- Publication date: 7 February 2022
- Editorial submissions deadline: 10 January 2022
- Editorial contact: annebruce@rocketmail.com
Using fats in baking is fraught with questions, particularly when it comes to sustainability. So how do bakers and manufacturers weigh up their options to ensure their needs are met? Considerations could include where in the world the fats come from, the traceability of the supply chain, their contribution to the local economy and more.
Key areas this feature will explore:
- What are they key areas to consider when weighing up the sustainability of baking fats?
- What steps can bakery manufacturers take to understand the supply chain of these ingredients, particularly when they come from another country?
- How do the sustainability credentials of each type of fat used in bakery stack up? This includes butter, margarine, vegan butter, palm oil, olive oil and more.
- What impact can changing these ingredients have on the resultant baked goods?
- What is the price difference between these ingredients?
We’ll also be exploring how the sustainability credentials of ingredients are communicated and seeking case studies from businesses that have switched up their fats for sustainability reasons.
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