Sustainability and innovation

The associated review is from the annual conference of Association of Bakery Ingredient Manufacturers.  The presentation was delivered by Wayne Martindale of the Food Innovation Centre.

Wayne provides three highlighted caveats for attaining sustainability and innovation in this review and provides and overview of the evidence that has been reviewed to attain this position.

They are that the attainment of sustainability and innovation will follow three caveats:
1. The ability to deploy new and established technologies in the agri-food arena

2. Sensing regulatory environments that enable and stimulate innovation
3. Delivery of innovative multidisciplinary approaches to product development that provide consumers with high impact health and ethical information

Download conference paper by Dr Wayne Martindale, towards sustainability and innovation