R & D articles
Because of its ease of store operation, shelf-ready packaging (SRP) is being widely adopted by a growing number of retail chains. Packaging is generally becoming more convenient but the focus still mainly is on cost-effectiveness and food safety rather than on consumer friendliness. Despite the willingness of some manufacturers to focus their design on the consumer, the industry has a long way to go to reach perfection. The universal design concept could serve as a guide to a wide range of design principles, which also apply to the three P’s of sustainability: people, profits, and planet.
Elsevier Food International, Vol. 11, Number 1, February2008
Vincent Hentzepeter
15-02-2008 (12:44)
Elsevier Food International, Vol. 11, Number 1, February2008
Vincent Hentzepeter
15-02-2008 (12:44)
Fishing no longer offers a perpetual source of cheap protein. On the contrary, fish protein is to become increasingly scarce in next decades. Not only will the world population increase by over two billion people, fish consumption per capita will also rise by approximately 1.5 kilograms. Sustainable solutions are therefore badly needed.
Elsevier Food International, Vol. 10, Number 3, September 2007 Vincent Hentzepeter
03-12-2007 (15:31)
Elsevier Food International, Vol. 10, Number 3, September 2007 Vincent Hentzepeter
03-12-2007 (15:31)
In the last two years more and more nutritional labels have appeared on food products. At a glance, front-of-pack nutrition information could help consumers make healthier food choices. However, national governments, food and drink producers and supermarkets disagree about the labelling of ‘better for you’ foods, leaving consumers behind in confusion.
Elsevier Food International Vol. 10, Number 2, May 2007 Vincent Hentzepeter
01-09-2007 (14:39)
Elsevier Food International Vol. 10, Number 2, May 2007 Vincent Hentzepeter
01-09-2007 (14:39)
Agribusiness concentration has revolutionised agricultural practices, rendering an abundant low cost food supply of constant quality for western consumers. The menu of food choices has never been greater in history. However, critics argue that profit margins in the sector come at expense of the environment, social farming structures and consumer’s choice. Time for a more sustainable approach to agribusiness?
Elsevier Food International Vol. 10, Number 1, February 2007 Vincent Hentzepeter
05-06-2007 (15:51)
Elsevier Food International Vol. 10, Number 1, February 2007 Vincent Hentzepeter
05-06-2007 (15:51)
More R & D articles
- 01-02-2007 Ingredient suppliers selling know-how
- 01-05-2006 Nutrient Profiling- fine line between good and...
- 25-04-2006 How to drive nutraceuticals?
- 28-11-2005 Food safety systems: prevent rather than cure
- 28-11-2005 Manage complexity before it ruins the business
- 01-09-2005 Packaging trends: Call for convenience
- 20-05-2005 Aeon, setting its sights on the Global Top 10
- 16-05-2005 GFSI expands its reach
- 15-05-2005 Nano-foods: future or fiction?
- 01-02-2005 Nano-foods future or fiction?
- 25-09-2004 Cashing in on the low-carb trend
- 28-02-2004 Tailor-made food: Onset of the genotype diet
- 28-09-2003 Food Security: Industry not prepared for 9/11...
- 29-05-2003 Exploiting the obesity epidemic
- 06-02-2003 100% food safety remains an illusion
- 20-05-2002 The Way Ahead for Food safety
- 15-02-2002 Treading the sustainable path
- 09-11-2001 The organic opportunity: a natural choice
- 02-02-2001 From farm-to-table: Finding the missing link
.jpg){kind=small}
.jpg){kind=small}
.jpg)
Reed Business bv. Copyright reserved. The following rules apply to the use of this site:
Terms of Use and Privacystatement.
Terms of Use and Privacystatement.