How a Supplement Company Eliminated Single-use Plastic Bottles

Switching to plant-based sustainable bags reduces emissions and plastic waste   By Heather Florio, CEO of Desert Harvest Single-use plastic pill bottles contribute to plastic pollution and the associated impacts on climate change, from the greenhouse gasses emitted during manufacturing to the methane emissions from the landfills where empty bottles are discarded.   According to Statista, Americans filled nearly 4.7 million retail prescriptions in 2021, many of them coming in these containers. Dietary supplements added millions more plastic bottles to the waste stream, with 77% of American adults purchasing more than $31 billion worth of supplements annually according to the Council for Responsible Nutrition (CRN).   In 2022, we became the first U.S. supplement company to abandon single-use pill bottles in our packaging. We’re excited to share insights about the move to more sustainable packaging. Here are a few of the common questions we are asked about it.   What details can you share about the new packaging?   We are phasing out all single-use plastic bottles this year, moving to plant-based compostable bags, and offering customers a refillable smart bottle that can track pill usage, and more. We are also helping to remove one ton of plastic from the ocean for every bottle purchased through an agreement with our bottle supplier.   What motivated you to develop new packaging?   We are constantly trying to find new ways to become more sustainable and reduce our carbon footprint at our company. For us, abandoning single-use pill bottles aligned with our goals. When ImpacX reached out to us about leveraging their innovation to achieve this, we realized we could reduce plastic in the environment. Then, we saw an opportunity to convert our packaging to plant-based sustainable bags. It was all about sustainability and our commitment to reducing our carbon footprint.   How will sustainable packaging help or impact your brand?   I hope that this could position us as the leader for sustainable packaging in the supplement market, and that we could be a model for others to follow. Numerous studies have shown that consumers today want sustainable products and consider sustainability with their purchasing decisions. More consumers than ever are seeking sustainable packaging alternatives. Our new packaging will help meet this demand.   How do smart bottles work?   The smart bottle technology we are using did not exist before. It’ll change daily lives by making make sure you don’t forget your medications, sets up accountability measures, and helps monitor elderly patients to make sure that they’ve taken their medications. It’ll also help the environment. The bottle is designed to be re-used and has roughly a five-year lifespan. To reduce landfill waste, a postage-paid label is provided for consumers to return the bottle to the manufacturer for recycling. This  technology is really going to change everything.   What benefits do you think it will bring to consumers beyond its positive impact on the environment?   It’ll help them lead healthier lives because of the reminders and accountability. It doesn’t just take away the need to remind yourself to take your supplements, but also provides reminders when the bottle needs to be refilled. For our customers taking our supplements, running out of product or forgetting a dose can impact their health. People who serve as caregivers to others can monitor and track adherence. The bottle can be used for anything in pill form. Even though it’s for our company, it can be used as a system with the other products they take.   Can you share more about the innovation and technology involved in creating the packaging?   The technology is the first of its kind. ImpacX took the technology they created for water intake and adapted it to meet our needs, and the needs of our customers. The bottle, design, and entire app was created specifically for our company in partnership with them. It was a step-by-step process that evolved over roughly six months.   What details can you share about the process?   There were multiple phases. We had to think about and consider a lot of things—if the technology would work for our customers, how we could adapt our production line and make it all work, there were sourcing issues to solve. We learned a lot. It was exciting.   Were there any challenges or lessons you learned while creating and designing the packaging that you can share?   One thing that was interesting in the process was that we were thinking about how our customers were going to use this. But, then we found a lot of people who wanted it for their parents, or others that they provide care for. That’s when it became a question of how we can adapt the technology to work beyond our initial vision.   What will moving all of your products to the new packaging entail?   We should have all of our supplements changed to the new bottle and packaging by the end of 2022. We’re working on our skincare first. It will be a phased approach to work with our production timing and process for our products, and other logistics.   What advice or guidance would you share with others who may want to move to sustainable packaging?   Do it! We all have a responsibility to this planet. The little changes we can make can make such a difference and such an impact. Especially when you are trying to sell your products worldwide like we do. Look where you can make changes.

Fu Chen Technology - Industrial Ice Cream Solution Provider

This is a recently completed project by Fu Chen Technology. The content of the project includes full-automatic popsicle and ice cream plant equipment, and the production mode is fully automatic production, and is equipped with a C.I.P positioning cleaning system, so that production and cleaning are automatically completed in the pipeline, in line with standard procedures, and can greatly reduce labor costs, achieve the best benefit.          

Innovation & Inspiration: World-leading Ingredients Show Fi & Hi Europe Set To Attract Over 20,000 Global Attendees

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Amsterdam/Netherlands, June 2022: Fi Europe co-located with Hi Europe returns to France this year from 6-8 December. For the first time, the leading ingredients exhibition will take place at Paris Expo Porte de Versailles – occupying four halls with more than 1,200 exhibitors, ranging from leading ingredients suppliers through to highly specialized newcomers. The in-person show will be framed and supported by an extensive online event, giving attendees countless opportunities and greater flexibility to source, connect and innovate – be it virtually, in-person or both.   In Paris, Fi & Hi Europe is set to attract exhibitors and attendees from over 135 countries around the world. Located in the heart of the city, Paris Expo Porte de Versailles is within walking distance of many hotels, restaurants and bars – making the event more visitor-friendly than ever before.   Fi & Hi Europe is the culmination of a year of Fi Global engagement with the ingredients industry, including a series of webinars, in-person events around the world, and the marketplace solution Ingredients Network.   Digitally enabled event concept   With this year’s show, Informa Markets continues its hybrid journey, setting the bar even higher with more advanced technology. The combination of online and inperson events offers attendees the best of both worlds, covering a huge variety of live and on-demand content, as well as data-driven matchmaking options, enabling a seamless all-round show experience. For example, all exhibitors will have an online profile that allows them to connect and network ahead of the event and gather leads onsite using the integrated lead scanning system. This means it has never been easier to find and connect with relevant contacts and schedule virtual or in-person meetings using the online event platform.   “We’re looking forward to welcoming thousands of visitors and exhibitors from around the world to an event which all those involved in the ingredients industry simply cannot afford to miss,” says Julien Bonvallet, Brand Director at Informa Markets. “After many months of disruption and uncertainty, there’s a strong aspiration for meeting in-person again, and so the excitement is already gathering pace. But for those who would prefer to join online, sophisticated technology means our online event will merge seamlessly with the in-person show.”   Packed conference programme   The online event will begin on 28 November, the week before doors open at Paris Expo Porte de Versailles. It features a packed conference programme covering the hottest industry topics including plant-based, health & wellbeing and reformulation, as well as category updates on some of the key trending segments. These include bakery and snacks, dairy & dairy alternatives, sustainability and much more.   The physical show will once again include popular features such as the Innovation Hub, the New Product Zone in collaboration with Innova Market Insights, and the Fi Europe Innovation Awards. The all-new Sustainability Hub will focus on sustainable food solutions from farm to fork, giving visitors the opportunity to learn about food waste, circular economy, regenerative agriculture and more.   Unique gathering of suppliers   Lots of key ingredients suppliers have already confirmed their attendance in Paris, including ADM, Beneo, Brenntag, Cargill, DSM and Ingredion, to name just a few. The four halls at the venue are already 85 per cent booked with a variety of exhibitors – both old and new – all eager to showcase the latest trends and products driving the industry. There will also be more country pavilions than ever before.   Julien adds: “I am so excited that Fi & Hi Europe will once again open its doors in Paris – this time at an impressive new venue. Bringing the world of food and beverage ingredients together has always been our main purpose, and our entire team is looking forward to providing the perfect platform for both visitors and exhibitors to source, connect and innovate.”   For more information on the show, please visit: https://www.figlobal.com/fieurope/en/home.html

