Sustainable baking with the Technology Strategy Board

Two new projects illustrate the way we are working with the TSB in the bakery sector to increase efficiency, save energy and reduce waste.

Increasing efficiency and reducing waste in bread manufacture is looking to increase bread manufacturing efficiency and sustainability by adopting an innovative way of generating raw materials from reusable waste streams. The project expects to cut the cost of bakery functional ingredients by 50%, whilst reducing bread and dough waste by 75%. At the same time it expects to reduce the environmental burden created by the manufacture and supply chain of these functional ingredients. The project also expects to create innovative new yeast strains and a new market for equipment suppliers.

The UK bakery industry is a major energy using sector, currently consuming in excess of 2,000 GWhr in producing around 4 billion bakery products each year. Innovative heat management system for more sustainable baking (INNOVBAKE) aims to develop an innovative low-energy baking system based on a two-step process consisting of an accelerated conventional baking stage followed by a novel post-baking cooling step.

This reduction in baking time alone could reduce the overall energy consumption of the sector by as much as 20% – a saving of more than 100,000 tonnes of CO² each year.

Contact: Support Team
+44(0)1386 842291
support@campdenbri.co.uk