Sustainability

"It 'ain't no good if it don't last." Check out what companies are doing to make their products last longer.

ARTICLES

Nestlé’s waste cutting effort pays off

July 10, 2014

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

June 19, 2014

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

June 1, 2014

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

May 30, 2014

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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DuPont announces packaging award winners

May 16, 2014

The packaging and industrial polymers manufacturer presents 16 awards at its 26th DuPont Awards for Packaging Innovation ceremony.


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UTZ Certified publishes new conduct code

May 15, 2014

The Amsterdam-based program for sustainable cocoa, coffee and tea farming says the new code has a simpler structure that will enable more farmers to join.


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Benchmarking study dispels foodservice packaging recycling myths

April 14, 2014

Nearly 70 material-recovery facilities responded to identify factors affecting acceptance of foodservice packaging, a study commissioned by the Foodservice Packaging Institute reveals.


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Sustainable packaging trends: What considerations are there in reducing food waste?

March 20, 2014

Consumers are recycling cans, bottles, paper and plastic—a virtual ‘no-brainer’ across the country. Americans and the towns in which they live are striving to get greener. So what really happens to a package at the end of its life? That’s only one of several factors that go into its sustainability score.


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Success with sustainable packaging

March 6, 2014

Sister pub Food & Beverage Packaging features PMMI’s Kate Achelpohl, who looks at how store brands engineer success with sustainable packaging.


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WEB EXCLUSIVE!

B.E.S.T. in Baking recipients recognized at IBIE

January 31, 2014

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.


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2014: State of the Industry Reports

Our State of the Industry Report images on the Snack Market are here.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

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2014 July

July's issue of Snack Food & Wholesale Bakery features a special look at the chips market and industry, as well as an Editor's Note on snacking substantially.

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Mintel Research

New Mintel research reveals that sales of frozen and refrigerated cakes and pies declined 2009-14. Which do you prefer:
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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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