Sustainability: Page 2

Why Bumble Bee is partnering with plant-based Good Catch Foods

The legacy tuna producer may see this agreement to use its sales, delivery and logistics expertise to help the alternative seafood company as an opportunity for redemption. 

By Megan Poinski • March 03, 2020

Horizon Organic commits to a carbon-positive supply chain by 2025

The company, which is part of Danone North America, said in a release it would be the first national dairy brand to achieve this status.

By Cathy Siegner • March 03, 2020

PepsiCo tests recyclable rings made from molded pulp

The soda and snacks giant said the trial of the new material in Sacramento for a month will replace plastic that is typically used on the company's 7.5-ounce six-packs of Pepsi and Sierra Mist.

By Cathy Siegner • March 02, 2020

Don't have a cow: How NadaMoo has shaped non-dairy desserts

As the Texas company turns 15, the coconut-based ice cream brand is doubling down on sustainability and growth — and continuing its crusade to save the world.

By Megan Poinski • March 02, 2020

Rebbl switches to 100% recycled and recyclable plastic bottles

The maker of organic plant-based beverages said its new Green Packaging Initiative conserves resources and reduces materials going to landfills.

By Cathy Siegner • Feb. 28, 2020

BlueNalu nets $20M to produce cell-based fish for a test market in 2021

The San Diego-based company received money both from investors and strategic partners, and is getting prepared for eventual large-scale production.

By Megan Poinski • Feb. 27, 2020

Rainforest Alliance strengthens its cocoa certification program

The group said the changes will address challenges within the sector, including farmer livelihoods, child labor and deforestation.

By Cathy Siegner • Feb. 24, 2020

Syngenta's purple tomato with umami taste wins innovation award

The new variety, which the Swiss seed and agrochemical firm developed through a natural selection breeding program, is said to have a high vitamin, mineral and antioxidant content and a savory flavor.

By Cathy Siegner • Feb. 20, 2020

Deep Dive

Farm to pint: How Anheuser-Busch cultivates its ingredients amid a changing climate and consumer

In addition to stringent farming protocols, the company is investing millions to find the next rice, hops and barley varieties that can be grown using less water or are more resilient to diseases.

By Christopher Doering • Feb. 20, 2020

Silk puts plant-based first in RTD coffee launch

The Danone-owned brand's new drink emphasizes oat and almond milk, but offers few details about the source or roast of the beans.

By Cathy Siegner • Feb. 19, 2020

Opinion

Valentine's Day reminder: Together we can end child labor in cocoa

The chocolate industry wants to see children in school, not on farms. The efforts to change have had mixed results and a new approach is needed, writes World Cocoa Foundation's Richard Scobey.

By Richard Scobey • Feb. 14, 2020

Why McCormick is setting 'audacious' sustainability goals

By 2025, the spice company plans to reduce its emissions, solid waste and carbon footprint while sustainably sourcing its top five ingredients.

By Lillianna Byington • Feb. 13, 2020

With winter wheat plantings down, is a shortage looming?

A drop in supply could lead to higher prices in the type of flour used for snacks such as crackers, biscuits, Oreos and Cheez-Its, Bloomberg reported.

By Cathy Siegner • Feb. 13, 2020

Tyson Foods launches fats and oils joint venture

The partnership with Jacob Stern & Sons would build on its commitment to sustainability and "maximize the value of every animal" it handles, the Arkansas meat processor said.

By Christopher Doering • Feb. 12, 2020

Berry producers commit to 100% recycle-ready packaging by 2025

The collaboration includes agreements to work toward new label standards and innovation of compostable materials. 

By Lillianna Byington • Feb. 06, 2020

Opinion

Be straight with me: A new era in 'woke' food labeling

As consumers are changing, brands need to be more transparent, open and honest. British copywriter Jonathan A. Finch discusses how to best communicate today.

By Jonathan A. Finch • Feb. 06, 2020

Opinion

AI in food and beverage: 3 money-saving industrial benefits for 2020

Artificial intelligence can optimize operations at every level, and these are the places where efficiency and profit potential will most benefit, writes Plutoshift's Prateek Joshi. 

By Prateek Joshi • Feb. 05, 2020

Study: Consumers try plant-based meat because they're curious

When comparing Nutrition Facts labels, 45% of respondents believed the plant alternative was healthier than animal meat, according to a survey by the International Food Information Council. 

By Lillianna Byington • Feb. 04, 2020

Despite growth in dairy, industry execs strike a cautious tone

Leaders from Danone and Lactalis were among those who said not enough is being done to promote their work on sustainability or the nutritional benefits of their products.

By Christopher Doering • Jan. 31, 2020

Sweet revolution: How cacao fruit is poised to change the food industry

Conventional chocolate production throws out 80% of the fruit that produces cocoa beans. Industry movers are finding ways to upcycle it, creating new confections, snacks and culinary dishes.

By Megan Poinski • Jan. 30, 2020

Nestlé backs amendment to bill mandating PCR for plastic bottles in Maine

Joining multiple environmental groups, Nestlé Waters North America is pushing requirements for plastic bottles to have 30% post-consumer recycled​ by 2030. The beverage giant is among many that needs much more material to hit sustainability goals.

By E.A. Crunden • Jan. 30, 2020

Coca-Cola says it won't ban plastic bottles because consumers like them

Head of Sustainability Bea Perez said people like being able to reseal drinks in lightweight packaging, and alternatives could increase the company's carbon footprint and hurt sales.

By Lillianna Byington • Jan. 27, 2020

Nestlé partners with Canadian plant-based protein companies

The Swiss food giant said its joint agreement with Merit Functional Foods and Burcon NutraScience will more quickly develop meat and dairy alternatives with a favorable environmental footprint.

By Cathy Siegner • Jan. 27, 2020

Deep Dive

Once a sidekick in food, the pea finds itself the star of the show

The little round legume has grown in popularity as a way to add nutrients, replace allergens and respond to consumer demand for more plant-based meats, beverages and other products.

By Christopher Doering • Jan. 23, 2020

Trader Joe's, CVS get low marks on chocolate supply chains

If retailers make the decision to buy the confection based on labor and environmental standards, it can help shift the industry in the right direction, Green America noted in its study.

By Matt Leonard • Jan. 23, 2020