Sustainability in the Industry
Baked Goods and Confectionery
Impacts, Risks and Opportunities
Sustainability in Baked Goods and Confectionery
The first baking mix in the world was “self-rising flour”, which was patented in 1845 by the English baker Henry Jones and only had to be mixed with water for baking. Today, the bakery and confectionery market offers an enormous variety of products – and is faced with changing consumer expectations. They are increasingly critical of highly industrially processed, particularly high-calorie products and chemical-looking ingredients.
Environmentally friendly, fair supply chains (e.g. for cocoa and palm oil) are becoming increasingly important. Transformative approaches range from the more sustainable use of raw materials to the development of alternative, natural ingredients to climate- and resource-friendly production.
Environmentally friendly, fair supply chains (e.g. for cocoa and palm oil) are becoming increasingly important. Transformative approaches range from the more sustainable use of raw materials to the development of alternative, natural ingredients to climate- and resource-friendly production.
Vegan alternatives to animal ingredients such as gelatin or dairy products, alternatives to climate-damaging ingredients such as palm oil or products enriched with vitamins or minerals without artificial additives play an important role in the transformation of the industry.
The industry includes, for example, manufacturers of baked goods and pasta, sugar and confectionery as well as ice cream. Manufacturers of dairy products are assigned to the “dairy and fresh products” industry.
The industry includes, for example, manufacturers of baked goods and pasta, sugar and confectionery as well as ice cream. Manufacturers of dairy products are assigned to the “dairy and fresh products” industry.
Industry Materiality
Key Fields in the Industry
Nature
Climate
Value Chain
EU NACE Classification
Industry NACE Classes
Unsure if the industry is the right one? A comparison with the EU’s granular NACE classification Rev. 2.1 provides clarity.
Included NACE classes in the industry
C 10.7 Manufacture of bakery and farinaceous products
C 10.71 Manufacture of bread; manufacture of fresh pastry goods and cakes
C 10.72 Manufacture of rusks, biscuits, preserved pastries and cakes
C 10.73 Manufacture of farinaceous products
C 10.81 Manufacture of sugar
C 10.82 Manufacture of cocoa, chocolate and sugar confectionery
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