All Sustainability articles – Page 3
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Product NewsIngredients NPD: egg replacer, flavoured yeast, mallow, and more launched
British Bakels, Rainbow Dust, and Angel Yeast are among businesses rolling out innovative ingredients in recent weeks
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NewsGovernment policy is key driver of food inflation, says FDF
Food and Drink Federation warns food inflation could hit 5.7% by the end of the year
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FeatureFlavour, farming, and flour power: sourdough trends in 2025 and beyond
Demand for sourdough products is intensifying, affording many opportunities for bakers to capture incremental sales growth
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NewsUK trial to explore the power of milling wheat variety blends
AHDB-funded initiative will test whether growing a mixture of varieties can deliver better milling wheat crops
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Promotional featureHow small steps can lead to big change in bakery waste
Bread is one of the worst culprits for food waste in the UK – both from a manufacturing and consumer standpoint. Yet marginal gains can contribute significantly to bakery waste reduction, thereby saving costs and improving sustainability credentials, argues Lesaffre UK & Ireland
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NewsPladis cuts emissions, improves recycling and responsible sourcing in 2024
The latest sustainability report from the manufacturer behind McVitie’s, Jacob’s and Carr’s highlights last year’s achievements including cutting 21,000 tonnes of carbon emissions from global operations
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NewsBaker & Baker hits ‘significant milestone’ on net-zero journey
European baked goods manufacturer heralds the approval as a ‘significant milestone’ on its emissions reduction journey
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NewsSpice goals: Hawkens Gingerbread nurturing homegrown supply of ginger
Biscuit maker Alastair Hawken is on a sustainability mission to cultivate ginger for bakery production via his hydroponic system inside a polytunnel in Grantham, Lincolnshire
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NewsDeliveroo and The Felix Project partner on charitable bakery initiative
The online delivery platform has converted one of its dark kitchen units in London into a new space creating bread and healthier bakes from surplus fruit and veg to help tackle food insecurity
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Promotional featureHow bakeries can ensure the apple pie is never far from the tree
With consumers increasingly interested in where the ingredients in their baked goods are sourced – and willing to pay extra for provenance – bakers need to ensure their field to fork traceability for fruit is reliable and quality-driven.
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OpinionReformulation isn’t about ‘cheap swaps’, it’s withstanding the unpredictable
Almond shortages signal a bigger shift for the baking industry with product developers being urged to create recipes that can withstand the unpredictable and embrace sustainability
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NewsFDF unveils toolkits to help industry meet sustainability goals
As part of the trade body’s Ambition 2030 initiative, it has created five toolkits to help members meet sustainability objectives in areas such as net zero, food waste, and packaging
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NewsFinalists announced for Sustainability Initiative of the Year 2025
Regenerative flour brands, a duo of plastic eliminating suppliers, and a bakery chain sharing its surplus form the line-up of finalists
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NewsChocolate alternative Win-Win secures £3m funding
Funding will be used to further fuel growth in the UK with investment in people and new product lines
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NewsGovernment-funded project supporting Welsh food manufacturers relaunched
Now renamed The Helix Programme, the initiative has delivered an impact of over £676m since 2016 including technical support for Welsh firms such as Just Love, Pettigrew Bakeries, and ANR-Probake
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NewsBakeries missing out by not using fibre claims on pack
Fibre claims have topped protein ones in new bakery launches over the past five years, but some retailers are missing out by not flagging the nutritional claims to consumers
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NewsUK bakery supply chain battles ‘hidden waste crisis’
Earth & Wheat founder James Eid highlights the urgent need to tackle the issue of bakery waste in the UK and pushes for a change in how manufacturers think about surplus
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FeatureBeyond the buzzword: how regenerative farming is shaping bakery’s future
As regenerative farming enters the mainstream, does the industry need to come to an agreement on what it means? And without this clarity, do consumers really understand what they are buying in to?
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Product NewsGail’s launches new heritage grain sourdough, crispbread, and shortbread
Bakery chain unveils three new bakes developed as part of its sustainability initiative ‘The Wheat Project’, with heritage wheat supplied by nine organic farmers across the UK
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NewsGreggs unveils innovative sustainability solutions at first Eco Drive-Thru
The opening builds on the success of Greggs’ first Eco-Shop in 2022, from which elements have now been rolled out to over a quarter of its shop portfolio