The bakery sector is a supply chain where the quality of the ingredients and raw materials used is essential. Today, it is characterized by three elements : consumer well-being , transparency and richness of information, and an ever-increasing focus on sustainability .
The latest edition of AlimentiPiù featured a session dedicated to the bakery supply chain—that is, the world of pastry products, biscuits, cereals, pasta, and bread—moderated by food technologist Serena Pironi . Alessandra Marti , PhD Professor of Food Science and Technology at the Department of Food, Nutrition, and Environmental Sciences (DeFENS) at the University of Milan, spoke on the topic: “ Innovation in the cereal and cereal-derived products sector .”
Starting from the very concept of innovation, the professor recalled how this term always refers to the process of transforming an idea into something new and improved, be it a product, a service, or a process. At its core, therefore, is always a need for improvement . Among the key drivers playing a significant role in the cereal sector is, first and foremost , improving health and nutritional aspects ; equally important is the need to enhance biodiversity and focus on sustainability and safeguarding product quality.
[…]
Irene Grigoletto, Head of Scheme, Innovation and Development at CSQA , an organization with its core business in the agri-food sector, highlighted the importance of certifications in the bread and pasta supply chains . Among the most innovative and interesting sustainability certifications is " Made in green in Italy ": it lasts three years and also entitles products to display a special logo issued by the Ministry of the Environment and Energy Security . To be defined as Made in green in Italy, products must meet specific thresholds established for each product and have environmental performance equal to or greater than a reference benchmark, assessed using the PEF (product environmental foodprint) method, a methodology for calculating environmental performance.
The analysis is conducted across the entire life cycle, LCA (Lite Cycle Assessment) : from the production of raw materials to disposal, evaluating the various environmental impact indicators each time. To give a concrete example, in the case of dried pasta, the work prior to certification involves collecting data on 7 kg of pasta, starting with the basic ingredients (evaluating the cultivation of cereals, the transformation into semolina/soft wheat flour, and transportation from the production site to the processing site; and the same for eggs and other ingredients); then moving on to the production phase (analyzing energy consumption, water consumption, and waste production); packaging (both the analysis of raw materials and the transportation and production of packaging); distribution; cooking (once again energy and water consumption, but also salt consumption and final waste); and finally the so-called end-of-life of the packaging used (final waste). Once the requirements of the reference benchmark have been met, it will be possible to request certification through an accredited body.
[…]
Source: Production & Hygiene – Food