GREATER STABILITY WITH LESS MATERIAL: KHS DEVELOPS PET BOTTLE WITH GLUED-IN HANDLE

KHS has further developed its rPET containers for the home care and food sectors. In addition to bottle handles slotted into place mechanically, the Dortmund company now offers a glued-in process that gives users plenty of benefits: stretch blow molded using the preferential heating method, the KHS PET bottle is more stable than the extrusion-blow-molded polyolefin alternatives.   The development of the 2.3-liter PET bottle with a glued-in handle is the result of a one-and-a-half-year cooperation between KHS and Logoplaste Innovation Lab. The aim was to design a bottle specifically for home care products with the smallest possible carbon footprint. With its ready-for-market system KHS and Logoplaste Group wish to support the industry’s striving for greater sustainability. Reduced consumption of energy and resources   “Our adhesive technology enables us to cut down on the amount of energy and material used in production and manufacture a container that’s both more stable and visually more appealing than the standard products currently available on the market,” says Sebastian Wenderdel, PET sales business development manager at KHS in Hamburg, Germany. Direct comparison reveals that up to 30% fewer resources are used in the manufacturing process, with 10% in material saved over a clip-in handle. Instead of producing the bottle on an extrusion blow molder as is common, stretch blow molding it is particularly energy-efficient – a not inconsiderable advantage in view of the rising prices for energy and raw materials.   In conjunction with preferential heating KHS provides an extremely precise and reliable piece of plant equipment. This tried-and-tested, energy-efficient heating method permits homogenous distribution of the material during the stretch blow molding process in plastic bottles with an irregular and complex design, thus lowering the number of resources used and boosting bottle stability. Neck alignment with millimeter accuracy as an optional component allows precise product dosing with the help of oriented spout caps. Furthermore, as the new PET bottle does not have any seams – as opposed to those on standard containers made of HDPE or PP – it has proved convincing in rigorous in-house drop tests, claims Wenderdel.   When selecting a suitable adhesive, the design team drew on the years of expertise accumulated by KHS during the Nature MultiPack project. The container provides a further plus when it comes to product marketing. “The transparent PET material makes the product visible,” Wenderdel states. Moreover, customers can have their very own bottle designed with the help of KHS Bottles & Shapes service program.   Moving towards a circular economy With the development of its new PET bottle with a glued-in handle KHS is moving closer towards a circular economy in this regard – and with this system wishes to not only address manufacturers of home care products but also food producers. “We provide a circular container whose bottle body and handle consist of 100% recyclate and are themselves fully recyclable. This is still fairly unusual for containers with an integral grip,” emphasizes Wenderdel. As PET is the plastic with the highest recycling rate worldwide, it is also more readily available on the market than materials such as HDPE or PP. These also have the disadvantage that unlike rPET they are not yet circular. “The growing demand for environmentally-friendly packaging and stricter legal requirements governing the use of recycled plastics are perfectly met by our latest development,” Wenderdel concludes.

SAITEX Draws Business Leaders From Across The Continent

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After a two-year forced hiatus due to Covid lockdowns and restrictions, one of Africa’s most established multi-sector trade shows is back.     In its 28th year, SAITEX is being co-hosted with food and beverage show Africa’s Big 7 and the Halal International Trade Expo at the Gallagher Convention Centre between 19 and 21 June 2022.   “For almost three decades, SAITEX has been bringing buyers and sellers together, but this year feels markedly different, as it has been such a long time since our exhibitors and visitors last engaged in person,” says Portfolio Director of Food, Hospitality and Trade of dmg events Evan Schiff.   “This represents a unique opportunity for industry professionals to reconnect and develop strategic trade partnerships for future intra-Africa growth,” he says.   With leading buyers and suppliers from over 25 countries showcasing their latest products and service innovations across seven exhibitor zones, the expo will also feature a series of technical masterclasses run over three days, aimed at paving the way forward for businesses across the trade and township economy sectors.   According to Schiff, in 2019, over 4,900 industry professionals attended the event, and of these visitors, almost two thirds had senior decision-making roles within their businesses.   In 2022, several interactive workshops and panel discussions will offer a dynamic mix of in-depth learning, development and discussion, led by a range of high-profile trade experts, financial institutes, and entrepreneurs in the sector. The ministerial keynote address will be given by the Honourable Rajeshkumar Indukant Modi, Deputy Minister of Industry and Commerce in Zimbabwe.   Visitors looking for support on access to SMME finance can attend a dedicated workshop hosted by Banking Association of South Africa on how to mobilise funding for SMMEs, while a fireside chat presented by SHE Trades will focus specifically on assisting female entrepreneurs to unlock new market opportunities.   Technological solutions and IT and software make up a significant percentage of products on exhibit at the show, and there will also be several workshops supported by e-Commerce Forum Africa, centering around the implementation of new digital strategies to protect, manage and grow business in a post-Covid marketplace.   The increasing importance of Africa’s township economy will also be recognised at SAITEX. In a stakeholder engagement session presented by the Gauteng Department of Economic Development, public and private stakeholders will delve into the details of the recently passed Township Economic Development Bill and the Township Economy Partnership Fund, considering its impact on individual businesses and existing commercial activity moving forward.   SAITEX is honoured to have Mpho Parks Tau, Gauteng MEC, Gauteng Department of Economic Development, Environment, Agriculture & Rural Development, Saki Zamxaka, Chief Executive Officer, Gauteng Enterprise Propeller (GEP), Tshokolo Nchocho, Chief Executive Officer, Industrial Development Corporation (IDC) and Xolile George, Chief Executive Officer, South African Local Government Association (SALGA).*   Schiff says that with an estimated 355 million middleclass consumers, Africa has one the most rapidly growing retail markets in the world, making SAITEX a must-attend event for business owners, entrepreneurs, retailers, wholesalers and distributors from across the continent. “SAITEX provides a unique platform for African importers and exporters to source latest products and services from a global manufacturing base, as well as establish partnerships and complete import and export deals,” he concludes.   Registration for SAITEX is currently open. 

