Sustainability

H&S Bakery delivers bread, sustainability with alt fuel vehicles

The Baltimore-based baked goods provider adds clean-operating, cost-effective propane autogas delivery trucks to its fleet.


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Survey reveals growing resource-scarcity awareness among packaging professionals

Part of Tetra Pak’s Moving To The Front initiative, the survey reveals that only 41 percent of participants are “very aware” of how resource scarcity impacts their business.


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Snack and bakery solutions

As members of the snack and bakery industries, we understand the necessity of nibbling our way through the day, the art of grazing, the beauty of a quick bite.


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Snyder’s-Lance completes $10 million investment in Cape Cod plant

The investment will expand production capacity and boost sustainability at the Hyannis, MA, plant.


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AIB launches environmental monitoring service

Helping to meet the needs of food manufacturing companies across the globe, the American Institute of Baking International's (AIB) new Environmental Monitoring Consulting service can help clients comply with the FDA’s Food Safety Modernization Act (FMSA).


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Demand for chocolate in snack and bakery items continues to grow

Demand for chocolate in snack and bakery items is driven by two core consumers: Luxury seekers; and healthy snack eaters who both share a common desire for great-tasting chocolate produced in a sustainable fashion. 


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Nestlé’s waste cutting effort pays off

Nestlé has reduced 44% of its waste per ton of product since 2010 in the U.S., and five factory locations reached zero waste-to-landfill status by the end of 2013, according to the company’s new sustainability report.


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Packaging News:

FPA joins Dow Chemical as co-sponsor of the ‘Energy Bag’ initiative

The recently launched ‘Energy Bag,’ Plastics-to-Energy pilot program, co-sponsored by Dow, Republic Services (a recycling firm) and the Flexible Packaging Association, will demonstrate the viability of flexible packaging resource recovery as an end-of-packaging-life option.


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The sustainability spectrum

Consumers are ready for ‘greener pastures’ in sustainable products as sustainability characteristics drive a large amount of product switching. Also, sustainable practices often lower bakers’ and snack manufacturers’ internal costs. But are these food producers heeding the call to meet this demand?


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FDA’s biotech foods’ labeling policy still receives strong support

Despite public controversy as states debate the mandatory labeling of foods produced through biotechnology, a key majority of consumers advocate the U.S. Food and Drug Administration’s (FDA) current labeling policy for foods produced using such technology, says an International Food Information Council survey.


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James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

SFWB december 2014

2014 December

December's Snack Food & Wholesale Bakery publication features our cover report: "The J. Skinner Difference" Plus Much More!

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Holiday Baked Goods

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THE SNACK AND BAKERY STORE

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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

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