Latest news with #sustainablefood
Yahoo
6 days ago
- Business
- Yahoo
Kerry Expands Innovation Footprint in Southeast Asia with New Jakarta Office and RD&A Facility
JAKARTA, Indonesia, July 24, 2025 /PRNewswire/ -- Kerry, a global leader in taste and nutrition, officially opened an expanded office and Research, Development & Applications (RD&A) facility in RDTX Place, Kuningan, South Jakarta, reinforcing its commitment to foster co-creation with local customers and accelerate sustainable food innovation across Indonesia and key markets in Southeast Asia. The 1,200sqm space features two dedicated flavour creation and application labs for sweet and savoury applications, a fully equipped sensory suite, and a collaborative Co-Creation Lab for customers to work alongside Kerry's scientists, flavourists, and application experts. "This facility is a major step forward in our journey as a trusted innovation partner in Indonesia," said Janeley Haryono, General Manager, Kerry Indonesia. "With customers collaborating directly with us, we're enabling faster innovation and delivering solutions that are not only healthier but rooted in local preferences and ingredients. Our investment is in keeping with the Indonesian government's 'Making Indonesia 4.0' initiative that emphasises the importance of the F&B sector in driving the nation towards becoming one of the world's Top 10 economies by 20301." Siddharth Rastogi, Retail, Meat and Marketing Lead, Kerry Southeast Asia, commented: "Indonesia's central location enables greater proximity to our key markets – allowing us to be closer to our regional customers to develop solutions together that are agile and relevant to rapidly shifting market dynamics. We're excited to be a hub of food innovation excellence for the industry, helping to shape the future of food and beverage in the region." Indonesia's food and beverage sector continues to be a major driver of the national economy, contributing 7.15% to GDP in the first half of 2024 and projected to grow by 4.53% by year-end. Despite rising costs and regulatory changes, the industry remains stable, buoyed by growing domestic consumption and changing consumer preferences. With a population expected to exceed 281 million by 2025, Indonesia's demand for innovative, nutritious, and locally relevant food solutions remains strong2. Kerry's growing presence in Indonesia includes manufacturing plants in Cikarang and Karawang. Opened in 2023, the €30million Karawang facility is Kerry's largest greenfield investment in Southeast Asia supporting food and beverage customers in all food categories, including beverage, snacks, and bakery, which are among the company's fastest growing end use markets. The new South Jakarta facility also reflects Kerry's commitment to environmental responsibility. The site, currently under LEED Gold certification review, includes smart energy systems, daylight-responsive lighting, use of energy efficient and sustainable material, with construction waste management implemented throughout the build phase. Remarked Ambassador of Ireland to Indonesia, H.E. Pádraig Francis, who was present at the opening, "The opening of Kerry's new RD&A lab marks a significant milestone in Ireland's economic engagement with Indonesia. It reflects a shared vision of innovation, collaboration, and sustainability. Kerry's growing presence supports Indonesia's aspirations in health, nutrition, and industrial development, and stands as part of a proud legacy of Irish companies contributing to inclusive, long-term progress in the region." View original content to download multimedia: SOURCE Kerry Group Sign in to access your portfolio
Forbes
15-07-2025
- Business
- Forbes
A Gem Of A Famers Market
Counter with fresh vegetables and a sign of local products. Miami is not known for its abundant, fresh local produce. Nor is it famous for sustainably raised meat and eggs fresh from the chicken. As a result, I have been struggling since I moved here to find a local farmers market to supply my culinary needs. To my great surprise I discovered Legion's Park Saturday farmer's market near the MiMo area of Miami. While the market features more pre-made food—think empanadas and blue corn tamales—and handcrafts than you might find on the West Coast, it does offer some solid vegetables. One of the larger entities, that features product from different farmers, is Urban Oasis. The company offers everything from some of the best salmon I have ever had to zucchini bread and arugula and tropical fruits. They will even delivery the products in Miami for free if you spend $150 dollars or more and for free if you are on food stamps. So, I recently sat down with Art Friedrich, Urban Oasis's founder, to talk to him about what inspired him to open the company. All answers have been edited and condensed for clarity. Liza B. Zimmerman (L.B.Z.): What inspired you to found Urban Oasis almost 20 years ago? Art is one of the founders of Urban Oasis. Art Friedrich (A.F.): I moved to Miami in 2008 and was shocked at how little a local food movement there was. My family was running a small hobby farm in New Hampshire sand had overseen a community garden in St. Louis. I wanted to create community—our first activities were potlucks and a bicycle tour of community gardens—and to plant gardens and see more food less lawns. L.B.Z.: How did you choose which farmers markets to be present at? A.F.: We have created our own, so that we can serve the people and populations we choose. We look for locations that are physically and culturally accessible to a variety of economic demographics. The Legion's Park farmer's market attracts one of the most