A free webinar on 17 September brings together the Carbon Trust, Pinsent Masons and Bureau Veritas to help businesses prepare for the ECGT Directive.

A major new study links multi-region drought to 74 per cent of global wheat price fluctuations, with three degrees of warming projected to triple costs.

Food processing by-products are emerging as valuable sources of functional bakery ingredients rather than waste. A recent review explores how fibres, proteins and bioactive compounds recovered from fruit pomace, brewer's spent grain, cereal bran and other side streams can support clean-label formulation, improved resource efficiency and new opportunities for industrial baking through commercially developing recovery technologies.

UK packaging company The Pure Option has launched a compostable bakery bag range made from upcycled grain farming waste and wood pulp-derived NatureFlex film, with no petroleum-based plastic.

A Dutch sustainability television programme visited Klöckner Pentaplast's UK manufacturing site, examining the trade-offs involved in designing food packaging for performance, resource efficiency and end-of-life.

Lesaffre's inaugural Bread Symposium brought together over 200 industry specialists to examine fermentation science, sustainability and the commercial future of bread as a food category.

New European research from Soil Capital suggests that regenerative farming practices can help protect crop production during drought.

Belgian ingredients group Puratos has achieved carbon neutrality across its direct operations, cutting emissions per tonne produced by nearly 50% against a 2016 baseline.