Extending shelf life as a way to reduce waste is a sustainability approach approved by 72% of consumers globally (Kerry, 2023). Irish ingredient manufacturer Kerry has launched a new clean-label enzyme ingredient called Biobake Fresh Rich that extends the shelf life of sweet baked goods whilst offering additional softness and moistness, as well as Biobake Fibre for rye and wholemeal loaves. Belgian ingredient producer Puratos launched a similar enzyme ingredient in January.
Meanwhile, British outfit Robert’s Bakery has partnered with UK biotech company Clean Food Group to use its precision fermentation technology to create fats and oils from its surplus bread. The edible oils can then be sold/used as products in themselves – including as a direct replacement for palm oil, while the bakery can also feed them back into its own goods. Meanwhile in Singapore, bakery chain Baker & Cook and local craft brewery Brewerkz are swapping waste – resulting in a beer made from wasted sourdough bread, and a sourdough loaf made with spent brewer’s grain.
Elsewhere, a new four-year project by government agency the Research Council of Norway (launched last November) aims to develop new strategies for cutting the country’s bread waste in half. The Bread Rescuers programme will investigate different methods of upcycling bread waste, as well as different freezing and storing techniques for families at home.
For more on the latest shifts and consumer trends in the bakery sector, read Bakery 24/25: Sector Outlook. And to find out how innovative food brands are using biotech to re-engineer waste, read Extreme Edibles: Food in 2030.
Bakery Sector Battles Waste with Fresh Initiatives
Published 15 April 2024
The bakery sector is one of the worst offenders when it comes to food waste – from production to retail to consumers at home. In the UK alone, 680,000 tonnes of ‘avoidable’ bakery waste is disposed of annually at a cost of £1.1bn ($1.25bn), with 80% hailing from packs that haven’t even been opened (Wrap, 2023). Here, we explore some of the most promising global innovations and initiatives aiming to slash this figure.
Extending shelf life as a way to reduce waste is a sustainability approach approved by 72% of consumers globally (Kerry, 2023). Irish ingredient manufacturer Kerry has launched a new clean-label enzyme ingredient called Biobake Fresh Rich that extends the shelf life of sweet baked goods whilst offering additional softness and moistness, as well as Biobake Fibre for rye and wholemeal loaves. Belgian ingredient producer Puratos launched a similar enzyme ingredient in January.
Meanwhile, British outfit Robert’s Bakery has partnered with UK biotech company Clean Food Group to use its precision fermentation technology to create fats and oils from its surplus bread. The edible oils can then be sold/used as products in themselves – including as a direct replacement for palm oil, while the bakery can also feed them back into its own goods. Meanwhile in Singapore, bakery chain Baker & Cook and local craft brewery Brewerkz are swapping waste – resulting in a beer made from wasted sourdough bread, and a sourdough loaf made with spent brewer’s grain.
Elsewhere, a new four-year project by government agency the Research Council of Norway (launched last November) aims to develop new strategies for cutting the country’s bread waste in half. The Bread Rescuers programme will investigate different methods of upcycling bread waste, as well as different freezing and storing techniques for families at home.
For more on the latest shifts and consumer trends in the bakery sector, read Bakery 24/25: Sector Outlook. And to find out how innovative food brands are using biotech to re-engineer waste, read Extreme Edibles: Food in 2030.
