This feature will look at how bakers are breaking boundaries when it comes to savoury product development – particularly in terms of format.

  • Publication date: 13 January 2020
  • Editorial submissions deadline: 13 December 2019
  • Editorial contact: amy.north@wrbm.com

 

PUSHING THE ENVELOPE

This feature will look at how bakers are breaking boundaries when it comes to savoury product development – particularly in terms of format.

Key topics to be explored will include:

  • The blurring of the line between savoury and sweet as businesses roll out savoury versions of eclairs, muffins and doughnuts.
  • How savoury baked goods can tap the demand for tasty, nutritious snacks
  • What’s next for savoury?

It will also offer a selection of recipes from leading ingredients suppliers.

Topics