All Partner feature articles – Page 2
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Partner featureHow icing brings optimal creativity and flavour to bakes
With consumers looking for indulgence and great taste when choosing bakery products, creativity is key to differentiation across all bakes – and great icing offers the ultimate flourish.
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Partner featureSweet vs savoury: how to expand your croissant offering
Bakeries and cafés could be missing out on valuable sales by only viewing the croissant through a sweet lens. French manufacturer Bridor explains why.
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Partner featureWhy sourdough fits perfectly into the current consumer zeitgeist
Bakeries that are not already offering sourdough products could be missing an important source of revenue – as well as the opportunity to show consumers that they are in touch with current market trends, as Lesaffre explains.
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Partner featureCroissants: five ways to boost your sales this year
With bakeries and cafés under pressure to boost revenue throughout the working day, French manufacturer Bridor discusses how operators can undergo a croissant revolution to maximise sales.
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Partner featureTransforming South African raisin production
With social sustainability high on the agenda for buyers, opportunities are opening up for the South African raisin industry to showcase its valuable transformation work.
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Partner featureFlavour alchemy with fermentation: how sourdough enriches the taste of bakery
While sourdough is known for its application in breads, its flavour potential could be used in a much wider range of applications, as Samantha Warner, senior R&D manager bakery at Puratos UK reports
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Partner featureWhy equipment versatility is vital for smaller bakeries and bakery NPD
Labour shortages and rising costs, coupled with the need to deliver continuous NPD, mean that bakers need to streamline processes to ensure optimum efficiency – and versatile equipment is key.
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Partner featureNavigating the new world of ESG in the baking industry
As consumers grow more concerned about sustainability, environmental impact, and social responsibility, industries everywhere, including bakeries, are feeling the pressure to align with stricter environmental, social, and governance (ESG) standards.
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Partner featureAll treats and no tricks for a profitable Halloween
With Halloween spending in the UK reaching over £1bn last year, this spooky time provides plenty of opportunities for bakers to tap into the demand for lower-cost treats as Dawn Foods reveals.
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Partner featureHow one simple change could make the difference to bakery profits
With UK bakeries under pressure to streamline their processes while keeping their costs in check, a technology to help with product development could prove to be one easy solution
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Partner featureEmbracing sodium reduction in bakeries: the role of salt blends
In an era where health consciousness drives consumer behaviour, bakeries are under increasing pressure to offer products that not only satisfy the palate but also promote better health. And reducing sodium is one challenge that can be overcome easily and confidently, says Peacock Salt.
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Partner featurePractical steps to maximise sweet bakery sales
With the challenges of the current financial climate, bakers need to minimise production costs while maximising sales. Here, Dawn provides some practical tips on how to achieve this with clever use of sweet bakery ingredients.
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Partner featureBakery challenges: producing American-style filled cookies
With American-style filled cookies growing in popularity in the UK, Reiser outlines the challenges of producing these trend-led treats on this side of the pond.
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Partner featureHow bakery technology and regulations will impact future NPD
Digital revolution and regulatory frameworks are transforming the baking industry – and bakery businesses need to get on board if they are to implement successful, efficient and compliant NPD in the future, says TraceGains.
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Partner featureOptimise bakery efficiency with flexible production lines
The challenging modern bakery market requires manufacturers to be increasingly flexible in their approach in order to meet changing consumer trends, while still optimising efficiency. But that flexibility means looking beyond just the traditional high-speed processing lines and tailoring their approach, says Fritsch.
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Partner featureRenaissance to revolution: why the rise in sourdough shows no signs of slowing
Sourdough’s popularity has soared in recent years, as it continues to satisfy several current consumer trends. Ben Ledger, marketing manager at Puratos UK outlines the latest research from the company.
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Partner featureHow bakeries can save thousands on dividing and weighing
With bakeries under pressure to save costs at every turn, dividing oils is one area where they can make significant savings, says Reiser
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Partner featureThe digital revolution in baking: a recipe for sustainability
With mounting pressure on bakery businesses to optimise sustainability, the use of data and digital processes is becoming a must-have ingredient to achieve environmental goals seamlessly.
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Partner featureMove over salted caramel, a new blonde bombshell is in town
Seasonality is a huge opportunity for food manufacturers. New flavour profiles, textures, and colours are so important for innovation. Read why blonde chocolate will be the next big flavour
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Partner featureFamiliar favourites and new tastes – the latest flavours in sweet bakery
Flavour is an integral part of the bakery experience, whether it’s a flavour that reminds us of childhood, a familiar place or experience, even travelling to countries we can only dream of. Dawn Foods looks at what is trending in bakery flavours and shares its thoughts on the ‘next big thing’ to explode into the market.