diverse crowds one finds in Miami. We've tried markets in many different areas and had to let many go because they weren't supporting the other vendors or us enough. L.B.Z.: How did you choose which farmers to represent? A.F.: We have worked with almost every farm in Miami, and will work with any of them. Sometimes we have cut ties because they can't operate in a respectful way, or want to overcharge consumers, but we always try to get the farmers the compensation they need while giving the consumers affordable food. We've lengthy relationships with a number of growers who have been able to scale up, so we're not foraging from backyards quite as much as we used to. L.B.Z.: Can you speak to me about some of the lesser-known local fruits and vegetables that grow in Florida? Fresh jackfruit cut out isolated on white background A.F.: That could be a whole book! My faves are ripe jackfruit, which tastes like Juicy Fruit bubble gum and I love to cook the seeds for a great protein source. Canistel or Eggfruit was my first tropical love- the creamy sweet flesh is like custard and makes a fabulous milkshake! L.B.Z.: Was your service the first farmer's market that delivered and provided discounted boxes for those who earn less? We started our free food boxes in response to the huge needs of the pandemic and it has since morphed many times, and now is like a low-income CSA, with repeat customers who chip in $10 each. We keep trying different ways to grow and develop the program in sustainable ways with limited funding. L.B.Z.: Why has Miami been so underserved with farmer's markets and food stamp access for those who earn less? A.F.: It's typical across most of the country. Government policy shut down SNAP, which stands for supplemental nutrition assistance program, at markets in 1993. It was a huge loss for farmers and for those consumers who had been spending those benefits at farmers markets. We were at the forefront of many organizations pushing policy change to make sure markets could get approved for SNAP redemption locations and then to bring all those alienated customers back to markets with the double-dollar incentives. L.B.Z.: Are Miami residents less interested in fresh, and local food, than in other markets? A.F.: Miami residents have been going to fake farmers markets for years, with unlabeled or mislabeled produce, so they don't know what their missing. They haven't prioritized local foods other than a few fruits that only we can grow, like mangoes and avocadoes which have cultural significance for them. COLOMBIA - 2012/04/28: Avocados and mangoes for sale along road. (Photo by Wolfgang ... More Kaehler/LightRocket via Getty Images) L.B.Z.: Why does such a temperate place like Miami have so few growers and markets? A.F.: Land is inaccessible. Many people have left traumatic histories with agriculture because it wasn't a choice or a respected occupation. Histories of slavery and disrespected immigrant labor weigh heavy on many communities' ability to choose agriculture, as it has often been the scene of the crime. However, reconnecting with the earth sustains us and it is why we believe it's important for everyone to engage with the process of creating food.
BBC News
06-07-2025
- Science
- BBC News
How many insects you go need to eat to replace chicken, pork or beef?
Ova di last ten years, e get a lot of tok about how to replace meat wit edible insects. Dem call am entomophagy wey be di practice of eating insects, either by humans or oda animals. E fit dey unusual for some kontris, but dis nutritional option dey gain popularity. Certain eating traditions, such as dose from Thailand, China and Mexico, don incorporate dem into dia recipes for centuries. Helping to fight hunger Since 2014, wen di Food and Agriculture Organization of di United Nations (FAO) publish di book "Edible insects, future prospects for food and feed security", discussion of to dey chop insect don wake again. Various studies don contribute to di debate, wey indicate say insect farming get a lower environmental impact dan di production of cow, pig and chicken meat. For example, for 1 kilo of edible chicken meat, 4.5 kilos of CO₂ equivalent dey emitted (dis na measure wey dem dey use to compare di emissions of several greenhouse gases, wey go convert dem to dia carbon dioxide equivalent), while 1 kilo of edible mealworm generates 2.8 kilos of CO₂ equivalent. Added to dis na di low water consumption and land use. Wit regard to di use of land, 1 kilo of chicken meat use 12.48 square meters of soil, compared to di 3.07 square meters needed to produce 1 kilo of darkling beetle. Using data from 2021, e dey estimated say a healthy diet cost 3.66 US dollars (around 2,100 CFA francs) per person per day wey mean say 42.2% of di world population fit no get access to am. For dis context, di consumption of edible insects fit become a solution and reduce hunger through self-consumption systems wia infrastructure and production costs dey easier to cover. Howeva, to dey use insects as an ingredient remain a challenge for many crops. High protein content Worldwide, dem dey chop around 2,250 species of insects and spiders including beetles, butterflies, wasps and bees. For Europe, legislation allow di production of four species for human consumption: mealworm larvae (Tenebrio molitor), migratory grasshopper (Locusta migratoria), house cricket (Acheta domesticus) and dung beetle larvae (Alphitobius diaperinus), wey contain 53.2%, 56.8%, 62.6% and 50.79% protein by dry weight respectively. Sake of comparison, di protein content of beef, pork and chicken na 24.1%, 22.2% and 21% respectively. So how many insects you go need to