Feature Synopses

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: Halloween 2018

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

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: 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: 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: 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: Displays, Fixtures & Fittings

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

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: 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: Sweet Pastries 2017

Maintaining margins in the pastries market

Feature synopsis: Traybakes & Slices 2017

Turning traybakes into a super-premium offer.

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: 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: 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: 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.

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