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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?
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.
Judges name 17 recipients in the B.E.S.T. in Baking program.
Mars Inc. has been named Best Private Company by Ethical Corp. Responsible Business Awards 2013. Ethical Corp. is a global business publication that focuses on global ethical business and explores how large companies respond to the sustainable business agenda.