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Can we really fuel planes with fat and sugar?

Can we really fuel planes with fat and sugar?
As the politician next to him took out his phone for a selfie, Virgin Atlantic chairman Richard Branson peered into the camera, grinned, and did a double thumbs-up. The world’s first commercial airliner to cross the Atlantic using 100% biofuel had just landed in New York.

Virgin Atlantic’s Boeing 787 was powered not by fossil fuels, but plant sugars and waste fats – a form of so-called Sustainable Aviation Fuel, or SAF. A British Conservative MP posted his smiling selfie with Branson to the social media site X, formerly known as Twitter, and declared the flight “a significant UK aviation achievement”. (The flight was partly funded by the UK government.)

But not everyone is so sure that this represents the future of flying. The biomass required to make biofuel can come from a broad range of sources – plant material, food waste or even algae. While biofuels release CO2 when burned, some consider them a sustainable option because they are renewable and biomass removes some CO2 from the atmosphere as it grows.

The problem is the sheer volume of biomass needed to power an industry as fuel-hungry as aviation. One academic paper published in August estimated that, if you were to grow sugar cane and use that to make biofuels for commercial jets, you’d need 125 million hectares (482,000 sq miles) of land – roughly equivalent to the surface area of the states of California, Oregon, Washington, Nevada and Louisiana combined.

That’s a lot of land. And if you tried using waste sources of biomass alone, you wouldn’t have nearly enough to keep all the world’s planes in the air, say some experts. The airline industry is currently responsible for about 3.5% of greenhouse gas emissions, roughly the same as the entire country of Japan, which is one of the world’s highest emitters.

Proponents of SAF argue that the fuel could make flying much greener than it is currently. It’s just that scaling SAF production up is a gigantic challenge.

“What they’re doing is quite important, they’re just demonstrating that the flight is perfectly safe, there are no problems with the fuel,” says David Lee, a professor of atmospheric science at Manchester Metropolitan University, who studies the impact of aviation on the climate, and who was a co-author of the paper that investigated the feasibility of transitioning to SAF. By switching to SAF over fossil fuels, you can achieve carbon savings of around 70%, says Lee, though this depends on the specific source of biomass you choose.

Lee notes that international regulations don’t actually allow for flights using more than 50% SAF as fuel at the moment, so Virgin Atlantic’s hop across the pond required a special permit from the UK’s Civil Aviation Authority.

It all adds up to a successful proof-of-concept. But it would be difficult to power more than one glitzy flight with 100% SAF today. “You just can’t get hold of the damn stuff,” says Lee. “If we want to do engine tests, we have difficulty purchasing the fuel.”

It’s an issue that Virgin Atlantic itself acknowledges. SAF accounts for just 0.1% of all aviation fuels consumed. The International Air Transport Association predicts that the airline industry will require 450 billion litres of SAF by 2050 – only 300 million litres were produced in 2022. However, to date, SAF has helped to fuel hundreds of thousands of flights – at least as part of a blend with fossil fuels. In the US, SAF production is estimated to reach 2.1 billion gallons (7.9 billion litres) annually by 2030 – well below President Biden’s target of producing 3 billion gallons (11.3 billion litres) of the fuel annually by that year.

Ramping up SAF production is difficult. In a Royal Society report published earlier this year, Lee and colleagues analysed the UK’s potential to produce its own SAF for commercial flights. “We concluded that there wasn’t really enough land,” he says. Around the world, competition for land is fierce. We will need an additional 70-80 million hectares of cropland by 2030 globally, estimates management consultants McKinsey & Company – that’s an area bigger than the state of Texas. The vast majority of this new cropland (70% ) is needed to grow crops for feeding livestock. Only 10% of the total area required would go towards biofuel production in McKinsey’s scenario.

Some SAF comes from waste fats, for example, from food production processes. Relying on such sources could, in theory, lessen the need for expanding crop cultivation just to make biofuels. But there’s far too little waste available, says Hannah Daly at University College Cork, in Ireland. Even if you gathered up all the biomass waste available in the Republic of Ireland, she says, it would only allow you to replace about 4% of fossil fuels consumed by the country. The calculation would be similar in other countries, she suggests.

