Lavazza Group’s Post

Curious about the science behind #Solein? How is it similar to the process of brewing beer? Intrigued by how Solein can be produced even where plants can't survive? Our CTO, Dr. Juha-Pekka Pitkänen, answers these questions and more in his blog post. Discover the remarkable journey of Solein, from concept to reality, and understand why it's starting a new era in sustainable food production. Dive into the elemental perspective of food production here 👉 https://lnkd.in/g2qfF7CJ #foodofthefuture #outofthinair #NextGenEU

What are the myths and facts around ultra-processed foods — and what role might they play in the future of food? 🤔 Every year, Valley partner World Food System Center, ETH Zurich organises Food Day @ETH, a public event focused on sharing food systems research from around the globe. This year, we’re co-hosting a workshop bringing together experts to explore possible answers to some of these tricky questions: ❓What are the scientific facts and misconceptions about UPFs? ❓How can UPFs contribute to global food security? ❓What innovations can make these products healthier and more environmentally sustainable? If you're quick, you might just grab one of the very last tickets here ⏰ https://lnkd.in/eRV_QdZz Missed out? There's still time to join the event's excellent plenary session 👉 https://lnkd.in/dvjSyV8R ETH Zürich #FoodDayETH #foodsystems #foodsystemstransformation

Navigating the Complexities of the Global Coffee Market: Supply Chains, Pricing, and Environmental Impact Join us as we delve into the intricate world of coffee, examining the dynamics of global supply chains, the fluctuating pricing mechanisms, and the profound impact of climate change on coffee production. This detailed exploration covers key aspects such as technological advancements in agriculture, the role of fair trade, and emerging consumer trends towards sustainability. Gain insights into how these factors collectively influence the economic and environmental landscape of coffee production globally. #CoffeeIndustry #SustainableAgriculture #GlobalSupplyChain #ClimateImpact #BusinessInsights

What were the biggest science and research-related coffee stories in 2023? Here's a roundup from Daily Coffee News by Roast Magazine. It was a particularly busy year for scholars in the fields of green coffee and sustainability, coffee consumption and quality control, and, of course, coffee and human health. https://lnkd.in/gFzNve4y

I love it when robust analysis sheds light to our daily choice. I love it even more when the answer is "you can't have your meat and eat it". In short: "better meat", "happier animals", "better environemental outcomes" do not align. You need to choose. If you want all 3 you go Meat free or Vegan. If you want to eat a bit of meat, eat less less of it, even less or no beef and a bit of happy chicken (free range eggs and poultry) Full report link in comments if you want the long form

Great seminar today on disruptive food production technologies. My #SUST #LCA colleague Katri Leino presented our newest carbon footprint results of different new food production technologies, executed in Food without Fields project. There is clear potential from climate impact view on these new disruptive food production technologies. Case study results were compared to some existing food production systems. Based on executed four case studies, the best scenarios of each provide some climate savings. Biggest carbon savings could be provided by Ovalbumin production (based on utilisation of different side-streams; compared to egg-white powder) and textured soy protein production (produced in green house; compared to protein from chicken), actually a bit surprisingly. Alltogether, based on these results, we could receive in the best case totally around 450 000 t CO2eqv savings in Finnish level per year (potential volumes, available side streams, LCA assumptions, all affect the results for sure). Next, the aim is to publish these results in academic publication by our Natural Resources Institute Finland / Luonnonvarakeskus great team in this project, Frans Silvenius. Big thanks for the support Anniina Lehtilä and Sanna Hietala and Matti Pastell Titta Kotilainen Jarkko Niemi from Luke and Emilia Nordlund and all others from VTT. #Hiilestäkiinni. From the economic perspective, these solutions might be challenging at the moment.

Here's an anatomy of ClimAgri Food 😊 This overview encapsulates the core aspects and offerings of ClimAgri Food, emphasizing its commitment to sustainability and transformative impact in international development.

Fermentation is more than just the sourdough bread we all used to bake during covid lockdown. Fermentation is an ancient process that could have a major impact on the carbon emissions of the food industry We recently invested in NuKoKo. They make chocolate cocoa-free by replicating the fermentation process, that ferments cocoa beans into the cocoa we all love - but they do it with beans they find locally in the UK instead of cocoa beans. Total game changer for the cocoa-industry. This is just one example of how to use fermentation to improve or completely change how our food is made. Hear me talking about more examples on the Fermentation Summit 2024 togehter with Lukas Hoyos, Federica Ronchetti, Christian Poppe, Josefine Schneider, Mareike Deggelmann and Fabio Ziemssen. Looking forward to network with you! #Fermentation #FermentationSummit

Our COO Mohammed Abbas was on a panel at Asia Fruit Congress this week discussing the future of varietal innovation. The conversation surrounded consumer taste preferences, what traits growers are looking for in new varietals, new technologies being used, and the opportunities for innovation in Asian markets. MA shared insights into our newest pineapple innovation, Rubyglow® pineapple, as well as Pinkglow® pineapple and Honeyglow® pineapple. He spoke about consumer taste preferences — hint: consumers love sweet pineapples! #asiafruitlogistica2024