Doing Avocado-Eaters a Solid The World Over, Apeel Introduces Avocado Freshness Scanning System

Today Apeel announced they would unveil new freshness detection technology for avocados this week at the Fresh Produce Association Global Produce & Floral Show.   The system, based on hyperspectral imaging technology, starts by shining a light that penetrates several millimeters below the skin. From there, it utilizes a sensor to measure how much light is reflected in the visible and near-infrared spectrum. Once scanned, the system’s AI predicts the avocado’s freshness and estimates shelf life by utilizing a “global avocado ripeness model” the company developed using machine learning based on “data on tens of thousands of avocados throughout multiple seasons, blooms, and countries of origin.”   The system, which is the evolution of the technology inherited by Apeel when it acquired Impact Vision last year, will be used in both a commercial implementation targeted at grocery retailers and distributors as well as in a scanner useable consumers to check freshness in the produce aisle.   The commercial-grade technology will feature a scanner and an “AI data model for imaging hardware in produce sorters” at packing houses and distribution centers. According to the announcement, the new scanner will detect freshness five times more quickly than traditional methods such as penetrometers (which poke holes in the produce to detect freshness). In addition, the new software will enable more accurate sorting, enabling distributors to target the proper retail channels based on the remaining shelf life.   While all that sounds great and represents a potentially significant advancement that could significantly reduce food waste, I can’t help but be a little more excited for the consumer retail scanner. If you’re like me, no fruit (yes, it’s a fruit) is more frustrating than the avocado; deliciously sublime when perfectly ripe, but hard as a rock if eaten too early and resembling the decaying flesh of a zombie if you’re just a couple of days too late. If this technology works, my days of throwing avocados into the compost bin may soon be coming to an end.   For Apeel, the new product line represents the first significant new product outside of the food tech unicorn’s flagship life-extension technology. According to the company, the technology will initially be limited to avocadoes, but they indicated they are working on extending it to other produce such as limes, mangos, and mandarins.

ILDEX Indonesia 2022 Is Ready To Meet Industry Demand With High Technology For Livestock And Aquaculture Businesses This November!!

Time：2025-09-17~2025-09-19

Location ：Jakarta,Indonesia

17 October 2022 – Jakarta, Indonesia: Local livestock management is essential work for the many Indonesians who are involved in the livestock trade from production to international trade . Furthermore, local investment in the livestock sub-sector (PMDN) in 2020 increased by 116.91%, while foreign investment  (PMA) also saw a 17.64% increase compared to the previous year.    Indonesia has a huge consumption of red meat, which is a traditional animal food source in Indonesia. The majority of the consumers of these foods are Muslim, which makes beef and chicken the most common meat proteins in Indonesia. Livestock production is increasing to meet the demand of domestic and international consumption. Consequently, importing from other countries and introducing high technology to manage production can be smart solutions to meet this demand. At ILDEX Indonesia 2022, more than 135 companies from 25 countries will showcase their products and services, with over 55% being international companies from Asia, Europe, America, and South America.   This year, ILDEX Indonesia marks the fifth edition of the trade exhibition for the livestock and aquaculture industries in the Indonesia market, neighboring countries, and also the Asia region, and is organized by VNU Asia Pacific and Permata Kreasi Media, the local partner. ILDEX Indonesia is organised to be an international trade exhibition covering many sectors, including pigs, poultry, dairy, eggs, farm management, and meat processing. In addition, top domestic and international companies will be presenting their products to top buyers and industry professionals. Moreover, for over 20 years, the organizer has promoted the Indonesian market as a destination for international investors.    At ILDEX Indonesia 2019, the exhibition attracted 12,200 trade participants from 40 countries during the 3 days of the exhibition, with more than 200 potential local and international buyers. The top five groups of visitors were from poultry, animal health, agribusiness and, agrochemicals, feed mills, and import and export businesses.    At ILDEX Indonesia 2022, our trade visitors will be able to meet new business partners, explore innovations and technology, attend seminars, and connect with livestock experts and leading brands to obtain a better market overview.    ILDEX Indonesia 2022 will be held from 9th - 11th November 2022 at the Indonesia Convention Exhibition (ICE), Jakarta, Indonesia. With  strong support from the association and top companies worldwide, the organizers are confident that the exhibition will serve the region’s livestock and aquaculture industry needs.    Exhibition and Conference Highlights   Mr.Supanat Treeratpicharn, Project Manager of ILDEX Indonesia said, “At the 2022 edition, the visitors will meet 135+ leading brands from 30+ countries and three international pavilions representing the Netherlands, Europe  and Aquatica. The exhibitor booths will be international brands (55%) Indonesian brands (35%) and associations, media, government and universities (10%). Maximize your business opportunities in Indonesia by meeting them all in one place. ILDEX Indonesia should be the next destination for your business.”   With 135+ international  brands trade visitors can meet our exhibitors and make pre-meeting appointments via the VIV Connect Application. The top brands that are ready to meet you at ILDEX Indonesia include  Aviagen, Jamesway Chick Master Incubator, Hendrix Genetix, deheus, Evonik, Jefo, DSM, Disseo, Boehringer Igelheim, Chore-Time, Munters, SKOV, Baaader, Marel, Foodmate, Moba, Sanovo and many more. In addition, there will be opportunities to connect with 8,000+ livestock industry professionals from 30+ countries under the same roof in over 4,860 sq. m. of exhibition space.    Apart for the exhibition area, the conference and seminar programs are the the other highlights of ILDEX Indonesia. We will provide 34 sessions with leading professional guest speakers to share their insights, knowledge and know-how, technical presentations on  important topics such as breeding programs, animal health, medical challenges for poultry farmers and veterinarians, tackling antimicrobial resistance and more. The sessions will be conducted in Bahasa [the local language] and English. The technical conference program will be organized by leading companies such as Kubota, Jefo, Progressus, Munters, FCE, Aviagen, HY-LINE, JAPFA, Emtech, Farmsco Feed Indonesia, SKOV, Progressus, USLGE, FAVA-IVMA, Agromed, BEC Feed and FAO.    Ms. Panadda Kongma, Director of Agribusiness and Operations said that “To make the show complete and to meet the expectations of our exhibitors, we will hold a ‘hosted buyer program’ with potential buyers from many countries in Asia. The total number is 40+ buyers, who are 60% local and 40% international. Many top buyers have already confirmed and are ready to visit our show, such as Charoen Pokphand Jaya Farm, Viya Crab Products Co.,Ltd., Ayamas Integrated Poultry Industry S/B, Green Hut Farming Sdn. Bhd., Cargill, PT. Great Giant, PT. Malindo, PT. Gold Coin Indonesia, PT. Sierad Produce, PT. Super Unggas Jaya and more onsite.”   Introducing the VIV CONNECT application by VIV worldwide   Starting with VIV Europe this May, the VIV Worldwide team has introduced a new application for livestock professionals worldwide  ‘VIV CONNECT’, which can be downloaded.  As ILDEX exhibitions are a part of the VIV worldwide show portfolio, all participants of ILDEX Indonesia can create their own digital profile once registration is complete. They can then create their own login password, update their photo and brand information, request business matching in advance, and customize their business appointments before the exhibition. In addition, they can connect with people from around the world and start a personal chat with them without any charge. Participants can also easily explore the exhibition floor plan and exhibition list and check the conference program on their mobile phones.    Save the date: ILDEX Indonesia 2022 opens its doors from 9-11 November 2022 at Indonesia Convention Exhibition (ICE), Jakarta, Indonesia. The opening hours are from 10:00 to 17:00 hrs. (Day 1-2) and 10:00 to-16:00 hrs. (Day 3)     Avoid the rush at the exhibition and save your time by clicking here >> https://ildex2022.jupinnothai.net/Registration/ChooseTypeRegis.aspx?codeInv=ILD011    Press contact: Communication Team of VNU Asia Pacific, email at [email protected]  Tel.: +662 1116611 Ext. 330-331 | www.vnuasiapacific.com 