“There’s substantial risk that that ‘waste cooking oil’ could be fraudulently relabelled virgin palm oil,” says Daly. “That could be contributing to deforestation.”

Some alternatives to SAF, including hydrogen fuel and electrification, are not currently viable options for large commercial flights.

Chelsea Baldino, senior researcher at the International Council on Clean Transportation and her colleagues have calculated that SAF made from waste sources in the UK would only be able to meet a maximum of 15% of UK jet fuel demand in 2030. The ICCT also estimates that just 3.3-4.2 billion gallons of SAF could feasibly be produced domestically in the US by 2030, while in 2019, US airlines used 23 billion gallons of jet fuel.

“Biofuels providing the significant greenhouse gas savings needed to decarbonise jet fuel will not be available at scale,” she says. E-fuels – synthetic versions of fossil fuels made using renewable energy – will be “essential”, according to Baldino. E-fuels require a lot of energy to produce but they have the advantage of not introducing additional carbon into the atmosphere, as would be the case with newly extracted fossil fuels.

Josh Moos, an economist at Leeds Beckett University in the UK, lambasts Virgin Atlantic’s 100% SAF flight as “greenwashing”.

“The science would suggest that there really is no such thing as sustainable aviation,” he says. It would be better to reduce demand for flights globally, perhaps by placing a levy on frequent flyers or by increasing taxes on the airline industry, he argues. Moos acknowledges that such measures are “politically and socially unpalatable”, though both he and Daly suggest they might be necessary if we are to meet net zero goals.

A spokeswoman for Virgin Atlantic says, “We are committed to achieving Net Zero 2050 and have set interim targets on our pathway to get there, including 10% Sustainable Aviation Fuel by 2030.”

She notes that the 100% SAF flight from London to New York relied entirely on waste biomass and that the demonstration was “an important step, but not the end goal” in the firm’s efforts to scale up its use of SAF in the coming years.

Some sceptics remain unconvinced. Daly, for one, points out that even if SAF does replace an increasing proportion of fossil fuels for aviation purposes, the overall benefit could be wiped out by the rapidly growing airline industry. Eurocontrol, a European air safety organisation, predicts that the annual total number of flights worldwide will reach 16 million by 2050 – an increase of 44% on 2019’s figure.

“I would love guilt-free flying myself – but it’s just not possible,” says Daly.

 

 


 

 

Source   BBC

 

 

Plant-Based Casein for “Real” Vegan Cheese

Plant-Based Casein for “Real” Vegan Cheese

Climax Foods is a California, USA-based company founded in 2019 to create plant-based foods that are indistinguishable from their animal-based counterparts. The company uses artificial intelligence to identify and isolate plant-based proteins that can be used to make new vegan food products. Their first, a plant-based casein, is made from a proprietary blend of plant proteins that are fermented to create a product that has the same structure, function, and taste as dairy casein.

Casein accounts for roughly 80% of the protein in milk, cheese, and yogurt and is sold as a protein dietary supplement used by athletes to promote exercise recovery and increase strength. Casein is also commonly found in baby formulas.

Climax Foods’ plant-based casein is free of hormones, antibiotics, or top food allergens. Their process allows them to produce this protein sustainably, at scale and a similar price to dairy casein. With industrial animal agriculture contributing to global warming and depleting the Earth’s resources, this scientific breakthrough represents a significant win for the planet and a milestone for adoption of dairy alternatives.

“As foodies and scientists, we have a profound appreciation for the complex flavors and textures of dairy products, but also recognize their vast inefficiencies—such as requiring 700 gallons of water to make one pound of cheese,” Climax CEO and Founder Oliver Zahn said in a statement “Our production process uses 500 times less water at our current pilot scale.”

