Industry Voices

Bakery waste is generally high in fat, which may cause issues with AD

Guest article

From waste to resource: The role UK bakeries can play

By Gill Hyslop

The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.

Flavor innovation has likely helped spur growth of meat snack sales, alongside consumer interest in high-protein foods. Pic: Getty Images/rez-art

Calling all meat snacks: Today is National Jerky Day

By Kristine Sherred

The North American Meat Institute wants the June 12 celebration of the protein-packed snack to happen every day. It certainly has the rising tide of jerky consumption on its side.

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