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.
“There are lots of questions about the quality of our water and where it comes from, the plastic packaging used to transport it, plus the shortage of water due to...
There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...
Dow Chemical Company’s Packaging and Specialty Plastics business has launched INNATE Precision Packaging Resins, for flexible food packaging such as pouches, bags, liquid packaging, and stand-up pouches.
McDonald’s has announced all centrally-sourced packaging distributed across its 38 European markets is now chain-of-custody certified.
Although Kellogg’s CEO was positive during the company’s Q3 2015 earnings call, cereal sales and net sales were both down.
Snyder's-Lance agreed to acquire Diamond Foods, Inc. last week and one Mintel analyst believes the acquisition helps Snyder’s up its game in premium.
The CEO of Puratos says an age-old ingredient of bread is key to future industry success.
Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.
PepsiCo will highlight its sustainability progress across its most significant areas: water, packaging, waste, energy and agriculture at Gulfood Manufacturing 2015, in Dubai, this week (October 27).
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the...
Christine Spliid was looking for a new healthy food business. On a trip to Asia, she found an off-kilter ingredient that worked perfectly: Crickets.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Seaweed has seen a big growth in sales in the past year and one nutrition expert believes the snack industry will help this ingredient rise even further.
PepsiCo's Frito-Lay business saw an increase in revenue this quarter supported by volume growth in convenience stores.
Chocolate giant Hershey has committed to 100% local peanuts for its Ghana school feeding programme.
Two all-natural, wheat-based starches launched by Ulrick & Short are said to boost bread volume, increase shelf life and make for a softer loaf over time.
Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.
Ridding grain-and flour-based product contaminants must be considered at every step of processing down to consumer level as consumers may misread labels and eat the product raw, says a food...
The sustainability ranking of some of the world's biggest chip brands leaves a lot to be desired, according to a recent report from Rank a Brand.
Universal Robots has reached out to dairy manufacturers at this year’s International Dairy Show in Chicago with its line of collaborative robots.
The cereal market has been trending downward in recent years. At this year’s Barclays Global Consumer Staples Conference, two of the country’s biggest cereal companies, The Kellogg Company and General...
The Norwegian national investment fund has cut ties with four major Asian companies, citing the risk of ‘severe environmental damage’ as a result of palm oil plantations.
Shrimp-fortified corn snacks contain 70% more protein and make good use of an underused local fish source, say Iranian researchers.