Ingredia has showcased a new programme called Via Lacta, a new CSR strategy encouraging the 1st eco-friendly milk produced from animals on a GMO-free diet that are guaranteed a minimum area of grassland and given straw bedding.

In order to meet current consumption trends shifting towards healthier products with sustainable development, Ingredia, a dairy cooperative made up of farmers, will see its Via Lacta range of ingredients, come from its own responsible milk collection. 

Thomas Le Vely product manager of food at Ingredia spoke with FoodBev Media's Darren Wood about the Via Lacta initiative, its aims and what being a part of the scheme enables.

Since starting its Origin Green programme, Bord Bia has made a concerted effort to ensure that its initiative becomes known as the standard-bearer of Ireland’s food and drink sustainability approach.

This voluntary programme brings together the country's food industry – from farmers to food producers, retailers to foodservice operators – with the common goal of sustainable food production.

Eimear O’Donnell sector manager of dairy ingredients at Bord Bia spoke exclusively to FoodBev Media's Darren Wood about the programme, how to be involved and what the criteria for entry is.

Mobile joints, stable bones, smooth skin, glossy hair and healthy fingernails – collagen peptides play a key role in maintaining these fundamental components of the human body.

Gelita's Hans Ulrich-Frech spoke about the company's range of collagen peptide products which aid its consumers to remain healthy, strong and mobile. 

Glanbia’s marketing manager Dagmar Ortlepp spoke with FoodBev Media’s Darren Wood at Food Ingredients Europe about the company’s new high-protein vegetarian soup, a tomato soup which contains nine grams of protein.

Dagmar explains that the soup is made using ProTherma and Micelle XL proteins, which when combined act to reduce the bitterness which can be associated with high-protein foods.

Martin White rounds up the day's top stories in the world of food and beverages, including: Unilever fined 60m euros over ice cream market abuse in Italy, Musgrave seals deal to acquire La Rousse Foods from Aryzta, Coca-Cola HBC appoints Zoran Bogdanovic as chief executive

Martin White rounds up the day's top stories in the world of food and beverages, including: Nestlé to buy vitamin producer Atrium Innovations for $2.3bn, Coca-Cola opens its 45th bottling plant in China, investing $75.5m, PureCircle partners with former tobacco farmers to grow stevia

Martin White rounds up the day's top stories in the world of food and beverages, including: AmBev pays $926.5m for stake in Cervercería Nacional Dominicana, Hain Celestial acquires natural sweetener brand Clarks, Australia’s Burra Foods announces $18.7m investment.

Barry Callebaut's Sofia Popova, global marketing manager at Barry Callebaut spoke with FoodBev Media's Darren Wood about the company's range of low sugar chocolates as the chocolatier aims to increase its offering of alternatives to customers who want chocolate yet at the same time want to avoid sugar.

The company is increasing this range by using stevia in its products, which contain around 86% cocoa solids. The pleasant hints of sweetness in taste come from the stevia plant.

Sofia explains how the chocolate has a very pleasant mouth feel thanks to the dietary fibre that replaces the sugar.

Darren Wood rounds up the day's top stories in the world of food and beverages, including: Heineken begins construction of $100m Mozambique brewery, Salt of the Earth appoints A&B Ingredients as US distributor and Tate & Lyle increases capacity and upgrades its Chinese factory

Jules Scully rounds up the day's top stories in the world of food and beverages, including: Maple Leaf buys meat alternative brand Field Roast for $120m, Fonterra ordered to pay Danone 105m euros over botulism scare, AB InBev boosts craft portfolio with Pirate Life acquisition.