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%.
sustainability
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…
By Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long…
Sustainability plays a central role at iba. Organizers anticipate the show will provide the platform to meet multiple sustainability concerns, from saving energy and resources to new packaging offerings and improved cleaning methods.
AMF Bakery Systems (AMF) launched a new artisan sheeted bread line, by AMF Tromp. The line features major design upgrades that simplify maintenance, optimize process control and reduce energy and water consumption while delivering artisan-style results.
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
