Breaking News on Industrial Baking & Snacks

Trends > Sustainability

Sustainability

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.

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world...

Reduce bread packaging by 20% with no shelf life impact: Study

Industrial bread manufacturers should stop over-packing bread because thinner plastic films do not impact shelf life standards, researchers say.

General Mills ramps up palm oil pledge to consider deforestation

General Mills has strengthened its pledge to source fully traceable palm oil by next year, with explicit focus on counteracting deforestation.

Fair Trade USA: Sustainable sugar should be a priority for bakers

Sourcing certified sugar is not top of mind for US bakers but it should be, says Fair Trade USA.

Hovis back to sourcing British wheat

Premier Foods has recommenced sourcing British wheat for its Hovis brand but cannot bring back its ‘100% British wheat’ pack claim due to continued uncertainty, it says.

Indonesia to become a top 3 wheat importer in next five years

With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by...

Oxfam sustainability scorecard reveals ‘leaders and laggards’

Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only...

Kellogg revamps palm oil policy after months of protests

The Kellogg Company has pledged to source fully traceable palm oil by the end of next year, a move that has been welcomed by NGOs that have been fighting for...

Cooking with hemp? UK researchers reveal high oleic hemp oil with industrial potential

UK scientists have developed a new strain of hemp plants with 'dramatically increased' contents of oleic acid, making it an attractive oil for industrial use.

Are 3D printed insect snacks the taste of the future?

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

The circle of snacks: Chip waste to biogas is viable, says Naturally Homegrown Foods

Potato chip waste converted into biogas to fuel production is a viable, eco-friendly waste reduction plan that other snack makers should consider, says the president of Naturally Homegrown Foods.

Mondelez touts 100% RSPO-certified palm oil - two years ahead of schedule

Mondelez International reached its 2015 goal of sourcing 100% RSPO-certified palm oil for all its purchases last year – two years ahead of schedule, the company has said.

Grupo Bimbo CSR app – lost on consumers, good for business

Grupo Bimbo’s corporate social responsibility (CSR) app is unlikely to spark interest among consumers but could prove valuable as a way to collate business efforts and differentiate, says an innovation...

Crop physiologist: Drought resistant peanuts needed

The University of Florida will further research to develop drought resistant peanuts – a big need for industry in light of extreme weather conditions, its lead crop physiologist says.

Wilmar’s no deforestation palm oil policy ‘dwarfs any previous commitment’

Environmental groups have welcomed a no deforestation policy from the world’s largest palm oil trader Wilmar International.

Kraft, PepsiCo tackle packaging challenges

An upcoming conference will bring together top food firms and industry suppliers to hammer out sustainability, design and other packaging issues.

FiE video: Almond Board of California talks global supply and demand

The Almond Board of California talks pollination, global supply and Chinese demand at this year’s FiE event in Frankfurt.

Kellogg’s green electricity part of bigger sustainable goals

Kellogg is forging ahead with sustainability goals by offsetting half of the electricity use at its waffle plant in California using fuel cell technology, its chief sustainability officer says.

Trans fat crackdown: How long does the industry really need to eradicate partially hydrogenated oils from the US food supply?

There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out...

DuPont tackles global food shortage on micro level

DuPont’s bakery team is focused on tackling waste by improving shelf life and processing, as part of a broader vision to manage an imminent global food shortage, it says.

Premier Foods tight-lipped on bread sale

Premier Foods is remaining tight-lipped about reports that the Mexican bakery Grupo Bimbo may acquire its troubled bread division, as the firm’s short-term prospects divided City opinion.

Kellogg's "difficult" cut-backs

Project K: Kellogg chomps 7% of global workforce

Kellogg Company will axe 7% - 2000+ staff - of its workforce by the end of 2017 as part of a four year efficiency program designed to drive growth.

SPECIAL EDITION: ENERGY-SAVING BAKING

Energy efficiency: Cost first, carbon second

The baking industry is acting on energy efficiency but cost comes first and this can block speedy progress, says the Carbon Trust.

SPECIAL EDITION: ENERGY-SAVING BAKING

Baking NASA-style: Are reflective coatings the future for oven efficiency?

Nano emissive coatings designed to protect the NASA shuttle are being used in industrial baking ovens to slash energy use, and patent-owner AMF Bakery Systems says the results are impressive.

SPECIAL EDITION: ENERGY-SAVING BAKING

Innovative energy efficiency: Bakers aren’t fully on board yet…

Next generation energy-saving technologies do exist for bakers but not everyone is jumping on board, says the American Bakers Association (ABA).

Key Industry Events