Schnucks and other leading grocers are placing an increased focus on the wholesomeness of fresh bakery.

When it comes to sustainable packaging and its social and environmental impact, it’s companies like good natured® who are driving innovation and change in a real way. 

Cargill’s sustainability strategy is intentionally designed to deliver on the company’s purpose of nourishing the world in a safe, responsible and sustainable way, by creating products, partnerships and programs in the prioritized areas of Climate, Land and Water and People.

In North America, clean label products with ingredients consumers can understand are trending and help alleviate distrust. More consumers are seeking natural products made without artificial ingredients, chemicals or other unknowns, according to research from Corbion. “Using nature’s technology feels good to consumers. That is Corbion’s sweet spot,” says Jennifer Halliburton, senior manager, global insights, bakery, at Corbion.

From embracing the unconventional to supporting health in all forms, reinventing nostalgic favorites and experiencing indulgent products without the price tag, ADM outlines what to expect for flavors and colors in 2024.

Barry Callebaut’s ambition is to double the size of its core Specialties business by increasing the penetration of its highly differentiated specialty offerings in high growth areas such as gluten-free, vegan, single origin, and other specialty chocolates.

In an industry dominated by tradition, the MIWE Future Lab breaks with convention and leads the bakery into a new era of efficiency and automation.

MECATHERM has set up a structured social and environmental responsibility approach which above all includes supporting its customers in their own sustainable development journeys. The new M-VT Oven has been designed with improved accessibility to offer easier maintenance and cleaning. 

A recent study conducted by Kerry reveals that one-third of consumers are willing to switch to brands or products that offer better shelf life. This openness to change is being driven by consumers’ strong desire to act on food waste – a massive 98% of those surveyed were actively trying to minimize food waste, driven by various factors such as financial concerns, environmental considerations, and mindfulness of world hunger.