Sustainability

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

ARTICLES

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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The sustainability spectrum

March 30, 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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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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Wire Belt expands New Hampshire facility

January 31, 2014

Wire Belt of America held a ribbon-cutting ceremony Nov. 12 to celebrate the expansion of its Londonderry, N.H., facility.


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Eggo Waffles seeks cleaner, greener energy for baking

November 25, 2013

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.


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Food Plant of the Future webinar looks at wastewater management trends and solutions

November 12, 2013

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.


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The Positive Impact of Behavioral Change on Food Safety and Productivity

November 1, 2013

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. 


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General Mills commits to sustainably sourcing 10 priority ingredients by 2020

September 25, 2013

The Minneapolis-based company says its commitment emphasizes its dedication to sustainable agriculture and environmental stewardship throughout the supply chain.


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Multimedia

Videos

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New chips off the old block

Here’s our tour of potato chip producer, Ballreich Bros., our 2014 Snack Food Manufacturer of the Year. 

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

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2014 April

Come check out the latest edition of Snack Food & Wholesale Bakery! This month's edition features a special look into the family-owned Ballreich Bros. manufacturer in Tiffin, Ohio.

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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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