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Optimise bakery efficiency with flexible production lines
The challenging modern bakery market requires manufacturers to be increasingly flexible in their approach in order to meet changing consumer trends, while still optimising efficiency. But that flexibility means looking beyond just the traditional high-speed processing lines and tailoring their approach, says Fritsch.
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Renaissance to revolution: why the rise in sourdough shows no signs of slowing
Sourdough’s popularity has soared in recent years, as it continues to satisfy several current consumer trends. Ben Ledger, marketing manager at Puratos UK outlines the latest research from the company.
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How bakeries can save thousands on dividing and weighing
With bakeries under pressure to save costs at every turn, dividing oils is one area where they can make significant savings, says Reiser
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The digital revolution in baking: a recipe for sustainability
With mounting pressure on bakery businesses to optimise sustainability, the use of data and digital processes is becoming a must-have ingredient to achieve environmental goals seamlessly.
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Move over salted caramel, a new blonde bombshell is in town
Seasonality is a huge opportunity for food manufacturers. New flavour profiles, textures, and colours are so important for innovation. Read why blonde chocolate will be the next big flavour
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Tasty inclusions and sturdy mixes: an unbeatable baking match
With more than half of shoppers actively seeking new taste combinations1, Puratos’ latest research shows how bakers can elevate their products with the right mix and inclusions to meet consumers’ expectations.
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Familiar favourites and new tastes – the latest flavours in sweet bakery
Flavour is an integral part of the bakery experience, whether it’s a flavour that reminds us of childhood, a familiar place or experience, even travelling to countries we can only dream of. Dawn Foods looks at what is trending in bakery flavours and shares its thoughts on the ‘next big thing’ to explode into the market.
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Using alternative ingredients to help meet sustainability targets
Meeting manufacturer and retailer sustainability targets presents a huge opportunity for bakers. But after renewable energy, where can they look next for opportunities that can really benefit carbon output and nutrition?
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Compliance and economic pressures weigh on UK bakers
With a surge in ingredients prices and additional regulatory requirements, among other issues, UK bakers are facing a maelstrom of challenges. So how can they rein in costs and shore up supplier relationships?
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The rise of Gen Z consumers – and their influence on bakery innovation
Gen Z consumers, immersed in a digital culture, have distinctive ideas and demands when it comes to food – and bakery is no exception. Dawn Foods explores how the younger generation is influencing innovation and trends in the bakery market.
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How enzymes can help bakeries rise to modern challenges
Handling increasing production costs while maintaining product quality and meeting consumer demand for sustainable bakery products is a tricky balance to achieve. Yet, optimising process and formulations can help bakers on each of these fronts, argues IFF.
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Optimise oven efficiency in a green and cost-effective way
Modern bakeries need their ovens to perform to high standards of efficiency, saving both energy and costs. So, why not put the hot gases generated in baking to optimum use? Here’s how…
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Handling the growing repertoire of gluten-free bakery
The gluten-free bakery market has grown well beyond breads into a wide range of products. However, production challenges still demand a flexible approach and efficient equipment to succeed.
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Wrapping solutions for cost-efficient bakeries
With bakery businesses under significant pressure to maximise efficiency, while maintaining product integrity, James Couldwell, managing director for Ulma Packaging UK, investigates how the correct machinery specifications, speed and automation can help them do so.
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Global consumer trends driving market growth for 2023
Discover the key trends fuelling global growth, and how bakers can use them to give their business the edge.
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Keeping up with the breakfast market in challenging times
With the breakfast market demanding more and more variety in baked goods, Délifrance’s Stéphanie Brillouet explains how bakers can adapt their offering to provide enticing goods that meet increasingly diverse consumer needs.
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How can bakers survive 2023?
With the bakery supply chain in the UK set to get tougher, TraceGains’ Denis Storey looks at the options to ensure bakers ride out the storm successfully.
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Free-from cake products: the challenges of production in today’s market
While consumers are increasingly seeking out free-from bakery, the challenge for bakers is to create products that replicate the taste and texture of a regular bakery items. KaTech takes a closer look at functional ingredients to help them achieve that.
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Fall for trend-based baking this autumn
With autumn on the doorstep, Puratos UK’s Taste Tomorrow research offers some warming ideas to balance indulgence and healthy bakery for the season.
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Six ways to upgrade festive bakery at Christmas
With the Christmas season fast approaching, bakeries of all sizes across the country are preparing for the busiest time of the year to satisfy the 23% of consumers seeking out festive flavours1, so it’s important to prepare your bakery for the festivities. Read on to discover tips from British Bakels to boost your bakery this Christmas.