Processing, packaging, sourcing - demands are hotting up to ensure all of this is sustainable. Governments, consumers and NGOs are making tough calls and industry continues to inject efforts into making changes across all levels of business and in some instances communicate this.
Most water used by General Mills happens outside direct operations in agriculture and improvements must be made in at-risk watershed areas, says the company’s chief sustainability officer.
Most snack makers convert waste into animal feed or have water reduction programs, but efforts need to be sharpened in the plight to find truly green, consumer-friendly packaging, says the...
Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
BI-AX International is eyeing up opportunities for its Evlon biodegradable plastic film, which is made from corn, claiming the product is now comparably priced with petroleum-based products.
CEO Henry Miller had a vision for his company, Henry’s Humdingers, when he founded it. He wanted to give consumers a new take on honey and at the same time...
Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.
Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.
Local, family farms play a huge role in the global snacks sector – offering solid relationships and a keen focus on the environment, say industry association heads.
Frito-Lay has opened a compressed natural gas (CNG) fueling station in the US as part of its move to convert 20% of its diesel fleet.
The UN’s Food and Agriculture Organisation (FAO) has launched an appeal for $30m (€23,72m) to support food supply resilience and recovery in the three African countries most affected by the Ebola...
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
Nestlé and Kellogg have partnered with companies including General Mills and Unilever by joining Ceres' Business for Innovative Climate and Energy Policy (BICEP).
United Biscuits (UB) has developed a sustainability initiative by using waste cooking oil to power 12 of its lorries and plans to roll out the project further across the business.
Young Chinese consumers have adopted global ideals around health and sustainability, driving a cosmopolitan edge to the country’s traditional Mooncake Festival, Euromonitor says.
Having completed a review of RSPO, Gary Paoli of Daemeter Consulting outlines how the sustainable palm oil certifier has fared in addressing key market demands.
General Mills says the need to offset inflation is as strong as ever as it broadens the scope of cost saving measures across the value chain.
In a sign of how much American palates have changed, Ocean’s Halo Seaweed Chip is building on the success of its original seaweed chip line with a reformulated organic version...
Improved supply chain productivity using automation and better go-to-market delivery systems has driven core operating profit up 6% CAGR, says the president of Frito-Lay North America.
Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.
Strategic partnerships with ingredients suppliers, not simple vendor contracts, will prove critical to the success of environmental programs like carbon emission reductions and sustainable sourcing, says a procurement expert....
Kellogg has become the second food major to respond to a damning Oxfam report with a climate change revamp that pledges to disclose global greenhouse gas emission targets by December 2015.
Africa has kick-started projects to improve the nutritional quality and production of cassava to enable better use of the woody shrub in bread.
Following a damning report published by Oxfam in May, General Mills has revamped its climate change plan; pledging to reveal global greenhouse gas emission targets by August 2015.
There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.