Food experts have praised the company’s plant-based casein; in 2022, the company’s plant-based casein was awarded the “Most Innovative Ingredient” award at the Food Expo West trade show. The company has also partnered with the French dairy giant Bel Group to develop vegan versions of some of its most popular cheeses, such as the Laughing Cow and Boursin. These are expected to reach the consumer market by the end of 2024.

 

 

A Big Market

The global vegan cheese market is expected to grow at a rate of 10.6% from 2021 to 2028. The growth of the vegan cheese market is being driven by a number of factors, including increasing awareness of the environmental impact of dairy production, growing health concerns about dairy products, and the increasing popularity of plant-based diets.

But Climax Foods is just one of a few companies in the vegan cheese game. New Culture is a San Francisco-based company that was founded in 2018 with the mission to create sustainable, animal-free dairy products using precision fermentation. Precision fermentation is a process that uses microbes to produce proteins and other substances. New Culture says that its plant-based casein is “identical” to dairy casein in terms of its structure, function, and taste.

But Climax Foods is just one of a few companies in the vegan cheese game. New Culture is a San Francisco-based company that was founded in 2018 with the mission to create sustainable, animal-free dairy products using precision fermentation. Precision fermentation is a process that uses microbes to produce proteins and other substances. New Culture says that its plant-based casein is “identical” to dairy casein in terms of its structure, function, and taste.

New Culture’s plant-based casein is made using a proprietary strain of yeast that has been genetically engineered to produce casein. The yeast is grown in a fermentation tank, and the casein is then extracted and purified. The company says that its plant-based casein is lactose-free, gluten-free, and vegan.

New Culture’s plant-based casein is still in the early stages of development, but the company has plans to launch its first products in 2023. New Culture is currently in the process of scaling up its production capacity. The company has also been working on developing new products that use its precision fermentation technology.

Once New Culture vegan cheese is available for purchase, it is likely to be available through a variety of channels, including online retailers and specialty food stores. The company has also said that it is in talks with some major food manufacturers about using its precision fermentation technology in their products.

Here are some of the benefits of using plant-based casein to make vegan cheese:

It is vegan and cruelty-free. Plant-based casein is made from plants, so it is vegan and cruelty-free. This makes it a good option for people who are looking for vegan alternatives to dairy cheese.
It has a similar texture and flavor to dairy cheese. Plant-based casein has a similar texture and flavor to dairy cheese. This means that vegan cheeses made with plant-based casein can be indistinguishable from dairy cheeses.
It is lactose-free and gluten-free. Plant-based casein is lactose-free and gluten-free. This makes it a good option for people who are lactose intolerant or have celiac disease.
The development of plant-based casein is a major breakthrough for the vegan food industry. It means that cheese makers can now create vegan cheeses that are indistinguishable from dairy cheeses. This will undoubtedly make vegan cheese more mainstream and appeal to a wider range of consumers.

 

 


 

 

Source   Happy Eco News

Decade of the plant and the continued evolution of food

Decade of the plant and the continued evolution of food

More extensive ingredients are required for meat alternatives to provide the taste and texture of their counterparts. For example, Meatless Farm’s Chicken Breast relies on four proteins and fibres to replicate Ocado’s own brand Chicken Breast. This can create issues for manufacturers if protein supplies are disrupted, or when new legislation such as Natasha’s Law is introduced.

End-to-end ingredients management and tracking capabilities are essential to solve these problems at pain points, and future proof operations. A food-specific ERP solution is the ideal software to prepare businesses for an influx of demand for plant-based products, and the associated challenges.

 

Set competitive pricing by cultivating a plant-based strategy

There is a common misconception that plant-based products are exclusive. Both traditional food manufacturers such as Birds Eye, and unprocessed manufacturers such as Meati, are leaning into the market trend to support the full meat to non-meat eating spectrum. Among personal reasons for switching to plant-based alternatives are animal welfare and environmental concerns – but 31% of consumers consider a major positive impact on the climate as the single greatest reason for completing the switch. To tap into this eco-consciousness, food companies of all sizes need more sustainably sourced products – and this is where food-specific ERP solution comes in.

