29 Nov: Lesaffre strengthens presence in the United States

Lesaffre announced a series of investments in the U.S. to strengthen its geographical footprint in the region. Lesaffre is investing in both new equipment and R&D to offer relevant solutions, while also respecting the planet’s limited resources. The company has been active in this market for 45 years, where it currently employs more than 600 people in its yeast, bacteria and baking ingredients factories, Baking Center and corporate headquarters.


01 Nov: Simple diet changes can cut carbon emissions and improve health

Carbon emissions can be significantly lowered by replacing chicken with beef, and plant milk with cow’s milk, new research finds – which also means a healthier diet. According to a new study co-authored by a Tulane University researcher and published in the journal Nature Food, making such simple substitutions could reduce the average American’s carbon footprint from food by 35%, while also boosting diet quality by between 4-10%.


23 Oct: Food trends at iba

Food trends are one of the four focus topics at the trade fair in October, along with artisan bakery, digitalization and sustainability. Karin Tischer, the founder of food & more, highlighted the trends that are emerging around the world, which are reflected at the iba.FOOD TRENDS TOURS. Four food trends have emerged in 2023, the researcher highlights: digitization, health orientation with indulgence, Food & Beverage trend booster, as well as sustainability.

Stand: Matilde Vicenzi, ANUGA BREAD & BAKERY, Halle 3.2

16 Oct: Anuga brings food community together for sustainable growth

With approximately 140,000 industry visitors from 200 countries and around 7,900 exhibitors from 118 countries, Anuga 2023 exceeded all forecasts. A central theme was sustainability and responsible resource management. Under the motto “Sustainable Growth,” innovative solutions and technologies were discussed, ranging from optimizing supply chains to fair food production.