29 Sep 3rd International Day Against Food Losses and Food Waste
Posted at 10:12h in News
International Day Against Food Losses and Food Waste (learn more here) Learn more on NUEVO's activity Surplus Food Project...
Author: ekarali
14 Jun Corporate Carbon Footprint Calculation 2021
Posted at 09:33h in News
Committed to the offsetting of its carbon footprint, NUEVO in cooperation with OPTILOG Advisory Services has calculated the CO2 emissions arising from all its activities within the year 2021, according to the Green House Gas Protocol. The data of both premix and surplus plants, in which...
19 Apr Presentation to the students of MBA in Food and Agribusiness, AUA
Posted at 16:41h in News
Presentation on the Surplus Foods Project by Nikos Gogorosis, MD of NUEVO to the students of MBA in Food and Agribusiness at the Agricultural University of Athens. ...
07 Jan Factors affecting the pork meat quality
Posted at 10:13h in Technical articles
The term meat quality encompasses all the characteristics that make consumers buy the meat and enjoy eating it. Such characteristics of the muscle mass and the fatty tissue can be distinguished in two categories: Characteristics of appearance Color Water holding capacity Consistency Characteristics of attractiveness – visual...
18 Jun Managing heat stress in sows
Posted at 10:19h in Technical articles
Thanasis Sougias, DVM NUEVO Swine Product Manager According to literature, sows are submitted to heat stress in temperatures over 20-22 0C (upper limit of thermoneutral zone). The rise in body temperature during summer months causes various reactions in sows, such as higher respiratory rate, shortness of breath...
09 Jun NUEVO-Corporate carbon footprint calculation
Posted at 13:17h in News
NUEVO has completed the corporate carbon footprint calculation for 2020 in cooperation with OPTILOG Advisory Services. The calculation includes all business activities of NUEVO and refers to both production sites, the premix plant and the surplus food processing plant. NUEVO produces 14.000 tons of complementary...