Top trends in Freshness

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

Related insights:

How enhancing freshness can help fight food waste

The amount of food wasted in the developed world can be staggering. In industrialized countries, consumers annually throw away 286 million tons of cereal products, a category that includes bread.

Freshness to fight food waste

Upon hearing that an estimated one-quarter to one-third of all food produced for human consumption is wasted, many people instinctively point to industrialized nations, and not emerging markets, as the culprits.

Ancient is in!

Sometimes something super-old is suddenly super-hip! That’s the case with some types of wheats in the baking industry which are seeing a comeback.
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