Vegan bakery hit the mainstream this Christmas when Asda unveiled the first supermarket vegan mince pie. But is this a fad or something the wider bakery market should be embracing?
British Baker Insight Feature
- Publication date: 2 February 2018
- Editorial submissions deadline: 5 January 2018
- Editorial copy deadline: 9 January 2018
- Editorial contact: firstname.lastname@example.org
- Total word count: 1,700
The article will explore the vegan opportunity for the bakery industry and look at retailers/bakers who are already tapping this market.
What are the main challenges in producing vegan-friendly baked goods and how are businesses overcoming these? Beyond milk and eggs, what other ingredients should bakers be wary of when producing vegan goods?
This feature will also explore the work of ingredient suppliers in meeting demand for vegan bakery through dairy-free butter and milk alternatives, and egg substitutes.