All Sustainability articles
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NewsCompleat Food Group removes plastic trays from pork pie packaging
Initiative, which spans branded and own-label products, is set to reduce plastic use by 110 tonnes annually and sees a trayless packaging process implemented
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NewsGail’s Bakery increases sustainability focus at new London site
The new bakery on Southwark Bridge Road has spaces that are carefully considered to follow principles of reusability, environmental responsibility, and staff welfare
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FeatureHas the vegan bakery market peaked?
In previous years the bakery market has been inundated with new vegan products from croissants to pastry bakes, and more but things seem quieter in 2025. So, has vegan bakery peaked?
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InterviewMy bakery job: Michael Phillips, project manager, Montana Bakery
“Stop talking about ‘sustainability data’ and implement sustainability projects” is the recommended call to action from Montana’s sustainability ambassador
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NewsMaking baking better: new ingredients unveiled by suppliers
From coatings, texturisers, and colourings, to fillings, oils, and enzymes, we round up the latest innovations from bakery ingredients suppliers
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Product NewsBakery firms team up to create biscuits for FareShare
Elkes Biscuits, British Sugar, Allied Mills, and Whitworths have donated ingredients and resources to create 150 tonnes of Classic Digestive biscuits which will be distribute by food charity FareShare
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NewsWelsh craft bakery receives financial support for net zero ambition
Start-up loans from the British Business Bank helped Rosa’s Bakery open in Neath earlier this year, with a council grant used to install an EcoCooling system
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NewsCSM Ingredients reports sustainability progress in 2023
Bakery ingredients supplier increased its use of renewable energy, recycled packaging, and responsibly sourced raw materials
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NewsRecyclable baking paper named Sustainability Initiative of the Year 2024
A collaboration between paper supplier Linwood Raker, bakery giant Greggs, and waste management firm Biffa impressed the judges at this year’s Baking Industry Awards
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NewsMacphie hires new CFO and extends B Corp accreditation
Aberdeenshire-based ingredients supplier has appointed former Nestlé executive Angela Willows to support its international growth ambitions
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Product NewsBaking innovation: suppliers roll out raft of new ingredients
A gluten-replacer, reduced sugar cookie mix, and carbon neutral palm oil are among the latest ingredients innovation to be rolled out by suppliers to the baking industry
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Product NewsHiggidy looks to warm up winter with new quiche and updated pie range
Savoury pastry specialist is looking to turn the quiche season on its head with a new Spanish-inspired product for the colder months
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NewsMondi and Welton, Bibby and Baron partner on new recyclable bread packaging
Global sustainable packaging supplier teams up with Wiltshire firm to introduce new paper-based bread bags for the UK retail market
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NewsSainsbury’s reduces plastic packaging for in-store bakery items
Retailer switches to paper bags and cardboard boxes with small plastic windows for several of its ISB products, helping to remove over 560 tonnes of plastic annually
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Promotional featureNavigating the new world of ESG in the baking industry
As consumers grow more concerned about sustainability, environmental impact, and social responsibility, industries everywhere, including bakeries, are feeling the pressure to align with stricter environmental, social, and governance (ESG) standards.
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Product NewsJNCK Bakery and Jake & Nayns’ join Tesco accelerator programme
Non-HFSS cookie brand and microwavable snack firm are among the 16 FMCG companies to join the programme which is focused on growth
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NewsSeparate food waste collections for businesses to be enforced from 2025
Businesses which generate more than 5kg of food waste per week, and have more than 10 employees, must arrange for a separate food waste collection under a new law set to come in on 31 March 2025
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Product NewsGail’s Bakery unveils new sourdough and focaccia loaves
Grains including emmer, spelt, rye, and barley as well as regenerative flour have been added to the loaves to help improve health and sustainability credentials
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OpinionGail’s almond croissant debate highlights disconnect between bakers and shoppers
Gail’s is in the press again due to its use of day-old pastries to make almond croissants, but the issue highlights the challenges bakers are facing in educating shoppers and demonstrating value
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NewsM&S moves to recyclable paper packaging for garlic butter baguettes
Marking a first among UK retailers, the shift to paper will help remove 5.5 million units of plastic