Content created for the Food & beverage sector
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?
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.
Now there’s a new and highly effective avenue to explore potential savings and expand profit margins.
Using fewer raw materials to achieve the same result is a dream for chocolate manufacturers
The bake-off sector is on the rise, and that places more demands on the quality of frozen croissant dough.