Feature synopsis March 2020: Bread improvers

This feature will explore what the sourdough explosion meands for bread improvers.

  • Publication date: 10 March 2020
  • Editorial submissions deadline: 19 February 2020
  • Editorial contact: vince.bamford@wrbm.com

DO IMPROVERS HAVE A ROLE IN ARTISAN BAKING?

With no sign of a slowdown in consumer interest in sourdough-style loaves and other artisan breads, what does this mean for bread improvers?

Key topics will include:

  • Is there are role for improvers in an artisan/craft bakery?
  • How have bread improvers changed to meet the demands of today’s bakers and consumers?
  • What have been the key market changes shaping development of improvers?
  • How have demands for cleaner labels impacted development of improvers?
  • Has growing consumer interest in the provenance of products – particularly local, artisan breads – prompted some bakers to move away from the use of improvers?
  • What trends are expected to shape improvers development in the coming years?

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