Sure to set the bar is the collaboration announced between the subsidiaries of two CPG giants to explore opportunities to create food products that will address the world’s most pressing sustainability challenges.
Anticipating a rising demand for cheesecake, bakery solutions experts Zeelandia and FrieslandCampina have joined forces to craft a sustainable creation based on whey protein that they claim is a good contender to the iconic New York version.
The snack giant has laid out its impressive Positive Agriculture agenda, designed to significantly shrink its carbon footprint, provide readily-available access to food for global population and improve the livelihoods for more people.
The Critical Infrastructure Supply Chain Council (CISCC) says the supply chain challenges thrown up by the coronavirus pandemic – rather than seen as a negative – show the way to build up resilience for future crisis response.
Arla Foods Ingredients has embarked on a four-year project with the Global Alliance for Improved Nutrition (GAIN) to develop an affordable and nutritious snack specifically targeted at Ethiopia’s low-income consumers.
Bimbo Bakeries USA has been given the 2021 Energy Star of the Year award by the US Environmental Protection Agency (EPA) and the US Department of Energy.
Despite consumers’ growing demand for easy-to-understand ingredient statements, frustratingly for producers, there is no regulatory definition for clean labelling.
2020 was without a doubt one of the most challenging years in UK history. Not only did the food industry have to contend with the pandemic, but also the complexities involved with the UK withdrawing from the European Union.
FoodSparks – a seed fund tailored to support the most promising European early-stage enterprises – has been set up by EIT Food and capital fund manager PeakBridge, along with investors like Puratos, Givaudan and Stockholm-based investment firm Gullspång...
The Real Bread Campaign is issuing a shout out for a wider network of ambassadors to wave the flag for clean label, all-natural, artisan-style sourdough bread.
A survey into food waste in the UK bakery sector has found that while food waste is certainly a real issue, action to reduce it is sadly not a main item on the menu.
Scottish Bakers’ specialist training arm – National Food and Drink Training (NFDT) – has renewed its contract with Skills Development Scotland (SDS), which will enable it to register 481 apprentices during 2021-22.
The French bakery manufacturer has developed a baguette made from a mix of pulses, commonly used in Indian and Middle Eastern cuisines, as well as in traditional French and Tex-Mex dishes such as cassoulet and chilli con carne.
A new eco-friendly, convenient and innovative alternative to plastic wrap is set to disrupt the marketplace for sustainable food storage system solutions.
The healthy ingredients specialist will cut carbon emissions by 20% by halving the number of truck movements to and from its rice starch plant in Wijgmaal, Belgium, by increasing the volumes transported over water.
The bakery supplier said it is well on its way to reach its target to reduce, recycle and reuse all its packaging – using 100% recyclable materials – by the end of 2025.
New Zealand social enterprise The Cookie Project has announced it has generated more than 3,000 employment hours for its bakers, which all have a range of disabilities, including physical, sensory, cognitive and mental challenges.
Puratos has launched a global food tech venture – the first in the bakery, pastry and chocolate sector – to spur on healthier and more sustainable innovation.
According to Pringle maker Kellogg, the Bring Bank Scheme will allow fans of its potato chips to return the iconic tubes to be recycled into something new.
Mondelēz International’s innovation and venture hub has launched CoLab, a collaborative programme for US-based early-stage better-for-you snack brands to drive mutual growth.
To mark Global Recycling Day 2021 (18 March), Bakers Basco has revealed the results of a YouGov survey to uncover what the UK public thinks of the recycling of products designed to be used multiple times rather than being disposed of after a single use.
To mark Global Recycling Day (18 March), Bureau Veritas is reminding UK bakery and snack producers to put a circular economy business model at the heart of their coronavirus recovery plan. This is especially important ahead of the 26th UN Climate Change...
Kellogg is ploughing €30m ($39.7m) into revamping its Pringles plant in Belgium to keep up with EMEA demand, as well as to make production more sustainable.
General Mills is moving its iconic Pillsbury brand into the cookie aisle with a line of Soft Baked Cookies; Whole Earth is gearing up for the Tokyo Olympics with personalised jars of peanut butter; and Pwellheli-based food distributor Bwydydd Madryn is...
Novax – part of the Swedish family giant that acquires and develops companies in strategic niche markets – has acquired a majority stake in British ingredients specialist Ulrick & Short.
The Northwest-based bakery – which has been crafting artisan breads for the past four decades – is on a mission to partner with like-minded businesses to ensure what consumers eat is nutritious and sustainable as possible.
Kellogg Company has taken another step towards its objective to transition to 100% renewable electricity across all its manufacturing sites around the world by 2050.
Nestlé Cereals has launched a campaign that offers shoppers mini boxes of sunflower seeds when they purchase a pack of the better-for-you cereal in a bid to protect the UK’s dwindling honey bee population.
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
The global ingredients specialist has created an online platform to provide its clients with access to the authoritative science behind its ingredients, which it hopes will go a long way to address public health challenges.
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...
The world’s largest bakery company posted outstanding financial results, reported significant market share gains, was recognised as one of the world’s most ethical companies for the fifth consecutive year and increased its global use of renewable electricity...
Members of the Food and Drink Federation have achieved a 55% reduction in CO₂ emissions five years ahead of schedule, prompting a revision of sustainability targets.
Kellogg’s, PepsiCo, Grupo Bimbo, ADM and Ingredion are among the select few to have made the grade for the Ethisphere Institute’s acclaimed list of the World’s Most Ethical Companies.
There is a new kid on the snacking block as three established brands – Kar’s Nuts, Second Nature Snacks and Sanders Chocolates – combine to become one platform company with a mission driven vision.
The webinar, hosted by British Baker, will explore what clean label means to consumers and the industry, as well as the reformulation challenges that may arise as part of the clean label journey.
The breakfast cereal giant’s philanthropic arm in Australia has inked a three-year partnership with the Foundation for Rural & Regional Renewal (FRRR) to help tackle food insecurity down under.
By now, the coronavirus’ impact on consumer needs is evident, with both consumers and retailers prioritising a safe and transparent food system. But how has the rush to meet the overwhelming shift to ecommerce and food delivery affected packaging demands...
The ‘snackification’ trend is at an all-time high with 25% of Americans confessing to snacking multiple times a day and 40% even admitting to replace a traditional sit-down meal with a snack.
Aligned to its long-term sustainability targets, the McVitie’s maker is adopting a collection of new initiatives, including the total removal of non-recyclable black plastic from its portfolio.
Today’s consumer is more receptive to products fortified with novel ingredients, especially if they add a functional benefit like high proteins and fibres, but lower carbs. This article examines research being carried out by Devon Petrie, a lecturer within...
It’s that time of the year again when the artisanal bakery sector around the globe gets together to celebrate all things additive-free when it comes to baking bread.
Made for Drink debuts in the potato chip category; Kellogg’s wants to emulate the success it had with White Choc Coco Pops with its new SKU and The Cookie Project is spreading kindness with its limited edition cookies baked by Kiwis with disabilities.
PepsiCo has announced its breakfast food products – previously featuring the Aunt Jemima branding – will now feature the name of the late 19th century business that actually created the original ready-made pancake mix.
The 153-year-old premium chocolate specialist has reaffirmed its commitment to reduce its environment impact with the installation of a solar system at its Fairfield, California, plant.
The online subscription platform was founded with the aim to highlight up-and-coming snack startups to allow consumers to discover unique treats that might not have as yet found their way onto the shelves of retail outlets like Whole Foods.
