Sustainability - Articles - Page 12 | Snack Food & Wholesale Bakery

Wyandot Snacks and its B Corporation journey

Wyandot Snacks, a legend in salty snacks, shares insights on its recent journey to B Corporation status.

February 3, 2022

The U.S. snack industry established strong roots during the first half of the 20th century. Retail channel diversification, ingenious equipment engineering, and an increasingly mobile American public hungry for snacking adventure all contributed to the boom. Upstart innovators blazed their own paths across this fertile land, rich with opportunity.

Cargill research finds more consumers weighing sustainability claims on packaged food choices

February 3, 2022

More than half of global consumers say they’re more likely to purchase products with a sustainability claim.

2022 CPG outlook and strategies from Deloitte

Douglas J. Peckenpaugh

January 28, 2022

Building consumer trust, understanding a product’s life cycle, and addressing challenges like increasing costs and the supply chain.

New data shows that peanuts are more water efficient than ever

January 28, 2022

America’s most popular nut improves water usage to 3.2 gallons per ounce.

Kerry releases 2022 Global Taste Charts

January 18, 2022

Kerry highlights top flavors for innovation in its 2022 Global Taste Charts.

Puratos and ReGrained partner with upcycled food lab

January 12, 2022

Puratos and ReGrained are excited to announce a fresh partnership developed for the rising demands of consumers and the producers that serve them.

Q&A with Spoonshot on 2022 snack and bakery trends

Trends include sustainability, plant-based snacks, and even snacks developed in response to a loss of smell or taste resulting from COVID-19.

Liz Parker Kuhn

January 10, 2022

Read our interview with Spoonshot on 2022 trends in snack and bakery, including any trends resulting from loss of taste or smell due to COVID-19.

Automation, cleanability top of mind for customers of laminators, sheeters

Snack and bakery businesses look for sustainability, other factors in choosing new machinery.

Ed Finkel

December 22, 2021

Automation, ease of operation, cleanability, sustainability, and flexibility are among the characteristics that snack food and wholesale bakery customers say they want to see in laminating and sheeting equipment, according to manufacturers. Many of these concerns are driven by the “great resignation” and resulting difficulties attracting and retaining workers.

Convenience packaging strives to meet retailers’, consumers’ expectations

Innovations offer reliable containment, product freshness, and recyclability.

Neal Lorenzi

December 21, 2021

Bakery and snack producers can choose from a wide range of convenience packaging solutions - single-serve, re-sealable, portion-controlled - to meet demands of retailers and consumers. The latest innovations offer reliable containment, product freshness, recyclability and sustainability, thus fitting the needs of on-the-go, convenience-oriented consumers.