The food industry has relied on certifications to mark a product or ingredient as superior for over two centuries, starting with the first use of kosher certification in New Amsterdam (now Manhattan). In more recent decades, fair trade and organic have become ubiquitous in almost every supermarket and café.
Today, food companies regularly turn to certifications to increase consumer trust that their products are better for the environment. On the surface, having a third party inspect and ov…
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
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In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
An infographic describing food and beverage companies’ outlooks regarding ESG initiatives.
Agrologist and agricultural futurist Robert Saik wants to feed the world better and more sustainably. To make that happen, leveraging science and technology will be critical.