Sugar Lab Buys Back Its Tech To Take 3D-printed Foods Mainstream

Original founder raises a sweet round at a $16M valuation, wants another stab at the market   The 3D printing world can print in concrete, plastic, metal and pretty much everything else that starts off gooey and turns solid after a while. That includes a bunch of different types of foods, as Sugar Lab demonstrates. The company was originally acquired by 3D Systems in 2013, but co-founders Kyle von Hasseln and Meagan Bozeman decided to reverse course. Together, they wrestled the company loose again from its corporate overlords and they are having another go at growing it — and the Currant 3D printer the company sells — by themselves.   The genesis for the company was von Hasseln’s sister’s birthday party, and an absence of regular cooking tools. He hacked an old 3D printer to print cupcake decorations, and he’s been on a mission to create unusual cakes and sweets ever since. The company describes what it does as a “digital bakery,” and much of the tech involved is there to make the printers food-safe — not typically a huge consideration for most 3D printing applications.   “I recognized straight away that 3D printing with extruded food paste was too slow and rudimentary for wide adoption in the culinary world. That realization led me to immediately pivot to another 3D printing engine where thin layers of dehydrated food powder are bound layer after layer by water jetted from a printhead — which allows for precise, fast, full-color 3D printing,” says von Hasseln. “That invention, now called the CURRANT 3D Printer, solves the fundamental problem in the 3D-printed food space: mass adoption.”   The new company acquired the 3D printing tech back in May, and now the race is on to raise more money and bring the products to market.   The company claims its printers are able to 3D-print complex foods in full color, with the ability to scale the production for large batches of tasty treats. The pritners can print a number of ingredients, including dehydrated fruits, vegetables, spices and plant proteins. The result is that the company has what appears to be the only NSF-certified commercial-scale 3D food printing solution.   “It may seem trivial, but our success is predicated on a simple design theory that every chef knows by heart — beautiful food is enticing, fun and engaging. And our 3D printer is best-in-class at creating beautiful food because we leverage all the promise of 3D design and 3D printing — color, precision and speed,” says von Hassln. “I am personally driven to make this new technology accessible to chefs everywhere. Chefs are artists at heart, and more than anyone they understand that well-designed food can create a completely new culinary experience.”   The company raised $5 million, most recently at a $16 million post-money valuation. The money is being used to take back full ownership of the tech and company, and spin up operations.   our investor group, to found our company and quickly became the largest purchaser of the 3D printing technology. When an opportunity to acquire the tech arose this year, we went back to our investor network, which was hugely supportive, and raised capital to wholly acquire the CURRANT 3D Printer platform,” explains Meagan Bozeman, COO at Currant 3D and Sugar Lab. “We’re extremely proud and grateful that the technology is back in the hands of its original inventors and champions. This has put us in complete control of our future; we’re 3D printing food faster than ever, expanding into a much larger commercial kitchen where we will manage a 20+ printer fleet for this next rapid growth chapter, and enabling others to build their own 3D production kitchens through the purchase of our printers and supplies.”   The company says its ultimate goal is to take 3D-printed food from novelty to “indispensable ubiquity”. That doesn’t mean replacing how existing, well-loved foods are made, but to give chefs new powers to experiment and make new types of food.   “Adoption of digital design and 3D printing is critically important for a more sustainable and secure food future,” claims von Hasseln. “If you can download a new 3D design into a regional 3D printing kitchen, and 3D-print onsite with local labor and ingredients, you can cut deeply into the inefficiencies of legacy food production that rely on trucking ingredients all over the country — both to and from factories.”

