INNOVATIONS IN SUSTAINABLE BAKERY PRODUCTION


Today there are a variety of modern, technology-led solutions that can help bakery manufacturers achieve more sustainable production. Suzanne Callander reports.


EMBRACING TECHNOLOGY TO ADDRESS


A


cross all food industry sectors, waste is increasingly being highlighted as one of the most pressing sustainability


challenges. For bakeries, the issue is particularly acute due to the short shelf life of the products. In addition, there is often leftover dough at the end of a batch, and products can be rejected for failing stringent quality checks.


ISSUES


Indeed, according to the Waste and Resources Action Programme (WRAP), bakery products are consistently among the most wasted food categories in the UK, with millions of loaves,


14 • KENNEDY’S BAKERY PRODUCTION • OCTOBER/NOVEMBER 2025


buns and cakes discarded every year. Digitalisation and data-led


tools are


proving to be particularly useful in helping to reduce waste the production process. Real-time monitoring systems, for example, are able to identify inefficiencies in dough preparation and mixing, allowing operators to make adjustments before waste is created. Automated vision systems are also helping


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40