NEWS 96 FEED & ADDITIVE MAGAZINE May 2022 Atria's carbon footprint-labelled chicken products receive innovation award Atria's chicken products, which have a carbon footprint labelling on their packaging, have been awarded in an innovation competition organized by the European Cooperative Society Cogeca. The prize for significant innovation was awarded in the “Traceability and Consumer Information” series. The award was presented in Brussels on April 27. The focus of the competition in 2022 was on cooperative innovations that promote sustainability. At the end of 2021, Atria was the first food company in the world to introduce a carbon footprint label for its chicken products on consumer packaging. The traceability of the meat raw material to the farm has made it possible to mark the carbon footprint on a single product package. This year marks the 10th anniversary of the introduction of a farm origin label on the chicken meat package - the first in the world. The award was given to Atria and its largest owner cooperatives, Itikka Cooperative and Lihakunta. “Calculating the carbon footprint in our contract production farms (cattle, pigs, broilers) has shown that the Atria way of producing meat can withstand international scrutiny in climate matters. At the same time, the calculation has provided producers with concrete tools to reduce the climate impact of their farm and verified the effectiveness of the long-term work done earlier in the chain from a climate perspective. Atria's example as an industry developer not only secures the future of the Atria chain, it also creates consumer confidence that food production offers solutions to the climate issue,” says Risto Lahti, Managing Director of Itikka Cooperative and Lihakunta. There is reason to believe that the colour of farmed salmon fillets has become paler during the past ten years. Is that true? And why? Nofima researchers are asking fish farmers these questions in a new research project. “If we can find the main reasons for poor pigmentation in commercially produced salmon, the industry could work on production improvements in a more targeted manner,” says Trine Ytrestøyl, senior researcher at Nofima. There is not much documentation available about the extent and prevalence of poor pigmentation. This will be done about this during the “Knowledge Mapping Pigmentation” project, which will continue until 2024. It is being funded by the Norwegian Seafood Research Fund (FHF). In order to obtain details about the extent of the problem and developments in pigmentation, the researchers will be collecting data from commercial production facilities from as far back in time as possible and from different regions and countries. Nofima will also invite those concerned to attend several open seminars on pigmentation during the project period. Are salmon as pink as they used to be? In a new research project, experts at Nofima are looking for the reasons why the colour of farmed salmon fillets has become paler in recent years.
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