The Tech Helping To Bring You Your Morning Coffee

For an estimated one billion people around the world drinking coffee is a daily regime. Yet what many coffee lovers might not know is that they are often drinking a brew made, at least in part, from Brazilian beans.   "Brazilian beans have popular characteristics, and are known for their body and sweetness," says Christiano Borges, boss of the country's largest grower, Ipanema Coffees.   "Therefore, many coffee blends in the world use our coffee as a base."   Brazil is far and away the world's largest grower of coffee beans. It accounts for more than one third of all global supplies, or 37% in 2020, to be exact. In second place is Vietnam with 17% of supplies.   Some 70% of Brazil's coffee plants are the highly-priced arabica species, used in fresh coffee. The remaining 30% are robusta, which is used primarily for instant coffee.   The problem for Brazil, and world coffee supplies in general, is that last year the country's annual crop plummeted by almost a quarter due to a drought across its main coffee growing region, which centres on the south-eastern states of Minas Gerais, São Paulo and Paraná.   The knock-on affect has been a global reduction in coffee beans supplies, and a subsequent doubling in wholesale prices since this time last year.   To try to alleviate any future falls in production, Brazil's largest coffee producers are increasingly turning towards technology to help them successfully grow and process the best possible crop, both in terms of size and quality.   One such firm, Okuyama, says it is now investing at least 10% of its revenues in technology. Based in Minas Gerais, it has coffee plantations covering 1,100 hectares (2,718 acres).   Its staff use a computer app called Cropwise Protector, which is made by Swiss-Chinese agricultural tech firm, Syngenta.   Linked to ground sensors and satellite imagery, the tool gives the farm workers a visual analysis of the farm, or plantation, on a tablet device or laptop.   They can then quickly apply such things as drip-irrigation, or pest-control, to a very specific area that might need it, rather than a whole field or the entire farm.   The idea is that this far more targeted approach is far faster, and kinder on the environment.   "Every year there is a new challenge, and these technologies help us to overcome those barriers," says Bruno Hiroiti, coffee beans manager at Okuyama.   "We have also invested in technologies for the coffee drying process, where we can monitor the temperature, which is defined by the type of coffee we are drying."   Okuyama dries some of its coffee beans in drum heaters after harvesting, to prevent them from spoiling while they are stored ahead of being roasted. Getting the temperature and timing correct is essential to avoid wastage, both in terms of the beans and the energy used to power the heaters.   At Ipanema Coffees, which has 4,300 hectares of plantations across three sites in Minas Gerais, Mr Borges says it has also very much gone down the tech route in recent years.   "We have made a huge investment on semi-automated irrigation, where the system measures the water deficit and weather conditions - giving us recommendations for each area."   He adds that the investments are helping the firm to reduce the impact of climate change. "We have climate problems such as droughts, and global temperature increases.   "The irrigation system has helped us to improve our productivity... and it has become a climate insurance for us."   Ipanema says it also has trackers on all its tractors to measure productivity, and is another user of Cropwise Protector. "It helps us monitor agricultural pests, by only using a tablet," says Gustavo Michalski, the firm's agricultural coordinator.   "It allows us to manage the problem and make more assertive decisions, and more sustainable ones, as we can monitor the indicators that give us the location and intensity [of a particular problem] in each areas."   After its beans are harvested, Ipanema has, for a number of years, been using automated selection machines, which only pick the ripe ones, which are yellow and red.   "We set the machine by programming the colours we need," says Rodrigo Ferreira, the firm's industrial director. "Once we put the beans in the conveyor belt the beans that are not the colour we defined will be expelled by a compressed air jet."   Flora Viana, global marketing manager for digital agriculture at Syngenta, says that Brazil's coffee producers can "no longer increase their productivity just by buying more land".   "We are reaching the limit of areas available," she adds, "producers need to instead optimise their production process."   Yet, Mr Borges adds that the technology is reliant upon having trained staff. "It is pointless to have great tool if we don't have a team motivated and prepared for them."   He adds that Ipanema has 800 employees, and often they go to college for training.   However, this increased use of technology is not universal across Brazil's coffee producers.   While it has been adopted by the big players in industry, such as Ipanema and Okuyama, the myriad of small producers that produce 66% of the country's crop are lagging behind.   But the hope is that the roll out of 5G mobile phone networks will improve internet connections in rural areas, making technology such as Cropwise Protector more prevalent.

PLASTPOL - A truly international event that brings together 
the whole industry

Time：2026-05-19~2026-05-22

Location ：Kielce, Poland

PLASTPOL Expo is Eastern Europe's leader among the plastics processing industry events. This show is a must-see expo, a permanent fixture in the calendar of many national and global concerns. 2023's expo will be no different;    2022's PLASTPOL turned out to be an essential enabler for new supply and sales chains within the plastics processing sector. This expo mission has been proven by a successful visit of Qatar and Angola, representatives. They were looking for new investors at the Kielce exhibition and congress centre. Foreign missions were prospering for companies from Poland but also from other European countries. The trade fair hosted almost 400 companies from 26 countries around the world, which used nearly 10 thousand square metres as the exhibition space.    We know from the exhibitors' feedback that they were genuinely satisfied with the business talks at during the previous expo. The appetite for the subsequent industry trade shows is still growing. We have observed an increased interest in face-to-face meetings in our centre since the beginning of 2022 - says Andrzej Mochoń, president of Targi Kielce SA   Germany, Italy and many more countries join PLASTPOL   PLASTPOL is marked by a strong presence of companies and institutions representing important economic centres,  - German, Austrian and Swiss companies have perceived PLASTPOL as the place to prosper for important customers, new markets and key business contacts. Targi Kielce hosts, to name a few,  ENGEL, ARBURG, KRAUSS-MAFFEI BATTENFELD- WITTMANN, EREMA, MEUSBURGER and EVONIK INDUSTRIES, to name just a few firms. Italy also enjoyed a strong representation; the expo halls were the showcase for  MORETTO, MEPOL, CONFINDUSTRIA POLONIA and AMBRA POLYMERS.    The power of Targi Kielce's meetings    The events staged in the Kielce expo's exhibition space have enjoyed long-term traditions. Not only are we accustomed to the rich and diversified thematic offer and the possibility of expanding business contacts. This also as the place to acquire specialist knowledge. The same is true for PLASTPOL; every year, the show is accompanied by a series of specialist conferences, seminars and meetings which feature the processing sector's experts. The three-day expo is the best place to gain knowledge, which is sometimes difficult to find, even at universities. The meetings pertain to the economic aspect of the industry and specific technological solutions.   PLASTPOL at the K Expo   The PLASTPOL representation will also mark their presence at the K show. We invite you to visit our expo stand (Hall EN1, Booth 08), where we share all the information about our event participation.   The Targi Kielce's 28th International Fair of Plastics and Rubber Processing PLASTPOL is held in Targi Kielce from 23 to 26 May 2023.

