The Mondelēz Europe factory in Szekesfehervar, Hungary, is now powered by solar energy. The installation of a solar panel park is expected to replace up to 25% of the site’s energy needs with renewable electricity and reduce CO₂ emissions.
In the burgeoning world of cookies, crackers and cakes, where sustainable and efficient baking is the rule, ‘E’ stands for electricity.
How the EU can support the sustainable growth of the European bakery ingredients sector.
After five years of top-secret R&D, RONDO launched its newest project, the Starline 5 dough make-up line, with a great audience for a five-star event, in its hometown of Burgdorf, Switzerland.
In the burgeoning world of cookies, crackers and cakes, where sustainable and efficient baking is the rule, ‘E’ stands for electricity.
Specializing in frozen bakery products, Ledora Plus Kft. has always been steadily growing, since its launch. The company’s latest investment is also its biggest to date: a brand-new, fully automated factory in its hometown of Eger, Hungary, designed from scratch to fit production equipment and Ledora’s bold plans.
Greggs announced the launch of its first Eco Drive-Thru, part of its priority to become more sustainable with new projects. Located at Easton Lane, Winchester, the drive-thru will test new, green features.
The first Food Matters Live for Continental Europe event will take place September 23–24, 2025 at the Rotterdam Ahoy Convention Centre, supporting innovation in food ingredients, functional nutrition, sustainability and cross-industry collaboration.
Bühler Group launched OptiBake, an inductively heated wafer oven designed for precision baking, enhanced flexibility in baking parameters, which can achieve up to 50% energy savings compared to conventional gas-fired wafer baking ovens.
Puratos returns to iba with three new developments: a novel bakery improver that supports convenience and sustainability, sprouted grains that boost fiber content and taste, and a reimagined brioche concept that is also environmentally friendly.
Selecting a packaging concept for baked products is a task with an extensive checklist. Functionality, safety and design are only the tip of the iceberg. Although not immediately visible to consumers, packaging choices are important. Adding sustainability to the list of criteria makes the challenge even more complex.
PhenOlives patented a process that allows leftover olives from the oil industry to be made into flour. This development has the potential to extend an olive branch to significant material waste in oil processing while providing a ‘super-flour’ with numerous benefits.
