Kerry opens taste facility in Karawang, Indonesia

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Kerry has officially opened a new state-of-the-art taste manufacturing facility in Karawang, West Java, Indonesia. This new 50,000m2 facility significantly expands Kerry’s taste offering in Southeast Asia (SEA) by delivering localised products to its fast-growing markets. The facility is the company’s largest greenfield investment in SEA and will encompass a manufacturing site, research and development pilot plant and a sampling hub. Its wide range of process technologies will enable the creation of authentic taste experiences, inspired by popular local and traditional cuisines. The Karawang facility will support Kerry’s food and beverage customers in all food categories, including beverage, snacks, and bakery, which are among the company’s fastest growing end use markets. As part of Kerry’s Beyond the Horizon sustainability strategy, the company has prioritised sustainability initiatives across the entire facility and all utility equipment has been designed to the latest energy efficiency standards. Dignitaries from Indonesia and Ireland attended the inauguration ceremony, including Nurul Ichwan, Indonesia’s Deputy for Investment Promotion, Ministry of Investment; H.E. Padraig Francis, Ambassador of Ireland to Indonesia; Tom Moran, Kerry Group Board Chairman; Edmond Scanlon, Kerry Group CEO; along with trade association leaders and community officials. Commenting on the new facility, Edmond Scanlon, Kerry Group CEO, said: “The opening of our state-of-the-art facility will not only expand our reach into the flourishing Southeast Asian taste market but also revolutionise the way sustainable nutrition is embraced in the region. By collaborating with leading food and beverage manufacturers, we will harness our global technologies to create products that resonate with Asian consumers’ specific taste preferences.” With an estimated value of close to €1bn and growing rapidly, the Southeast Asian Taste market presents an exceptional opportunity for companies prioritising development and innovation in the food and beverage industry. The Indonesian Government’s ‘Making Indonesia 4.0’ initiative has emphasised the significance of the food and beverage sector in propelling the nation towards becoming one of the world’s top 10 economies by 2030. John Cahalane, President & CEO, Kerry Asia Pacific, Middle East & Africa, said: “As the largest economy in Southeast Asia, Indonesia is in a unique position to support the regional market. Our cutting-edge Karawang facility will spearhead creation of the next generation of sustainable food and nutrition in Asia, with a focus on taste, functionality, health, and wellness. “With our sustainability initiatives, we aim to minimise the environmental impact of our activities, while fostering positive social impact through local employment and community engagement. The opening of the Karawang facility is a significant step forward in realising our vision of creating a world of sustainable nutrition. “Innovating with our customers, we will create delicious products with improved nutrition and functionality, while ensuring a better impact for the planet. Working together, we can usher in a new era of sustainable nutrition.”

CCL Products India Ltd acquires several coffee brands from Löfbergs Group

CCL Products (India) Ltd (CCL), India’s largest instant coffee manufacturer, has acquired Percol, Rocket Fuel, Plantation Wharf, The London Blend, Perk Up and Percol Fusion from Food Brands Group, a subsidiary of Löfbergs Group. The agreement accelerates CCL’s strategy in expanding the manufacturing and distribution of FMCG products globally. The acquisition will give CCL an access to major supermarkets in the UK, which is Europe’s largest instant coffee market with annual retail sales of US$850m (INR 69,187 BN). CCL CEO Praveen Jaipuriar said: “We’ve had tremendous success in developing a consumer brand proposition at home and welcome the opportunity to develop a similar approach in other markets by adopting and improving local brands. Percol is an exciting venture and a brand with undoubted favourable heritage. “In close cooperation with our UK sales & marketing partner we will innovate, introduce new products, and focus on B2C and B2B marketing to realise value for our shareholders, employees, partners & clients.” Daniel Styrenius of Löfbergs Group said: “Percol is a tremendous brand and one which we are proud to have been the custodian for since 2013. The sale allows us to focus on the Löfbergs Roast & Ground and Whole Bean business which is growing rapidly in the UK.”

