Climate change is one of the most serious threats the world faces and tackling it requires rigorous, collaborative, and sweeping efforts. We all have a role to play, and we know that we need to do more to limit global temperature increase. Besides, supply-chain challenges are currently affecting industries all over the world, and the baking industry is not immune. One key impact is substantial ongoing pressure on manufacturers to raise prices while also working to lower their cost of production. Some of the causes—such as general inflation and access to raw materials—are likely transitory in nature, but the pandemic also exposed the fragility of our global food ingredients supply system.
As the food industry currently accounts for a third of total greenhouse gas emissions, the global food chain will need to step up in the climate change fight. Now more than ever, the baking industry is working hard to implement crucial sustainability measures throughout its operations and supply chain, especially around water, energy and CO2 reduction. How can manufacturers optimize their supply chain efficiency while improving their sustainability metrics?
Enzymes are great allies in this sustainability journey as these natural and invisible powerhouses can effectively help bakery manufacturers improve their sustainability metrics and stand up to the climate change challenge. In the last years, Kerry has been working on expanding the enzymes portfolio uses within bakery beyond their traditional applications to actively tackle climate change – in particular food waste reduction and supporting circular economy – using nature’s own resources. Thanks to enzymes, bakeries can now sustainably:
- Reduce water and energy usage
- Optimize production throughput
- Improve final product quality with clean label solutions