All Feature Synopses articles – Page 9
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Feature SynopsesFeature Synopsis: Icing and sugarcraft
This article will take the form of a ‘vox pop’ in which cake decorators, ingredients suppliers, product developers and other experts will be asked for their views on the trends that are driving product development, and will continue to do so, in the icings market.
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Feature SynopsesFeature Synopsis: Savoury Pastries and Pies
This article will look at savoury pastry products and pies from around the globe that might inspire product development in the UK.
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Feature SynopsesFeature synopsis: Ancient and Sprouted Grains 2018
This article will explore the ancient grains and seeds that are currently not particularly well established in bakery but could have a larger role to play in future.
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Feature SynopsesFeature Synopsis: Pizza 2018
This article will look at the use of premium ingredients in the pizza market – particularly high-quality and alternative bases. How can interesting ingredients and bases can help a product stand out from the crowd?
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Feature SynopsesFeature Synopsis: Traybakes & Slices
Traybakes are a mainstay of the coffee shop and café market but also play a role in the grab-and-go snacking category.
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Feature SynopsesFeature synopsis: Pizza
This article will look at the use of premium ingredients in the pizza market – particularly high-quality and alternative bases. How can interesting ingredients and bases can help a product stand out from the crowd?
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Feature SynopsesFeature Synopsis: Sweet Pastries
This feature will look at the role of sweet pastries in afternoon teas.
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Feature SynopsesFeature synopsis: Tins & release agents
This article will look at the different types of release agents available to bakers, and help them select the most suitable for the type of products they are producing.
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Feature SynopsesFeature synopsis: Classic Cakes
This article will look at British cakes that were once popular but have since disappeared, as well as cakes that are considered classic in other parts of the world.
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Feature SynopsesFeature synopsis: Chocolate
How confectioners and bakers are pushing the envelope when it comes to pairing chocolate with unusual flavours.
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Feature SynopsesFeature synopsis: Waste management
This feature will explore the cost savings that can come from bakeries giving more thought to pushing their resources up the waste hierarchy as well as the social and environmental benefits of doing so.
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Feature SynopsesFeature synopsis: Packaging & labelling
This feature will examine how retailers and suppliers are reducing their reliance on plastic for bakery packaging, including the use of plastic trays, in-store bakery bags and plant bread wrap.
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Feature SynopsesFeature synopsis: Supermarket Bakery
What do supermarket bakery buyers look for in a supplier and their products?
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Feature SynopsesFeature synopsis: Christmas
This article will examine the continued innovation in the mince pie category, with a particular focus on new products coming to market for Christmas 2018.
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Feature SynopsesFeature synopsis: sheeting and laminating
This article will examine how sheeting technology can help businesses meet demand for a wider range of products.
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Feature SynopsesFeature synopsis: Cupcakes 2018
Supermarkets sales of cupcakes are shifting away from in-store bakery products in favour of pre-packed lines. Meanwhile, volumes sales are in growth again after two years of decline.
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Feature SynopsesFeature synopsis: Traceability, Weighing & Measuring
This article will look at how bakery businesses may be wasting resources – and could save money and prevent waste – through more accurate weighing.
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Feature SynopsesFeature synopsis: Combi And Tunnel Ovens
This feature will look at the pros and cons of using a hybrid tunnel oven.
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Feature SynopsesFeature synopsis: IBA Show Preview
Ahead of the 2018 IBA trade show in Munich in September, this feature will look at some of the key trends shaping the international bakery market, and how these will be explored at the event.
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Feature SynopsesFeature synopsis: Yeast
This feature will look at the role yeast plays in the development of flavour in baked goods.