Industrial-scale artisanal bread will freshen up mature market, says Philibert Savours CEO

By Kacey Culliney

16-Oct-2013 Last updated on 18-Mar-2017 at 19:00 GMT

There is a gap in the market for artisanal breads made on an industrial scale, says the CEO of Philibert Savours.

ADM R&D head: Bakers should start from scratch when formulating with whole grains

07-Oct-2013

Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.

What makes sourdough any more "real" than other breads?

27-Aug-2013

September is set to be the month of sourdough in the UK, with The Real Bread Campaign gearing up for Britain’s first national celebration of the bread. But what makes this bread any more "real", anyway?

Tackling wheat woes and consumer taste: Puratos reformulates and launches new bread improvers

22-Feb-2013

Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.