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.

  • Publication date: 7 September 2017
  • Editorial submissions deadline: 4 August 2017
  • Editorial contact: Vince Bamford – vince.bamford@wrbm.com

MAIN ARTICLE:  Clean-label fats

  • How strong is demand for clean-label and natural fats in the bakery industry, and how has such demand impacted suppliers?
  • Has demand for clean-label and natural ingredients been overstated by some parts of the industry?
  • What are the key challenges in providing clean-label fat solutions, in terms of product formulation and price?
  • What have been the latest product developments in provision of clean-label fats?

Fat reduction
This article will look at how fats and oils suppliers are helping bakers meet demand for lower-fat food? Also, has interest in lower-fat food diminished as sugar has become a greater focus of health campaigners?

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