the heart, brain, and gut and have prebiotic properties that enhance beneficial bacteria's growth in the stomach. They further act as an excellent source of plant-based omega-3 ALA, which is essential for heart health, thus being recommended in the fitness and dietary industry. With these health benefits, consumer behaviorism in India is seen siding with walnuts and catapulting nuts in India as it gives frontline players in the F&B industry to bet big on the sector.

Expert Views on California Walnuts

Chef Yaduvansh Bahadur Mathur retired from ITC Hotels' services as Senior Executive Chef, is also an author and a culinary research and development specialist. Chef Mathur reminisces and emphatically shares his love for walnuts:

"My first romance with walnuts goes back to my childhood, extending to my teens. Pleasant memories come flooding in as to how in New Delhi's winters, my mother would fill the front bib pocket of my woolen dungaree with walnuts. Interestingly, we did not have a nutcracker at home. We used a hammer to break open the walnut shell or pressed the walnuts in the gap between a door and the sturdy door-frame. That did get the thumb caught too!

Eating walnuts regularly, therefore, reinforced "taste-imprinting" throughout my life and career. As a professional chef, I discovered fresh ways to cook with walnuts and enjoyed eating walnuts. Eating walnuts became an indulgence. Early in my career, I realized that walnuts are not only convenient and delicious but are nutritious also.

I have used walnuts as a bar-snack and in energy-bar formulations. I have used walnuts in salads, especially those made with crunchy salad leaves and minimal dressing. The classic Waldorf salad is just one of those salads. I have made pantry puddings, desserts, and afternoon tea-cakes with walnuts.

Walnuts are wonderful thickening agents and have a culinary marriage with fishes, poultry, meats, and vegetables. Walnuts work wonders with Indian curries and formulations as diverse as the diversity of regional Indian cuisines. Recipes range from the professional to the home-style.

Chef Mathur presents a Signature Recipe below

Akhrot ke kabab (Walnut Kebab)

Key Functionality: (i) Savoury and (ii) Vegetarian snack

Ingredients

Walnut kernels  250  gm                                              

Raw (green) bananas 500  gm

Onions 100 gm

Ginger 20 gm

Garlic 25 gm

Green chillies  20  gm

Yellow chilli powder  8 gm

Green cardamom powder 3  gm

Mace powder 3 gm

Salt  to taste (approximately 12 gm)

Green coriander  50 gm

Pure ghee 250 gm                                                            

Steps of preparation

Roughly chop onions, ginger, and green chillies. Chop green coriander very finely.

Powder walnuts coarsely.  

Boil and mash the bananas. Set aside.

Heat 100 gm pure ghee in a Karahi or a suitable vessel. Fry the chopped onions, garlic, and ginger lightly. Add the banana pulp, salt, yellow chilli powder, and green chillies in quick succession to each other. Add the green cardamom and mace powders. Stir well. Add the walnut powder and chopped green coriander. Continue to cook for another 7 to 8 minutes. Allow the mixture to cool.

Shape the mixture into a flat round patty. Shallow fry in the remaining ghee.

Serve hot with tomato relish, pickles, or green coriander and mint chutney.

Notes

Boiling raw (green) bananas: Boil the green bananas with their skin intact in boiling salted water for 10 minutes or till tender. Remove from the fire and cool. Remove the skin; pass the bananas through a mincing machine using the fine plate. Alternately mash the bananas manually with the help of a heavy spoon.  

Do not grind walnuts into a fine powder.

The Allana Group, India’s largest exporter of processed food products and agro commodities, has picked up a minority stake in LT Foods, a leading consumer products company in India. The Group has picked up a 1% stake in LT Foods with an investment of Rs 20 crore. The Allana Group is headquartered in Mumbai in Western India while LT Foods was founded in Amritsar in North India. However, both groups are globally active in many respects.

Announcing the acquisition, the group said that both companies have plans to use their synergies and technology transfer to expand LT's consumer products business to focus on value-added and impulse products.

The Allana Group distributes premium brands such as London Dairy Ice Cream, Sunny Oil, and Pristine Bakery. It is India’s largest exporter of frozen and chilled meat, processed and frozen fruit and vegetable products, coffee, spices, and cereals to over 85 countries. The group is making several strategic investments in both public and private companies they can partner with.

Speaking on the occasion Fauzan Alavi, director of Allanasons said, “Both companies have underlying strengths in distribution, production, and marketing of food products. This will give the alliance a superior edge in the market. We look forward to working with LT Foods and synergize our strengths to provide our products in the Indian market and also explore export markets together to capitalize on our strengths while maintaining the highest standards of quality in procurement, manufacturing, and distribution.”

