All Partner feature articles – Page 3
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Partner featureTasty inclusions and sturdy mixes: an unbeatable baking match
With more than half of shoppers actively seeking new taste combinations1, Puratos’ latest research shows how bakers can elevate their products with the right mix and inclusions to meet consumers’ expectations.
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Partner featureUsing alternative ingredients to help meet sustainability targets
Meeting manufacturer and retailer sustainability targets presents a huge opportunity for bakers. But after renewable energy, where can they look next for opportunities that can really benefit carbon output and nutrition?
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Partner featureCompliance and economic pressures weigh on UK bakers
With a surge in ingredients prices and additional regulatory requirements, among other issues, UK bakers are facing a maelstrom of challenges. So how can they rein in costs and shore up supplier relationships?
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Partner featureThe rise of Gen Z consumers – and their influence on bakery innovation
Gen Z consumers, immersed in a digital culture, have distinctive ideas and demands when it comes to food – and bakery is no exception. Dawn Foods explores how the younger generation is influencing innovation and trends in the bakery market.
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Partner featureHow enzymes can help bakeries rise to modern challenges
Handling increasing production costs while maintaining product quality and meeting consumer demand for sustainable bakery products is a tricky balance to achieve. Yet, optimising process and formulations can help bakers on each of these fronts, argues IFF.
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Partner featureOptimise oven efficiency in a green and cost-effective way
Modern bakeries need their ovens to perform to high standards of efficiency, saving both energy and costs. So, why not put the hot gases generated in baking to optimum use? Here’s how…
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Partner featureHandling the growing repertoire of gluten-free bakery
The gluten-free bakery market has grown well beyond breads into a wide range of products. However, production challenges still demand a flexible approach and efficient equipment to succeed.
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Partner featureWrapping solutions for cost-efficient bakeries
With bakery businesses under significant pressure to maximise efficiency, while maintaining product integrity, James Couldwell, managing director for Ulma Packaging UK, investigates how the correct machinery specifications, speed and automation can help them do so.
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Partner featureGlobal consumer trends driving market growth for 2023
Discover the key trends fuelling global growth, and how bakers can use them to give their business the edge.
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Partner featureKeeping up with the breakfast market in challenging times
With the breakfast market demanding more and more variety in baked goods, Délifrance’s Stéphanie Brillouet explains how bakers can adapt their offering to provide enticing goods that meet increasingly diverse consumer needs.
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Partner featureHow can bakers survive 2023?
With the bakery supply chain in the UK set to get tougher, TraceGains’ Denis Storey looks at the options to ensure bakers ride out the storm successfully.
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Partner featureFree-from cake products: the challenges of production in today’s market
While consumers are increasingly seeking out free-from bakery, the challenge for bakers is to create products that replicate the taste and texture of a regular bakery items. KaTech takes a closer look at functional ingredients to help them achieve that.
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Partner featureFall for trend-based baking this autumn
With autumn on the doorstep, Puratos UK’s Taste Tomorrow research offers some warming ideas to balance indulgence and healthy bakery for the season.
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Partner featureSix ways to upgrade festive bakery at Christmas
With the Christmas season fast approaching, bakeries of all sizes across the country are preparing for the busiest time of the year to satisfy the 23% of consumers seeking out festive flavours1, so it’s important to prepare your bakery for the festivities. Read on to discover tips from British Bakels to boost your bakery this Christmas.
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Partner featureHistorically high food prices require an historic response
With ingredients costs soaring, TraceGains’ Denis Storey looks at the wider inflationary impacts in the market and reveals how the company’s networked ingredients suppliers are reacting to the trends.
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Partner featureOptimising bakery efficiency in a tough market
With challenges such as the labour shortage and cost-of-living crisis, bakeries need to find multiple ways to increase their efficiency and save money. And for the savoury pastry market, no matter the size of bakery, Reiser believes it has the solution.
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Partner featureHow bakers can use automation to streamline and mitigate costs
Amid a difficult financial climate, Multivac’s dough processing division at Fritsch shows how UK bakers can maximise efficiencies and why digitalisation is important to establishing a competitive future.
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Partner featureTop tips to getting the best possible value from baking paper
With paper prices rising, Richard Smith, owner of Food Paper, reveals the steps bakeries should take to get more value out of their paper sourcing and usage – and save themselves money.
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Partner featureSimple ingredient switches that deliver cost savings and more
In the hunt to cut costs, bakers risk losing sales if they compromise eating characteristics or misjudge consumer priorities. How can they strike the perfect balance?
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Partner featureSustainability: the ‘must have’ ingredient
Sustainability has emerged as a complete, cohesive moral system to guide decision-making – defined by what is acceptable, fair and equitable in the near and long term. So with consumers holding a more holistic view of eco-credentials than ever before, how can you ensure that sustainability is a key ingredient in your business?