Sustainability

The Union flag packaging will run across three Hovis Soft White brands from April to promote the shift back to British wheat

Hovis back to sourcing British wheat

By Kacey Culliney

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.

Oxfam sustainability scorecard reveals ‘leaders and laggards’

Oxfam sustainability scorecard reveals ‘leaders and laggards’

By Caroline SCOTT-THOMAS

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 one company made no progress, according to the NGO.

Kellogg commits to palm oil not associated with deforestation, climate change or human rights violation by end of 2015

Kellogg revamps palm oil policy after months of protests

By Kacey Culliney

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 the cereal giant to change its policies for months.

Four crickets provide as much calcium as a glass of milk and dung beetles contain more iron than beef, says the project's leader. Photo credit: Just Walk Away Renee

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

By Annie-Rose Harrison-Dunn

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.

Worsening drought conditions fuel the need for drought resistant peanut varieties, says University of Florida crop physiologist

Crop physiologist: Drought resistant peanuts needed

By Kacey Culliney

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.

Representatives from Frito-Lay and other CPGs will talk sustainability at the 2014 Packaging Conference.

Kraft, PepsiCo tackle packaging challenges

By Jenni Spinner

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

Improving dough strength, processing stability and shelf life are contributing towards an overall goal to tackle global food shortages, DuPont's bakery team says

DuPont tackles global food shortage on micro level

By Kacey Culliney

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' plan to seek a financial partner for its bread business has divided City opinion

Premier Foods tight-lipped on bread sale

By Michael Stones

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 says its Project K efficiency programme isn't a

Kellogg's "difficult" cut-backs

Project K: Kellogg chomps 7% of global workforce

By Annie-Rose Harrison-Dunn

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.

Green baking: Zero-energy use the future goal

SPECIAL EDITION: ENERGY-SAVING BAKING

Air Management Technologies: ‘Our goal is to have a zero-energy bakery’

By Kacey Culliney

US-based Air Management Technologies was among the winners for IBIE’s B.E.S.T. in baking awards that acknowledges efforts in sustainability. In this exclusive video, its president says the ultimate goal is to slash energy altogether.

SPECIAL EDITION: ENERGY-SAVING BAKING

Retail wants green baking - and it wants it now, says BEMA

By Kacey Culliney

The pressure from the world of retail for bakers to go green and reduce environmental impact has never been tougher and is a “cultural change” for industry, the president of BEMA says.

“There is a general appetite and interest in changing among bakers, but they don’t always move at the speed the government wants,” said Al-Karim Govindji, Carbon Trust

SPECIAL EDITION: ENERGY-SAVING BAKING

Energy efficiency: Cost first, carbon second

By Kacey Culliney

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

Canada sets sights on UK wheat market as part of European trade expansion plans

Canadian wheat imports to UK up 50%

By Annie-Rose Harrison-Dunn

Poor UK harvests and a deregulation of Canada’s grain market has meant that Canadian wheat sales to the UK have increased by 50%, but the UK industry says that need not mean a long term trend.

Rainforest Action Network says Kellogg cannot pass palm oil responsibility onto supplier Wilmar

RAN: Kellogg cannot deflect palm oil heat onto supplier

By Annie-Rose Harrison-Dunn

Kellogg cannot shirk its palm oil responsibility by deflecting attention to its supplier, says RAN following a statement from Kellogg calling for productive talks between its supplier Wilmar and the environmental group.

IBIE 2013 Educational Sessions: What not to miss

IBIE teaser: You’re never too old, or big, to learn…

By Kacey Culliney

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…

Why there is great urgency for sustainability in palm oil

Soapbox

Why there is great urgency for sustainability in palm oil

By Darrel Webber, secretary general of Roundtable on Sustainable Palm Oil

Increasing global consumption of palm oil poses serious sustainability challenges and raises questions about leading consumer nations’ responsibility in managing the footprint of its global supply chain. 

Quinoa prices have tripled since 2006

How sustainable is quinoa?

By Caroline SCOTT-THOMAS

Interest in quinoa has surged among consumers in Europe and the United States – but the rapid increase in its popularity has also given rise to concerns about sustainable production.

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