AI research helps banana industry in Costa Rica

A professor at De Montfort University Leicester (DMU) is using research through Artificial Intelligence (AI) to boost banana production in Costa Rica which could help producers save wasted fruit. Professor David Elizondo, PhD, Professor in Intelligent Transport Systems at DMU’s Department of Computer Technology, has developed a concept that uses AI to deliver cutting methods to reduce fruit waste by producers in the banana industry. Professor Elizondo and his De Montfort Interdisciplinary Group in Intelligent TranSport (DIGITS) team of mostly volunteers, has developed the OPTIcut technology, which he hopes will soon be ready to be used commercially to help banana growers in South America and elsewhere to make huge savings. “So far tests of OPTIcut in the field in Central America have shown a reduction in waste levels of between 5% and 10%,” Professor Elizondo said. “There is a lot of wastage in the banana industry and this technology aims to address that. Bananas are packed in clusters which are limited by the length, width and number of fingers which determine their price. Producers have daily cutting strategies to fulfil specific supermarket orders. “These strategies are based on previous experience to establish the levels of waste. What we have done is set out to find optimised cutting strategies through technology. OPTIcut uses artificial intelligence to produce optimized cutting strategies based on historical data.” Professor Elizondo explained that some farms are better suited for a particular type of cut. A typical packing facility process 4,000 bunches a day. Currently producers collect daily fruit data and make critical decisions based on the measurements of 1 to 3 bunches. “Banana producers have around 15 different hand cuts and most supermarkets have different criteria for the measurement and size of bananas. The bunches of fruit need to meet the supermarkets’ different criteria and if they don’t, this causes wastage. “To develop optimised cutting strategies, every finger needs to be cut and measured, which is labour intensive and prone to errors. All this fruit is wasted as there is little market for single fingers. We can produce fruit profiles for any type of cut by running OPTIcut with the specific cut measurements. “With OPTIcut you have a cutting-edge web-based decision support system offering precision agriculture in the banana business.” The DMU-created technology has been supported by the university and funds from the European Institute of Innovation and Technology (EIT) programme and higher education funding. OPTIcut uses state of the art artificial intelligence and 3D image processing algorithms to provide optimized cutting and fruit profiles tailored to each farm. “Cutting strategies are currently based on human experience and their number can vary, so there is a clear need to produce data driven optimized cutting strategies which can minimize waste and maximize profit,” Professor Elizondo added. OPTIcut also offers producers the capacity to estimate the amount of fruit available in every farm, per type of cut and also to record fruit damage to help them make strategic decisions. Professor Elizondo has dedicated the past six years to intensive research into OPTIcut, working in his spare time alongside his main role of collaborative research and lecturing at the university. “Initially our research team found it took 36 hours to produce the optmised cutting strategies. Now it takes 10 seconds to run instead of 36 hours. The optimiser has been successfully trialled in Costa Rica by some of the largest banana producers worldwide. But we still need to trial the image processing software.” To help to raise commercial interest and seek financial backing, Professor Elizondo is going out to Costa Rica, his home country, this month to run trials of OPTIcut at a large farm and to present OPTIcut to other banana farmers and producers. “We need to promote OPTIcut,” he said. “The image processing in OPTIcut is state of the art and difficult but we are finalising the last part of this process. I am hoping to raise a lot of interest while I am out in Costa Rica.” Professor Elizondo, who took up his role at DMU in 2003 after working in industry, has been carrying out research in the field of AI for the past thirty years. He said that while he was concentrating on helping to improve food production in Costa Rica, DMU’s new technology could also be used in the production of other fruit in bunches, such as grapes. “We are also looking at extending the use of OPTIcut for producers in other countries such as Honduras, Spain, India, Philippines, Ecuador and Guatemala,” Professor Elizondo added. “Producers in these countries will be invited to see the field trials in Costa Rica via the internet.”

Lidl extends Prevented Ocean Plastic to water bottle packaging

Lidl GB will be incorporating Prevented Ocean Plastic™ into its water bottles – becoming the first UK supermarket to make this change. Appearing in store throughout July, Lidl’s 1 litre San Celestino Italian Sparkling Mineral Water bottles will contain a minimum of 30% Prevented Ocean Plastic™ – plastic which would have otherwise ended up in the ocean. With 12 million bottles of the everyday item sold annually, this initiative is expected to save almost 100 tonnes of plastic from entering our oceans per year, equivalent to almost 4 million plastic water bottles. The move builds on the discounter’s previous strides in this space. Lidl has been leading the way since 2020, when it became the first UK supermarket to introduce food packaging using Prevented Ocean Plastic™. Since then, it has been rolled out across a range of Lidl’s own-brand fresh fish, breaded poultry, sausage and fresh fruit products, meaning that the retailer has already prevented the equivalent of more than 15 million plastic water bottles from entering the ocean. Doubling down on their commitments, Lidl is also taking steps to improve the recyclability of its plastic. Last year, the discounter transitioned its semi-skimmed fresh milk with supplier Müller over to clear caps. Over the next two months, in partnership with both Müller and Cornish Farm, it is transitioning its entire milk range to clear caps. The rollout of colourless milk caps this year will support industry wide retention of 4000 tonnes of bottle top material to be used again within the food sector. Shyam Unarket, Head of Responsible Sourcing and Ethical Trade at Lidl GB, said: “Ocean plastic pollution is a pressing environmental concern, it is expected that by 2050 there could be more plastic in the ocean than fish. “As pioneers of integrating ocean bound plastic into our packaging in 2020, we have been consistently building and improving on our efforts since, and are proud to now extend Prevented Ocean Plastic™ into water bottles. Through this latest product development, we hope to inspire wider efforts across the industry.” Prevented Ocean Plastic™ packaging, supplied and developed in conjunction with Bantam Materials, is made from discarded water bottles found in Southeast Asia within 30 miles of a coastline or major waterway that feeds into the ocean. This waste is then sorted and processed before being used in packaging. The entire process is fully traceable with a robust documented chain of accountability.

