Ingredients

Can syrups take place of sugar in bakery?

With the government targeting refined sugar as part of its drive to cut obesity, bakers can use syrups to create sweetness in baked goods, but what complications do they bring?

Local mills help bakers play provenance card

Consumers’ desire for local provenance extends beyond the finished product to the ingredients, but sourcing local flour can be both a boon and a challenge for bakers.

Making gluten-free a healthier business

With demand for gluten-free goods continuing to rise, more questions are being asked about the healthy properties of such products, and the hunt for vitamin- and protein-rich ingredients is stepping up.

Spice up your life – and your baked goods

Back in 1997 The Spice Girls sang Spice up your Life! The message still rings true as bakers and manufacturers spruce up sweet goods with traditionally savoury ingredients.

Perfect storm? Climate and Brexit raise fruits and seeds prices

Brexit is not the only influence affecting the cost of fruits, nuts & seeds... climate and the Donald Trump effect also have roles to play

Sourdough: Want to make your loaf rise above the crowd?

Perceived as healthier than regular loaves, sourdoughs’ recent popularity means bakers are now having to become increasingly creative to make theirs stand out

Fresh thinking: there’s plenty of life in fruit

Caramel and chocolate have stolen a lot of thunder from fruit fillings and toppings in recent years – but interest in health and exotic flavours means fruit is as relevant as ever.

Improvers, Concentrates and Functional Ingredients: Supplier focus shifts to sourdough and rye

Increased demand for rustic-looking breads means improver and concentrate suppliers are placing greater emphasis on helping to produce artisan-style loaves

Bread mixes: Artisan bread becomes bigger part of the mix

Is it a contradiction that bakers are using bread mixes to meet consumer demand for authentic, natural products? 

Ancient & Sprouted Grains: Ingredients suppliers follow ancient paths

A trend towards simplicity and more natural products is leading bakers to explore the use of ancient and sprouted grains to achieve a healthier, and tastier, offer

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