On the shelf Cleaning and maintenance www.fdiforum.netMAY 2020 £3.50 STERLING Functional ingredients Keeping Cool in Crisis Keeping Cool in Crisis INTERNATIONAL Food &DrinkFood &Drink01.qxp_Layout 1 04/05/2020 11:34 Page 1Mini Air Pro air cushion system, producing 100% recyclable air cushion on demand an employee-owned business kitepackaging.co.uk 100% recyclable material Air cushioning for requiring less storage space 900m roll equivalent to approx 10 rolls of large bubble wrap Mini Air EasiMini Air Classic Entry level system producing air cushion on demand Ideal for under 100 parcels per machine per day Mid-level system producing air cushion on demand Ideal for 100 - 400 parcels per machine per day Advanced system producing air cushion on demand Ideal for over 400 parcels per machine per day 02476 420068 Includes 1 free roll and 40m wrapper available Available on iPad & iPhone Visit our website to start viewing today... www.fdiforum.net Ideal for those who spend time away from their office Digital Editions Never miss an issue Read on the go! 02.qxp_Layout 1 04/05/2020 11:35 Page 1Contents May 2020 This magazine is now fully recyclable. By recycling magazines, you can help reduce waste and add to the 5.5 million tonnes of paper already recycled by the UK paper industry each year. Before you recycle your magazine, please ensure you remove all plastic wrapping, free gifts and samples. FoodandDrinkInternational @fdiforumwww.fdiforum.net company/fdiforum News 4 • General news • On line - production news • On the shelf - new products and initiatives Import and export12 The global crisis created in the wake of the COVID-19 outbreak continues to wreak havoc on industries and markets around the globe and put increasing strain on supply chains. In our previous issue, we explored the measures being taken to try and curb the outbreak. Now the emphasis is on how the crisis is impacting international trade in the food and drink sector and what measures can be taken to try and limit the rise of protectionism. Supply chain spotlight16 The food and drink supply chain is under increasing scrutiny from not only legislators but consumers. As a result transparency, traceability and sustainability must be heightened. Frozen and chilled foods20 The frozen and chilled foods market has boomed in recent years, and looks set to continue doing so. But what challenges face manufacturers within the industry – and how are they navigating these? Slicing, dicing and cutting24 The growing demand for pre-cut packaged foods and convenience meals containing sliced and diced ingredients have significantly increased the demand for cutting machines. In order to meet this demand, manufacturers have to turn to automation and other innovative options to maintain product integrity whilst also scaling up output. Group Editor: Steve Fisher (s.fisher@blmgroup.co.uk) Editor: Michael Fisher (m.fisher@blmgroup.co.uk) Editor’s PA: Angela Sharman (a.sharman@blmgroup.co.uk) Assistant Editor: Dominic Cuthbert (d.cuthbert@blmgroup.co.uk) Journalist: Tess Egginton (t.egginton@blmgroup.co.uk) Sales Director: Teri Cooper (t.cooper@blmgroup.co.uk) Sales Manager: Sam Trott (s.trott@blmgroup.co.uk) Sales: Vicky Hunt (v.hunt@blmgroup.co.uk) Ruth Feather (r.feather@blmgroup.co.uk) Tel: +44 (0) 1472 310302 Accounts & Subscriptions: John Downes (j.downes@blmgroup.co.uk) Design & Production: Gary Jorgensen, Mark Casson (studio@blmgroup.co.uk) Editorial: Tel: +44 (0) 1472 310305, Email: fdi@blmgroup.co.uk Part of the Business Link Magazine Group: Armstrong House, Armstrong Street, Grimsby, N E Lincs DN31 2QE England All rights reserved. No part of this publication may be reproduced, transmitted, photocopied, recorded or otherwise without express permission of the copyright holder, for which application should be addressed first to the publisher. While every reasonable care is taken, neither the publisher nor its participating agents accept liability for loss or damage to prints, colour transparencies, negatives or other material of whatever nature submitted to this publication. The views expressed in this publication are not necessarily the views of those held by the publisher. MAIN: SHUTTERST OCK/MARIAN WEYO • TOP: DASH W ATER • MIDDLE: SHUTTERST OCK/KOSTREZ • BOTT OM: SHUTTERST OCK/ALEKSANDAR MALIVUK Functional ingredients 28 Functional ingredients that provide nutritional benefits are now highly sought after as consumers look for more from their food. Cleaning and maintenance32 There’s no overstating the importance for cleanliness and hygienic design throughout the food and drink supply chain, but during the coronavirus outbreak, both have become even more critical. Caps and closures36 Convenience is king when it comes to caps and closures, and this ethos has led to strong shifts in the market. Foodservice39 The foodservice sector has been practically shut down by the novel coronavirus. With this also comes trouble for suppliers, as food becomes waste while firms scramble for diversion options. Events 42 Your chance to keep abreast of forthcoming exhibitions and food fairs from around