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'We believe some of the greatest solutions to the climate crisis lie beneath our feet'

Charting a new course for food production is fundamental in creating a more resilient and sustainable food system and it all starts with improved soil health.

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RegAg: Is it possible for the bakery sector to reach net zero?

The food industry is – unsurprisingly – responsible for 26% of the global CO2-eq emissions [Poore & Nemecek 2018: UN FAO; UN AQUASTAT; Bar-On, et al]. However, compared to other processed food, bread and bakery products have a relatively low impact – so how can the sector reach net zero?

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RegAg and bakery: A match made in heaven?

This groundswell movement has been gaining popularity, not only with farmers, but also with policymakers, scientists and the public as the consequences of over-farming have become apparent and the need to be more sustainable come to light. What does it mean for the bakery industry?

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ABA elects new Board of Directors

The American Baking Association’s (ABA) new Board of Directors is comprised of industry veterans from the many facets of the baking business – including BBU, Flower Foods, Richmond Baking, H-E-B and others – positioning it in a strength of power to grow, connect and enhance the industry.

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Upcycled snacks clinch top spot in SNAC Tank Pitch Competition

Confetti Snacks wowed the judges at the coveted event held at SNAC International’s SNX 2024 in Dallas, Texas, last week. This is just the beginning of an exciting journey, which sees Mickey Mouse, a featurette in an Emmy-award doccie and a dip on the cards for the pioneering veggie chip producer.

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Cheese packaging trends and innovations

From improving packaging shapes to integrating QR codes on-pack, there’s a lot that cheese manufacturers can lean on in order to attract, retain and re-invigorate consumer interest.

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ABA 2024: Unveiling innovation, advocacy and community service in Scottsdale

The ABA’s 2024 Convention in Scottsdale, Arizona, is set to kick off tomorrow, promising an array of activities, workshops and networking opportunities. We caught up with Eric Dell, president and CEO of ABA, to get the inside scoop on what attendees can expect.

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How to formulate bakery goods with ancient grains

Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks for bakers.

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Blommer Chocolate to close its Chicago factory with the loss of 250 jobs

The company has announced it will close its Chicago factory, ending 85 years of chocolate manufacturing in the city with the loss of 250 jobs.

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Fruit and veggie supplier SVZ predicts the growth of good-for-you in 2024

Conscientious consumers increasingly seeking out healthier, more sustainable snacks, which presents major opportunities for innovation. But what are these shifting consumer values?

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