Ahead of its release today (May 20), the European Snacks Association (ESA) has welcomed the European Commission’s Farm to Fork Strategy (F2F), but has also cautioned the recommendations to set maximum levels of certain nutrients is not the best way forward.
ZenB and ChicP are sustainable snack brands committed to fighting the good cause; Peacasa is inviting you to take part in the birth of its innovation; and Davina Steel and Good Dee’s capitalise on the at-home baking trend that’s at all-time high.
The environmental impact is unlikely to be at the forefront of some consumers’ minds at the moment, but the pandemic has had a huge impact on food waste in the UK, according to packaging experts We Seal.
A doctoral student of the University of Vaasa is presenting her academic dissertation, which asserts that grocery stores are better equipped to reduce bread waste than consumers.
Half the 10-strong line-up to join PepsiCo’s second annual North American Greenhouse programme includes startups that are poised to disrupt the snacks sector with their takes on healthy, natural and sustainably driven snacks.
More diversified consumer demand, omni-channel shopping practices and the increased support for local products are creating a challenging environment for the UK’s bakeries, snack food producers and foodservice logistics providers. John Lee, MD of Courier...
The family-owned flavours and seasonings company is boosting its bottom line in almost triple digits year-on-year and is looking for skilled personnel to take it to the next level.
Consumer demand comes strongly into play as we head up towards Christmas, with Kellogg’s focusing on fibre and convenience, PepsiCo ramping up its Smith’s potato chip flavour down under and celeb chef Paul Hollywood’s Ready to Bake bread roll packs downsizing...
Researchers from the University of Belgrade have examined the large-scale production of biscuits fortified with apple pomace flour produced by a new low-cost drying method.
The extensive waste of bakery products and especially bread - one of the top 10 most wasted solid food items - is pushing demand demand for baked goods that stay fresher for longer.
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
A raft of bakery and snack producers have figured out how to make new products from ingredients that used to end up in the trash, from nourishing flour made from the byproducts of making tofu and soy milk, to spent grains from the beer industry, to repurposing...
A small farmer’s cooperative in Scotland is putting on a big fight against food waste with its ‘world’s first’ range of crisps that puts broccoli front and center.
The Japanese snack company has revealed its aggressive business plan to drive overseas sales in the US, UK and China through strengthened ties with PepsiCo’s sales network.
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
The CEO and co-founder of the mission-driven food startup that makes flour and snacks from the grains used to brew beer has issued a challenge to companies like PepsiCo’s Frito-Lay to share their resources to tackling the dire global plastic crisis.
Nutrient infused veggie chips, banana-based breakfast cereal, sugar reduced chocolate chip cookies and biostimulated wheat to increase yield and quality are some of the 2019 projects being undertaking by the European Institute of Innovation & Technology...
Residents in the UK’s capital city bin 254 million bread crusts each year. That's the equivalent of just under 13 million loaves of bread worth over £13m ($16m).
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
The UK and New Zealand arms of the global cereal giant have teamed up with artisanal breweries to create two limited edition beers from its breakfast cereals to reduce food waste.
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
The average company investing in food waste reduction will see a fourteen fold return on their investments and half will see substantially more, says a new report.
A new organisation aimed at reducing food waste has kicked off in the Netherlands, but how will it succeed where a plethora of other initiatives have failed?
EU auditors said the European Commission’s efforts to tackle food waste have lacked effort, coordination, been fragmented and intermittent - and without even a real definition of food waste, in a report released yesterday.
DuPont kicked off its partner event on Food Security in collaboration with the theme ‘Feeding the Planet, Energy for Life’ at Expo Milano 2015, in Italy today (June 10-11).
As we celebrate World Environment Day 2015, this year’s theme, “Seven Billion Dreams. One Planet. Consume with Care,” is extremely relevant to how we address current global food shortages to meet the demands of our growing population.
Industry target to meet 80% steel recycling by 2020
‘Concerns over food waste are likely to increase the demand for canned food because cans have a longer product shelf life,’ claims Dr Ulrich Roeske who became president of APEAL, the Association of European Producers of Steel for Packaging, this month.
Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.
Food processors save money by treating organic waste on site
Sealed Air Corp., a company that provides food and protective packaging, marked World Environment Day (WED) on June 5 by announcing a range of efforts to help reduce food waste around the globe.
Packaging stakeholders have highlighted their key focusses in response to news that food waste amounts to 89 million tonnes a year in the EU, according to the EESC.
The packaging industry has stressed the importance of the supply chain in response to a report that said as much as half of all food produced globally goes to waste.