This article will look at the work being done by businesses to make bread more attractive to customers concerned about the health credentials of bread.
British Baker Insight Feature
- Publication date: 6 December 2017
- Editorial submissions deadline: 6 November 2017
- Editorial contact: Vince Bamford – vince.bamford@wrbm.com
MAIN ARTICLE
This article will look at the work being done by businesses to make bread more attractive to customers concerned about the health credentials of bread.
How have businesses developed products claiming to offer fewer carbs or calories?
Is it possible for smaller businesses – including craft bakers – to offer breads that are lower in carbs or calories than standard bread?
OTHER TOPICS TO BE INCLUDED IN THE FEATURE
Getting your oats
Is it possible for Britain’s bakers to help develop a wider market for oat-based breads or breads containing a proportion of oat-based flour? What are the main challenges and opportunities in this area? Who has already found success in this area?
Benefits of sourdough
What are the health benefits of sourdough, and how can these be incorporated into a range of recipes? Also, what is the best way of promoting such products and their benefits to consumers?
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