The firms making flour from mushrooms and cauliflower

When Michelle Ruiz's mum was diagnosed with pre-diabetes in 2020, the Chicago-based chemical engineer set out to improve not just her own family's health but everyone's.   "Foods containing refined carbs [like white flour] are leading drivers of chronic illnesses, including diabetes and heart disease," says Ms Ruiz.   But flour, she says, is culturally ingrained in our lives.   "I wanted to help people enjoy food culture - and still live long and healthy lives."   In 2021, she co-founded Hyfé Foods. Hyfé uses the root network of mushrooms, called mycelium, to make an alternative to wheat flour.   "In addition to the neutral taste, mycelium is high-protein, high-fibre, gluten-free and low carb," says Ms Ruiz.   Producing mycelium, however, is water-intensive and expensive because of the sugars needed to feed the fungi.   To address this, Hyfé uses waste sugar water from food manufacturing.   "Our goal is to scale our technology so that we can achieve price parity, which is why we use upcycled sugar water," says Ms Ruiz. "Up to half of the cost of fermentation can be attributed to sugar, so upcycling can make a meaningful difference to the cost of production."   Affordable alternatives to wheat are gaining attention, particularly after a year of disruption to the grain market.   The war in Ukraine has highlighted our dependence on the wheat harvests that flow from the region.   Russia and Ukraine together account for nearly a third of global wheat supplies. The war has disrupted that flow of food. In July this year, wheat prices were almost 25% higher than in July 2021.   Record high food prices have triggered a global hunger crisis of unprecedented proportions.   According to the World Food Programme, the number of people facing acute food insecurity has more than doubled in just two years, from 135 million in 53 countries to 345 million in 82 countries today.   On top of that, we are starting to see the impact of climate change. Crops are suffering under the effects of extreme weather.   A 2021 report from Chatham House warns that unless we drastically reduce global emissions, by 2050 staple crop yields could decline by nearly a third.   Harvard University scientists say even if we do manage to limit global warming to 2C, as set out by the Paris Agreement, 60% of the world's wheat production will be under threat by the end of the century.   "Even before Ukraine, we had a broken system," says Shailaja Fennell, development economist at Cambridge University and founding member of the Forgotten Crops Society.   "While we produced more than enough food, the cost of that food to the environment is already a major concern."   Prof Fennell warns that monoculture farming - growing one crop species in a field at a time - is not sustainable.   "[Monoculture crops] are much more susceptible to climate shocks, diseases and drought. Having a more diversified agriculture is the way forward."   To combat food insecurity some countries, including China and Egypt, are ramping up domestic wheat production. Wheat is even being planted in the Egyptian desert.   Instead of trying to grow more wheat, Prof Fennell suggests we look to other cereals, ones that have been forgotten by the global supply chain.   "There is a whole group of cereals called millets - small-seeded grasses similar to oats and barley - that are more hardy, use less water and are gluten-free," she says.   Such alternatives, says Prof Fennell, can have nutritional benefits over wheat and would be of huge interest to the pasta industry.   Pasta is a staple food for millions of people worldwide. It is easy to store when dried, simple to prepare and economical.   According to the International Pasta Organisation almost 17 million tonnes of pasta was produced in 2021 - more than double the amount produced 20 years ago.   Durum wheat, from which pasta is typically made, is high yielding and provides about 20% of all calories consumed by humans. In fact, about two-thirds of our daily calories come from just three crops - wheat, rice and maize.   By 2050, the global population is predicted to rise to nearly 10 billion, putting extreme strain on our planet's resources.   So since there are about 50,000 edible plant species, perhaps it is time to explore our options.   In London's Covent Garden families, friends and lovers dine on pasta under dimmed lights, while Italian classical music plays in the background. But this is not a standard Italian restaurant, and it does not just sell standard pasta.   In 2017, Alberto Cartasegna opened his first restaurant, Miscusi, in Milan. He wanted to offer authentic Italian pasta, while having a positive impact on the planet.   Five years later and Miscusi now has 15 restaurants in Italy and two in the UK, and has launched its "M7 pasta" - a blend of four grains and three legumes - in a bid to promote biodiversity.   "Biodiversity is killed when we approach agriculture with conventional methods like monocropping," says Mr Cartasegna.   "M7 is made of seven different types of grains and legumes, giving our pasta a unique flavour, texture and colour. It's rich in plant-based proteins thanks to the three legumes. All the cereals are organic and wholegrain, keeping fibres and micronutrients to the max.   "I strongly believe we must change the global diet to save ourselves."   Los Angeles mother-of-two Gail Becker has also been promoting wheat alternatives.   She became frustrated when she could not find healthy alternatives for her sons, who both suffer from coeliac disease, an autoimmune disorder triggered by eating foods containing gluten.   "I tried desperately to find nutritious, gluten-free options that weren't filled with fat, sugar, salt and calories," says Ms Becker. "I stumbled upon recipes for cauliflower crust pizza.   "My creation tasted fine, but it looked awful, my kitchen was a disaster and I had spent 90 minutes I didn't have, as a mum with a full-time job, making a pizza crust! I realised I probably wasn't alone. So I left my job to strike out on my own and create Caulipower."   Caulipower, established in 2016, has since expanded beyond pizza crusts to offer frozen cauliflower pastas. Its products can now be found in more than 25,000 stores across the US.   "Consumers want nutritional food," says Ms Becker. "They no longer expect to have to choose between taste and health, and frankly they shouldn't have to."   Back in Chicago, Hyfé is busy cultivating mycelium and turning it into carbon-neutral, healthy, affordable pasta.   "We're creating a new staple crop," says Ms Ruiz. "One that can be grown nearly anywhere in the world, giving countries increased food sovereignty, and employing circular technology for a more resilient food system.   "Our pasta is not just better for you, it's better for the planet."