Kite Packaging launches protective safety gloves

Online packaging supplier, Kite Packaging, has added a new range of industrial use gloves to their offering, including a polyurethane coated and cut-resistant variety. Suitable for a range of industries, such as warehousing, automotive, engineering and mechanics to name a few, these gloves provide the ultimate grip strength for tasks requiring accuracy, precision and dexterity. Both varieties are EN 388, ensuring high quality and compliance with European Committee for Standardization safety standards. The polyurethane gloves are durable, offering light resistance to liquids, improved grip strength and flexibility, whilst providing a comfortable experience to the wearer thanks to their soft inner lining. These gloves are latex free to reduce the chance of irritation or allergic reactions occurring. Designed to be lightweight and flexible, Kite’s cut resistant gloves offer enhanced grip strength, acting like a second skin for the wearer. Thanks to their polyester and glass fibre lining, these gloves provide high performing cut resistance against mechanical risks while their elastane and polyurethane construction ensures comfortability and durability. These gloves can be purchased from Kite Packaging at market-beating prices with further discounts available when buying wholesale quantities. For more information about Kite Packaging, please visit www.kitepackaging.co.uk.

50 start-ups to meet at Future Food-Tech Alternative Proteins

50 featured start-ups trailblazing their way in the field of food-tech will present ground-breaking solutions live at Future Food-Tech Alternative Proteins in New York on June 27-28. The summit will welcome 800+ leaders in cell-based proteins, precision fermentation and next-generation plant-based ingredients to address challenges and opportunities across the supply chain and accelerate high profile networking. Callum Alexander-Lindsay, Start-Up Partnerships Manager across the Future Food-Tech series, says: “It’s so exciting to bring so many dynamic start-ups together under one roof, to showcase their solutions and forge connections with the food brands and investors who can help bring their products to scale. I can’t wait to see game-changing deals and partnerships at the summit.”

SEE ALL START-UP PROFILES

START-UP EXHIBITION

Powered by ICL Planet Startup Hub, the Start-Up Exhibition is the destination to discover fresh talent and disruptive new technologies from early-stage companies seeking investment and partnerships.
  • Arch is an alt-protein pet consumable venture, pairing sustainable, hypoallergenic proteins (like insect and plant-based proteins) with food-sensitive friendly ingredients.
  • Alternative Animal Technologies engineers scalable cultured meat production systems and technologies to tackle global food security and sustainability challenges.
  • Cauldron is a scale-up and manufacturing partner for precision fermentation companies – helping customers to unlock economies of scale and achieve price parity through their proprietary, and more cost effective hyper-fermentation technology and platform.
  • Cocuus develops intelligent 3D print extrusion for plant-based products.
  • Reagenics is developing a technology platform that efficiently and safely grows to scale organic plant molecules in bioreactors.
  • YEX is a slaughter free, environmentally friendly, and potent nutrient broth that allows cells to thrive, including progenitor muscle and connective tissue cells without fetal bovine serum.