Robert Lockyer, CEO and founder of Delta Global[/caption]

This Global Recycling Day, Robert Lockyer, CEO and founder of Delta Global, a sustainable packaging solutions provider for luxury fashion brands, discussed how the industry is making significant headway in terms of recyclability and where it can still do more.

Over recent years, as greater attention has been given to the climate crisis, we have seen some brands take the necessary steps to combat the issue. However, as the industry's focus now turns to recovery after what was a challenging year, now is not the time to be pressing the breaks on any efforts to save money and resources or cut corners for ease of business.

Rather, it has never been more critical for the industry as a whole to take collective action towards a more sustainable future for the planet, business, and consumers. And here are just some of the ways companies are attempting to make headway.

The rise of resale

The resale market is thriving. And while it is already strong, holding an estimated value of $7 billion, it is on a growth path and on track to reaching a predicted $36 billion by 2024.

It is down to many things, with changing consumer behaviors one, and more significant investment in the market by an increasing number of industry players who traditionally have remained solely in 'new in' sections. This has recently involved moves such as luxury conglomerate, Kering, taking a 5% stake in the resale platform, Vestiaire Collective, who just weeks earlier had revealed a new partnership with Alexander McQueen, one of the group's key houses.

These investments provide consumers who are increasingly looking for ways to maximize their purchases and shop more sustainably, with greater accessibility to the resale market, without any associated risks, such as buying fake or replica items that are being passed off as authentic premium prices.

Restoration

Restoration is another trend seen in both consumer expectations and business models. The trend suggests a rise in demand for services and offerings that can restore old items to expand their lifespan and reduce the need for them to be replaced.

While this helps customers save money, which is only likely to be an increasing concern as the pandemic's economic impact continues to be felt the world over, it also helps the growing number of environmentally conscious consumers reduce their carbon footprints. In fact, according to The Waste and Resources Action Programme's (WRAP) Sustainable Clothing Guide, extending a product's life by just nine months can reduce its carbon footprint by 30%.

And brands are beginning to listen. In response, we have seen Selfridges introduce a repairs concierge concession – The Restory – into its stores. The service covers color, leather, cleaning, and re-stitching, all of which can give a worn luxury item a new lease of life. Similarly, Hermes has a sizable team of repair specialists based at ateliers across Europe, Asia, and the U.S., who can restore anything from large leather luggage bags to a small silk carré. And for evidence of demand for such services, the brand recorded close to 100,000 enquiries in 2019.

Similarly, there is likely to be growing desirability for services that can repair and restore old pieces into items that suit today's luxury jewelry trends. This way, consumers can keep hold of sentimental jewelry items and give them new meaning and add to their story before passing them down to the next generation.

Packaging

While brands make headway in their product and service offerings, their packaging elements are often forgotten. Unfortunately, no matter how sustainable a product may be, it takes significant steps backward if it is not contained in materials that uphold those values.

But as online shopping behaviors increase, the industry needs to rethink its practices. It is no longer acceptable for brands to turn a blind eye to the issue just because they think they are doing their bit by using, what they assume, are recyclable bags. In doing so, they are simply passing the problem onto their customers, who unknowingly put bags into the recycling, only for them to cause delay and disruption at recycling centers, where eventually they will be sent to landfill.

Instead, these businesses need to understand what is and is not permitted in their markets, as they vary across council districts, countries, and continents.

[caption id="attachment_5769" align="aligncenter" width="387"]

Robert's sustainable packaging solution for luxury fashion brands[/caption]Customer communication initiatives

A lack of awareness among customers can cause significant roadblocks in the industry's journey to becoming more sustainable. Therefore, collectively, brands need to work harder at educating their customers on what is and isn't recyclable, how they are helping them to reduce their carbon footprints, and other ways in which products can be used to promote circularity.

As well as better education on the polythene problem, this can include initiatives that encourage customers to make greater use of items or elements they would typically throw away in general waste bins after use.

For instance, investment into the quality and design of boxes, paired with communication regarding these efforts, can encourage customers to reuse boxes and bags at home as storage or keep the items that came in them intact to uphold the future resale value.

Apart from packaging, communication can also be geared towards encouraging reuse of products in DIY projects, such as appealing to customers living life under lockdown restrictions, during which searches for all things 'do it yourself have been peaking.

Product innovations

But the issue of recyclability shouldn't just lie in the post-purchase stage where it becomes the customer's responsibility. To reach the targets set out by governments, the industry needs to rethink its production of products.

