All Promotional feature articles – Page 4
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Promotional featureSweet baked goods: what does the 2021 consumer want?
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 featureVegan baking – the growth is set to continue
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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Promotional featurePlant-based bakery: tackling the flavour challenges
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
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Promotional featureHow to get hot profits this winter
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
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Promotional featureDoing more with less: how technology can help bakers handle a low wheat crop
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
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Promotional featureHealth vs indulgence: finding the right balance to satisfy consumers
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.
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Promotional featureNo tricks only treats for bakers at Halloween
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
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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