the world Classified 45 Food & Drink Diary 46 03.qxp_Layout 1 04/05/2020 11:36 Page 1Train at home with Verner Wheelock The lockdown has not prevented Verner Wheelock from delivering the top-quality food industry training for which it is noted. Instead, the company is using technology to allow food industry professionals to receive the training they need - at home or any other location. Managing Director, Alison Wheelock, explains: “Our training courses are delivered through live video conferencing which enables the delegates and trainer to see each other in a virtual classroom environment. The courses have been tailored to suit remote delivery, but the usual content is being delivered by the same qualified, experienced trainers.” She adds: “The training is live and interactive, so delegates can ask questions directly or through chat facilities. The trainer can even split attendees into small ‘breakout’ groups to perform workshop activities. It’s the closest thing you can get to a face-to-face training session.” For details on HACCP, food safety, auditing and specialist courses delivered through live video, please contact claire.lennon@vwa.co.uk. 4 Food & Drink International www.fdiforum.net news Top safety accreditation for Western Mechanical Handling UK Ltd Cornwall-based manufacturing company, Western Mechanical Handling UK Ltd (WMH), has been awarded accreditation from Alcumus SafeContractor for achieving excellence in health and safety in the workplace. Employing 46 people, WMH is principally involved in the food and pharmaceutical sectors, specialising in the automation and streamlining of food and medical production lines. WMH’s clients include many blue-chip organisations across these market sectors. The company’s application for SafeContractor accreditation was driven by the need for a uniform standard across the business. SafeContractor accreditation will enhance the company’s ability to win new contracts, and its commitment to safety will be viewed positively by its insurers when the company liability policy is up for renewal. Tom Tomlinson, Director of WMH, said: “We are delighted to have been accredited as an ‘Alcumus safe Contractor’, this industry standard will give our customers greater confidence in WMH and provide assurance that our operating standards match their own.” Heat exchangers meet the challenges of pet food production Thermal processing is a key part of pet food manufacturing, with processes including heating (pre- conditioning), cooking, drying, pasteurising and cooling. The HRS R Series and Unicus scraped surface heat exchangers (SSHEs) from HRS Heat Exchangers are ideally suited for pet food processing. The R Series uses a patented rotary scraper bar which can reaching speeds up to 300 rpm, providing high levels of shear and mixing at the heat transfer surface which dramatically increases heat transfer rates. This makes it particularly suitable for challenging heat transfer applications, such as those where the product requires high pressures or has high viscosity. In contrast, the patented Unicus Series is designed to provide unrivalled heat transfer of a wide range of difficult meat products which have high fouling potential, but which also need delicate handling to preserve fragile product integrity. For more information, visit www.hrs-heatexchangers.com. £10m fund launched for England’s fishing & aquaculture sectors The government has made a £10 million fund available for England’s fishing and aquaculture fishing businesses affected by coronavirus. Announced by Environment Secretary George Eustice and Chief Secretary to the Treasury Steve Barclay, the scheme will support more than 1,000 fishing and aquaculture businesses in England via direct cash grants. Up to £9 million will be available for grants to eligible fishing and aquaculture businesses, while a further £1 million will be made available to support projects to assist fishermen to sell their catch in their local communities. This money will help fishing businesses find new ways to market and sell their catch while traditional markets are restricted, not only supporting the sector but also the local communities that depend on the industry. Because the majority of fish they catch is usually destined for export, the English fishing fleet which catches fish stocks such as hake, scallops and crab, has been hit by the closure of traditional export markets and the reduction in demand from the hospitality sector. Running for up to three months, the support scheme takes action to meet the immediate needs of the industry by helping English fishing and aquaculture businesses with their fixed costs such as such as insurance, equipment hire and port costs. The measures will support English industry, in particular smaller fisherman, during this challenging time and follow an unprecedented package of financial support already announced for small businesses. “This £10 million scheme will provide a lifeline for more than 1,000 fishing businesses so they can continue to maintain and operate their boats during this challenging time, which has seen