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Palsgaard will share its expertise concerning dairy products with food manufacturers at FIE

Social and environmental responsibility in today’s most lucrative trend.

Use local grain where possible as this reduces transport and supports local farmers

Anti-staling developments extend bread shelf life and encourage less waste.

Ian Fairs explains the sustainability hotspots in the bakery process and how to handle them.

Mikkel Thrane gives a crash course in how to conduct a life cycle assessment of your bread.

Bread waste has reached phenomenal proportions compared to other food products. How can we turn the problem around?

As food manufacturers and retailers commit to sustainable palm oil by 2015, the race is on to secure supplies. The question is: why are we worried in the first place?

Now there’s a new and highly effective avenue to explore potential savings and expand profit margins.