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Nestlé recently defined its detailed, time-bound plan to achieve net zero greenhouse gas (GHG) emissions.

Snack Food & Wholesale Bakery was recently able to talk to Andrew Lynch, president, Zipline Logistics, Columbus, OH, about how COVID-19 is changing consumers' shopping and consumption habits.

Arla Foods Ingredients has achieved CO₂ savings of around 60,000 tonnes a year by using energy from biogas.

Over the last two years, Barry Callebaut has been working on an project to produce biochar, also known as "agriculture's black gold."

Snack Food & Wholesale Bakery was recently able to talk to Andrew Ly, co-founder and CEO of Sugar Bowl Bakery, about COVID-19, 2020 trends, and some possible 2021 trends.

Mezcla, the vegan, gluten-free, non-GMO protein bar celebrating the world through food and art, is proud to announce their expansion into Erewhon Market.

Snack Food & Wholesale Bakery was recently able to talk to Jill Bommarito, founder of Ethel's Baking Co., about baking gluten-free desserts and also the company's new expansion.

As part of Kellogg's Better Days commitment to support 1 million farmers by the end of 2030, the company is collaborating with The Nature Conservancy (TNC) to provide efficient water irrigation resources to Arkansas rice farmers.

As we approach a holiday season unlike any other, La Brea Bakery surveyed over 500 consumers to get a sense for how they are planning to celebrate and how they plan to incorporate bread into their holiday meals.