Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.
Little Duck Organics’ Mighty Oats single-serve cereal cups boast an outer carton that, when planted in the garden, sprouts tasty vegetables from the seeds in the paperboard.
Political instability in the Ukraine has reinforced the UK’s need to increase its own food security and production, National Farmers Union (NFU) president Meurig Raymond has warned.
With consumers demanding more high-protein foods and convenient snacks, the number of meat jerky products is on the rise. Here are some jerky packages designed to stand out in the increasingly crowded category.
The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according to Professor Arnold van Huis.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
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.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by Rabobank.
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.
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.
UK scientists have developed a new strain of hemp plants with 'dramatically increased' contents of oleic acid, making it an attractive oil for industrial use.
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.
Potato chip waste converted into biogas to fuel production is a viable, eco-friendly waste reduction plan that other snack makers should consider, says the president of Naturally Homegrown Foods.
Mondelez International reached its 2015 goal of sourcing 100% RSPO-certified palm oil for all its purchases last year – two years ahead of schedule, the company has said.
Grupo Bimbo’s corporate social responsibility (CSR) app is unlikely to spark interest among consumers but could prove valuable as a way to collate business efforts and differentiate, says an innovation expert.
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.
Kellogg is forging ahead with sustainability goals by offsetting half of the electricity use at its waffle plant in California using fuel cell technology, its chief sustainability officer says.
There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out there for pretty much every application, according to one...
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 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.
Nano emissive coatings designed to protect the NASA shuttle are being used in industrial baking ovens to slash energy use, and patent-owner AMF Bakery Systems says the results are impressive.
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.
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.
On this year's National Nut Day, Liberation Foods - the UK’s only farmer-owned Fairtrade nut company – moves away from celebrity endorsement with two new lines that focus on straight Fairtrade marketing.
Investments in green technology, waste recovery and sustainable supply can be seen across the baking sector, but what companies are pioneering and leading the way? BakeryandSnacks caught up with the B.E.S.T. in Baking (Becoming Environmentally Sustainable...
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
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.
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.
The Kellogg Company hopes its Asian partner Wilmar International can have a productive dialogue with the Rainforest Action Network (RAN) over issues surrounding its palm oil sourcing.
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’…
Frito-Lay has cut costs by installing energy-efficient screw blower technology at its wastewater treatment plant in Turkey and re-using potato chip waste for crop fertilizer.
Frito-Lay has added 20 electric vehicles to its New York distribution fleet just two months after it announced plans to shift 20% of vans from diesel to compressed natural gas (CNG).
It is not currently possible to make a package completely from plant-based materials, says Cascadian Farms, as it launches a bio-based cereal liner for its Cinnamon Crunch line.
Big interview: Josh Tetrick, founder and CEO, Hampton Creek Foods
Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”
A new report from Rainforest Action Network says food giants supporting "weak" and "diluted" Round Table on Sustainable Palm Oil (RSPO) standards or buying GreenPalm certificates are kidding themselves if they think this will save...
Two young entrepreneurs have developed a high protein bar using crickets that they say have superior nutritional qualities and can go a long way in making insect consumption mainstream in America.
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.
Grupo Bimbo will pump 20 million pesos ($1.5m) into a new eco-friendly distribution center in Mexico City as part of its drive towards a fully sustainable supply chain.
