Fedima published an industry-wide Code of Conduct for Responsible Sourcing in the bakery ingredients industry, aimed at Fedima members and all suppliers of the bakery and patisserie industry in Europe. The Code of Conduct provides responsible sourcing standards and guidance for their implementation.
The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.
The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.
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.
The educational program of the Free From Food 2023 trade show is now available. The event, which returns to the RAI Amsterdam from November 21 to 22, 2023, is set to bring the latest trends and innovations – covering allergy-free options, functional foods, nutrition and more.
FavoriteBy Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long
Lesaffre has updated its exploreyeast.com website, an educational website raising awareness about the benefits of this microorganism for food, including bakery products. This project stems from the observation that yeast remains largely unknown to the general public.
Kerry opened a new 21,500-square-foot facility in Jeddah, the Kingdom of Saudi Arabia, producing sustainable food ingredients for distribution across the Middle East’s snack, bakery and meat sectors.
