All Promotional feature articles

View all stories of the same content type.

  • Cake picture
    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.

  • Full cake
    Promotional feature

    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.

  • RSAM7326 cropped
    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. 

  • HFSS cake cropped
    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.

  • full image of machine cropped
    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?

  • 1-cesarin-slideshow-980x350 cropped
    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.

  • Bars_04 lead cropped
    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

  • Delifrance bread_report_cover cropped
    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.

  • Cherry filled pocket_Puff pastry cropped
    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.

  • BB_Promo_Feature_(Hero[1] cropped
    Promotional feature

    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.

  • bread-3878337_1920
    Promotional feature

    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.  

  • Colourful Donuts
    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. 

  • Too Good To Go_British Baker cropped
    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

  • AdobeStock_227112335
    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

  • Vegan-Concept-Cover-Mood-V150-singlebrand-B&B+GF_V102
    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 

  • BB Banner plant-based
    Promotional feature

    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

  • Thorntons lead pic resized
    Promotional feature

    How to get hot profits this winter

    2020-11-16T10:49:00Z This content is provided by Ferrero Foodservice

    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

  • 190911_150511_SDS 40 Roggenbrot suedback_kl
    Promotional feature

    Doing more with less: how technology can help bakers handle a low wheat crop

    2020-10-19T07:30:00Z This content is provided by Multivac

    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

  • shutterstock_572682847 (1)
    Promotional feature

    Health vs indulgence: finding the right balance to satisfy consumers

    2020-10-05T07:30:00Z This content is provided by Synergy Flavours

    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.

  • IMAGE 1Posion-Cake_01
    Promotional feature

    No tricks only treats for bakers at Halloween

    2020-09-07T07:58:00Z This content is provided by Dawn Foods

    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