65% of vegan-alternative ready meals are more expensive than their meat counterparts, and with the current cost-of-living increase, affordability looks set to become critical for plant-based manufacturers. The ability to keep base pricing consistent is key to secure a foothold in the market, and a food-based ERP solution can automate shifts, production, and sanitation scheduling to help reduce unnecessary costs, encourage proactive planning, and free up staff for other tasks. Additional use of automated tools such as QR code scanners can help businesses collect ingredient information quickly and offset potentially costly lost sales.

 

Plant-based consumers will pay more for high-quality CX – and ERP systems can provide it!

Recent demand increases for fortified snacks such as those produced by Silk and So Delicious are indicative of a wider demographic change in the plant-based market. Vegan products are no longer just for vegans, and food businesses need to pivot their communication strategies accordingly. Today’s customers want their buying experiences to be like their personal ones, with an ability to research information online, compare offers, and request pricing at their own leisure. As digital marketplaces are readily available at the touch of a button, companies must now look to place their brand front and centre.

This has forced industry leaders to revisit their customer experience strategies to gain a competitive market edge. For instance, 86% of buyers are willing to pay more for a great customer experience, so there’s a clear incentive for plant-based leaders to opt for a Customer Relationship Management (CRM) system. Integration with a food-specific ERP system allows businesses to gain real-time accessibility and data sharing capabilities such as access to order history, buyer insights, and preferential analytics. Niche experience personalisation is critical for plant-based market gains, and CRM makes it easier to personalise plant-based product messaging to meet specific customer needs, turning more prospects into leads.

Maintain regulatory compliance and futureproof operations with the push of a button
Plant-based alternatives have been introduced by industry giants in the fast-food market to meet new demand. Yet, this has led to an increase in the number of recalls and allergen-related hospitalisations across the food industry, particularly within the food-to-go market. End-to-end ingredient traceability must remain a priority for businesses to ensure continual food safety – and technology can play a significant role.

More than 60% of consumers consider ingredient statements and nutritional panels when buying plant-based products. As plant-based alternatives have longer ingredient lists, there’s value in the industry developing cleaner, shorter labels on products with fewer, more familiar sounding ingredients.

An ERP food-specific solution allows businesses to collect and manage data from sources throughout the supply chain to sustain regulatory compliance. For instance, allergen management capabilities reduce the risk of cross-contamination and provide visibility into allergens across multiple sources by assessing the whole ingredient journey. Greater transparency over the entire supply chain ensures that businesses can provide up-to-date and accurate allergy labels to ensure consumers feel confident in their food choices.

 

Meat-free alternatives will only become more popular as the ‘decade of the plant’ takes hold

Cost of living increases and ingredient shortages are driving consumers to make smarter choices about the plant-based products they purchase. To stand out in a crowded market, food businesses should increase product sustainability and affordability, and a food-specific ERP system provides the supply chain transparency to do so.

 

 


 

 

Source Sustainability

 

The world’s first biodegradable sneakers are here

The world’s first biodegradable sneakers are here

Blueview sneakers are the first biodegradable sneakers in the world. These sneakers are made entirely out of plant-based materials, which means we can make anything sustainable if we’re bold enough.

According to Inhabitat, these sneakers will completely break down when they’re exposed to air. Scientists worked for over six years to come up with a formula that uses plants to create a knitted upper material that can work on shoes.

 

 

The majority of shoes are made of petroleum-based plastics that don’t degrade even after hundreds of years. But, every single part of Blueview sneakers is completely compostable.

Most importantly, the sneakers provide comfortable wear thanks to the soft and flexible knitted uppers. The insole is contoured to soften the steps, which all results in a comfortable fit.

The sneaker design is simple and elegant. These sneakers can be worn everywhere, from a restaurant to a sailboat. Plus, 5% is donated to support ocean conservation efforts for every pair bought.