falling prices and lack of demand for fish from the restaurant industry,” said Mr Eustice. © Shutterstock/Jorge Manso 04-11.qxp_Layout 1 04/05/2020 11:42 Page 1news Food & Drink International 5 www.fdiforum.net New production plant sets benchmark for filling of UHT milk SIG will play a vital role in one of the largest European greenfield projects in the field of UHT milk, spearheaded by Hochwald, one of the largest German dairy cooperatives. As part of the mega project, Hochwald will build a new plant with a capacity of more than 800 million litres of milk per annum. Milk will be processed and sold as UHT milk, cream, condensed milk and flavoured milk for the European market and export to China, Middle East and Africa from 2022. SIG has been selected as preferred partner for the new project and will supply 15 aseptic filling machines for the new plant, which will be based in Mechernich, Germany. SIG’s flexible filling technology will enable Hochwald to offer a greater variety of aseptic packaging solutions in five different carton formats, with a wide range of volumes, closures and straw solutions. SIG’s innovative carton structures also have proven environmental benefits compared to many packaging alternatives. Public urged to support Britain’s small cheesemakers The British public has been urged to support small cheesemakers as the coronavirus crisis threatens the future of the specialist cheese industry. An initiative led by the Specialist Cheesemakers Association (SCA), Academy of Cheese and the Guild of Fine Food, and supported by cheese writer Patrick McGuigan, aims to raise awareness of the crisis and help shoppers connect with local cheesemakers and indie retailers by providing online directories of the companies that can deliver or are safely open for business. This first-of-its-kind collaborative project will culminate in the British Cheese Weekender over the Early May Bank Holiday weekend (8-10 May), when the public will be encouraged to enjoy the country’s best cheeses with a series of free, online tastings. Farmhouse and artisan cheesemakers are being forced to pour thousands of litres of milk down the drain and give away cheese for free after many lost up to 90% of their business overnight when the hospitality sector was closed down. The situation has been compounded by shoppers using supermarkets to stock up on hard and grating cheeses made by large food manufacturers. The result is that small producers have been left with maturing rooms full of cheeses, which by their nature have limited shelf lives. The problem is particularly pronounced for soft and blue cheeses. At the same time, cows, sheep and goats are now out at pasture, and continue to produce milk every day that must be used or be thrown away. The industry has been quick to respond with cheesemakers, cheesemongers, farm shops and delis rapidly pivoting their businesses to be able to sell cheese online to be delivered direct to people’s doors, as well as introducing strict social distancing systems at shops so people can buy safely. Supporting industry during the coronavirus pandemic With unprecedented pressure on food, beverage and pharma manufacturers to keep supermarket and pharmacy shelves stocked, and factories operating under the strictest cleanliness and hygiene guidelines, running out of antibacterial cleaning products simply isn’t an option. The industrial performance cleaning aerosols from ROCOL are suitable for use in the food, beverage and pharmaceutical industries. By using these cleaning products for their intended purpose, you can save your antibacterial products for the applications that they were designed for. Here’s a quick product rundown to help you select the most appropriate products for cleaning across your site. Foam Cleaner Spray This NSF A1 registered product is for use as a general cleaner on all surfaces in and around food processing areas, where its use is not intended for direct food contact. Industrial Cleaner Rapid Dry Spray This NSF K1 registered product is used to remove oil, wax and resinous materials, or other substances that aren’t removed by using acidic or alkaline cleaning agents. Electra Clean Spray This product is NSF K2 registered and used for cleaning electronic instruments and devices used in and around food processing areas but do not come into direct contact with food. If the device will not tolerate aqueous cleaning, then Electra Clean Spray is perfect for the job. Stainless Steel Cleaner Spray NSF A7 registered as a metal cleaner and polisher for non-food contact surfaces in and around food processing areas. Prior to being used, all food products and packaging materials must be removed or carefully protected before being used and all odours from usage have dissipated before they are re-exposed to the area. Remover Degreaser Spray Designed to be used in inedible, non-processing and/or exterior areas of food processing establishments, this product is registered as NSF C1. It is citrus based, for removing difficult residues including labels and adhesives. For more information, visit www.rocol.com. © Shutterstock/George