Story by Evan Bail and Annie Hollon
KANSAS CITY, MO — As the dust settles following several precarious years impacted by COVID-19, what remains is a landscape where bakers face lingering uncertainty in the supply chain, the prospective workforce and more.
For consumers and bakers alike, climate change is an ever-present consideration. With consumer goods produced with sustainability in mind, innovations for environmentally friendly equipment and packaging are helping bakers answer the call.
In addition to packaging that benefits the planet, consumers are also demanding baked goods that are better for them. With piqued interest in characteristics such as clean label, low sugar, gluten-free and vegan, ingredient suppliers are also finding new ways to meet the demands of this generation.
Finding ways to preserve and protect the environment remains a top priority for the industry. Packaging waste and carbon footprint are two of the biggest issues. Packaging suppliers have been focused on decreasing the amount of waste that goes to landfills while finding ways to make materials more sustainable. Companies such as Kwik Lok have risen to the occasion by creating solutions such as Enviro-Lok, which help keep products safe and fresh while delivering a better potential for recycling.
On the processing side, manufacturers such as Reading Bakery Systems have created technology to help bakers address environmental challenges such as carbon emissions.
The company’s Emithermic XE Oven Zone utilizes Thermatec high radiant panels and convection baking along with electric radiant elements to eliminate the need for gas burners.
Reduced energy consumption and water usage are other ways the industry seeks to increase sustainability and reduce the carbon footprint within bakeries. AMF Bakery Systems’ Tromp artisan sheeted bread line can help bakeries cut back on both. With its patented flour applicator, the line specializes in high-moisture dough, which reduces water consumption, energy usage, waste and the need for oil on the production line.
This story has been adapted from the 2023 Innovations Annual issue of Commercial Baking. Read the full story in the digital edition here.