 


 

Source Green citizen

Supermarket food could soon carry eco-labels, says study

Supermarket food could soon carry eco-labels, says study

Supermarket shoppers could soon be checking the environmental impact of food before putting it in their trolleys, thanks to new research.

Reliable information of this kind hasn’t been available.

That’s because UK manufacturers only have to list their main ingredients, and that’s by percentage, not amount.

Scientists have overcome the problem by using public databases to estimate the composition of thousands of food products and their impact.

Many consumers want to know how their weekly food shop affects the planet, even though rising prices will likely be a more immediate concern for most.

Prof Peter Scarborough from Oxford University told BBC News he hopes that the research leads to an eco-labelling system for customers, but he believes that the bigger impact would come if the food industry uses it to cut its environmental footprint.

He said the food industry has also been “crying out” for the new tool and that the algorithm is already being used by some manufacturers and caterers to make their meals more sustainable.

“It fills a huge gap. Manufacturers, caterers and retailers have targets for reaching net zero [emissions] and they don’t have the tools they need to get there.”

“Now they have this data, and some of them are talking to us about things they can do to help people move towards more sustainable food purchasing. The data could help manufacturers adjust their formulations.”

 

 

The analysis has limits. Ingredient lists don’t tend to show sourcing information such as country of origin or agricultural production method. But Dr Mike Clark, who led the research at Oxford University, called the tool “a significant step towards providing information that could enable informed decision-making”.

The Oxford team estimated the composition of 57,000 foods and drinks in supermarkets in the UK and Ireland. It then assessed the impact of growing methods, processing and transport, against key environmental measures including greenhouse gas emissions and impacts on nature.

The team developed an algorithm to calculate an eco-score for the environmental impact of individual food and drink products.

Catering firm Compass Group began working with the researchers in January.

Its Culinary Director for Business and Industry Ryan Holmes, told BBC News that use of the algorithm “made us think about how we approach sustainability within the workplace” as the company sought to achieve net zero emissions by 2030.

He said the company took out some meat, increased proteins from other sources such as lentils and used more whole grains and vegetables and obtained a better score for many of its meal options for staff canteens.

 

Meat and dairy score high

Under the algorithm, the higher the score, the higher the environmental impact. As expected, foods containing more meat and dairy score much higher than those with more plant-based ingredients. By contrast, many meat alternatives such as plant-based sausages or burgers, had between a fifth and less than a tenth of the environmental impact of meat-based equivalents.

But there was also wide variation within specific categories.

For example, the highest-impact pork sausage scored about a third higher than the least impactful. And the impact of biscuits rose the more chocolate they contained, showing that small recipe changes could make big differences, according to Prof Scarborough.

“If you look at the government strategy on achieving net zero [emissions by 2050] around food systems, they are not measuring the actual greenhouse gas emissions, instead the recommendation is to reduce meat consumption.

“That’s OK, because meat has the biggest greenhouse gas emissions, but you miss a massive amount in multi-ingredient foods which had previously had no reduction targets based on them whatsoever.”

 

The food firm COOK is assessing whether eco-labelling would help its customers move to a more sustainable diet Source: COOK

 

COOK, a Kent-based frozen food producer looking to diversify away from meat, has also worked with the researchers. It wants to explore whether measures like putting eco-labels on its products would help customers embrace a more sustainable diet.

“The tool could help us by ensuring that as we are developing new recipes there is a delicious option for someone who is actively looking to reduce their environmental impact through what they eat,” said Andy Stephens, COOK’s head of sustainable food.

The researchers don’t foresee eco-labelling becoming compulsory in the near future. They want firms to adopt it voluntarily, something they believe would lead them to compete over the sustainability of their food and drink products.

A spokesperson for the Department for Environment, Food and Rural Affairs welcomed the initiative.

“We want to give everyone the information to make healthier, greener or more sustainable choices with the food they buy, if they want to. Voluntary industry schemes are really positive and through our Food Strategy we’re also looking at how we can better support them in future.”

The research has been published in the Proceedings of the National Academy of Sciences.

 


 

Source BBC