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bbi-2022-01-On the way to CO2-neutral bread

By Helga Baumfalk

From February 2022 onwards, Therese Mölk will be using green hydrogen (H2) for the first time, for thermal utilization, and for baking bread. By doing this, the bakery subsidiary of the Austrian food retailer MPREIS is probably breaking new ground worldwide.

Therese Mölk’s aim is nothing less than decarbonizing bread production. Ewald Perwög, who heads the Sustainable Energy Solutions business area of MPREIS and who has decisively advanced the hydrogen initiative on which the company has been working for six years, says, “We want to make our baked goods without burning fossil energy sources, thus not only showing that this is possible but also making a significant contribution to climate protection.”