SPECIAL EDITION: ENERGY-SAVING BAKING
Energy efficiency: Cost first, carbon second
The baking industry is acting on energy efficiency but cost comes first and this can block speedy progress, says the Carbon Trust.
Archives for October 23, 2013
Special Edition: Tackling diabetes: Formulating for healthy blood sugar
Focus on energy balance could jumpstart mainstream appeal of resistant starch beyond diabetes
The overall topic of blood sugar management is becoming increasingly important beyond the population with type 2 diabetes, as mainstream media has made consumers more aware of the health needs of blood sugar management—known more colloquially as “energy...
SPECIAL EDITION: ENERGY-SAVING BAKING
Air Management Technologies: ‘Our goal is to have a zero-energy bakery’
US-based Air Management Technologies was among the winners for IBIE’s B.E.S.T. in baking awards that acknowledges efforts in sustainability. In this exclusive video, its president says the ultimate goal is to slash energy altogether.
dispatches from K Show 2013
DSM enhances processing window for polyamide
Royal DSM claims to have enhanced properties of polyamide 6 in blown film for flexible food packaging.
SPECIAL EDITION: ENERGY-SAVING BAKING
Baking NASA-style: Are reflective coatings the future for oven efficiency?
Nano emissive coatings designed to protect the NASA shuttle are being used in industrial baking ovens to slash energy use, and patent-owner AMF Bakery Systems says the results are impressive.
SPECIAL EDITION: ENERGY-SAVING BAKING
Retail wants green baking - and it wants it now, says BEMA
The pressure from the world of retail for bakers to go green and reduce environmental impact has never been tougher and is a “cultural change” for industry, the president of BEMA says.
SPECIAL EDITION: ENERGY-SAVING BAKING
Innovative energy efficiency: Bakers aren’t fully on board yet…
Next generation energy-saving technologies do exist for bakers but not everyone is jumping on board, says the American Bakers Association (ABA).