During the last year, Mondelēz focused on making its production lines more efficient: it tracked waste trends every month, analyzing them to identify the best opportunities for reduction across all processes and geographies, with the goal of reducing manufacturing food waste by 15% by 2025 (compared to the 2018 baseline).
In all its iterations, from dark to milk, from ruby to white, chocolate is the undisputed consumer favorite for any moment of indulgence, and a trusted ingredient for a world of bakery offerings.
MECATHERM unveiled its latest oven in October last year, at iba. Since then, the M-VT vertical oven has also been presented at Gulfood Manufacturing, which makes two/two for this piece of equipment in terms of trade shows attended vs. awards gained.
Royal Smilde is known for its rich diversity of sweet and savory baked creations. Either sold under its own labels, through collaborations, or as private labels, the products made by the Dutch bakery are in growing demand worldwide. A very flexible production line helped them increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.
A very flexible production line helped Royal Smilde increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.
Lila Bäcker is selling freshly baked products that are left by the end of the day on the ‘Too Good to Go” app, at a heavily discounted price. People can reserve a surprise bag worth EUR 12 for the price of EUR 4 and pick it up from one of Lila Bäcker’s 230 branches half an hour before closing.
Throughout its century in the business, Cavan Bakery has kept a keen eye on the future. The company has recently started a new chapter by moving into a new home, a facility three times the size of its old one.
To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.
To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.
Large amounts of bread are wasted every year and are at most used for biogas production, with opportunities to reuse it, according to Sweden’s first quantitative study, undertaken by Pedro Brancoli.
