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    Promotional feature

    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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    Promotional feature

    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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    Promotional feature

    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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    Promotional feature

    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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    Promotional feature

    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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    Promotional feature

    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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    Promotional feature

    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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    Promotional feature

    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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    Promotional feature

    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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    Promotional feature

    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.

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    Promotional feature

    Mastering modern bakery challenges

    2021-05-31T07:00:00Z This content is provided by Multivac

    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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    Paper work: how bakeries can increase value and improve sustainability

    2021-05-10T07:00:00Z This content is provided by Food Paper

    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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    Keeping baked goods safe: minimising neoformed contaminants

    2021-05-03T07:00:00Z This content is provided by Premier Analytical Services

    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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    Promotional feature

    Keeping ahead of bakery colour and flavour trends, naturally

    2021-04-19T07:00:00Z This content is provided by Dawn Foods

    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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    Promotional feature

    How bakeries can win the battle against food waste

    2021-04-01T07:05:00Z This content is provided by Too Good To Go

    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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    Promotional feature

    Sweet baked goods: what does the 2021 consumer want?

    2021-03-15T07:00:00Z This content is provided by ADM Baking Solutions

    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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    Promotional feature

    Vegan baking – the growth is set to continue

    2021-02-12T15:30:00Z This content is provided by CSM Bakery Solutions

    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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    Plant-based bakery: tackling the flavour challenges

    2020-11-30T08:00:00Z This content is provided by Synergy Flavours

    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