Two all-natural, wheat-based starches launched by Ulrick & Short are said to boost bread volume, increase shelf life and make for a softer loaf over time.
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.
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 researcher.
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 Mills, explained how they plan to recover in 2016...
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.
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.
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.
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 crowdfunding for its edible insect roadmap.
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.
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.
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 and sustainable.
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 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.
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 to salt.
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.
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 head of the Snack Food Association (SFA).
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
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.
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 help bring light to the plight of honey bees, beset by threats. That was when he was 12.
Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.
Local, family farms play a huge role in the global snacks sector – offering solid relationships and a keen focus on the environment, say industry association heads.
The UN’s Food and Agriculture Organisation (FAO) has launched an appeal for $30m (€23,72m) to support food supply resilience and recovery in the three African countries most affected by the Ebola outbreak, where long-term impacts on food security are...
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
Nestlé and Kellogg have partnered with companies including General Mills and Unilever by joining Ceres' Business for Innovative Climate and Energy Policy (BICEP).
United Biscuits (UB) has developed a sustainability initiative by using waste cooking oil to power 12 of its lorries and plans to roll out the project further across the business.
Young Chinese consumers have adopted global ideals around health and sustainability, driving a cosmopolitan edge to the country’s traditional Mooncake Festival, Euromonitor says.
By Gary Paoli, director of research and project development at Daemeter Consulting
Having completed a review of RSPO, Gary Paoli of Daemeter Consulting outlines how the sustainable palm oil certifier has fared in addressing key market demands.
In a sign of how much American palates have changed, Ocean’s Halo Seaweed Chip is building on the success of its original seaweed chip line with a reformulated organic version that will launch at this week’s Expo East trade show in Baltimore.
Improved supply chain productivity using automation and better go-to-market delivery systems has driven core operating profit up 6% CAGR, says the president of Frito-Lay North America.
Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.
Strategic partnerships with ingredients suppliers, not simple vendor contracts, will prove critical to the success of environmental programs like carbon emission reductions and sustainable sourcing, says a procurement expert.
Kellogg has become the second food major to respond to a damning Oxfam report with a climate change revamp that pledges to disclose global greenhouse gas emission targets by December 2015.
Following a damning report published by Oxfam in May, General Mills has revamped its climate change plan; pledging to reveal global greenhouse gas emission targets by August 2015.
There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.
Swedish-Danish oils and fats giant AarhusKarlshamn (AAK) has acquired Colombian company Fabrica Nacional de Grasas (FANAGRA), which specializes in vegetable oils and fats for the bakery segment.
The expansion of oil palm plantations may also pose a threat to water quality in fresh water streams that millions of people depend on, according to new research.
Finnish firm Fazer has announced the closure of two of its bakeries – a move it said was unavoidable considering a market shift from pre-packed bread to in-store baked.
It is vital that the yeast industry is not forgotten in European sugar and energy policies if Euro-firms are to remain competitive on an increasingly international stage, according to the Confederation of European Union Yeast Manufacturers (COFALEC).
The natural sweetness and antioxidant properties of dates could add value to dairy, pastry and meat products, and would reduce waste of a fruit that was not being eaten fresh, Spanish researchers say.
