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Sister pub Food & Beverage Packaging features PMMI’s Kate Achelpohl, who looks at how store brands engineer success with sustainable packaging.
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?
IBIE chairman Mike Beaty and Snack Food & Wholesale Bakery publisher Jeff Heath presented B.E.S.T. in Baking plaques to 17 companies during the 2013 International Baking Industry Exposition (IBIE). Five companies were also recognized with Honorable Mentions.
Wire Belt of America held a ribbon-cutting ceremony Nov. 12 to celebrate the expansion of its Londonderry, N.H., facility.
Kellogg Co. has found that a cleaner, more reliable fuel source powers the bakery that ‘powers our mornings’ and generates half of the bakery's annual electrical consumption.
Increasing costs from an aging infrastructure and growing demand, coupled with greater pollutant restrictions and other factors, are prompting food and beverage providers to examine their wastewater management strategies. “The Future of Wastewater Management,” the most recent Food Plant of the Future webinar sponsored by Hixson Architecture & Engineering and bnp publications, looks at a variety of strategies, technologies and processes for minimizing costs associated with water and wastewater.
This Alchemy-sponsored, 15 month study was coordinated and designed by experienced researcher Robert Meyer, to evaluate a methodology for sustainably changing the behaviors of front-line workers in our industry.
The Minneapolis-based company says its commitment emphasizes its dedication to sustainable agriculture and environmental stewardship throughout the supply chain.