Again, we have seen brands such as Sweaty Betty, Nike, and Anya Hindmarch use plastic waste in clothing material composition to reduce waste and resources and promote circularity. Similarly, Hermes has recently revealed its lab-created mushroom-based leather, which it will use to reimagine and increase its iconic Victoria travel bag's sustainability.

Innovations such as these are a great reminder to others in the possibilities away from plastic. And while lessening the brands' contribution to the climate crisis, they are also boosting their reputation among consumers who value sustainable offerings and are also compelled to buy such products due to their unique nature.

Supply chainDelta Global's director speaks about supply chain

Besides material sourcing, innovations can also improve recycling efforts in the rest of the supply chain. For instance, by including activities that collect and manage waste, such as raw materials and fabric scraps that would otherwise end up on cutting room floors and then landfill, processes can be optimized to reduce waste or fed back into production lines to be used in other products.

Delta Global's director speaks about supply chain

Stuart Gannon, commercial director at Delta Global, explains: "Brands that can make use of waste materials during production stages are not only helping the planet but also their bottom lines. "Ultimately, these activities will only help make processes more efficient by reducing the number of resources required, which in turn saves the business money.

"If brands can collaborate with others in the market at these stages, there is an even more significant benefit. Utilizing waste packaging material within the network also offers further revenue streams and minimizes landfills."Recycling isn't something that should just be left to consumers, but rather, a key focus for all steps within the supply chain."

Government support

Apart from a collaboration between businesses at the industry level, making the intended impact will only be possible with governmental-backed initiatives and support.

For instance, the plastic bag charge that is now a worldwide legal requirement has encouraged retailers to take significant steps towards improving their in-store packaging for the planet. The same must be done for online shopping, as only with this change, more businesses realize the importance of enhancing their shipping and delivery offerings. Other initiatives could include recycling bins in fashion stores or shopping centers or even a kerbside pick-up initiative that strictly handles clothing waste.

Whatever the initiatives may be, the focus should remain on improving knowledge and awareness among consumers. While industry-level initiatives, such as reporting and transparency, are a good step forward, one of the most significant contributing factors is still between the point of end customer and landfill. It isn't until the customer's role in the circular economy is made clear and easier to resolve the issue.

Undeniably, the industry has improved its sustainability efforts by leaps and bounds, and it is undoubtedly clear that more are beginning to understand the urgency of the crisis. However, there is still significant ground to cover if we truly combat the issue before irreversible damage is caused.

[caption id="attachment_5770" align="aligncenter" width="362"]

Robert Lockyer, CEO and founder of Delta Global[/caption]

This Global Recycling Day, Robert Lockyer, CEO and founder of Delta Global, a sustainable packaging solutions provider for luxury fashion brands, discussed how the industry is making significant headway in terms of recyclability and where it can still do more.

Over recent years, as greater attention has been given to the climate crisis, we have seen some brands take the necessary steps to combat the issue. However, as the industry's focus now turns to recovery after what was a challenging year, now is not the time to be pressing the breaks on any efforts to save money and resources or cut corners for ease of business.

Rather, it has never been more critical for the industry as a whole to take collective action towards a more sustainable future for the planet, business, and consumers. And here are just some of the ways companies are attempting to make headway.

The rise of resale

The resale market is thriving. And while it is already strong, holding an estimated value of $7 billion, it is on a growth path and on track to reaching a predicted $36 billion by 2024.

It is down to many things, with changing consumer behaviors one, and more significant investment in the market by an increasing number of industry players who traditionally have remained solely in 'new in' sections. This has recently involved moves such as luxury conglomerate, Kering, taking a 5% stake in the resale platform, Vestiaire Collective, who just weeks earlier had revealed a new partnership with Alexander McQueen, one of the group's key houses.

These investments provide consumers who are increasingly looking for ways to maximize their purchases and shop more sustainably, with greater accessibility to the resale market, without any associated risks, such as buying fake or replica items that are being passed off as authentic premium prices.

Restoration

Restoration is another trend seen in both consumer expectations and business models. The trend suggests a rise in demand for services and offerings that can restore old items to expand their lifespan and reduce the need for them to be replaced.

While this helps customers save money, which is only likely to be an increasing concern as the pandemic's economic impact continues to be felt the world over, it also helps the growing number of environmentally conscious consumers reduce their carbon footprints. In fact, according to The Waste and Resources Action Programme's (WRAP) Sustainable Clothing Guide, extending a product's life by just nine months can reduce its carbon footprint by 30%.

And brands are beginning to listen. In response, we have seen Selfridges introduce a repairs concierge concession – The Restory – into its stores. The service covers color, leather, cleaning, and re-stitching, all of which can give a worn luxury item a new lease of life. Similarly, Hermes has a sizable team of repair specialists based at ateliers across Europe, Asia, and the U.S., who can restore anything from large leather luggage bags to a small silk carré. And for evidence of demand for such services, the brand recorded close to 100,000 enquiries in 2019.