ON THE MAIN STAGE

Look out for these pioneering start-ups and scale-ups joining the main stage discussions and presentations!
  • Ai Palette empowers CPG Innovators by identifying, predicting trends and concept testing, all on a single platform.
  • Air Protein grows protein through landless agriculture.
  • Arborea is unlocking the potential of photosynthesis, its technology facilitating the growth of microscopic plants to produce nutritional ingredients and proteins.
  • Aleph Farms grows slaughter-free, net zero steaks using cellular agriculture.
  • BioBetter harnesses the inherent advantages of tobacco plants, turning them into natural bioreactors.
  • BlueNalu makes cell-cultured seafood directly from fish cells.
  • Change Foods harnesses the power of microbes to create real dairy proteins, fats, and flavors through precision fermentation.
  • EVERY is a market leader in engineering, manufacturing and formulating animal-free, animal proteins as ingredients for the global food and beverage industry.
  • Good MEAT is the first and only company in the world to sell cultivated meat.
  • Fork & Good is a cultivated meat company pioneering a new way of raising and producing meat.
  • Gourmey is France’s pioneering cultivated meat company.
  • Imagindairy creates animal-free dairy products using precision fermentation.
  • Meati creates juicy, tender and animal-free, whole-food protein using mushroom root.
  • Mission Barns grows cruelty-free meat in a lab from cultured animal cells.
  • Moolec Science is an ingredient company producing real animal proteins in plants through molecular farming.
  • Nature’s Fynd creates versatile alt-proteins to nourish the world’s growing population while nurturing the planet.
  • Neat Burger’s plant-based menu creates all-American classics reimagined with healthier, simple, and clean ingredients.
  • NotCo replicates animal products but using plants and vegetables.
  • Ohayo Valley creates cultivated meat products, starting with wagyu, using its proprietary scaffold-free meat structuring platform.
  • Onego Bio produces egg white without chickens, using precision fermentation.
  • Orbillion Bio creates premium cell-cultured beef.
  • Pearlita Foods leverages cutting-edge cell-based & plant-based technologies to develop seafood alternatives.
  • Plant Based Seafood Co creates plant-based seafood made from plants.
  • Prime Roots mixes koji with plant and funghi derived ingredients to create meats similar to “conventional” animal products.
  • Rebellyous Foods’ mission is to make the perfect chicken nugget from plants.
  • Shiru is creating the next generation of sustainable ingredients.
  • Standing Ovation produces animal-free caseins – the crucial protein in milk – using precision fermentation with identical organoleptic and nutritional qualities.
  • Steakholder Foods uses proprietary 3D bioprinting technology and advanced cellular biology to develop whole-cut, ground and hybrid meat products.
  • Synonym Bio provides synthetic biology producers with flexible production capacity while giving infrastructure investors access to a new, carbon-negative biomanufacturing asset class.

GONE IN 60 SECONDS

A pitch session where you get to decide the outcome! Six start-ups have one minute to pitch their solutions. The audience then votes for three start-ups to go through to the final later in the day.
  • Alternative Animal Technologies engineers scalable cultured meat production systems and technologies to tackle global food security and sustainability challenges.
  • Clever Carnivore is Chicago’s first cultivated meat company, working to bring sustainable, cost effective cultivated meat to market.
  • Impact Food creates cutting-edge alternative seafood products that taste and perform just like conventional fish.
  • Naturannova unlocks the potential of novel plant proteins to create healthier, sustainable and clean label ingredients.
  • Tiamat is developing a plant molecular farming technology to manufacture affordable growth factors and other proteins that will make cell-based meats a mainstream alternative. 

ON THE SUMMIT MENU

  • Cocuus develops intelligent 3D print extrusion for plant-based products.
  • Daring makes better chicken out of plants.
  • MyForest Foods creates plant-based, clean-label products, featuring mycelium.
  • Nature’s Fynd creates versatile alt-proteins to nourish the world’s growing population while nurturing the planet.
  • Neat Burger creates guilt-free, meat-free and sustainable burger patties.
  • Oobli creates gut-friendly, diabetic-friendly sweeteners from protein.
  • Plant Based Seafood Co creates plant-based seafood made from plants.
  • Rebellyous Foods’ mission is to make the perfect chicken nugget from plants.

NETWORKING LUNCH, HOSTED BY EDB

  • ALTN offers a wide range of plant-based snacks and ready meals for anyone who craves a delicious alternative to the ordinary.
  • Float Foods has created OnlyEg – Asia’s first plant-based whole egg substitute.
  • KARANA Foods is leading a new category of meat made from jackfruit.
  • TiNDLE makes ridiculously good chicken from plants.
  • Uncle Saba’s Poppadoms produce the first ready-to-eat poppadom lentil chip in a can.
  • WhatIF Foods creates tasty noodles, shakes and soups that nourish us and the planet, with Bambara groundnut.

