When it comes to baked goods, fruits have lost ground to other inclusions – particularly seeds and grains. This feature will examine how dried fruit inclusions can be made more relevant to today’s audience.

  • Publication date:  7 May 2019
  • Editorial submissions deadline: 29 March 2019
  • Editorial contact: amy.north@wrbm.com

When it comes to baked goods, fruits have lost ground to other inclusions – particularly seeds and grains.

This feature will examine how dried fruit inclusions can be made more relevant to today’s audience.

Looking beyond raisins and sultanas, what other types of dried fruit could prove attractive to a modern audience?

Can dried fruit boost the health credentials of a products – particularly in light of concerns over the low fibre intake of UK consumers?

Nut-free bakery

In addition, this feature will look the opportunities and challenges around nut-free production operations.

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