The WHO’s new global sodium reduction benchmarks provide actionable targets to improve sustainable nutrition. Learn about the new guidelines, challenges of reducing sodium in foods, and opportunities for the future.
Plant-based meat alternatives have different nutrient profiles, go through different processing conditions, and contain different ingredients than meat. As a result, they have different challenges when it comes to food safety and shelf life.
Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste. Watch the full recording of this expert-led webinar to learn more.