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Can whole grain bread lower your carbon footprint and raise your profits? We put three recipes to the test.

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?

Moving up to the next level of fresh-keeping pastry. It’s no secret that starch is the primary cause of staling in soft pastries. If you’re an experienced croissant baker, you may already deal with it in various ways, for example by using hydrates of distilled monoglycerides, which interact with starch to provide superior anti-staling performance.

The bake-off sector is on the rise, and that places more demands on the quality of frozen croissant dough.