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bbi-2023-05-How do we build a better baking future?
By Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich

Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer.

Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.

This generous gesture was not only good for people’s pockets; it was also great for the planet because, of course, it reduced energy consumption. However, this idea was far from original. Communal bakehouses were used in medieval Europe for centuries; and today they remain popular in many parts of the world, including North Africa and the Middle East.