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    The supply chain won’t survive without sustainability

    2022-07-05T07:04:00Z This content is provided by

    With today’s consumers focused on environmental concerns, it’s more important than ever for the bakery supply chain to prove its sustainability credentials, as Denis Storey from networked automation supply specialist TraceGains explains.

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    Speciality breads: the growing trends and opportunities

    2022-07-04T06:35:00Z This content is provided by

    With consumers actively seeking convenient, tasty yet healthy food solutions, how is this impacting the bread market and what are the latest trends bakers can capitalise on?

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    HFSS-compliant products that don’t sacrifice flavour

    2022-06-20T06:00:00Z This content is provided by

    While the government has deferred some elements of its controversial high in fat, sugar and salt (HFSS) legislation to next year, the move will still have seismic effects on the baking industry. So how can bakery manufacturers reformulate their products to boost sweetness levels without sacrificing flavour?

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    Bakery automation: moving up the ladder

    2022-06-06T06:00:00Z Paid for by Reiser

    Local businesses that can offer a premium service have become more popular in the past couple of years. But, as demand grows, how does a small or medium-sized bakery move from a handcrafted production environment into a more automated set-up?

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    Join the donut innovation revolution

    2022-05-02T07:00:00Z This content is provided by Dawn Foods

    There is a growing donut market development, and the donuts have become a ‘canvas for innovation’. With brightly coloured icings, loaded toppings, and new formats, the donut is experiencing a renaissance, as Dawn Foods explains.

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    Explore and capture the latest bakery trends for 2022

    2022-03-28T08:05:00Z This content is provided by Delice de France

    It’s no secret that health is at the top of the agenda for many consumers in 2022. So, for bakers looking for inspiration for new product launches, the following trends offer an excellent start, says Delice de France.

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    Why current consumer trends demand increased bakery automation

    2022-03-07T07:00:00Z Paid for by Reiser

    With the contrasting trends of health and indulgence driving the growth of smaller portion sizes in bakery, products such as traybakes and flapjacks are seeing increased demand. However, these traditionally hand-finished products really require automating to be produced at scale, argues Reiser.

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    Meeting 2022 bakery challenges, including HFSS optimisation

    2022-02-21T07:00:00Z This content is provided by HSP Group

    With the high in fat, salt or sugar (HFSS) 2022 legislation deadline only a few months away, the industry is investigating cost-effective, reduced-fat and reduced-sugar alternatives to avoid complete reformulation of their popular recipes. Here, Dr Mo Tighsazzadeh, UK commercial director, HSP Group, explores some innovative formulation approaches.

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    Plant-forward into 2022! Why bakers need plant-based mixes and concentrates

    2022-01-04T07:00:00Z This content is provided by Puratos UK

    With consumers focused on healthy and ethical choices in the wake of Covid-19, bakers are meeting increasing demand for plant-based products. But how can they create these easily, without loss of texture and taste? Puratos investigates.

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    Mincemeat review – what bakers should invest in for 2022

    2021-12-06T07:00:00Z This content is provided by John Morley

    Mincemeat has been at the heart of Christmas for centuries and is used annually in baking, catering, foodservice and white label retail. Every year, John Morley’s in-house NPD team looks at the very best mincemeat options offered by national retailers… and their latest findings1 will inform and inspire baking industry readers.

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    Tips on achieving the desired shelf life for ambient stable bakery goods

    2021-11-15T08:45:00Z This content is provided by Premier Analytical Services

    Achieving a desirable shelf life for ambient stable bakery is not necessarily a simple process, as microbial hazards come in all shapes and forms – and the protection needed depends on the goods themselves. Andy Walker of Premier Analytical Services (PAS) offers insights into what works well and what not so well.

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    How automated packaging can help bakery open up new markets

    2021-11-01T07:30:00Z Sponsored by Reiser

    With the recently heightened focus on reducing food and packaging waste, using automated packaging to create longer shelf-life bakery products can help shoppers manage their purchasing more easily and can open up new revenue streams for bakers themselves, says Reiser.

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    Addressing HFSS challenges, using cost-effective reduced-fat alternatives

    2021-10-18T07:00:00Z This content is provided by Cardowan

    With consumers increasingly looking for healthier alternatives to their favourite treats and with HFSS legislation requiring manufacturers to reformulate many brands to maintain a competitive edge, bakeries will face a dual challenge next year, says specialist bakery fats manufacturer Cardowan, which offers a cost-effective alternative to help them achieve their goal.

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    Looking ahead to 2022: How the pandemic is shaping the future of food and drink

    2021-09-20T07:00:00Z This content is provided by Synergy Flavours

    As the UK food industry approaches the final months of another extraordinary year, it’s a good time to take stock and assess the continued impact of the Covid-19 pandemic. Here, Synergy looks at the influence it believes this will have on consumer behaviour and trends leading into 2022, as well as what it could mean for the bakery market specifically.

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    How to develop plant-based bakery products

    2021-09-06T07:00:00Z This content is provided by KaTech Katharina Hahn + Partner

    While bakery manufacturers are keen to meet the needs of the growing plant-based market, there are a number of functional challenges to overcome. KaTech examines how these play out for muffins and illustrates the solutions needed to keep keep their taste and texture equally attractive to consumers as their original counterparts. 

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    Tackling HFSS in baked goods and patisserie

    2021-08-17T07:50:00Z This content is provided by Puratos UK

    Upcoming high-fat, salt and sugar legislation is set to challenge traditional marketing methods for baked goods and patisserie brands at retail level. Here, Puratos UK outlines the scale of the problem and illustrates ways to tackle the issue with bespoke product solutions and technical support.

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    How to achieve quicker, cost-effective dough dividing

    2021-07-19T07:00:00Z This content is provided by Handtmann

    Given the rising costs of ingredients and the demand for uniform bakery products, accurate dough dividing has never been more important, says Handtmann. So what are the main principles needed to achieve this?

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    Handling confectionery in an era of healthy food

    2021-07-12T07:00:00Z This content is provided by Cesarin

    Understanding the tastes of modern consumers means prioritising natural, quality ingredients without additives, dyes or preservatives. Cesarin looks at how new methodologies can preserve the authenticity of fruit and vegetable flavours to produce sweet and savoury baked goods.

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    Raising the bar on snack production

    2021-07-05T07:00:00Z Sponsored by Reiser

    Today’s health-conscious consumers are increasing demand for tasty, high-protein snack bars and the level of competition in the sector is ramping up. However, bringing a successful product to market is not always as simple as it seems, says Reiser

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    Revealing insights into the bread arena for 2021 and beyond

    2021-06-14T07:00:00Z This content is provided by Délifrance

    Following a year of pandemic turbulence and a newly established hybrid model of working, what are today’s consumers looking for from the bread market? A new report from Délifrance provides insight into what retailers and operators can expect.