Baking & Snack - May 2021 - 20

years
SOSLAND PUBLISHING

ADDED VALUE BECOMES

NONNEGOTIABLE FOR GLOBAL COMPANIES
Consumers around the world are demanding one thing more
and more from food manufacturers: sustainably and ethically
produced food. Sustainability programs, transparency across
supply chain and using buying power to improve agriculture
practices have increasingly shown up in corporate mission
statements. Grupo Bimbo, for example, is well-known for
its commitment to be a " sustainable, highly productive and
deeply humane company. "
The Mexico City-based company sets lofty sustainability
goals-100% renewable electric power, 100% recyclable, biodegradable or compostable packaging by 2025 - and creates
programs to support employees. In its 2020 Q4 investor presentation, Grupo Bimbo reported that 100% of its facilities in
the United States and 85% of facilities in Mexico are powered
by renewable energy while it has also reduced packaging by
more than 3.3 million kgs in the past 10 years.
Europastry, Barcelona, Spain, has created the Responsible
Wheat label to identify best practices in wheat farming.
This means supporting local farmers, using certified seeds,
reducing fertilizers, implementing crop rotation practices and
traceability from farm to table. The company has currently
dedicated 5,300 hectares to Responsible Wheat and aims to
increase that number to 20,000 by 2025.
" Our quest for sustainability is a given, " said Carolina
Moré, marketing director, Europastry. " We are increasingly
committed to drastically reducing not just the carbon footprint of our activity but also that of the entire value chain. "

Those that are perfected can find new markets around
the world when appropriate.
" Our distribution structure allows us to get to know
these products in other countries so we can innovate internationally and remain at the forefront of bakery innovation, " Ms. Moré said.
To address the ever-changing, vague definition of natural and clean label, Europastry keeps its eyes on three
key pillars to guide its innovation in this space: heeding
traditional baking recipes, respecting the preparation
procedures of our master bakers and preserving the best
flavors.
While health and wellness might be at the forefront
of consumers' minds around the world, both Europastry
and Vicky Foods also see a movement toward supporting local businesses and supply chains.
" In recent months, consumers have been very vocal about advocating for local products, " Mr. Juan said.
" Also, nostalgia, which has facilitated the revival of
products that were successful in the past. "
This has also been reflected in the fact that Mr. Juan
said they have noticed local companies gaining more
market share in recent years as more mature markets see
a surge of local brands.
Despite this interest in nostalgia, health and wellness
and supporting local brands, Europastry noted there is
room for innovation.
" People still want to try new things; they are open to
indulgences and innovation, " Ms. Moré said. " All-time
classic products such as brioche or indulgent products like anything filled with chocolate or our range of

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Baking & Snack - May 2021

Table of Contents for the Digital Edition of Baking & Snack - May 2021

Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
Baking & Snack - May 2021 - 3
Baking & Snack - May 2021 - 4
Baking & Snack - May 2021 - 5
Baking & Snack - May 2021 - 6
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
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https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
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https://www.nxtbook.com/sosland/bs/2015_03_01
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https://www.nxtbook.com/sosland/bs/2014_12_01
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https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
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