The organic chickpea snack brand will donate up to $50k to the Whole Kids Foundation, which promotes healthy living through a variety of school-related initiatives.
The segment – currently valued around $9m – will reach $24m by 2025 as consumers expand further into health-conscious, better-for-you choices, according to Research and Markets.
Belgium, Luxembourg and the Netherlands are the latest countries to adopt the International Palm Oil Free Certification Trademark (POFCAP), bringing the number of countries using the label to 20.
Daniel Servitje, president and CEO of the Mexican bakery giant, presented the new packaging that uses Symphony Environmental Technologies’ d2w plastic technology at an event in Mexico City.
The global supplier built a fiscal and civic support program in South Sumatra, Indonesia, to nurture women in leadership roles – an important part of its 2020 palm oil transparency commitment.
The massive show will bring thousands of baking industry and supply chain professionals to Las Vegas, September 8-11. Here’s a taste of what to expect from the show’s focus on craft and getting back to baking’s roots.
Every three years, members of the global bakery industry gathers at one of the world’s most important trade events to discover the cutting-edge technology, machinery and knowhow that will streamline their production and set them apart.
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
Imagine – a range of kiddies snacks that provide ‘a good source of protein and calcium’ – has embarked on a three-year partnership with No Kid Hungry, a national campaign to fight childhood hunger in America.
The owner of the Frito-Lay and Quaker brands broke ground on the site – which it hopes will double its snacks business by 2022 – in Uttar Pradesh in late July.
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
The Union of Concerned Scientists (UCS) is calling on four of the world’s leading cereal makers to make ‘relatively small commitments’ in the way they source grains, which would go a long way to combat climate change.
Innovia Films has been awarded a ‘very good’ rating and received the ‘Made for recycling’ logo from German recycling and consulting firm Interseroh for its high barrier BOPP Propafilm Strata SL.
The Nestlé Good Start cereal maker has signed a two-year partnership with Food Banks Canada to get health food packs to where they are needed the most.
The world’s biggest bread maker reported higher prices and growing revenue headwinds in the US and Mexico contributed to flat net sales for its second quarter ended June 30.
PepsiCo has agreed to acquire White Star and Pioneer Foods Group for R23.63bn ($1.7 billion), which will create a leading food and beverage company in Africa with a commitment to building a more sustainable future and investing in communities.
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.
Ardagh Group has entered into an agreement to combine its Food & Specialty Metal Packaging business with Exal aluminium containers to become Trivium Packaging.
From probiotics to vitamin D to macronutrients, bakery and snack producers are highlighting their commitment to help consumers stay on the straight and narrow with a slew of health-enhanced NPDs.
Ardent Mills added a grain elevator in Oregon on July 1 to complement its community mill and mix plant in the state, a move that will also support relationships with research universities.
UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
Ahlstrom-Munksjö has received the OK compost Home and OK compost Industrial certifications from TÜV Austria for its Coralpack grease resistant wrapping papers.
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...
For most consumers, snacking is a part of daily life and always has been. However, what is changing is the way people think about snacking and what is considered to be a snack.
As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.
Parent company Ardent Mills strives to bring more unique ingredients to bakers by prioritizing its partner growers, such as the recently announced collaboration with Colorado Quinoa.
Under the auspices of the Brazilian Chocolates, Peanuts and Candies Manufacturers Association (ABICAB), four Brazilian peanut producers will be showcasing their products at Snackex in Barcelona, Spain, on June 27 and 28.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Overall cereal production could increase 1.2% to 2.68m tons by the end of this year, but excessive flooding in the Midwestern US has diminished prospects for maize, according to the UN’s Food and Agriculture Organic (FAO).
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 breakfast cereal giant’s CEO and chairman Steve Cahillane has promised to ‘do everything we can to leave the world a better place than we found it.’
Manufacturers who incorporate technology into their packaging can use it to help towards a Circular Economy, according to Eef de Ferrante, director, AIPIA (Active & Intelligent Packaging Industry Association).
Not all snacks are equal, according to Jaren Koerten, head of packaged food at Euromonitor: some have attained premium status, while others are ‘in the process’ of premiumization.
Archer Daniels Midland Company (ADM) has introduced two organic flours to its complementary range of organic and grain-based products, to enable customers meet increasing consumer demand for clean label products.
According to its 2019 Global Responsibility Report, the Minneapolis, Minnesota-based company sources 85% of its top ten ingredients in responsible ways.
Michael Bultel, head of Ingredients and Baking Center, Asia Pacific, for Lesaffre looks at the implications of the increasing appeal of artisanal bread in Asia Pacific.
The Oreo maker’s 2018 Impact Progress Report, entitled 'Snacking Made Right', highlights its use of less energy, water and waste across the group, as well as its move to paper-based packaging and its focus on mindful consumption.
Glow-in-the-dark with Oreos; go a-wandering and fall in love with Kashi; get serious about soil and the environment with Crunch Instinct; and snack on vegan treats crafted by trained Swiss patissiers: we scour the shelves to see what’s new and exciting.
