About 25 years ago, most consumers and companies were primarily looking to solve baseline health-and-wellness conditions, or find new approaches to address them.

IBIE 2016 offers a tremendous range of opportunities for today’s bakery industry.

Submissions are open for the 2016 IBIE B.E.S.T. in Baking Program, highlighting sustainability advancements in bakery ingredients, equipment, packaging and logistics, as well as small and large bakeries.

Lantmännen Unibake USA has capitalized on its strong European bakery heritage to strategically combine the best aspects of efficiency and artisan sensibility to fuel ongoing growth.

We’ve entered a new era in terms of social focus on an array of topics intersecting with sustainability.

Consumers today hunger for easy, on-the-go snack products that support healthy and sustainable lifestyles.

Franz Bakery initially implemented propane into its fleet due to its lower fuel cost, but noticed the fuel offered many other unanticipated advantages, too. 

New conveying systems and belts are key players in bakers’ and snack manufacturers’ efforts to make their facilities and operations more sustainable.

Consumers are more aware and demanding than ever when it comes to food choices and the environment, from ingredients to packaging.

Maintaining asset sustainability is a big concern for bakeries that regularly use plastic pallets, bakery trays and other reusable containers.