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.
Grupo Bimbo is moving towards net zero carbon emissions, with 92% of its electricity now coming from renewable sources such as the sun and wind, the company highlighted at its internal Global Sustainability Summit held in Mexico.
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.
UPM Specialty Papers, Lantmännen Unibake and Adara teamed up to create a new fiber-based packaging that replaces plastic bags as primary packaging for frozen baked goods. To minimize the use of fossil-based materials, plastic bags were eliminated by using UPM Asendo barrier paper as an inner liner in the corrugated cardboard box.
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%.
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.
Stern-Enzym is presenting enzyme systems for the baked goods industry at iba. The solutions target sustainability, health, the economy and the latest consumer trends. With its latest developments, SternEnzym wants to meet current trends including sugar reduction and gluten-free products.
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.
Stress-free dough processing guarantees artisan-like product results for all kinds of breads and rolls and for any production volumes. Gentle…
iba and the German Bakers’ Confederation analyze current dynamics in the industry and the future of baking innovations, exploring possible…