replace meat? Although e no dey not easy to calculate, make we use simple terms explain am. Di Recommended Dietary Allowance (RDA) suggest 0.83 grams of protein per kilo of body weight per day. In oda words, a 70-kg pesin go need to consume 58.1 grams of protein per day. If we do di math, a pesin wey get a body mass index between 18.5 and 24.9 and weighing 70 kilos go need to eat 277 grams of beef against 93 grams of dried cricket, if na dia only sources of protein. Anoda example na for a pesin wey weigh 80 kilos, di recommended daily intake go be 276 grams of chicken versus 131 grams of dried lobster. If oda protein sources dey available, such as milk, eggs, fish and legumes, to dey chop insect go need adjustment. And here, e dey needed to rememba di need to combine various food groups (fruit, vegetables, cereals, fish, etc.) and nutrients (healthy fats, carbohydrates, vitamins, minerals, etc.) to achieve healthy diet. Healthy and sustainable food To conclude, to meet protein needs requires less food if we get am from insects. Micro-farming get environmental benefits and lower investment compared to industrial farming. E dey important to point out say animal exploitation dey higher for di case of insects (from 70% to 100%), compared to fish (65%), chicken and pork (55%), and cattle (between 40% and 50%). In addition, insects contain about 60% monounsaturated fatty acids, wey make am cardio-healthy eating option. If we focus on di sensory aspect, e dey possible to combine di flavors wit many well-known and accepted Western ingredients, such as pumpkin seeds, pine nuts, chicken, shrimp powder, caviar, and avocado, among odas. Foods wit edible insects not only provide a sense of belonging to dose wey dey eat am in di traditional way, dem also get di capacity to provide a unique eating experience and a nutritious one. * Edgar Pulido Chávez is a research professor for di Center for Agriculture, Food and Climate Crisis Studies, University of Guadalajara; Alejandro Corona Mariscal na doctoral student for di Polytechnic University of València.
Daily Mail
05-07-2025
- Entertainment
- Daily Mail
Would you eat this? Meet the café owner who sells nothing but food made from insects!
Every home baker has a favourite recipe for muffins, cookies and brownies. Yet the cakes produced by Nahla Mahmoud are all made with a special ingredient that is definitely not found in most kitchen cupboards. For the 38-year-old has set up the first business of its kind in Scotland, baking sweet treats from ground-up insects. And while she acknowledges not everyone will find crickets and mealworms appetising, she hopes to convince people of the benefits and pleasures of putting insects on the menu. At the moment, her business, the Insect Cafe, sells its products online and at food festivals and farmers' markets. However, she is now finalising plans for a bricks-and-mortar café in Edinburgh where diners can tuck in to cricket and almond brownies and orange and mealworm muffins. Other succulent treats available include banana and coconut larva balls and mixed insect ginger cookies. Savoury items include garlic and herb roasted crickets and spicy peri-peri mealworms. Ms Mahmoud said: 'There are some people who just love to cook with, and experiment with, new ingredients – and they're usually very excited to try our goods. 'And, of course, there are also people who are simply very uncomfortable with eating insects. It's just not for them. After thinking about it a bit, though, they warm to the idea and are open to trying them.' The Insect Café buys specially reared insects from farms in England, then processes them in a commercial kitchen in Edinburgh. Ms Mahmoud, a qualified zoologist and ecologist, said the insects are ground up to make flour. She added: 'So essentially, although you're eating a cake made out of crickets or mealworms or whatever the insect is, the taste is exactly the same – it just tastes like a cake!'
Fast Company
28-06-2025
- Business
- Fast Company
The first-ever cultivated-meat fish just got FDA approval. Its CEO talks about how Wildtype got there.
In early June, Wildtype, a San Francisco-based lab-grown meat company, received approval from the Food and Drug Administration (FDA) to sell its cultivated sushi-grade salmon saku after a yearslong waiting game. The company is only the fourth to receive FDA approval for cultivated meat in the U.S., joining Upside Foods and Good Meat, which both sell laboratory-grown chicken, and Mission Barns, which focuses on pork fat. Wildtype, meanwhile, is the only company of its ilk focusing on replicating seafood. Wildtype's salmon is not a plant-based meat alternative; it's actual salmon, derived from Pacific salmon cells that have been fed with nutrients like protein, fat, and salt. The end product is a cut of meat that the company says looks like salmon, tastes like salmon and, nutritionally, is like a fraternal twin to the real thing. This new form of lab-grown meat is debuting just as the budding cultivated meat industry has become a political flashpoint among some conservative dissenters. How a former brewery became a lab for growing fish Wildtype was founded in 2017 by Justin Kolbeck, a former diplomat, and Aryé Elfenbein, a cardiologist. Kolbeck says the two shared an interest in entrepreneurship, as well as a desire to pursue new solutions to global food insecurity. At the time, Elfenbein was working on a project that involved the regeneration of damaged human heart tissue—a process that led him to wonder how a similar process might be used to create meat products without actually harming any animals. From there, the idea for Wildtype was born.