MORE EXHIBITORS

  • Hosting the Cocktail Hour at the close of day one, Liberation Labs is developing a global network of fit-for-purpose precision fermentation facilities, enabling novel protein companies to achieve price parity with animal proteins.
  • Bee-io Honey produces honey without bees, addressing the rising demand for honey in an eco-friendly and sustainable way.
Join the featured start-ups and many more at Future Food-Tech Alternative Proteins in New York on June 27-28, bringing together the world’s leading players from the alt-protein industry to delve into the challenges facing the sector and identify strategies for success in today’s market. The full program with start-up profiles and delegate registration are available at www.futurefoodtechprotein.com.

Puratos make its largest chocolate industry acquisition to date

Puratos has made its largest acquisition to date in the chocolate industry. Esteemed Canadian producer Foley’s Chocolates joins the Belgium-headquartered provider of ingredients for bakers, patissiers and chocolatiers in a deal that significantly increases Puratos’ chocolate market share and manufacturing capabilities in North America. This major acquisition is a key strategic step for Puratos as it continues its growth based on the pillars of health and well-being, sustainability and innovation. Puratos is now poised to offer customers its largest chocolate portfolio yet, including innovative plant-based, protein-enhanced, no sugar and sugar-reduced solutions. Foley’s is a leading provider of real chocolate and compound coatings to industrial manufacturers in North America. The agreement makes it Canada’s second-largest chocolate producer and the country’s only manufacturer of ingredients for bakery, patisserie and chocolate. As well as expanding Puratos’ market presence, the combined business will introduce a range of health and well-being-focused ingredients that cater to evolving consumer preferences. “We’re all enormously proud and excited today,” says Pierre Tossut, CEO at Puratos. “Foley’s is an excellent fit with Puratos’ innovation strategy and I have no doubt this acquisition will transform our Canadian chocolate business. Our mission is to help our customers to be even more successful with their business, providing them the best tasting, sustainable chocolate.” Michael Simone, president at Puratos Canada, adds: “Our strategic fit brings together two highly talented, passionate teams to fuel innovation and move the chocolate industry forward by delivering outstanding products and customer experience. “In particular we see huge potential for our Cacao-Trace chocolate, products that have proven sustainable credentials, such as independent life cycle analysis (LCA) data and plant-based chocolate, for which demand is soaring not just here, but worldwide.” As well as unlocking synergies in expertise, manufacturing capacity and R&D, the new combined entity will implement a comprehensive sustainability program, ensuring responsible sourcing of ingredients, minimizing waste and supporting initiatives that promote a healthier planet.

Carlsberg Marston’s Brewing Company to sell Ringwood Brewery

Carlsberg Marston’s Brewing Company (CMBC) has revealed plans to sell its Ringwood Brewery, located in Hampshire on the edge of the New Forest.
Under the proposals, the Ringwood Brewery and the Ringwood ale brands – including Razorback, Old Thumper, Boondoggle and Fortyniner – would be put on the market for sale. CMBC’s logistics operation at Ringwood is proposed to close, with deliveries relocated to CMBC’s depots at Tiverton and Farnborough, with support from the Cardiff depot. Best known for its cask ales and boar mascot present across all the brewery’s beers, Ringwood Brewery was founded in 1978, and after outgrowing its original premises, moved to the current site in 1986. Paul Davies, CEO of CMBC, said: “We are announcing our intention to put our Ringwood Brewery in Hampshire up for sale. This includes the rights for Ringwood’s well-loved ale brands. This is not a decision we have taken lightly – we have incredible respect for the effort and dedication of the team at Ringwood. “However, the brewery’s location in a residential area makes expansion complicated, and as such the investment required to bring its capacity and capability up to the level we need for our business is too great to be a viable path for CMBC. To ensure our future growth and simplify the business, we are looking for a new owner for Ringwood in the brewing industry, including its excellent range of local ales. “We are confident that, by taking these actions now, we can ensure we continue to grow, innovate and deliver great beers across the UK, putting us in the best possible position to achieve success now and in the future. “We have informed colleagues affected by these proposals at the brewery and our priority now is to support them through this process, and to begin the search for the right buyer for Ringwood.”

