Sectors

It's very common for larger companies to have both a master contract and local contract, a common point of confusion, says an attorney

Kellogg v BCTGM

What will this Memphis contract war come to?

By Kacey CULLINEY

A labor attorney says there could be a number of reasons behind the Kellogg-BCTGM contract dispute and now that the National Labor Relations Board is involved, worse-case scenario it could end up in the US Supreme Court.

Kellogg claims the employment terms at Memphis fall under a local contract that expired in October, 2013 and can be negotiated on, but the BCTGM argues they're covered in a master contract that doesn't expire until 2015 and therefore cannot be negotiated on

Kellogg v BCTGM

Kellogg v BCTGM: Contract wars over Memphis lockout

By Kacey CULLINEY

The BCTGM union has accused Kellogg of acting outside the law in its lockout, claiming employment terms held under a master contract can’t be negotiated, but Kellogg says the terms fall under a local, supplemental contract which expired last October.

Doubling of pistachio harvest will increase nut’s use as an ingredient

Special edition: Nuts, pulses and legumes

Doubling of pistachio harvest will increase nut’s use as an ingredient

By Stephen DANIELLS

Pistachios – most associated with snacking in the consumer’s mind – could be finding their way into many a food product as an ingredient over the next few years, says the executive director of the American Pistachio Growers, as production is set to double...

The BCTGM claims Kellogg cannot negotiate on rates of pay, benefits or work rules on newly hired, full-time staff until 2015 when the master contract expires

EXCLUSIVE INSIGHT FROM BCTGM ON KELLOGG MEMPHIS LOCKOUT

BCTGM: Kellogg’s Memphis lockout is illegal

By Kacey CULLINEY

Kellogg’s Memphis lockout is unlawful because employment terms are covered by a master contract that cannot be negotiated ahead of expiry in 2015, says the Bakery, Confectionery, Tobacco Workers and Grain Millers union.

“The snacking territory in the universe right now is probably some of the most exciting that we’ve seen given all the opportunities,

SNACKING ON IDEAS WITH SALLY LYONS WYATT: PART II

IRI on snacks 2014: ‘Consider this your transition year’

By Kacey CULLINEY

Snack firms should brace for a transition year shaped by new competition but brimming with opportunities in digital brand building and expansion, says a leading sector analyst.

The rise and rise of Dr Praeger’s Sensible Foods

The rise and rise of Dr Praeger’s Sensible Foods

By Elaine WATSON

The name - Dr Praeger’s Sensible Foods - may not sound very sexy, but the sales figures certainly are, says Larry Praeger, CEO of a frozen food firm enjoying double-digit sales increases year-on-year in a category where many players are struggling to...

“There’s a strong consumer relationship with peanuts and peanut butter. That’s a big part of our heritage. We make the exotic familiar and the familiar exotic,

Special edition: Nuts, pulses & legumes

Roasted and salted? Peanuts can be so much more, NPB says

By Maggie Hennessy

Sometimes it’s hard to think inventively about the ingredient that comprises half the ubiquitous peanut butter and jelly sandwich or is passed to us in small pouches on most airplane rides. But from flours and spreads to use as a legume, the potential...

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