Sustainability

Improving dough strength, processing stability and shelf life are contributing towards an overall goal to tackle global food shortages, DuPont's bakery team says

DuPont tackles global food shortage on micro level

By Kacey CULLINEY

DuPont’s bakery team is focused on tackling waste by improving shelf life and processing, as part of a broader vision to manage an imminent global food shortage, it says.

Premier Foods' plan to seek a financial partner for its bread business has divided City opinion

Premier Foods tight-lipped on bread sale

By Michael Stones

Premier Foods is remaining tight-lipped about reports that the Mexican bakery Grupo Bimbo may acquire its troubled bread division, as the firm’s short-term prospects divided City opinion.

Kellogg says its Project K efficiency programme isn't a

Kellogg's "difficult" cut-backs

Project K: Kellogg chomps 7% of global workforce

By Annie-Rose Harrison-Dunn

Kellogg Company will axe 7% - 2000+ staff - of its workforce by the end of 2017 as part of a four year efficiency program designed to drive growth.

Green baking: Zero-energy use the future goal

SPECIAL EDITION: ENERGY-SAVING BAKING

Air Management Technologies: ‘Our goal is to have a zero-energy bakery’

By Kacey Culliney

US-based Air Management Technologies was among the winners for IBIE’s B.E.S.T. in baking awards that acknowledges efforts in sustainability. In this exclusive video, its president says the ultimate goal is to slash energy altogether.

SPECIAL EDITION: ENERGY-SAVING BAKING

Retail wants green baking - and it wants it now, says BEMA

By Kacey Culliney

The pressure from the world of retail for bakers to go green and reduce environmental impact has never been tougher and is a “cultural change” for industry, the president of BEMA says.

“There is a general appetite and interest in changing among bakers, but they don’t always move at the speed the government wants,” said Al-Karim Govindji, Carbon Trust

SPECIAL EDITION: ENERGY-SAVING BAKING

Energy efficiency: Cost first, carbon second

By Kacey Culliney

The baking industry is acting on energy efficiency but cost comes first and this can block speedy progress, says the Carbon Trust.

Canada sets sights on UK wheat market as part of European trade expansion plans

Canadian wheat imports to UK up 50%

By Annie-Rose Harrison-Dunn

Poor UK harvests and a deregulation of Canada’s grain market has meant that Canadian wheat sales to the UK have increased by 50%, but the UK industry says that need not mean a long term trend.

Rainforest Action Network says Kellogg cannot pass palm oil responsibility onto supplier Wilmar

RAN: Kellogg cannot deflect palm oil heat onto supplier

By Annie-Rose Harrison-Dunn

Kellogg cannot shirk its palm oil responsibility by deflecting attention to its supplier, says RAN following a statement from Kellogg calling for productive talks between its supplier Wilmar and the environmental group.

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