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.
By Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long
Scientific results, new materials and innovations in mechanical engineering will be presented through the SAVE FOOD Initiative, as the trade show takes a stand against food waste.
Some key priorities at Délifrance for the next few months will include lowering CO2 emissions in its factories, reducing water consumption, accelerating sustainable sourcing and minimizing food waste, while prioritizing employee safety and well-being.
Consumer consciousness regarding food waste grew to 72% in the past two years. It is one of the population’s main concerns, together with rising food prices, supply chain challenges and the pandemic, with an impact on their behavior.
Today, 72% of consumers are aware of their food wastage; by comparison, this ratio was 33% in 2020, according to
The European Commission has approved the application for subsidies submitted by the Nederlands Bakkerij Centrum (NBC) and Instituut Brood & Gezondheid (IB&G vzw/asbl) on behalf of seven Belgian and Dutch sector federations.
