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The American Bakers Association’s Bakers Manufacturing Academy launched a new course for all bakery operations: Baking Basics 101.  

Snack Food & Wholesale Bakery was recently able to talk to Amy Senter, chief sustainability officer, Kellogg's, about their sustainability initiatives.

As part of Kellogg's Better Days commitment to support 1 million farmers by the end of 2030, the company is collaborating with The Nature Conservancy (TNC) to expand the Saving Tomorrow's Agriculture Resources (S.T.A.R.) initiative in Illinois.

According to the United Nations, to curb the devastating effects of climate change on the global food supply, the world must halve greenhouse gas (GHG) emissions by 2030.

Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients. 

Launching September 15th, Blue Stripes is the new direct-to-consumer wellness brand using the underrated cacao fruit to create innovative offerings of whole cacao creations, healthy snacks, hydrating beverages and delectable treats.

It’s no secret that there aren’t many keto-friendly bars that keep you full, satisfy your sweet tooth and actually taste good, especially when it comes to breakfast during busy mornings and scrambling work + home/hybrid school.

Toyochem Co., Ltd., a member company of the Toyo Ink Group, has developed a new pressure-sensitive adhesive (PSA) with a high bio-based content for use in packaging, labels and tapes.