Feature Synopses

Feature synopsis: Packaging & labelling

This feature will examine how retailers and suppliers are reducing their reliance on plastic for bakery packaging, including the use of plastic trays, in-store bakery bags and plant bread wrap.

Feature synopsis: Christmas

This article will examine the continued innovation in the mince pie category, with a particular focus on new products coming to market for Christmas 2018.

Feature synopsis: sheeting and laminating

This article will examine how sheeting technology can help businesses meet demand for a wider range of products.

Feature synopsis: Supermarket Bakery

What do supermarket bakery buyers look for in a supplier and their products?

Feature synopsis: Yeast

This feature will look at the role yeast plays in the development of flavour in baked goods.

Feature synopsis: Combi And Tunnel Ovens

This feature will look at the pros and cons of using a hybrid tunnel oven.

Feature synopsis: Traceability, Weighing & Measuring

This article will look at how bakery businesses may be wasting resources – and could save money and prevent waste – through more accurate weighing.

Feature synopsis: IBA Show Preview

Ahead of the 2018 IBA trade show in Munich in September, this feature will look at some of the key trends shaping the international bakery market, and how these will be explored at the event.

Feature synopsis: Cupcakes 2018

Supermarkets sales of cupcakes are shifting away from in-store bakery products in favour of pre-packed lines. Meanwhile, volumes sales are in growth again after two years of decline.

Feature synopsis: Metal detection and x-ray

This article will look at x-ray and metal detection equipment, with a focus on how a bakery business can select the most suitable x-ray equipment based on the type of production and goods being manufactured.

Feature synopsis: High fibre and seeded bread 2018

‘Bread with bits’ is continuing to play a big role in the growth of the bakery market – but what opportunities are there to produce and market seeded loaves in interesting ways?

Feature synopsis: Halloween 2018

This feature will focus on ways a bakery can premiumise its Halloween offer.

Feature synopsis: Cutting, slicing and portioning 2018

This article will examine the bread and bread roll slicing options available to medium sized and large businesses.

Feature synopsis: Thins, Wraps & Pitta 2018

This article will explore the wide range of flatbreads and wraps offered outside the UK, and whether they can find or grow their audience on these shores.

Feature synopsis: Sugar & sweeteners 2018

This article will explore the role of syrups as a sweetening agent in bakery and a potential alternative to traditional granulated sugars.

Feature synopsis: Dividers and Moulders 2018

This feature will examine how demand for mass-production of artisanal-style products including sourdoughs, rye breads and seeded loaves has impacted the use of dividers and moulders.

Feature synopsis: Desserts 2018

This article will look at the opportunities and challenges of developing sweet treats that incorporate ice cream, such as ice cream cakes or ice cream macaron sandwiches.

Feature synopsis: Flour 2018

This article will explore how bakers use – or could use – the provenance of the flour the bake with to help market their products and set them apart from rivals.

Feature Synopsis: Extruders & Depositors

Many bakery experts expect concerns over sugar will lead to increased demand for smaller baked goods – how can extruders/depositors help to meet this need?

Feature Synopsis: Displays, Fixtures & Fittings

This feature will examine how retail bakeries can make the most of a small trading area.

Feature Synopsis: Gluten Free

This article will examine concerns over the health credentials of gluten-free baked goods and how suppliers continue to work to tackle this.

Feature Synopsis: Flavourings And Colourings

This article will examine the use of savoury flavourings including herbs and spices and how these are being used to add a new dimension to traditionally sweet ingredients and products.

Feature synopsis: Bake-Off And Finished Goods

Continued demand for artisan-style baked goods is transforming bake-off ranges. This article will explore how retailers and suppliers are meeting the demand for artisan and specialist loaves.

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: Patisserie 2018

What flavours, textures and formats are expected to shape the patisserie market in the coming years.

Feature synopsis: Deck and Rack Ovens 2018

What factors should a business consider when investing in a new deck or rack oven.

Feature synopsis: Improvers, Concentrates and Functional Ingredients 2018

The role of improvers and concentrates in artisan bakery

Feature synopsis: Doughnuts 2018

The growth of specialist retailers such as Doughnut Time has shown Brits have an appetite for premium products with a premium price tag. What sort of products are wowing consumers?

Feature synopsis: Sandwiches 2018

Suppliers and retailers have embraced the opportunity around Christmas-themed sandwiches, but are there other seasonal opportunities and events that businesses are failing to tap, and how could this be done?

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

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