In our new book, we have carefully brought together emerging ideas, new perspectives, developing technologies, success stories and science-backed ways to evaluate progress and earn milestones. We looked at sustainability innovation from all perspectives, including ingredients, processes, strategies, technologies, resource and waste management, packaging and possible scenarios, for an in-depth understanding of today’s biggest business opportunity.
Sustainability plays a central role at iba. Organizers anticipate the show will provide the platform to meet multiple sustainability concerns, from saving energy and resources to new packaging offerings and improved cleaning methods.
TTZ Donauwörth invites companies in the food industry to exchange information about the status, challenges and opportunities of digitalization, in a networking event held on October 17.
The Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and Patisserie Industries (Fedima), elected a new Board during its Annual General Assembly (GA) in Seville, Spain, held from September 20 to 21. The event also saw members discuss priorities for the year ahead, share the challenges facing the sector, and gather to connect.
AIBI announces that its next biennial Congress will be held in Hamburg, Germany, from May 22 to 24, 2024. The details of the program are now being finalized. It is bound to include topics such as sustainability, energy, the workforce in the industry and the role of IT and digitalization in bakery businesses, AIBI anticipates.
Anuga debuts two trade events this year, under the patronage of the United Nations Industrial Development Organization (UNIDO), to highlight key challenges such as combatting hunger and the transformation of the food supply chains, and discuss possible solutions. The events add to Anuga’s key theme in October, ‘Sustainable Growth’.
Artisan bakery is one of the focus topics at iba in October 2023, combining tradition with innovation and national with international perspectives. The highlights will include exhibitor product presentations, dedicated action areas as well as lectures held at the iba.SPEAKERS AREA and the iba.FORUM. Competitions such as the German Championships of Master Bakers or the iba.UIBC.CUP of Bakers and Confectioners will also bring craftsmanship into the spotlight.
The MECATHERM ACADEMY is organizing a new, three-day course on the fundamentals of industrial baking. It will be held from November 14 to 16 this year. The training session will combine theory, with a focus on ingredients and bread manufacturing, and practice.
