The rise of cricket flour vs the ‘yuck’ factor
In a world where sustainability is becoming more than just a buzzword, the food industry is increasingly exploring innovative alternatives to traditional ingredients.
Tag: sustainability
Prepared for the future
Morten Riisager, Head of Business Unit Biscuit, Bühler Group, and Managing Director, Bühler Denmark, shared his thoughts about developing solutions for the production of biscuits.
Pizza in any shape and form
A steadily growing appetite for pizza is met with interesting new offerings, including plant-based, premium, and limited-edition launches. Technology meeting these trends is a must for efficient pizza baking.
That’s a wrap!
There is nothing average about these flatbread heroes: lavash and pita each bring powerful personalities to diverse culinary creations. Wraps alone offer a world of eating experiences, and consumers are eagerly taking note. Under such promising circumstances, only one question remains: how to optimize production with consistent, quality results?
Naan, bread of the kings
As flatbreads grew to become a valued staple worldwide, technology has provided answers to all its production challenges, to match traditional handcrafting techniques.
Gen Z seeks transparency in food sustainability and quality
Gen Z consumers are placing an overwhelming emphasis on both sustainability and quality in their grocery products, and many are willing to spend more to support brands that reflect these values, according to a new Whole Foods market survey.
Schubert joins UN Global Compact Network Germany
Gerhard Schubert GmbH has been an official participant in the UN Global Compact Network Germany since August 2024, supporting the UN’s sustainability goals. The United Nations initiative groups together 10 principles in the areas of human rights, labor, the environment and anti-corruption.
Mondelēz reports progress on minimizing food waste
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).
New clean-label egg replacer from baker’s yeast
revyve, B.V. launched a new egg replacer, which is a gluten-free ingredient line made from baker’s yeast. It is said to have excellent texturizing functionalities and is fully neutral in flavor and color. Its neutral flavor profile makes it suitable for flavor-sensitive products, such as sweet baked goods and confectionery.
RBS: “This technology revolutionizes mixing for cracker production”
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
Reducing product waste in industrial bakeries
Product waste in industrial bakeries can arise from several factors, each contributing to the overall inefficiency of the production process. Understanding these causes is crucial for developing strategies to mitigate waste.
Baking efficiency: It’s in the (electric) oven!
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
