All Promotional feature articles – Page 4
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Promotional featureCash, hygiene and public health: where do we go from here?
With cash potentially posing a health hazard amid the Covid-19 pandemic, Paypod looks at how bakery retailers can adapt their payment methods to ensure safety for both customers and staff.
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Promotional featureGluten-free bakery – unlocking the functionality of gluten-free flours
Gluten-free bakery is becoming increasingly popular, but poses a number of challenges to manufacturers. KaTech examines how these challenges can best be addressed to achieve tasty results that keep customers coming back for more
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Promotional featureMelting the hearts of the nation: why cheese is a popular choice for bakery
Finding and using the right cheese for your savoury bakery product is not as straightforward as it might seem
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Promotional featureCombating challenges in the bakery kitchen post-pandemic
As lockdown eases, Hoshizaki investigates how bakeries can best manage the contrasting demands for social distancing and higher production volumes
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Promotional featureBaked goods: one size does not fit all occasions
Culpitt’s Zoe Upcraft explains why familiarity and making individual connections with consumers are key in a changing marketplace
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Promotional featureIs your bakery equipment servicing your needs?
Efficient, working equipment is essential to a bakery’s day-to-day operation and regular servicing means saving money, unnecessary downtime and frustration, as Scobie McIntosh explains
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Promotional featureAdd popular characters to your cakes and bakery
Licensing concerns and difficulties can deter bakers from capitalising on the use of popular TV or film characters on their celebration cakes and baked goods. However, there are ways to satisfy customer demand for these characters and keep them coming back for more
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Promotional featureEight global consumer trends bakers should know
Keeping your finger on the pulse of what’s new means bakers can keep up with consumer demand, develop new products and as a result, shape their business, even in the toughest of climates.
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Promotional featureGrab a piece of the on-the-go market in 2020
Over the next five years, the grab-and-go market is forecast to grow at twice the rate of other food channels and reach a value of £21.2bn1. Here, Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland, offers a guide to grabbing a piece of the booming on-the-go sector.
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Promotional featureBoosting fibre intake with tasty bakery products
UK consumers need to increase the fibre in their diets according to Government guidelines. So, how can bakers boost their sales with tasty fibre-rich products that can boast nutrition claims and attract increasingly health-conscious consumers?
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Promotional featureSave labour costs on multiple bakery products
With skilled labour in short supply, Brook Food explains how bakeries can maximise use of one machine to cover a multitude of tasks, saving costs and improving efficiency
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Promotional featureHow best to make margarine work for you
Margarine works just as well as, if not better than, butter in cake baking. But it needs to be of good quality to ensure a great result, argues Vandemoortele
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Promotional featureHow bakers can satisfy the growing vegan trend
With the veganism and vegetarianism trend firmly entrenched in the UK, Puratos UK illustrates how bakers can easily tap this modern-day demand
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Promotional featureChocolate and bakery – a recipe for success
Brits are a nation of chocoholics, with quality products increasingly in demand. Natalie Drake, Category Manager, Synergy Flavours, illustrates how bakers can capitalise on this trend and keep consumers coming back for more.
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Promotional featureBakers, it’s time to stir up your hot chocolate!
Hot chocolate might be viewed as a seasonal drink, but independent research shows it’s the second most popular hot beverage to buy out of home – beating tea!1 Here, Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland, shows you how to make the most of your hot chocolate offering all year round.
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Promotional featureVersatile vanilla: harnessing the world’s oldest flavour
Hugh Evans, Marketing Manager Europe and Asia at Synergy Flavours explains why vanilla’s complexity keeps bakers coming back for more
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Promotional featureBakery flavours: what’s making taste buds tingle?
The baking industry sees many flavour trends through the years. Some stay popular over time, such as salted caramel, while others quickly come and go as tastes and trends change. So, what’s popular with consumers and what’s new on the horizon?
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Promotional featureUse vibrant, natural colours to attract bakery customers
Bakery manufacturers should consider the trend for upbeat colours that stimulate positive emotions and joy, as well as clean labels, says Maartje Hendrickx, Market Development Manager at EXBERRY, a GNT Group B.V. brand
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Promotional featureGo beyond the free-from claim to satisfy customers
Welsh company Brynmor looks at how offering functionality beyond the free-from claim could fill a clear gap in the gluten-free snacking market
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Promotional featureOptimise the buttery taste: a cost-effective solution
With threats of a butter shortage as recent as 2017 and prices continuing to make butter an expensive ingredient for bakers, how can we maintain the richness and indulgence that consumers demand from baked goods in an increasingly cost-sensitive market?