Dolgikh 04-11.qxp_Layout 1 04/05/2020 11:42 Page 2i2r wins the Queen’s Award For Enterprise: International Trade Market leading aluminium foil tray manufacturer, i2r Packaging Solutions, has been honoured with a Queen’s Award for Enterprise: International Trade. i2r is one of only 220 UK organisations to win a prestigious Queen’s Award for Enterprise. Having recorded outstanding year on year growth in the last three years, the firm has been recognised for its excellence in international trade “We are thrilled and privileged to have been recognised for international trade with a Queen’s Award,” said Commercial Director Jon West. “The achievement is testament to the collective and sustained effort from everyone here at i2r who has helped ensure that the business continues to be the unrivalled success story that it is today.” i2r Packaging Solutions will celebrate its award during a royal reception for Queen’s Awards winners in the summer. 6 Food & Drink International www.fdiforum.net news Key Technology introduces integrated sorting system for fresh-cut apples Key Technology, a member of the Duravant family of operating companies, introduces its new sorting system for fresh-cut apple products. This versatile solution integrates Key’s Iso-Flo shakers, rotary sizing and grading systems, belt conveyors and a VERYX digital sorter. Removing pieces of stem, seeds, calyx/flower and core as well as foreign material (FM) and product defects like dark and light stains, rot and skin, this apple sorting line automates inspection to significantly improve overall product quality and increase yield while reducing labour requirements. The integrated system gently sorts peeled and skin-on apples, as well as pears, which are cut in a variety of sizes and shapes including cubes, strips and wedges. Key can design apple sorting lines for processors with production capacities from 3 to 15 metric tons (6,600 to 33,000 lb.) per hour. VERYX features next-generation 4-channel cameras and high resolution laser sensors, which offer twice the resolution of previous sensor technology to find smaller FM and defects. UK food factory installs Panasonic CO2 commercial refrigeration to cool & freeze sushi Tanpopo Japanese Food, a UK-based food wholesaler, has recently equipped its West London warehouse with condensing units from the Panasonic CO2 Cold Chain range. The units were installed by Versan of Chertsey, Surrey, a company that specialises in the installation of refrigeration technology. With the use of renewable technology and reliability high on the agenda for Tanpopo, Panasonic’s Cold Chain Commercial Refrigeration range, which uses environmentally-friendly CO2, was the ideal choice for all their frozen and chilled food storage refrigeration requirements when the business moved to its new premises in Feltham. Peter Bigmore, owner of Tanpopo Japanese Food, said: “Other key factors were the range’s reliability, the fact the units are compatible with a range of control systems and due to the low charge of CO2 required by the units, no additional leak detection equipment was necessary for this application.” For more information, visit www.aircon.panasonic.co.uk. White bread healthiest its been in 200 years, study finds Despite concerns over a lack of genetic diversity, scientists have down that white flour is the healthiest it has been in 200 years. A study comparing historic and modern wheat varieties grown side by side has shown an increase in dietary fibre and other features beneficial to human health. This is contrary to concerns that the push for higher yields has made today’s wheat less “healthy” than older types. The 39 wheats varieties, spanning a period of 230 years, were grown three years running at Rothamsted Research in Hertfordshire. “Despite concerns over the declining genetic variation found across modern wheat types, there is no evidence that the health benefits of white flour from wheat grown in the UK have declined significantly over the past 200 years,” said Lead author Dr Alison Lovegrove. “In fact, we found increasing trends in several components, notably the major form of dietary fibre. This is despite great increases in the yields of wheat grown over this period.” The team also found the concentration of betaine, which is beneficial for cardio-vascular health, has increased, whilst levels of asparagine – which can be converted to the potentially cancer-causing chemical acrylamide when bread is baked – have decreased. The amount of certain sugars, including sucrose, maltose and fructose, have also increased over this period. The stimulus for the study, according to Dr Lovegrove, was that the great increase in wheat yields brought about by the introduction of dwarf wheat varieties in the 1960s also led to a decline in zinc and iron concentrations. “What was less clear was the impact on other components of nutrition. In addition, many studies look only at wholemeal flour but by far and away white flour products are the ones most people eat,” she said. © Shutterstock/PosiNote 04-11.qxp_Layout 1 04/05/2020 11:42 Page 