Fighting food waste
Every year, a staggering one-quarter to one-third of all food produced for human consumption goes to waste. And, when looking at totals by weight, bread often tops the list of food waste that could have been avoided.
In developed markets, as much as 25-27% of that total food waste occurs at the household level. Meanwhile, in emerging markets, only about 10-12% of food is thrown away once it has already reached the household. Here, a larger portion is lost during storage and transport.
Many Western governments are enacting policies to combat this growing issue. Unfortunately, in developing regions, expensive upgrades to the food distribution network may be necessary in addition. But biological solutions also exist that can extend bread’s freshness as well as enhance its appearance.
Learn more about the unique challenges facing developed markets as they strive to reduce food waste as well as those that face emerging markets.
Health-conscious consumers revive ancient wheats
As consumers become more health conscious, the baking industry has sharpened its focus on producing breads that don’t just taste good, but are also perceived as more healthy.
Now, many consumers are looking for that next level of healthy baked goods. That’s where bread made with ancient wheats, such as spelt or emmer, enter the picture. But while these breads may be the next big thing, they also tend to dry quickly, and can become hard and firm in a shorter period of time.
Learn how bread improvers can overcome the hurdles of ancient wheats here