Impacts of consistent moisture monitoring

Moisture sensors are utilized for measurements of moisture in all kinds of manufacturing applications which is a critical concern during the production process. MoistTech’s near-infrared (NIR) moisture sensor allows manufacturers the ability to adjust moisture levels on real-time information lowering raw material and fuel costs, higher yields, and more uniform products. NIR moisture measurement is a non-contact measurement that offers clear advantages over the traditional methods, most important being ease-of-use, elimination of hazardous chemicals, and increased efficiency of product testing. With NIR analysis, all manual steps of collecting, drying and accurately weighing samples are eliminated. Continuous monitoring of moisture content provides proactive avoidance of potential issues caused by out of tolerance moisture levels. How/Why controlling Moisture Matters When moisture levels fluctuate, it can cause significant changes to the quality of many various types of manufactured products. These inconsistencies mean that your final product will have varying quality depending on when in production they were created. Near-infrared technology is the best solution to accurately measure the moisture levels of multiple applications, offering a solution that meets all quality control factors. Accurately detecting moisture levels frequently throughout the process allows for line adjustments as needed that improve the overall functionality and efficiency of the facility. Quality and consistency are crucial when it comes to maintaining a manufacturing line with powdered applications. It is important to have a consistent product from start to finish, which means being able to detect moisture content accurately and frequently. A moisture measurement system is designed to provide accurate moisture measurements as often as needed to improve the manufacturing line and product. Inconsistencies can lead to wasted product and downtime in the manufacturing process. Implementing a moisture control sensor instantly reduces waste and energy costs as well as improves the efficiency of the line. Optimizing and fine tuning the production process can allow for a multitude of benefits Benefits of Moisture Analysis: · Minimize costs, increase efficiency · Instant real-time feedback with thousands of measurements per second · Reduced energy usage and downtime · Reduction in fire and explosion risk · Plant production efficiency monitoring · Total dryer control · Blending monitoring for control of moisture & resin · Increased productivity allows operators to make critical process adjustments · Low cost – instant ROI · Non-contact, non-drift optical scan with +/- 0.05% accuracy   Where moisture should be measured Moisture measurement and control is one of the biggest challenges plant operators are tasked with during production and also while in storage. Moisture control in plant design is a crucial implementation in proactive avoidance of quality control issues. Moisture sensors are recommended to be installed in several locations throughout the process to achieve ultimate efficiency including incoming material lines, before and after the dryer, and before any finishing belts. Dryer efficiency is critical in controlling energy costs and product quality; installing a sensor prior to the dryer will monitor levels going into the dryer to provide better control over the dryer’s efficiency. Moisture sensing after the dryer and prior to finishing will result in significant cost savings. Other production areas that moisture content effects are seen throughout the plant but can be easily monitored and controlled with a proper system. Measuring moisture throughout the manufacturing process will produce products at a specific moisture percentage, preventing them from being off-spec when the product is too wet or too dry. Incoming lines are measured for fuel savings to monitor the overpayment of materials; the higher the moisture content of incoming purchased raw materials, results in overpayment as the overuse of dryers results in overpaying on energy costs. Maximizing automation and increasing reliability through reducing costs is a major significance for operating personnel and easily achieved through moisture monitoring. Moisture ranges outside of tolerance can unravel important facets of the production process and even create wear and tear on other equipment that wouldn’t be seen with proper moisture levels. Each phase of the manufacturing process runs more efficiently with accurate moisture content and provides increasing profits.   MoistTech Corp. +44 1138 680413 info@moisttech.com or www.moisttech.com

Lidl makes major change to beef mince packaging

Lidl GB has revealed plans to introduce new vacuum-packed, recyclable packaging across its beef mince range, resulting in a plastic reduction of almost two thirds (63%). The smaller packs provide a valuable space saving, which will also result in up to 350 delivery trucks being taken off the road per year. Customers across the country will be guaranteed the same amount of high-quality 100% British beef mince, whilst collectively saving over 250 tonnes of plastic a year through the new packaging. With the new packaging providing around double the current shelf life, it’s also estimated that it will half the amount of beef mince food waste in store. The change will be introduced at the beginning of next year. Shyam Unarket, Lidl GB’s Head of Responsible Sourcing & Ethical Trade, said: “Plastic reduction is a huge priority for us, and this one change will reduce the amount of plastic in each pack by a whopping two thirds, culminating in the elimination of over 250 tonnes of plastic from packaging a year. “However, we also recognise the important role that plastic plays in our daily lives. That’s why it’s hugely important that our plastic reduction strategy is centred around a progressive circular programme. By ensuring that any new packaging is recyclable, we’ll be able to help prevent plastic pollution in our environment. “When the new packaging arrives in store early next year, we know that the huge benefits both from a sustainability and practical perspective, will be welcomed by our customers.” This latest change forms part of Lidl GB’s commitment to tackling the important issue of plastic waste, as it looks to drive improvements across its product range through plastic reduction, recyclability and circularity.