Sustainability
Regulation
SBTi Opens Pilot for Revised Corporate Net-Zero Standard: Implications for Industrial Bakers
The Science Based Targets initiative launches pilot testing for Corporate Net-Zero Standard V2, running until August 2025. Industrial bakers can participate to influence climate standards affecting energy-intensive baking operations, supply chain emissions, and regulatory compliance from 2026.
Packaging
AI Revolution in Plastic Packaging for Industrial Bakers
AI-powered packaging optimization tools from Germany's Fraunhofer Institute help industrial bakers meet EU's 2030 requirement for 35% recycled plastic content. The KIOptiPack technology uses artificial intelligence to design efficient packaging, ensure recycled material safety, and integrate with production equipment for real-time optimization.
Ingredients
Innovative Sensor Technology in Forage Farming: Why It Matters to Industrial Bakers
A recent academic milestone in Swedish agriculture could have broader implications for sectors beyond livestock farming — including industrial baking.
Partner content
Lesaffre Presents Future-Focused Baking Solutions at IBA 2025
Baking with Lesaffre made a notable impression at IBA 2025 in Düsseldorf last week, presenting its vision for the future of baking through an innovative stand concept and several new product developments.
Events
European Bakery Industry to Address Wheat Sustainability at Utrecht Conference
The Sustainable Wheat Initiative Symposium will take place June 4-5, 2025 at the Rabobank Conference Center in Utrecht, Netherlands.
Manufacturing
The Heat Is On: What the EU’s Exit from Russian Energy Means for Europe’s Industrial Bakers
As Europe moves into the next phase of its post-crisis energy strategy, the European Commission’s newly unveiled REPowerEU Roadmap marks a definitive shift.
New products
Dairy Ingredient Innovation: How Acid Whey Elimination Could Benefit European Bakeries
The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.
