All Partner feature articles – Page 6
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Partner featureGrab a piece of the on-the-go market in 2020
Over the next five years, the grab-and-go market is forecast to grow at twice the rate of other food channels and reach a value of £21.2bn1. Here, Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland, offers a guide to grabbing a piece of the booming on-the-go sector.
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Partner featureBoosting fibre intake with tasty bakery products
UK consumers need to increase the fibre in their diets according to Government guidelines. So, how can bakers boost their sales with tasty fibre-rich products that can boast nutrition claims and attract increasingly health-conscious consumers?
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Partner featureSave labour costs on multiple bakery products
With skilled labour in short supply, Brook Food explains how bakeries can maximise use of one machine to cover a multitude of tasks, saving costs and improving efficiency
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Partner featureHow best to make margarine work for you
Margarine works just as well as, if not better than, butter in cake baking. But it needs to be of good quality to ensure a great result, argues Vandemoortele
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Partner featureHow bakers can satisfy the growing vegan trend
With the veganism and vegetarianism trend firmly entrenched in the UK, Puratos UK illustrates how bakers can easily tap this modern-day demand
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Partner featureChocolate and bakery – a recipe for success
Brits are a nation of chocoholics, with quality products increasingly in demand. Natalie Drake, Category Manager, Synergy Flavours, illustrates how bakers can capitalise on this trend and keep consumers coming back for more.
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Partner featureBakers, it’s time to stir up your hot chocolate!
Hot chocolate might be viewed as a seasonal drink, but independent research shows it’s the second most popular hot beverage to buy out of home – beating tea!1 Here, Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland, shows you how to make the most of your hot chocolate offering all year round.
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Partner featureVersatile vanilla: harnessing the world’s oldest flavour
Hugh Evans, Marketing Manager Europe and Asia at Synergy Flavours explains why vanilla’s complexity keeps bakers coming back for more
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Partner featureBakery flavours: what’s making taste buds tingle?
The baking industry sees many flavour trends through the years. Some stay popular over time, such as salted caramel, while others quickly come and go as tastes and trends change. So, what’s popular with consumers and what’s new on the horizon?
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Partner featureUse vibrant, natural colours to attract bakery customers
Bakery manufacturers should consider the trend for upbeat colours that stimulate positive emotions and joy, as well as clean labels, says Maartje Hendrickx, Market Development Manager at EXBERRY, a GNT Group B.V. brand
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Partner featureGo beyond the free-from claim to satisfy customers
Welsh company Brynmor looks at how offering functionality beyond the free-from claim could fill a clear gap in the gluten-free snacking market
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Partner featureOptimise the buttery taste: a cost-effective solution
With threats of a butter shortage as recent as 2017 and prices continuing to make butter an expensive ingredient for bakers, how can we maintain the richness and indulgence that consumers demand from baked goods in an increasingly cost-sensitive market?
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Partner featureAdd nutritional value to your bakery products
Among the many challenges faced by the UK baking industry, an unhealthy image is one that manufacturers and bakeries must combat relentlessly, to enhance bakery’s appeal to today’s increasingly mindful consumers.
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Partner featureLooking to reduce sugar in baked goods? Here’s how
Rosa Sullivan, Flavour Research Manager at Synergy Flavours, looks at the challenges posed by reducing sugar in baked goods and the innovation that can be brought to solving the problems.
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Partner featureA bake for all seasons: trends to boost your sales
From consumer psychology to the backstory behind seasonal favourites, three experts show how tapping into past and future trends can draw interest and boost a bakery’s business
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Partner featureFinding a greener solution for food-grade plastics
As a modern-day bakery business, it’s increasingly important to take a responsible approach to environmental issues. But with the issue of plastics at the forefront of media focus, how can you ensure that your suppliers are following an equally sustainable agenda?