News and feature stories from Baking & Snack

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

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.

Snyders Lance delivers on solar power promise
How the company expects to save close to 30% of its energy costs.

When WalMart speaks suppliers act
How the retail giant is leading the industry into sustainable practices.

ABA 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?

Picking the Ripe Fruit
How to make sure your company's sustainability efforts don't end up hurting the business in the long run.

Social media marketing at warp speed
Using Facebook, Twitter and other social media to build your baking and snack food brand.

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.

How to fundamentally change the course of your business
PepsiCo and Frito-Lay serve as a model for sustainability programs.

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.

Carbon emissions and how they are determined
How to measure your company's carbon footprint.

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.

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.

Rising commodity prices
How private label brands keep prices down when their costs are rising.

Locating the Low Hanging Fruit
Using the proper tools, bakers and snack producers can identify simple strategic investments to lower overhead and energy costs for the long run.

Sustainable practices take companies from red to green
With the Energy Star for Industry program, baking and snack companies can improve their bottom lines while helping the planet.

Help Is Here
How to leverage government resources to help the environment and your bottom line.

Join the Energy Star for Industry program
Improve your bottom line while helping the planet.

Measuring and tracking energy usage
Precise measurement provides maximum savings.

Turano Slideshow