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.
Consumers are ready for ‘greener pastures’ in sustainable products as sustainability characteristics drive a large amount of product switching. Also, sustainable practices often lower bakers’ and snack manufacturers’ internal costs. But are these food producers heeding the call to meet this demand?
Despite public controversy as states debate the mandatory labeling of foods produced through biotechnology, a key majority of consumers advocate the U.S. Food and Drug Administration’s (FDA) current labeling policy for foods produced using such technology, says an International Food Information Council survey.
The Amsterdam-based program for sustainable cocoa, coffee and tea farming says the new code has a simpler structure that will enable more farmers to join.
Nearly 70 material-recovery facilities responded to identify factors affecting acceptance of foodservice packaging, a study commissioned by the Foodservice Packaging Institute reveals.
Consumers are recycling cans, bottles, paper and plastic—a virtual ‘no-brainer’ across the country. Americans and the towns in which they live are striving to get greener. So what really happens to a package at the end of its life? That’s only one of several factors that go into its sustainability score.
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