Energy efficiency is not only good for the planet, but it also can save companies a significant amount of money. In order to promote sustainability at a higher level, the EPA’s Energy Star program developed the Energy Treasure Hunt Campaign to “uncover the untapped potential for energy savings in America’s commercial and industrial facilities.”
Bakers have a unique opportunity concerning the release agents they use on their goods in development and production. If desired, they can try release agents on a small scale to determine whether or not they provide value before committing to a large-scale purchase.
If you operate a new startup in the baking industry, you will face plenty of challenges. It’s critical to have a vision for both the short term and long term. How will you reach your goals? Consider what it will take to achieve them. What struggles will you face? Think about how you can be prepared to take them on and overcome them.
Every bakery is unique, manufacturing different goods and utilizing different baking processes. One of the problems some bakers experience is a disconnect between them and their release agent suppliers. The solutions offered aren’t always a perfect fit for the bakers’ unique situations, which can prevent them from achieving their goals concerning product quality, production efficiency, and cost savings.
Food products are intended to move quickly so that they do not sit on shelves for extended periods of time. However, entities that offer food products to consumers benefit from maximized shelf life because it gives them additional time to sell the products and reduce spoilage.
In the food industry, the perfect world would be an environment where food labels are 100% accurate. Unfortunately, that’s not always the case. Food labels can’t always be taken at face value, and buyers must keep their guard up when it comes to food fraud.