Development of an innovative sustainable baking system

Development of an innovative sustainable baking system for producing a range of high quality gluten free and derivative gf baking products with enhanced functional properties

Summary

NFF is a manufacturer with a strong heritage in biscuit making which began in 1936. The company has produced gluten-free (GF) baked products but has encountered a number of problems related to consistency of product quality and waste.

The project addresses the following challenges:

• Review existing GF production process
• Optimising formulation, processing and packaging of gluten-free products
• Minimisation and utilisation of food processing waste
• Energy Reduction and resource efficiency
• Development of functional attributes for a new generation of GF products

Highlights

• Resource efficiency strategy implemented to reduce the operational cost
• Energy efficiency improved resulting with 5% of energy savings
• New products with good sensorial and textural properties were developed

Impact

• Consumers: launched a new generation of gluten-free products for the consumers suffering from Coeliac disease
• Industry: improved competitiveness of the company with developing new products and opening new markets
• Society: organised an event for the members of Coeliac, UK, North East branch
• Environment: developed future Green Supply Chain with improving overall sustainability (energy efficiency and waste reduction)

Reports

Journal paper:

Noya, I., Vasilaki, V., González-García, S., Kleynhans, C., Tassou, S., Moreira, M.T., Stojceska, V. Katsou, E. An environmental evaluation of food supply chain using life cycle assessment: a case study on gluten free biscuit products. Journal of Cleaner Production. Submitted.

Conferences:

Stojceska, V. Kleynhans, C. Tassou, S. 2015. Development of sustainable management system for a gluten-free commercial bakery. Cereal Foods World, 146.

Kleynhans, C., Parker, N., Vasilaki, V., Katsou, E., Stojceska, V. and Tassou, S. Improving the environmental performance of the production process in a commercial bakery: A case study. IUFoST, 2016. 18th World Congress of Food Science and Technology. Greening the global Food Supply Chain through Innovation in Food Science and Technology. Dublin. Ireland.