Sustainability

What every snack producers needs to know. Pic: GettyImages

How to be snack-savvy: Key insights for 2024

By Gill Hyslop

SNAC International has released its 2024 State of the Industry Report, which highlights category dollar and unit sales, the top performing brands and the influences that continue to shape consumer behavior and preferences.

Eco-friendly food colouring: How one company is cutting carbon. GettyImages/coldsnowstorm

Eco-friendly food colouring: How one company is cutting carbon

By Donna Eastlake

The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...

The commercialization of gene-edited wheat in China will secure its food security. Pic: GettyImages/Ackert Bueckert

China approves safety of gene-edited wheat

By Gill Hyslop

The Chinese government has granted approval for the production of the country’s inaugural gene-edited wheat variety, a significant step towards the commercialization of genetically modified (GM) food crops.

Dan Dye has announced his retirement. Pic: Ardent Mills

What legacy will Ardent Mills CEO Dan Dye leave behind?

By Gill Hyslop

Under Dye’s stewardship, the US’ biggest flour miller has enjoyed significant growth, making numerous acquisitions, expanding its capacity and building out its Emerging Nutrition alternative grains business and regenerative agriculture program.

White bread is getting a nutritional makeover by a team of Welsh scientists. Pic: GettyImages/sakai000

How Welsh scientists aim to boost white bread’s nutritional value

By Gill Hyslop

Researchers from Aberystwyth University are hoping to rechart the nutritional benefits of the nation’s much-loved white bread, which has traditionally received a bad rap because of its ‘poorer’ nutritional profile compared to whole grain or whole wheat...

Consumers do not want to compromise on the quality or health benefits of the products they are eating, but they do want to reduce their carbon footprint. Pic: GettyImages/mrPliskin

RegAg and bakery: A match made in heaven?

By Gill Hyslop

This groundswell movement has been gaining popularity, not only with farmers, but also with policymakers, scientists and the public as the consequences of over-farming have become apparent and the need to be more sustainable come to light. What does it...

Puratos is encouraging bakers and their suppliers to source power ingredients gained through RegAg practices. Pic: Puratos

Is it possible for the bakery sector to reach net zero?

By Gill Hyslop

The food industry is – unsurprisingly – responsible for 26% of the global CO2-eq emissions [Poore & Nemecek 2018: UN FAO; UN AQUASTAT; Bar-On, et al]. However, compared to other processed food, bread and bakery products have a relatively low impact...

Pic: Confetti Snacks

Upcycled snacks clinch top spot in SNAC Tank Pitch Competition

By Gill Hyslop

Confetti Snacks wowed the judges at the coveted event held at SNAC International’s SNX 2024 in Dallas, Texas, last week. This is just the beginning of an exciting journey, which sees Mickey Mouse, a featurette in an Emmy-award doccie and a dip on the...

KP Snacks has moved the majority of its branded multipacks to reduced packaging solutions. Pic: KP Snacks

How KP Snacks is ramping up its packaging improvement pact

By Gill Hyslop

The UK snacking giant kicked off 2024 with a renewed focus on packaging commitment: boosting investment that will see a significant reduction in the flow-wrap packaging across its Discos, Roysters and Frisps brands and more recently, introducing 25% recycled...

From the Superbowl to malnutrion and regenerative ag: PepsiCo’s global head of Social Impact talks trends in the social impact space

From exploiting the SuperBowl to fighting malnutrition in Guatamala and scaling up Black smallholder farmers in South Africa: PepsiCo’s global head of Social Impact talks trends in the social impact space

By Gill Hyslop

It’s bizarre to think that like fashion or food, there are emerging trends in the social impact and philanthropy spaces, but as C.D. Glin, global head of Social Impact at PepsiCo and president of the PepsiCo Foundation says, it’s the pointedness and emphasis...

Children will discover for themselves how Real Bread starts in a field, not a factory. Pic: Real Bread Campaign

Real Bread Campaign advocates growing your own loaf

By Gill Hyslop

UK food and farming charity Sustain and the Real Bread Campaign have published ‘Bake Your Lawn’ – just in time for spring wheat sowing and planning ahead for winter wheat planting – to inspire breadmakers (be they budding ones or professionals) to grow...

Délifrance's latest Prove It report takes a deep dive into consumer attitudes to bread. Pic: Délifrance

How to tap into the £7.8bn UK bread market

By Gill Hyslop

Brits’ love of bread shows no sign of slowing down and with the market forecast to rise 15% in value in the next two years, there’s a huge opportunity for bakers, foodservice operators and retailers to take a slice of this growth.

From 'swicy' to sour and fermentation, Puratos predicts an exciting year for the baked goods sector. Pic: GettyImages/Willie B. Thomas

On the rise: The top bakery trends for 2024

By Gill Hyslop

Gut health, fermentation, plants and the classics will dominate the headlines this year, according to Puratos’ proprietary Taste Tomorrow ‘always-on’ research program. But there’s more in store, too.

Shark Tank star Daymond John is among the lineup. Pic: SNAC International/GettyImages

Pulling out all the stops to address the hottest topics in snacks

By Gill Hyslop

Industry veteran Martin Otto and founder of FUBU and star of Shark Tank Daymond John are among the SNX 2024 speakers who will focus on industry trends, how to make it in an increasingly crowded space, artificial intelligence, the regulatory landscape...

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