Latest Reports – Page 10
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ReportsCupcakes: little treats offer big opportunity
Supermarkets and café chains have lost some of their passion for cupcakes – but this gives bakery shops a chance to pick up the slack
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ReportsYeast: Rise to the challenge: yeast’s shifting demand
How are yeast suppliers adapting to changing conditions in the bakery market and increased flavour demand?
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ReportsTraceability: Tailor your approach to track and trace
With traceability an important element in production, bakers need to ensure they have a system that really answers their needs
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ReportsEthnic breads drive the speciality market
Middle Eastern breads are inspiring food developers in retail and foodservice – but one of the hottest trends in ethnic eating is steamed buns
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ReportsCutting & Slicing: Slice is right as bakers look for a cutting edge
Advances in cake and bread cutting technology are helping bakeries meet demand for wider product ranges, while also reducing waste
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ReportsHalloween: Fright night treats: if you’ve got it, haunt it
Make sure it’s not all trick and no treat this Halloween with innovative new product and marketing ideas to help boost seasonal sales
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ReportsHigh fibre: How fibre could help fortify your business
Plant bakers and major retailers are upping fibre levels in bread with a variety of innovative ingredients as interest in healthier loaves grows
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ReportsQuality control: Watching the detector
While technological advances are making metal detectors more efficient, calibration and validation checks remain essential elements of the food safety mix
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ReportsDividers & Moulders: Gentle touch: how to handle dough stress
Growing consumer interest in healthier and artisan-style products has brought demand for more versatile dough handling equipment
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ReportsSugar & Sweeteners: Industry still in a stir over war on sugar
Health campaigners and government agencies are continuing to gun for the sweet stuff. But, when it comes to baking, not all sugars are created equal
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ReportsFlavourings & Colourings: Talking sense: trends in flavour and colour
Flavourings and colourings experts give their views on what’s in vogue in British bakery
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ReportsThins, Wraps & Pitta: How bagels stole a slice of the thins market
Retail sales of thins are in decline as consumers switch to other products with more interesting NPD. So how can the sector maintain a commanding share of the bakery market?
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ReportsPatisserie. If the choux fits: British bakers dare to eclair
Are you embracing Brits’ love for the eclair? If not, perhaps it’s time you did. We take a look at the pastry that’s on the rise
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ReportsBake-off: Banking on bake-off to grow food-to-go sector
Bake-off and finished goods can help businesses of all sizes tap growing consumer demand for on-the-go and healthier bakery
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ReportsFree-from: Why gluten free is not necessarily easy
Although free-from goods have become a staple part of many consumers’ diets and sales continue to soar, the market is not all plain sailing
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ReportsIn-store environment: A fresh look at the wrapped bread aisle
Creating an eye-catching display for wrapped breads in-store takes some skill and forethought. But there are plenty of techniques at retailers’ disposal
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ReportsSpeciality Flours & Mixes: Looking to the future with ancient grains
Consumer demand for functional food is helping to drive sales of speciality breads – as is continued interest in authenticity and natural products. These are both trends that pulses and ancient grains are well placed to tap
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ReportsDepositors & extruders: Adopting a delicate touch
As Brexit places a question mark over foreign labour, sophisticated and flexible machines that can tackle precise tasks are coming to the fore
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ReportsSourdough & Rye Bread: Growing your slice of the sourdough market
As the supermarket price of standard sliced bread hits a new low, how hard is it to convince shoppers to spend £5 on an artisan loaf?
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ReportsBread & Roll Plant: Clean, green machines drive progress
Demand for an ever-wider range of bakery products – particularly those with artisan-style credentials – is one of the key factors driving the development of bread and roll plant