3www.fdiforum.net Plan your campaign with Food & Drink International… ...your competitors are! As marketing is the vital ingredient for the success and growth of any business, we can offer advice and packages to suit all budgets. Speak to one of our experienced account executives. CAN YOU AFFORD NOT TO? • Print • Online • E-Newsletters • Regular News • Topical Features The perfect medium to give your brand the best chance of being seen! Contact us below for our 2020 editorial schedule Call today on +44 [0] 1472 310310 or email: s.trott@blmgroup.co.uk INTERNATIONAL Food &Drink Food &Drink 2019 AUGUST I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.netwww N A T I O N &&Drin Drin Drin &&Drin 0 STERLING A L nknknkk thi Fre i ki h ND EXPORT NEWS IMPORT AND EX G SPOTLIGHT PROCESSING S SEPTEMBER 2019 I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.net www N A T I O N &&Drink Drink Drin &&Drink 0 STERLING A L nk nk nkk tota The t l GY TOTAL SHOW pac cka PPMA TOTAL MICROBIOLOGY MHX 2019 IMHX 2019 ge 54) V N preview on pag otal Sh OBER 2019 OCT I N T E R N Food Food &&& Food Food & £3.50 .fdiforum.netwww N A T I O N &&Drin Drin Drin &&Drin 0 STERLING A L nknknkk cho The i t t l mental c ws Environmen Spotlight Spotlight auBeBrra evvial ale NOVEMBER 2019 I N T E R N Food Food &&& Food Food & £3.50 .fdiforum .net www N A T I O N &&Drink Drink Drin &&Drink 0 STERLING A L nk nk nkk Packaging ging Packaging spotlight for s Ingredie Fi Europe ent rs and epositors a llers MINIMUM COST…MAXIMUM IMPACT! www.fdiforum.net 04-11.qxp_Layout 1 04/05/2020 11:42 Page 48 Food & Drink International www.fdiforum.net news UK catering companies commit to less meat Catering companies in the UK have committed to using 20% less meat in a new initiative intended to make menus more sustainable. The ‘20% Less Meat campaign’ aims to reduce meat consumption across schools, hospitals, universities and care homes. The collaboration of key stakeholders across public sector catering – including LACA, ASSIST FM, HCA, NACC, TUCO and PACE – represents a commitment from the industry’s major players to take action on the urgent issue of meat reduction as corroborated by the IPCC, WHO, FAO and EAT Lancet. The initiative also has the support of the Eating Better Alliance, a diverse stakeholder group working to stimulate a 50% reduction in meat and dairy consumption in the UK by 2030. ProVeg UK, part of the Eating Better Alliance, provides free training, advice and menu planning to public sector caterers wishing to reduce their reliance on meat and increase the sustainability of their offerings. “Never has the public sector made a commitment of this magnitude – good for the planet and good for people,” said ProVeg UK Executive Director Philip Mansbridge. “20% Less Meat is exactly the kind of dynamic, effective initiative the industry can cooperate on and all that is needed is some small changes. “By committing to this pledge and making simple and effective adaptations, all public sector caterers will soon find more of their meals are healthier, more planet friendly and equally or more delicious.” © Shutterstock / Rawpixel.com The Scottish seafood industry is working extremely hard, adapting to new guidelines and developing new routes to the consumer in an effort to ensure a continuing supply of fresh, nutritious seafood during the coronavirus pandemic and the current ‘lockdown’, according to Seafood Scotland, the national trade and marketing body for the Scottish seafood industry. Recently, The Scottish Government has made available three support packages for the seafood sector. These will assist fishing, seafood processing and aquaculture businesses that are facing hardship in the present market to help them maintain a critical supply for the UK market. With upwards of 80% of Scotland’s catch normally being exported internationally, the sector and the communities which depend on the sea for their livelihoods, directly or indirectly, have been particularly impacted. But their survival is critical. Donna Fordyce, Interim Head of Seafood Scotland, said: “What we have seen over the last three weeks is an unyielding determination from the seafood sector to maintain supply. Although working at a vastly reduced capacity, the fishing sector and seafood processors have adapted their way of working to ensure that fresh seafood, which is an important part of a healthy diet, is available and delivered safely to retailers and consumers.” Normally around 60% of the fish eaten in Scotland is imported, but the current situation has caused a surge in demand from Scottish consumers who want to eat ‘their own’ seafood. And seafood companies are taking the bait. Ms Fordyce concludes: “While this trade is not going to replace the business done in international markets - many companies are doing less than 25% of their usual business at the moment - it’s a start, and the industry is hugely appreciative of the support Scottish consumers are showing them.” Scottish seafood industry welcomes consumer support Unilever helps customers, suppliers during pandemic with €500m cash flow relief