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Cutting Energy and Carbon In The UK Bakery Industry

Carbon trust and Food industry leaders  of  UK  are joining hands go reduce energy  and carbon emission through grants and support


A Report

 Baking bread in lighter tins, cleaning pipes with ice instead of hot water, and using microwaves to dry fruit gums and jellies: these are just some of the ideas being explored by the Carbon Trust and food industry leaders to cut energy use and carbon emissions at UK manufacturing sites.In commercial bakeries, reducing the weight of baking tins, improving the efficiency of ovens and recycling waste heat could together cut the sector’s emissions by around 9%.


Over the last year, the Carbon Trust has worked with companies including Allied Bakeries, Dairy Crest, Cadbury and Nestle to identify more energy efficient manufacturing processes with the potential to cut industry carbon emissions by some 450,000 tonnes a year: equivalent to taking more than 150,000 cars off the road.

Now, in partnerships with the Food & Drink Federation and Dairy UK, the Carbon Trust has challenged food producers and equipment suppliers to help prove the business case for these new processes. It is offering co-funding of up to £250,000 per project and in exceptional instances up to £500,000.

The challenge comes as part of the Carbon Trust’s Industrial Energy Efficiency Accelerator (IEEA) – a £15m programme aimed at catalysing low carbon innovation in industry.

“The way to make truly substantial cuts is to get to the very heart of manufacturing. We want to work with manufacturers to rethink production processes from the ground up. Innovation is the backbone of the low carbon industrial revolution that will not only reduce emissions but will also generate jobs and cut costs,” explains said Benj Sykes, director of innovations at the Carbon Trust.

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http://foodanddrinkbusiness.com/?p=1831

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