Feature Synopses

Feature synopsis: Vegan Bakery 2018

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?

Feature synopsis: Mixers 2018

This article will look at the action craft bakers should take to ensure their mixing equipment is well maintained, and how equipment manufacturers are developing machines that are easier to maintain

Feature synopsis: Ethnic & speciality breads 2018

This article will look at growing interest in corn-based bakery product

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: Bread mixes 2018

This article will look at evolving role of bread mixes in the British bread market.

Feature synopsis: Retarder Provers 2018

This feature will look at the role retarder provers can play in improving the quality of finished product.

Feature synopsis: Easter Bakery 2018

European countries – particularly Eastern European – have a tradition of producing Easter breads. The babka has already attracted some publicity, for example.

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: Savoury pastries 2017

This feature will offer an alternative view, and examine how bakers and their suppliers deliver high-quality sausage rolls using premium ingredients, and how recipes can be given a healthy spin.

Feature synopsis: Traybakes & Slices 2017

Turning traybakes into a super-premium offer.

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?

Feature synopsis: Classic Cakes 2017

This feature will comprise a number of components:  the main running copy will look at how the classic cake varieties can be reimagined in new formats, while smaller articles will offer a recipe and a look at export opportunities

Feature synopsis: Tins and release agents 2017

This feature will comprise a number of components:  the main running copy will offer advice on the best way to care for baking tins in order to maximise their lifespan – and the options for extending their lifespan through recoating. Box-out articles will look at release agents

Feature synopsis: Crisps and Snacks 2017

This feature will comprise a number of components:  the main running copy will look at the success some bakers are enjoying with popcorn, while a smaller articles will look at product ranging

Feature synopsis: Chocolate 2017

This feature will comprise a number of components:  the main running copy will look at the growth of premium and single-origin chocolate and how this trend is influencing the bakery market. A second article will focus on the World Chocolate Master event

Feature synopsis: Sheeting and laminating 2017

This feature will comprise a number of components:  the main running copy will look at how sheeting technology has developed to meet demand for artisan-style products. A series of box-outs will offer case studies and smaller articles

Feature synopsis: Muffins 2017

This feature will comprise a number of components:  the main running copy will look at US-style savoury muffins, and a series of box-outs will offer smaller articles and recipes.

Feature synopsis: Bakery fats & oils 2017

This feature will comprise a number of components:  the main running copy will look at the impact of demand for clean-label and natural ingredients on the bakery fats industry, while a box-out will examine fat reduction.

Feature synopsis: Packaging & labeling 2017

This feature will comprise a number of components:  the main running copy will offer a ‘state-of-the-nation’ round-up of experts’ views on bakery packaging, while box-outs will offer a selection of smaller articles.

Feature synopsis: Christmas 2017

This feature will comprise a number of components:  the main running copy will look at panettone, and a series of box-outs will offer a table of product innovation and smaller articles

Feature Synopsis: Traceability, Weighing & Measuring August 2017

This article will look at the options available to bakeries when selecting and implementing systems to trace ingredients, production and finished goods. In particular, a focus of the article will be on how smaller businesses can make use of commercially available systems.

Feature Synopsis: Yeast August 2017

This feature will offer bakers insight into yeast production – and how ingredients suppliers transform a tiny vial of bacteria into tonnes of liquid or solid yeast.

Feature Synopsis: Combi and Tunnel Ovens August 2017

This feature will offer advice to bakers on making the most of their combination oven, while also exploring developments in the technology available.

Feature Synopsis: Ethnic Flours & Speciality Breads August 2017

Steamed buns such as bao are no longer the preserve of foodies and specialist ethnic retailers – Sainsbury’s now has them in its food-to-go range, a number of foodservice chains sell them, and steamed bread also made an appearance in Great British Bake Off challenge last year.

Feature Synopsis: Cupcakes August 2017

Supermarkets are stocking fewer cupcake lines (number of SKUs is down around 20% in past two years), and some major café chains no longer sell cupcakes

Feature Synopsis: Inspection & Quality Control July 2017

This article will look at x-ray and metal detection equipment, and particularly the vital role the correct calibration plays in its use.

Feature Synopsis: High-fibre & Seeded Bakery July 2017

M&S now adds fibre to all its bread, and Allied Bakeries this year rebranded its Great White loaf as High Fibre. This feature will examine whether other bakers will follow suit, and whether added-fibre might become the default position for white bread?

Feature Synopsis: Halloween July 2017

In addition to looking at seasonal products, this article will look at ways in which bakers can market their Halloween offer to customers and increase custom at this time of year.

Feature Synopsis: Distribution and Logistics July 2017

This article will explore whether bakeries making the most of the opportunities offered by technological advances in distributions and logistics systems, particularly to small/medium-sized businesses.

Feature Synopsis: Cutting, Slicing & Portioning July 2017

This article will examine the bread and bread roll slicing options available to small/medium sized businesses: Key questions will include:

Feature Synopsis: Thins, Wraps & Pitta

At mainstream retail, at least, the thins market is in decline despite major investment over recent years by manufacturers.

Feature Synopsis: Sugar and Sweeteners

What does the drive towards clean label and all-natural food mean for sugar and sweeteners in the baking industry?

Feature Synopsis: Patisserie

This article will focus on the éclair and look at the trends and tastes shaping the development of éclairs in the UK.

Too beautiful to eat...
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Feature Synopsis: Flavourings and Colourings

What will be the ‘big things’ in the world of flavourings in 2018?

Feature Synopsis: Dividers and Moulders 2017

With gentle dough handling a key attribute of dividers and moulders, this article will look at the ways equipment manufacturers achieve this.

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