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In the test kitchen at Sabra’s Center of Excellence, Sabra Executive Chef Mary Dawn Wright spends a lot of time thinking about, looking at, tasting and researching the ingredients for hummus—chickpeas and tahini, a paste made from sesame seeds. Wright, who is a classically trained chef, now describes herself as an international expert on chickpeas and tahini.

When someone buys a pack of cigarettes in some countries, the consumer doesn’t see the brand’s logo plastered across the front. Instead, he or she sees something called “plain packaging” that is meant to deter people from the buying the product.

A Swedish company is changing how it packages drinking yogurt to something more environmentally sound.