Cricket flour, marijuana and sustainable packaging make the list, according to the Specialty Food Association.

The cocoa collection and fermentation plant, created in partnership with French chocolate maker Cémoi, will help accelerate the development of the sustainable cocoa supply chain.

The Baltimore-based baked goods provider adds clean-operating, cost-effective propane autogas delivery trucks to its fleet.

Part of Tetra Pak’s Moving To The Front initiative, the survey reveals that only 41 percent of participants are “very aware” of how resource scarcity impacts their business.

As members of the snack and bakery industries, we understand the necessity of nibbling our way through the day, the art of grazing, the beauty of a quick bite.

The investment will expand production capacity and boost sustainability at the Hyannis, MA, plant.

Helping to meet the needs of food manufacturing companies across the globe, the American Institute of Baking International's (AIB) new Environmental Monitoring Consulting service can help clients comply with the FDA’s Food Safety Modernization Act (FMSA).

Demand for chocolate in snack and bakery items is driven by two core consumers: Luxury seekers; and healthy snack eaters who both share a common desire for great-tasting chocolate produced in a sustainable fashion. 

Nestlé has reduced 44% of its waste per ton of product since 2010 in the U.S., and five factory locations reached zero waste-to-landfill status by the end of 2013, according to the company’s new sustainability report.

The recently launched ‘Energy Bag,’ Plastics-to-Energy pilot program, co-sponsored by Dow, Republic Services (a recycling firm) and the Flexible Packaging Association, will demonstrate the viability of flexible packaging resource recovery as an end-of-packaging-life option.