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Trends > Sustainability

Could pecans be the next big ‘better for you’ ingredient in snacking?

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.

DISPATCHES FROM THE 2015 PROCESS EXPO

Eating it raw: Don't neglect food safety of cereal-based goods at consumer level, warns researcher

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...

Chip brand sustainability level has ‘a long way to go’: Rank a Brand

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.

DISPATCHES FROM IDFA INTERNATIONAL DAIRY SHOW

Collaborative robot reaches out to dairy industry

Universal Robots has reached out to dairy manufacturers at this year’s International Dairy Show in Chicago with its line of collaborative robots.

Fixing what’s wrong in cereal: General Mills and Kellogg discuss their plans

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...

Money talks! Norway withdraws from 4 Asian palm oil firms

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-corn snacks for higher protein, reduced fish waste: Study

Shrimp-fortified corn snacks contain 70% more protein and make good use of an underused local fish source, say Iranian researchers.

PepsiCo's Brazilian sugar sourcing audit falls short of expectations: Oxfam

PepsiCo’s new report on its sugarcane supply chain in Brazil and the impact it has on land rights has been welcomed with caution and some critique by Oxfam.

Eco-proof: Ultrasound bread proofing tech close to commercialization

A handful of bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption by 60% using ultrasound generated water droplets instead of steam.

Insect protein market has enthusiasm & sustainability – now it needs a business plan

The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks...

Kellogg 'most reputable' US consumer firm thanks to vocal sustainability efforts, says expert

Kellogg invested in impressive sustainability initiatives last year and communicated efforts well, helping it secure the top spot in the consumer reputation charts, says a research expert.

How can industry warm the Western palate to eating insects?

To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets. 

‘Snack to the future!’ 3D printing concept promises ‘fully edible ecosystem’, including the soil…

A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy...

‘Stuck in the middle with you, our confused shoppers?’ Analyst attacks Aussie budget bread

As Australian grocery duopoly Coles and Woolworths escalate their cut-priced bread battle, one analyst warns that they risk eroding consumer loyalty in an unprofitable ‘race to the bottom’.

Allied Bakeries: 'Our ultimate palm oil aim is 100% segregated sourcing'

Allied Bakers, the maker of Kingsmill bread, said today that the palm oil and derivatives used in its products are now 100% sustainably sourced through physical supply chains.

PepsiCo: Sum Of Us Doritos palm oil attack is ‘patently false’

PepsiCo has slammed a campaign from Sum Of Us against its Doritos brand that suggests the chips contain unsustainable palm oil.

Durum shortage drives German firm to find pasta alternatives

Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.

Research

Soybean salt tolerance gene identified as crop land gets more saline

With the amount of saline agricultural land expected to double by 2050, a Sino-Australian research effort has identified a specific soybean gene that it believes will vasty improve crop resistance...

General Mills: Protecting vulnerable watersheds critical to water policy

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.

Sustainable snacks? Production success but packaging woes, says SFA

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...

Can chlorella crunch into food? Allma launches microalgae crispy snacks

Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.

Corporate responsibility programmes may create a ‘health halo’

Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.

BI-AX International says its Evlon film is now close in price to petroleum-based products

The time is now: decreasing price and an eco-conscious generation opens doors for biodegradable packaging

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.

Henry's Humdingers wants to spread word about spicy honey and the problems afflicting bees

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...

Dispatches: AACCI annual meeting 2014

Sustainable baking now a ‘cradle to grave’ concept

Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.

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