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Innovations

News and feature stories from Baking & Snack

Bars just for kids
Bar producers innovate ways to bring nutrition to kids through bars.
What Bars Do Best
Bar producers rely on innovation and health trends to jump-start the category.
What Bars Do Best
Bar producers rely on innovation and health trends to jump-start the category.
What Bars Do Best
Bar producers rely on innovation and health trends to jump-start the category.
Fuel for Thought
Stubbornly high fuel prices prompt companies to search for new directions to keep their distribution expenses as low as possible.
The social and economic benefits of reducing food waste
An inside report from the recent Sustainability Summit.
How Kraft Foods pursues sustainability
An exclusive interview with Andrew Tybus.
A Pound of Cure
ABA’s Energy and Environment Committee focuses on costly rules and regulations that can drain your company’s bottom line.
Baking from scratch
Millers help schools bake whole grain products from scratch onsite.
Greenfield vs. Brownfield
Which is better for your new plant?
Growing Pains
USDA proposal for school nutrition shakes up the whole-grain requirement.
Insight on Sites
An industry expert in building food manufacturing plants describes how to select the best location for a facility.
Ohio leads construction activity
A closer look at the numbers in our 2011 construction report.
Construction Report: On the Road to Expansion
Majority of construction in the baking and snack industry centers on expanding or renovating plants to create greater capacity or introduce new products.
Pepperidge to build innovation center
Company breaks ground in September.
Shearer’s completes Phase Two at Millennium plant
A look at the improvements at the LEED Platinum facility.
The case for enriched wheat
USDA's proposed guidelines suggest phasing enriched wheat out of schools.
Whole grain education
Educating students about nutrtion helps them clean their cafeteria plates.
Exclusive: Construction report preview
Majority of baking and snack construction centers on expanding or renovating plants to create greater capacity or introduce new products.
Exclusive: Construction report preview
Majority of baking and snack construction centers on expanding or renovating plants to create greater capacity or introduce new products.
Trash to Treasure
Organization helps to create networks in which one company’s waste becomes another’s resource.
Ancient Grains: Something Old
Ancient grains allow companies to marry flavor and nutrition in snack chips and crackers.
Four-plus daily of whole grains
Australia's voluntary coalition promotes the consumption of whole grains.
Nothing borrowed with ancient grains
Ancient grains attract formulators and consumers with unmodified state.
Something new from ancient grains
Thinking outside the chip or cracker with popped sorghum.