Unilever is offering €500 million of cash flow relief across its extended value chain to help support customers and suppliers during the COVID-19 outbreak. This will be achieved through early payments for the food and consumer goods giant’s most vulnerable and small-scale retail customers to help them manage and protect jobs. It will also facilitate early payment for its most vulnerable small and medium sized suppliers to help them with financial liquidity. Moreover, the relief will extend credit to selected small-scale retail customers whose business relies on Unilever, to help them manage and protect jobs. The relief for customers and suppliers is part of wider measures to support global and national efforts to tackle the pandemic. These actions extend to its multiple stakeholders and also include its consumers and communities and workforce. Included among these actions is a €100 million donation of soap, sanitiser and food. © Shutterstock/JHVEPhoto 04-11.qxp_Layout 1 04/05/2020 11:42 Page 5The Label Makers produce bold styling for Arlu Rum Bradford-based The Label Makers has worked with Alderman’s Drinks to produce labels for their Arlu Rum range consisting of: Arlu Rum Original Spiced, Arlu Rum Passionfruit & Mango and Arlu Rum Blood Orange. For this series of labels, The Label Makers digitally printed the designs onto Fasson Arctic White FSC material, which was then finished with a high build silk screen - the effect being a simple, yet sophisticated minimalist styling. “For the Arlu Rum range, the paper choice for the project was really important, so we worked closely with The Label Makers to ensure we had the perfect match on quality to complement the design,” said brand marketing & PR manager, Amy Harrison. “The end result was an excellent quality label and exactly what we wanted - spot on! We’re looking forward to expanding both the Didsbury Gin and Arlu range with new flavours and will be calling on The Label Makers again for their assistance in progressing that.” news Food & Drink International 9 www.fdiforum.net Morrisons partners with Deliveroo to support customers during pandemic Morrisons has partnered with online food delivery platform, Deliveroo, to ensure that the supply of essential items to customers goes undisrupted during the coronavirus pandemic. The partnership will enable customers to order from seventy essential household items from more than 130 Morrisons stores for on-demand delivery. The move will be for the duration of the COVID- 19 crisis, the Bradford-headquartered supermarket said. All deliveries will be contact-free to ensure safety, with Deliveroo riders leaving the deliveries at customers’ doors to collect, minimising person-to-person contact. “Our partnership with Deliveroo will help us to continue to play our full part in feeding the nation,” said Morrisons Chief Executive David Potts. “Customers will be able to order essential products from Morrisons biked by Deliveroo to the door in as little as under 30 minutes. “It’s a great combination of traditional and modern methods and it will provide more vulnerable people with the opportunity to receive their home delivery.” Lab meat specialist Aleph Farms commits to carbon neutrality Aleph Farms, an Israeli start-up cultivating real steak from beef cells, has committed to becoming carbon neutral by 2025 as is unveils a new strategy to creating a more sustainable food system. Under its new strategy, the start-up has committed to eliminate emissions associated with its meat production by 2025 and reach the same net-zero emissions across its entire supply chain by 2030. Amid the COVID-19 crisis, Aleph Farms has consolidated its approach for food system resilience not only to cope with local and global supply chain disruptions that put food securities at risk, but also to promote natural ecosystem preservation and reduce friction points with wild animals. As it prepares for active pilot-plant (BioFarm) operations next year, the company has set the bar higher for its sustainable development goals. The start-up is actively engaging in a dialogue with livestock farmers to integrate cultivated meat as part of a solution set to fundamental challenges that the agriculture industry is facing, such as eroding revenues and increased retirement rate in developed countries. In trying to reach its sustainability goals, the company has also formed a Sustainability Advisory board, which gfathers thoguth leaders from around the world to solicit views, reach objectives and implement its holistic approach to sustainability across the ecosystem’s entire value chain. In February, it also established a ‘Z-Board’, a dialogue platform that engages Generation Z leaders in the vision development for future generations. Moreover, the start-up is collaborating with Black & Veatch, a global engineering and construction company, to build a resilient, compliant, and sustainable infrastructure for large-scale production with foundational principles of circular economy and renewable energy. © Shutterstock/Ceri Breeze © Aleph Farms 04-11.qxp_Layout 1 04/05/2020 11:42 Page 6Next >