All Partner feature articles – Page 5
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Partner featureMastering modern bakery challenges
Bakeries have spent the last year navigating national lockdowns and continuous changes to their business, finding themselves having to switch up their products, manufacturing processes and reviewing costs. Multivac investigates ways in which they can successfully ride the waves of change.
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Partner featurePaper work: how bakeries can increase value and improve sustainability
With economic health and environmental awareness both important to modern bakeries and their customers, a greater understanding of baking paper deployment can help on both fronts… sometimes in surprising ways, says Food Paper.
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Partner featureKeeping baked goods safe: minimising neoformed contaminants
Mitigating undesirable NFCs such as acrylamide is essential to providing safe and palatable baked goods, but can be challenging. So, what are the best methods of ensuring this? Dr Clare Hazel, head of Premier Analytical Services, takes a closer look.
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Partner featureKeeping ahead of bakery colour and flavour trends, naturally
Bright colours, achieved with natural ingredients, are among the top features attracting consumers to bakery. Dawn Foods examines the latest colour and flavour trends and advises bakers on how to achieve them.
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Partner featureHow bakeries can win the battle against food waste
As society becomes increasingly concerned about food waste, bakeries are finding new ways to combat over-production – and discovering that the fight against food waste comes with unexpected bonuses
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Partner featureSweet baked goods: what does the 2021 consumer want?
With the end of a third national lockdown within sight, ADM examines what effect the pandemic has had on the sweet baked goods market and the bakery solutions available to give your business the edge to meet predicted trends in 2021
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Partner featureVegan baking – the growth is set to continue
With the growth in veganism continuing to soar, bakers could be missing out if they don’t adapt their range to include a vegan offer, says CSM Bakery Solutions
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Partner featurePlant-based bakery: tackling the flavour challenges
Creating tasty plant-based bakery goods can be challenging. But effective flavour research can help to make these as appealing and indulgent as traditional bakery products, says Natalie Sheil, bakery category manager at Synergy Flavours
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Partner featureHow to get hot profits this winter
With the colder months already upon us, Ferrero Foodservice reveals how hot chocolate is wooing consumers away from other alternatives, as well as the benefits it can bring to the bottom line
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Partner featureDoing more with less: how technology can help bakers handle a low wheat crop
A low wheat crop this year poses a number of problems for UK bakers in terms of cost and product quality. Yet technology solutions can help them resolve these issues, increasing yield and saving waste, says Multivac
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Partner featureHealth vs indulgence: finding the right balance to satisfy consumers
Key consumer trends influencing the bakery snacking market in 2020 and beyond highlight opportunities for bakers to satisfy consumers with guilt-free indulgence. Natalie Drake, bakery category manager at Synergy Flavours, takes a closer look.
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Partner featureNo tricks only treats for bakers at Halloween
Halloween is the first significant event in 2020 that bakers will be able to get their teeth into post-‘lockdown’ and in the run-up to Christmas. Dawn Foods looks at the trends and opportunities it brings for bakers this year
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Partner featureCash, hygiene and public health: where do we go from here?
With cash potentially posing a health hazard amid the Covid-19 pandemic, Paypod looks at how bakery retailers can adapt their payment methods to ensure safety for both customers and staff.
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Partner featureGluten-free bakery – unlocking the functionality of gluten-free flours
Gluten-free bakery is becoming increasingly popular, but poses a number of challenges to manufacturers. KaTech examines how these challenges can best be addressed to achieve tasty results that keep customers coming back for more
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Partner featureMelting the hearts of the nation: why cheese is a popular choice for bakery
Finding and using the right cheese for your savoury bakery product is not as straightforward as it might seem
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Partner featureCombating challenges in the bakery kitchen post-pandemic
As lockdown eases, Hoshizaki investigates how bakeries can best manage the contrasting demands for social distancing and higher production volumes
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Partner featureBaked goods: one size does not fit all occasions
Culpitt’s Zoe Upcraft explains why familiarity and making individual connections with consumers are key in a changing marketplace
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Partner featureIs your bakery equipment servicing your needs?
Efficient, working equipment is essential to a bakery’s day-to-day operation and regular servicing means saving money, unnecessary downtime and frustration, as Scobie McIntosh explains
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Partner featureAdd popular characters to your cakes and bakery
Licensing concerns and difficulties can deter bakers from capitalising on the use of popular TV or film characters on their celebration cakes and baked goods. However, there are ways to satisfy customer demand for these characters and keep them coming back for more
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Partner featureEight global consumer trends bakers should know
Keeping your finger on the pulse of what’s new means bakers can keep up with consumer demand, develop new products and as a result, shape their business, even in the toughest of climates.