King Arthur sees “long road” toward regenerative wheat 10.04.2022 By Lisa Berry Focus on sourcing 100% of flour by 2030.Read More
Seaweed enters the baked foods arena 10.03.2022 By Jeff Gelski Sea & Flour, to address taste, uses a patented process for handling seaweed as it comes out of the water.Read More
Ingredion to measure sustainability traits of ingredients 09.29.2022 By Jeff Gelski A partnership with HowGood will produce a scorecard.Read More
Nestle taps Wahli for UK cereal business 09.28.2022 By Lisa Berry Managing director’s focus will be on ‘being sustainable.’Read More
OFI reduces carbon dioxide emissions by 19% 09.27.2022 By Jeff Gelski Cocoa sustainability report cites progress in monitoring child labor, too.Read More
King Arthur sets goals for regenerative ag, GHG emissions 09.27.2022 By Jeff Gelski ‘Belonging groups’ will help employee-owners feel valued.Read More
Ardent partners with growers on regenerative ag 09.27.2022 By Lisa Berry Educating farmers with best practices for sustainability.Read More
Quinn Snacks achieves HowGood Climate Friendly label 09.26.2022 By Lucas Cuni-Mertz The label indicates Quinn’s snack products are in the top 30% of food products with low carbon emissions. Read More
Mars cites progress toward cocoa sustainability 09.22.2022 By Josh Sosland Cites gains on numerous fronts.Read More
ABA invites bakers to leverage Energy Star as a stepping stone to ESG 09.21.2022 By Lisa Berry BBU offers bakeries simple steps toward sustainability practices.Read More