Best References: Food Processing (Bakery & Snacks)

The bakery and snacks industry includes the manufacture and packaging of baked goods and snack foods. This section provides pollution prevention technologies and case studies for those manufacturing and processing operations. Environmental issues confronting bakeries include air emissions, wastewater discharges, water and energy consumption, and solid waste generation from packaging. Information in this section will assist users with minimizing waste treatment costs, avoiding disposal fees, and reducing energy, water and raw material usage.
Date Last Updated: 6/12/2008

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Case Studies | Fact Sheets | Articles and Reports | Manuals |

Case Studies |

Section Title: Case Study - A Tale of Two Industries: Pretreatment of Confectionary and Bakery Wastewaters
Full Title: 1988 Food Processing Waste Conference
URL: /14/13658.pdf
Length: 13 pages
Date: 1988
Section Author: Givens, Silas W. and James K. Cable
Full Title: Case Study - MnTAP Source - Reducing Waste Saves Supermom's $235,000 Yearly
URL: /05/04255.htm
Date: November 1999
Full Work Author: Minnesota Technical Assistance Program
Abstract: Case Study. Supermom's Bakery in St. Paul Park, employs 175 people in their bakery and 75 more in their sandwich deli area. They make 100,000 donuts a day which are sold through the Super America gas station stores.
Full Title: Case Study: Eagle Snacks, Inc. (Anheuser-Busch Companies)
URL: /07/06102.pdf
Length: 2 pages
Full Work Author: NC DPPEA
Abstract: This case study describes Eagle Snack's waste reduction programs, such as use of wastewater for agricultural application, packaging minimization, sale of recovered starch to an animal feed formulator, recycling, and reuse of pallets. Includes annual waste reduction and savings calculations.
Section Title: Cleaner production in bread making - Buttercup Bakeries
Full Title: The Cleaner Production Case Studies Directory
URL: /04/03323.htm
Date: May 1998
Full Work Author: Environment Management Industry Association of Australia
Abstract: By collaborating with a major tertiary research institution, RMIT University, Buttercup Bakeries has been able to apply new heat recovery technology suitable for bakery and other industrial applications. The initiative has resulted not only in cost and energy savings but more efficient oven heating boiler operations

Fact Sheets |

Full Title: Dissolved Air Flotation Systems (DAFs) for Bakeries - Pollution Prevention Pays in Food Processing
URL: /01/00881.htm
Length: 4 pages
Date: May 1992
Full Work Author: Carawan, Roy E.; Valentine, Ed G.
Abstract: The removal of solids from bakery wastewater is discussed as a practical method of pretreatment. The recovered solids may be disposed of by land application, landfilling, or being converted to animal feed.
Full Title: Increasing Profit Through Improved Materials Additions: Technical Guide for Paper Mills
URL: /23/22983.pdf
Length: 53 pages
Date: 6/99
Full Work Author: Environmental Technology Best Practice Programme (Envirowise)
Abstract: Cleaning is vital to ensure food safety and is often a Critical Control Point within any food or drink operation.
Full Title: Intern Project Summary - MnTAP - Sparta Foods Saves Nearly $10,000 through Water Conservation
URL: /09/08794.htm
Length: 2 pages
Date: Summer 1996
Full Work Author: Minnesota Technical Assistance Program
Abstract: Sparta Foods is a Mexican food producer manufacturing flour tortillas, salsa, barbecue sauces, corn tortillas, and corn chips. They have approximately 125 employees.
Full Title: Liquid Assets for Your Bakery
URL: /01/00029.htm
Length: 5 pages
Date: March 1996
Full Work Author: Carawan, Roy E.
Abstract: Water savings for bakeries.
Full Title: Manufacture of Food Products and Beverages #29 - Cleaner Production in a Bakery
URL: /10/09473.htm
Full Work Author: Halvorsen, Christian; Saul, Ingenue Figures; Amundsen, Audun
Full Title: Reducing the Cost of Cleaning in the Food and Drink Industry
URL: /23/22893.pdf
Length: 47 pages
Date: 12/98
Full Work Author: Environmental Technology Best Practice Programme (Envirowise)

Articles and Reports |

Full Title: Biting into Sustainability: The 2002 UBC Food Sysytem Collaborative Project Work
URL: /40/39875.pdf
Length: 41 pages
Date: 10/02
Full Work Author: Brunetti, Anthony
Abstract: This study gives ways to contribute to sustainable agriculture production
Full Title: Cut Waste to Reduce Wastewater Surcharges for Your Bakery
URL: /01/00459.htm
Length: 4 pages
Date: March 1996
Full Work Author: Carawan, Roy E.

Manuals |

Full Title: EPCRA Section 313 Reporting Guidance for Food Processors
URL: /19/18130.pdf
Length: 160 pages
Date: 9/98
Full Work Author: US EPA
Abstract: The purpose of this guidance manual is to assist Food Processing facilities, Standard Industrial Classification (SIC) Code 20, in complying with the reporting requirements of EPCRA Section 313 of the Emergency Planning and Community Right-to-Know Act of 1986 (EPCRA) and of Section 6607 of the Pollution Prevention Act of 1990 (PPA).

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Content provided by N.C. Division of Pollution Prevention and Environmental Assistance and Waste Reduction Resource Center through a grant from the EPA.