RSS

Innovations

News and feature stories from Baking & Snack

Baking from Scratch
Millers help schools bake whole grain products from scratch onsite.

Growing Pains
USDA proposal for school nutrition shakes up the whole-grain requirement.

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.

Construction report preview
Majority of baking and snack construction centers on expanding or renovating plants to create greater capacity or introduce new products.

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.

Welcome to Fabulous Pack Expo
The processing and packaging show heads to glitzy Las Vegas for 2011.

Ancient Grains Something Old
Ancient grains allow companies to marry flavor and nutrition in snack chips and crackers.

Something new from ancient grains
Thinking outside the chip or cracker with popped sorghum.

Nothing borrowed with ancient grains
Ancient grains attract formulators and consumers with unmodified state.

Four-Plus Daily of Whole Grains
Australia's voluntary coalition promotes the consumption of whole grains.

How to pay for energy efficiency projects
Alternative funding strategies to keep your sustainability goals on track.

Sustainability as a journey
Eric Battino on PepsiCo's efficiency progress.

Turn utility costs into cash flow
Companies are putting millions of dollars to work instead of paying it to the utility companies.

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.

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.

Traits of interest for GM wheat
A look at target qualities for genetically modified wheat.

Educating Consumers
Bakers teach how to stretch one loaf of artisan bread.

A Chance for Change
ABA’s commodities committee chair foresees better chances for reform that could benefit the whole industry in this volatile environment.

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.

GM wheat here and abroad
A global view of genetic modification.

Global debate on GM wheat
How the world views genetic modification.

FritoLay makes recycling pay
How byproducts can become raw ingredients.