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?

  • Publication date: 5 July 2017
  • Editorial submissions deadline: 2 June 2017
  • Editorial contact: annebruce@rocketmail.com

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?

Topics to be covered will include:

  • What impact can adding fibre have on the taste and texture of bread?
  • How are ingredients suppliers helping bakers boost fibre content in their loaves?
  • Is enough being done to promote the fibre content of bread? How could the industry and bakers better promote this aspect of bread-based products?
  • What role do seeds have to play in boosting the fibre content of bread?
  • What seeds are currently under-utilised by the bakery industry but could have a role to play in the market in future?

In addition to the above, the feature will look at:

  • High-fibre baked goods from around the globe
  • Whether there is a market for breads containing vegetables to boost the fibre content
  • Whether British consumers could have an appetite for high-fibre sweet baked goods.

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