Similarly, there is likely to be growing desirability for services that can repair and restore old pieces into items that suit today's luxury jewelry trends. This way, consumers can keep hold of sentimental jewelry items and give them new meaning and add to their story before passing them down to the next generation.

Packaging

While brands make headway in their product and service offerings, their packaging elements are often forgotten. Unfortunately, no matter how sustainable a product may be, it takes significant steps backward if it is not contained in materials that uphold those values.

But as online shopping behaviors increase, the industry needs to rethink its practices. It is no longer acceptable for brands to turn a blind eye to the issue just because they think they are doing their bit by using, what they assume, are recyclable bags. In doing so, they are simply passing the problem onto their customers, who unknowingly put bags into the recycling, only for them to cause delay and disruption at recycling centers, where eventually they will be sent to landfill.

Instead, these businesses need to understand what is and is not permitted in their markets, as they vary across council districts, countries, and continents.

[caption id="attachment_5769" align="aligncenter" width="387"]

Robert's sustainable packaging solution for luxury fashion brands[/caption]Customer communication initiatives

A lack of awareness among customers can cause significant roadblocks in the industry's journey to becoming more sustainable. Therefore, collectively, brands need to work harder at educating their customers on what is and isn't recyclable, how they are helping them to reduce their carbon footprints, and other ways in which products can be used to promote circularity.

As well as better education on the polythene problem, this can include initiatives that encourage customers to make greater use of items or elements they would typically throw away in general waste bins after use.

For instance, investment into the quality and design of boxes, paired with communication regarding these efforts, can encourage customers to reuse boxes and bags at home as storage or keep the items that came in them intact to uphold the future resale value.

Apart from packaging, communication can also be geared towards encouraging reuse of products in DIY projects, such as appealing to customers living life under lockdown restrictions, during which searches for all things 'do it yourself have been peaking.

Product innovations

But the issue of recyclability shouldn't just lie in the post-purchase stage where it becomes the customer's responsibility. To reach the targets set out by governments, the industry needs to rethink its production of products.

Again, we have seen brands such as Sweaty Betty, Nike, and Anya Hindmarch use plastic waste in clothing material composition to reduce waste and resources and promote circularity. Similarly, Hermes has recently revealed its lab-created mushroom-based leather, which it will use to reimagine and increase its iconic Victoria travel bag's sustainability.

Innovations such as these are a great reminder to others in the possibilities away from plastic. And while lessening the brands' contribution to the climate crisis, they are also boosting their reputation among consumers who value sustainable offerings and are also compelled to buy such products due to their unique nature.

Supply chainDelta Global's director speaks about supply chain

Besides material sourcing, innovations can also improve recycling efforts in the rest of the supply chain. For instance, by including activities that collect and manage waste, such as raw materials and fabric scraps that would otherwise end up on cutting room floors and then landfill, processes can be optimized to reduce waste or fed back into production lines to be used in other products.

Delta Global's director speaks about supply chain

Stuart Gannon, commercial director at Delta Global, explains: "Brands that can make use of waste materials during production stages are not only helping the planet but also their bottom lines. "Ultimately, these activities will only help make processes more efficient by reducing the number of resources required, which in turn saves the business money.

"If brands can collaborate with others in the market at these stages, there is an even more significant benefit. Utilizing waste packaging material within the network also offers further revenue streams and minimizes landfills."Recycling isn't something that should just be left to consumers, but rather, a key focus for all steps within the supply chain."

Government support

Apart from a collaboration between businesses at the industry level, making the intended impact will only be possible with governmental-backed initiatives and support.

For instance, the plastic bag charge that is now a worldwide legal requirement has encouraged retailers to take significant steps towards improving their in-store packaging for the planet. The same must be done for online shopping, as only with this change, more businesses realize the importance of enhancing their shipping and delivery offerings. Other initiatives could include recycling bins in fashion stores or shopping centers or even a kerbside pick-up initiative that strictly handles clothing waste.

Whatever the initiatives may be, the focus should remain on improving knowledge and awareness among consumers. While industry-level initiatives, such as reporting and transparency, are a good step forward, one of the most significant contributing factors is still between the point of end customer and landfill. It isn't until the customer's role in the circular economy is made clear and easier to resolve the issue.

Undeniably, the industry has improved its sustainability efforts by leaps and bounds, and it is undoubtedly clear that more are beginning to understand the urgency of the crisis. However, there is still significant ground to cover if we truly combat the issue before irreversible damage is caused.

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