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Monday, June 17, 2019

1:49:00 PM CEST

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Rebecca Lee told: “Inflammation can lead to numerous diseases,” External link

news-yahoo Thursday, May 30, 2019 5:21:00 PM CEST

Robert Lambert adds: “Hence, the biggest consideration bakers have when developing vegan products is finding the right formulations and ingredients to deliver all of the same functional properties of egg,” External link

foodingredientsfirst Wednesday, May 29, 2019 11:52:00 AM CEST

Mikkel Thrane adds: “We believe in science and the science is clear: Food production contributes significantly to global warming not only through CO2, but also methane and nitrous oxides, land use, among other aspects,” External link

foodingredientsfirst Monday, May 20, 2019 11:40:00 AM CEST

Mikkel Thrane explains: “From our pectin produced from spent citrus peels, to our wood-based low-calorie sweetener XIVIA Xylitol. XIVIA is produced from a side-stream called ‘red-liquor’ from a pulp and paper mill nearby our site. It is a closed loop where the remaining side-stream is returned to the pulp and paper mill and used for energy production,” External link

foodingredientsfirst Monday, May 20, 2019 11:40:00 AM CEST

Mikkel Thrane notes: “Another example of re-use is our pectin production where we use spent citrus peels from the beverage industry as a raw material. When the pectin has been extracted, the remaining citrus peels are used for animal feed. Ultimately, very little goes to waste in this production which can be seen as an example of a circular economy,” External link

foodingredientsfirst Monday, May 20, 2019 11:40:00 AM CEST

Mikkel Thrane adds: “Large amounts of excess heat are now captured and sent to the local district heat network where it replaces gas as the alternative energy source,” “We are focusing heavily on transparency and see a huge pull from the market towards this. Clean labeling is a strong trend but so is ‘clear labeling’ and transparency is about conveying the story about the nature of our products as well as information about how they are produced and sourced. Sustainable sourcing ties closely into this and our goal is to have a sustainable sourcing program covering 90 percent of our bio-based ingredients by 2020. We also conduct sustainability and ethical audits (SMETA audits) of all our manufacturing sites and we are in the process of engaging our suppliers in this work that takes place under SEDEX” External link

foodingredientsfirst Monday, May 20, 2019 11:40:00 AM CEST

Mikkel Thrane notes: “One example is ambient yogurt that reduces the need for cooling during transport and storage,” “Another example is our protective cultures, essentially good bacteria, that has the potential to reduce food waste significantly in production, distribution, retail as well as the consumer stage. This could be for yogurt and fresh fermented dairy products as well as fresh cheese, white cheese” External link

foodingredientsfirst Monday, May 20, 2019 11:40:00 AM CEST

Mikkel Thrane concludes: “We have also developed solutions that reduce the fat uptake in fried products with as much as 30 percent while reducing the content of unhealthy acrylamide with up to 40 percent. This is essentially a more-with-less solution that touches all three pillars of sustainability: people, profit and planet,” External link

foodingredientsfirst Monday, May 20, 2019 11:40:00 AM CEST

Kevin Hall said: "We need to figure out what specific aspect of the ultraprocessed foods affected people's eating behavior and led them to gain weight," External link

livescience Friday, May 17, 2019 9:52:00 PM CEST

Kevin Hall said: "We have to be mindful that it takes more time and more money to prepare less-processed foods," "Just telling people to eat healthier may not be effective for some people without improved access to healthy foods" External link

livescience Friday, May 17, 2019 9:52:00 PM CEST

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