For the first time, iba summit, a day-long global baking dialogue, will be featured at iba 2012. The summit promises top speakers who will discuss world nutrition and trends in the international baking industry.
Join Snack Food & Wholesale Bakery and Hixson, one of the leading design and engineering firms in North America, for this webinar series that explores several issues shaping food plants in the future, including productivity improvement and cost reduction, sustainability, and food safety.
The Grain Foods Foundation (GFF) board of trustees agrees to refocus the foundation’s efforts into three main objectives, including a move from concentrating on consumers to promoting nutrition benefits of grain foods to key influencers, tracking those initiatives and maintaining crisis management reserves.
U.S. shoppers are buying more generic products, not only to save money, but because they prefer certain private-label brands. In some cases, the private labels are more expensive than national brands and are rising in price more rapidly.
Hollywood’s elite attending the 2012 Sundance Film Festival noshed on offerings from Udi's Gluten Free Foods. Festival attendees were greeted with gluten-free bread, bagels, granola and more at Udi’s booth.
Kraft Foods has been involved in sustainability projects for some time; the company has become more focused in the past few years by figuring out what matters most to its business and where it can have a ‘significant impact’ environmentally.
The Grocery Manufacturers Association releases a report highlighting progress and achievements by food, beverage and consumer products companies as they seek to reduce their environmental footprints and promote sustainable business practices. The report features industry success stories in the categories of air, water and waste management.
The Nutrition Facts Panel, designed to inform consumers of the nutritional content in foods, may be getting a makeover. The Food and Drug Administration hopes to propose changes to the panel based on recommendations from the Institute of Medicine’s Food and Nutrition Board’s evaluation of recommended intake levels for all nutrients.
Unifiller says taking production to the next level can be challenging. Increasing sales and increasing production can be difficult. So when choosing bakery depositors, the company cites some considerations to remember.
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