The inside scoop on ice cream innovation

In the summer heat, few things are more satisfying than a cooling ice cream. But did you ever wonder what it takes to make the scoop on your cone?   This traditional treat dates back centuries, but today many frozen desserts are the culmination of months of research and development.   On the outskirts of the Danish city Aarhus is what might be considered ice cream's answer to Silicon Valley.   Among a cluster of businesses, including dairy producers, engineers and service providers, is a manufacturing plant owned by food packaging giant Tetra Pak.   This place is also home to a product development centre where future recipes and technology are tested out.   "It's the first step in a long journey to having a product launched," says Elsebeth Baungaard, portfolio manager at Tetra Pak.   "We're testing what we will see on the market next summer or two years from now."   Inside the bright laboratory are steel vats, freezers and a machine turning out oval-shaped ice creams onto a conveyor belt.   Tetra Pak's clients - the world's major ice cream brands - often spend two or three days in the facility making and tasting samples.   "We see how the mouthfeel is, the texture, and if it's working," she explains.   There are also a variety of experts at hand to help out with the process along the way, including specialist "stick inserters".   The facility allows customers to try new recipes without tying up their own production. New products are released in late spring, then manufacturing ramps up ready for summer.   "There's a lot of investment in innovation during the winter," says Tetra Pak's Ice Cream Academy manager Torben Vilsgaard.   The US and China are the biggest consumers, and according to Tetra Pak, more than 25 billion litres were eaten worldwide in 2021.   Meanwhile in the UK, sizzling summer temperatures have sent ice cream sales soaring. Data from NielsenIQ shows purchases were 28% higher in the four weeks to mid-August, compared a year earlier.   But just how is this delicious treat made?   Production starts with the mix. Milk or water is combined with dry ingredients such as milk solids, sugars and dairy or vegetable fats. The liquid is heated and homogenised, then cooled and "aged".   Dressed in a white lab coat, Mr Vilsgaard walks me through the process. "We add functional ingredients like flavours and colours, but also stabilisers and the emulsifier.   "They give some viscosity. That is the mouthfeel, when it's consumed and melting down."   Next it's pumped to a continuous freezer. "This is the heart of any ice cream production facility," he says.   This "small" unit can make 700 litres an hour, but commercial-scale freezers can produce up to 4,000.   Inside a rotating cylinder the mix is rapidly cooled and beaten, while incorporating air. The ice cream emerges slightly soft, so it can be pumped into a tub or mould, then stored at a lower temperature.   While the recipe sounds simple, ice cream has a complex chemistry consisting of ice crystals, air bubbles and fat globules, held in a water and sugar solution.   "It's one of the few products that holds all three states at once. It's solid, liquid and gas, all in one," says Dr Chika Nweke, a fellow in biochemical engineering, who teaches ice cream manufacturing at University College London.   "Normally liquids and oils don't mix very well. But with the addition of the emulsifier you get the fats in the ice cream sticking together with the liquids," she says.   Getting the balance right is a precise science and it's important for the ice cream's stability.   Recipes have really evolved, says Dr Nweke, and there is a lot of research going into new ingredients, particularly alternatives to lactose or sugars.   However, there are also some rather more unexpected components.   "Up to 50% of it can be air," says Dr Nweke, revealing that it's crucial to making the ice cream "scoop-able".   Commercial production is increasingly automated and at Tetra Pak engineers are tinkering with a new factory line capable of making a million ice creams a day.   The firm estimates that half of the world's ice cream output is made using its equipment.   Recently it supplied one of the first collaborative robots, known as a cobot, where staff work alongside it filling ice cream bowls.   Designers are also developing special nozzles to make complex shapes like animals, or multiple layers of different flavours, and moulds are 3D printed.   However, keeping ice cream cold is energy-intensive. Elsebeth Baungaard says she and her colleagues are working on a more targeted cooling process that chills specific spots.   Other firms have developed technology that is quite literally "out of the box".   For example, US firm Cold Snap makes ice cream pods that are only frozen in an appliance when you want to eat it, thereby eliminating the energy consumed by storing it in a freezer.   Back in the lab at Tetra Pak, where future ice creams are tested, I'm keen to get the inside scoop on what's coming next.   "I'm sorry to say it's simply shrinking. We are downsizing the volume," Ms Baungaard replies. "Small cones, small sticks, the bite-size. But the quality will be higher."   That's a global trend that Kate Vlietstra, a food and drink analyst from Mintel, also recognises, together with a shift towards more "indulgent" flavours over healthier, low-calorie choices.   "People go for affordable treats," she says. The firm's research found that 48% of UK consumers think it has been "easier to justify eating indulgent food or drink since Covid-19".   Ms Vlietstra thinks concerns about the cost-of-living crisis will have a similar impact. "Ice cream is obviously very affordable, even a premium ice cream, and can offer a great experience at home."   But while both younger and older consumers buy ice cream regularly, she says it is millennial consumers who are driving interest in more original flavours, including spices like chilli or cardamom.   Dairy still dominates, but plant-based ice cream and sorbets are another growing segment. Other new innovations may soon find their way into our freezers.   Behind Ms Baungaard is a machine with a wheel that can embed chunks of cookie dough or brownie, known as inclusions, into ice creams on a stick.   "That's new," she says. "We are the only one on the market who can do it." (It is already done in cups.)   Another new technique is decorating stick products with patterns or writing. As ice cream samples pass by, you have to wonder if this line of work might be potentially hazardous for dessert lovers.   "It is absolute temptation," Ms Baungaard says. "But you also get used to it."

