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Feature synopsis: Sourdough and Rye Bread

As artisan-style breads including sourdoughs and rye become increasingly mainstream, how can bakers and retailers stand out from their rivals?

Feature synopsis: Toppings and Fillings

While chocolate and caramel continue to be hugely popular in the market, what about the role of fruit-based fillings and toppings?

Feature synopsis: Bread & Roll Plant

Availability of labour is a major concern for many parts of the bakery and food-to-go industry in the wake of the Brexit vote. How much of a solution does increased automation and robotics offer manufacturers of baked goods?

Feature synopsis: Biscuits & Cookies

Biscuits once gain came under fire in January when Public Health England called for further action to curb childhood obesity. Suppliers rightly argue that biscuits are a treat, but some shoppers are shifting away from the market.

Feature synopsis: Refrigeration and blast freezing 2018

This article will examine the benefits of blast freezing over other cooling methods for craft bakeries, and look at whether it is more suitable to some types of business than others.

Feature synopsis: Breakfast Bakery 2018

This feature will explore how demand for on-the-go breakfast products is growing – and how the line between breakfast and snacking is blurring.

Feature synopsis: Healthy Bread 2017

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.

Feature synopsis: Sweet Pastries 2017

Maintaining margins in the pastries market

Feature synopsis: Waste 2017

Donating surplus baked goods to charity – the benefits and the pitfalls.

Feature synopsis: Pizza 2017

Could pizza be the next big thing in the breakfast bakery market?

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