A court banned McDonald’s from claiming in its German promotion campaigns that it will be climate neutral from 2050. McDonald’s must refrain from advertising that it is committed to the goal of becoming climate-neutral worldwide in its restaurants and in its supply chain by 2050.
Following the official validation of its climate targets by the Science Based Targets initiative (SBTi), Lieken is moving into the implementation phase. The Scope 3 pilot project with partners enters its third growing season, the company announces.
The end stage of the manufacturing process is emerging on the other side of a major sustainability transformation. With a set timeline to PPWR conformity, the ‘ifs’ are quickly becoming ‘when’ in short-term planning for food businesses, bakeries included. Until August, interpack is the innovation stepping stone in the journey to more sustainable – and, at the same time, smarter – packaging and processing.
The EU is on track to apply new packaging rules before the end of the summer. What does it mean to consumers, and what will change for businesses offering packaged baked goods?
Under the theme ‘Where Tradition Meets Tomorrow’, the 2026 AIBI Congress will be held at the Mouratoglou Hotel & Resort, in the technology park of Sophia Antipolis on the French Riviera, from May 27 to 29.
Israeli food-tech startup PhenOlives, which focuses on sustainable ingredient innovation from olive by-products, announced operations started on a fully automated, continuous industrial production line dedicated to olive flour.
Puratos is launching a chocolate product for professionals containing cultured cocoa, in collaboration with California Cultured.
Andrew Pyne, Chief Executive of the UK’s Federation of Bakers, looks back on an eventful year in the country and outlines the organization’s projects, challenges and priorities.
A UN meeting held in Geneva ended with no agreement on a legally binding treaty that would address plastic pollution, to the disappointment of the delegates, who did not reach a consensus after 10 days of talks.
Verhoeven Family of Companies will introduce its latest sustainability concept in Las Vegas – a system that uses leftover bread and ferments it to be reused as a dry powder.
The Science Based Targets initiative (SBTi) approved Baker & Baker’s near and long-term science-based emissions reduction targets, the company announced. Baker & Baker is committed to achieving net-zero (net-zero greenhouse gas emissions across the value chain) by 2040.
Verhoeven Bakery Equipment Family developed the Repeatloaf initiative to contribute to lowering waste in the baking industry. It offers an automated solution that upcycles leftover bread.