FHTB 2022 Accelerates the Revival of Indonesia’s Tourism Industry

Bali, 8 September 2022 – The global pandemic was a massive hit to the tourism industry worldwide, but now, the industry is reviving along with the better world situation. Aiming to support Indonesia’s reviving tourism industry, PT Pamerindo Indonesia positively responds to this promising condition by presenting the return of Food, Hotel & Tourism Bali (FHTB) 2022, which is the largest International Hospitality, Food & Beverage Trade Exhibition in Eastern Indonesia.   The 12th edition of FHTB this year will be held at the Bali Nusa Dua Convention Center (BNDCC) on 22 – 24  September 2022. Incorporating with Retail Indonesia, FHTB 2022 will provides unprecedented access to top culinary and hospitality manufacturers, distributors, and retailers.    Event Director of FHTB 2022, Juanita Soerakoesoemah, stated that FHTB 2022 continues to accelerate the sustainable growth of Indonesia’s tourism industry after the pandemic and to embody the spirit of economic and entrepreneurial possibility in Indonesia’s tourism market. “We provide a platform and business opportunities for both domestic and international suppliers of F&B and hospitality to break into the growing needs of Indonesia’s market,” Juanita stated.   She then claimed that Indonesia’s tourism market has a decerning taste; thus, the players, such as owners of hotels, clubs, restaurants, tour operators, and distributors, as well as its retailers and wholesalers, must also meet ever-expanding requirements in fulfilling their market needs. This growth in the requirements to meet the market preferences will also affect the development of Indonesia’s tourism industry.   Statistics Indonesia (BPS) showed that foreign tourist visits to Indonesia reached 397,770 during January – May 2022. This figure increased by 616.40% (YoY) from the previous year. The Ministry of Tourism and Creative Economy targets foreign tourist visits to reach 1.8 – 3.6 million, implying proceeds of approximately IDR 6.74 – 24.40 trillion in 2022.   Juanita believes that FHTB has been recognised as the premier platform to boost Indonesia’s hospitality and tourism businesses. “FHTB provides the best opportunities for suppliers to meet face to face with potential clients, and to reconnect with existing customers,” she remarked.   FHTB 2022 provides access to more than 250 exhibiting companies of the best factories, distributors, and retailers in their respective industries from 25 countries. Among the companies confirmed to join as exhibitors at FHTB 2022 are prominent names such as Hatten Bali, Nano Logistic, McLewis, Health Today, ATEJA, Amardeep, Terry Palmer, Sensatia, Prambanan Kencana, Rotaryana Prima, Duta Abadi Primantara, Kurnia Mitra Duta Sentosa, Nespresso, Lotus Food Services, Pantja Artha Niaga, Multifortuna Sinardelta, Jaddi Internasional, Libra Food Service, etc. Their precence at FHTB 2022 will attract key-trade only buyers from the region’s leading resorts, hotel chain, restaurants, importers.   Furthermore, FHTB 2022 will also feature special events and competitions during the exhibition. These feature events are a form of support from various associations in the industry that has become the best partners in presenting the exciting events such as the 11th Salon Culinaire Bali by Bali Culinary Professionals (BCP); Barnation by Asosiasi Bartender Indonesia (ABI); Indonesia Latte Art Championship (ILAC) by Specialty Coffee Association of Indonesia (SCAI); Wine Masterclass by Indonesia Sommelier Association (ISA) Bali Chapter; and Gelato Workshops by Lotus Food Services dan Carpigiani. All these events will also be accessible through the FHTB TV Programme on Youtube channel of Food & Hospitality Series_ID.   “Many feature events and competitions at FHTB 2022 that will be held through support of the respective associations as partners, will challenge the creativity, wit, and skills of the regions finest chefs, sommeliers, and baristas,” Juanita elaborated.   Additionally, the visitors of FHTB 2022 will have a chance to learn from experts in the F&B, hospitality, and tourism industries through the Industry Seminar. The seminars will be presented by several of FHTB renowned exhibitors in the related industry (Food, Hotel and Tourism Industry) to showcase and acknowledge visitors with the products and services they offer. “We bring dynamic topics into the Industry Seminar to allow visitors of FHTB 2022 gain useful insights to stay updated grow in the industry while  having a chance to create business networking and connections,” she added.   FHTB 2022 provides an undisputed entry point for top international companies into Indonesia’s thriving and lucrative tourism market. This access means the biggest gathering, attended by unrivalled quality of attendees of decision makers, specifiers and end-users in the tourism, F&B and hospitality industries in Indonesia. Juanita added that all the activities in FHTB 2022, including networking, discussions, exchange of ideas, and competitions, aim to help grow business in this burgeoning marketplace of tourism in Indonesia, and also toward Making Indonesia 4.0 by 2030.   As part of Informa Markets and the Informa Group, PT Pamerindo Indonesia will run FHTB 2022 as sustainable event which focus on sustainability for long term impacts to customers, colleagues, communities, and environment where it works in. Leonarita Hutama as Marketing Communication Manager FHTB 2022 explains that sustainability (social, economic, and environmental) on FHTB is no longer nice to have but a necessary part of any activities in the event.        “Sustainability on FHTB 2022 is not only just about the way we produce our events and products but it is also about the role that we have to play in providing a space to work in partnership together with our markets to inspire sustainable development of the industries we serve,” she concluded.   Therefore, FHTB 2022 will be held as sustainable event through a forward act in using renewable electricity, reducing paper used, reuse some products for several times along the event, and using environmental-friendly product materials.   The FHTB 2022 will be held for three days, 22-24 September 2022, at the Bali Nusa Dua Convention Center (BNDCC). Visitors may pre-register for free access to the three-day exhibition through the link: https://fhtbali.id/prereg/.

Propak launches into Ghana to support the industrial transformation and boost the local manufacturing industry

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The organisers behind West Africa’s largest manufacturing event have announced the launch of the latest edition in their portfolio; Propak Ghana.     Propak Ghana will focus its attentions on the packaging, plastics, printing and processing sectors in Ghana and its neighbouring countries and act as a catalyst for business connections and growth. The exhibition will take place from the 6th – 8th June 2023 at the Grand Arena in the centre of Accra.  With a verified audience of 2,500 visitors descending on Accra to interact with 120+ brands on display it promises to be a melting pot of ideas, commerce and knowledge sharing, that will help support these key manufacturing sectors in the region and provide access for international brands looking to expand their footprint in the region.     Ghana’s population of 31 million, commands the second largest GDP in West Africa of $72.35bn, with the manufacturing sector making up 18.27% of this, demonstrating its importance to the economy. With Ghana’s Industrial Transformation Agenda that incentivises growth and investment in the manufacturing sector and the continued rise in its population and economic prowess, Accra is the obvious choice for Propak to locate its next event.     “We are hugely excited about this latest development, we’ve been running Propak West Africa in Nigeria for the last 10 years which has built up a reputation as the leading event for the sector in the region.” says George Pearson, Regional Director for Afrocet Montgomery who are organising the event. “We have always seen Ghana as the next opportunity to expand the reach of the portfolio due to its stability and prosperity. After in depth research and discussions with stakeholders we feel the time is now right to launch the exhibition to coincide with the growth in the sector and optimism in the manufacturing community following the pandemic.”     With a number of major local and international players, international pavilions and trade associations already signed up including, CCI France Ghana, Canada Ghana Chamber of Commerce, Ghana Nigeria Business Council, Food & Beverage Association of Ghana and the Ghana Printers & Paper Convertors Association to name a few, the exhibition is on sure footing to quickly become Ghana’s premier platform for the industries it serves.    To find out more about the event, the organisers and other Propak events across the African Continent please visit www.propakghana.com.   

Norfolk solar farm power to be used by Network Rail

One of the UK's biggest solar farms will be used by Network Rail to power its railways stations, offices and depots.   It said Bloy's Grove solar farm between Swainsthorpe and Mulbarton in Norfolk, will cover 15% of its energy, excluding powering trains.   Work on the planned EDF energy site is due to start in 2024.   Rail Minister Wendy Morton said the "first of its kind agreement is a huge moment".   The 200-acre site (81-hectare) scheme was approved by South Norfolk district councillors in June.   Network Rail said it would "see enough solar energy to power 20,000 homes used in offices, depots and railway stations across the country."   At 49.9 megawatts (MW), it would be one of the biggest solar schemes in the country, just behind Wroughton Airfield Solar Park in Wiltshire, which is the fourth-largest and generates 50MW of energy, the Local Democracy Reporting Service said.   Glyn Frost, from Swainsthorpe Parish Council, said, when approval was given, she was in support of increasing green energy but had "great reservations" about using currently productive agricultural land for it, especially while food production is of "high importance".   One of UK's biggest solar schemes gets go-ahead Farms look to the sky to beat soaring energy bills Solar farm the size of 65 football pitches planned   Jo Lewington, Network Rail's chief environment and sustainability officer, said: "Our vision is to serve the nation with the cleanest, greenest form of public transport and this agreement marks another important step towards achieving our aims."   Ms Morton said: "This first of its kind agreement is a huge moment not just for Network Rail but the rail industry as a whole, setting in motion a journey which will see Britain's favourite transport become even greener, cleaner and more sustainable."