All Promotional feature articles – Page 3
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Promotional featureExplore and capture the latest bakery trends for 2022
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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Promotional featureWhy current consumer trends demand increased bakery automation
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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Promotional featureMeeting 2022 bakery challenges, including HFSS optimisation
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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Promotional featurePlant-forward into 2022! Why bakers need plant-based mixes and concentrates
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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Promotional featureMincemeat review – what bakers should invest in for 2022
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 featureTips on achieving the desired shelf life for ambient stable bakery goods
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 featureHow automated packaging can help bakery open up new markets
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 featureAddressing HFSS challenges, using cost-effective reduced-fat alternatives
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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Promotional featureLooking ahead to 2022: How the pandemic is shaping the future of food and drink
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 featureHow to develop plant-based bakery products
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 featureTackling HFSS in baked goods and patisserie
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 featureHow to achieve quicker, cost-effective dough dividing
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 featureHandling confectionery in an era of healthy food
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 featureRaising the bar on snack production
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 featureRevealing insights into the bread arena for 2021 and beyond
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 featureMastering modern bakery challenges
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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Promotional featurePaper work: how bakeries can increase value and improve sustainability
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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Promotional featureKeeping baked goods safe: minimising neoformed contaminants
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 featureKeeping ahead of bakery colour and flavour trends, naturally
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 featureHow bakeries can win the battle against food waste
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