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.
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...
Industrial bread manufacturers should stop over-packing bread because thinner plastic films do not impact shelf life standards, researchers say.
General Mills has strengthened its pledge to source fully traceable palm oil by next year, with explicit focus on counteracting deforestation.
Sourcing certified sugar is not top of mind for US bakers but it should be, says Fair Trade USA.
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.
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...
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...
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...
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.
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.
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 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’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...
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.
Environmental groups have welcomed a no deforestation policy from the world’s largest palm oil trader Wilmar International.
An upcoming conference will bring together top food firms and industry suppliers to hammer out sustainability, design and other packaging issues.
The Almond Board of California talks pollination, global supply and Chinese demand at this year’s FiE event in Frankfurt.
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.
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’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 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 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.
The baking industry is acting on energy efficiency but cost comes first and this can block speedy progress, says the Carbon Trust.
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.
Next generation energy-saving technologies do exist for bakers but not everyone is jumping on board, says the American Bakers Association (ABA).