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Innovations

News and feature stories from Baking & Snack

Global debate on GM wheat
How the world views genetic modification.
GM wheat here and abroad
A global view of genetic modification.
In-store Bakery vs. Bread Aisle
Numbers show the aisle sales still beat in-store bakeries.
Sustainability: On a ReCon Mission
PepsiCo works in the trenches at more than 100 of its suppliers’ facilities to ensure they’re all in step with its resource conservation program.
Organic not buying GM story
One side of the debate over genetically modified wheat.
Traits of interest for GM wheat
A look at target qualities for genetically modified wheat.
Wheat Improvement: Change of Tech
Advances in technology open new choices for the improvement of wheat, both conventionally bred now and genetically modified to come.
GM gets moving again
New realities in the commodities market and scientific advances prompt a general shift in attitude toward the development of biotech wheat.
Snyder's-Lance delivers on solar power promise
How the company expects to save close to 30% of its energy costs.
When Wal-Mart speaks, suppliers act
How the retail giant is leading the industry into sustainable practices.
ABA’s new website focuses on sustainability
How to find resources to increase your bakery's energy efficiency and reduce its carbon footprint.
Contract manufacturing FAQ and tips
What's the difference between private label, contract manufacturing and contract packaging?
Sustainability: Picking the Ripe Fruit
How to make sure your company's sustainability efforts don't end up hurting the business in the long run.
Trends: Down, But Not Out
Today’s weak economy tops the list of issues affecting the food industry, but emerging trends show signs of life.
GMO-free foods gaining ground
How consumers respond to genetically modified foods.
@Social media: marketing at warp speed
Using Facebook, Twitter and other social media to build your baking and snack food brand.
How to fundamentally change the course of your business
PepsiCo and Frito-Lay serve as a model for sustainability programs.
Carbon emissions and how they are determined
How to measure your company's carbon footprint.
IFT: In the Food Quarter
A jampacked 2011 IFT Annual Meeting and Food Expo in New Orleans, LA, will feature more than 100 educational sessions on all aspects of the food industry.
Labor and training help
Baking and snack companies can find resources for running their businesses.
Navigating the language of sustainability
A map to common terms organizations and initiatives related to the green movement.
BCMA holds sustainability summit
Industry forces gathered in Dallas, Texas, in May for the first summit on sustainable practices.
Employers green up workspaces
A look at how the green movement is spreading among American companies.
Private Label: Champagne Quality on a Beer Budget
A down economy, improved quality and premium lines prompt consumers to take a closer look at store-brand products.
Help Is Here
How to leverage government resources to help the environment and your bottom line.