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Paid for and in partnership with QAD Redzone

‘Faces of the Frontline’ - the women in bakery who are making a difference

At the heart of every baking operation are the frontline workers whose dedication ensures production processes run smoothly. We meet three women who are making a difference.

Paid for and content provided by Limagrain Ingredients introduce on the European market LifyWheat, a smart solution to fill the dietary fibre gap!

Improving nutrition: The fibre revolution in the bakery aisle

Across Europe, fibre consumption falls behind health recommendations. How can bakery products raise their fibre content without sacrificing taste or texture?

Paid for and in partnership with Angel Yeast – Yeast and Baking Ingredients

Zero additives, maximum results: How is the baking industry responding to the clean label trend?

Consumers are increasingly discerning when considering ingredient lists. How can bakers respond to the clean label trend without compromising on taste and performance?

Paid for and in partnership with Angel Yeast – Yeast and Baking Ingredients

Fresh is best: How fermentation efficiency can improve shelf life

Optimising shelf life is a challenge for industrial bakers. How can bread-making processes delay ageing and maintain the appearance and texture of fresh bread?

Paid for and in partnership with Griffith Foods

Clean Fingers: How a seasoning innovation is elevating the snacking experience

Consumers want to enjoy snacks without worrying about messy residue on their fingers. A new seasoning concept claims to solve the problem. How can it help snack processors to unlock opportunities?

Paid for and in partnership with Angel Yeast – Yeast and Baking Ingredients

How frozen dough technology is raising efficiency and quality

Advances in technology are driving growth in the frozen dough category. How can manufacturers leverage these to reduce investment costs and enhance output efficiency?

Paid for and in partnership with Angel Yeast – Yeast and Baking Ingredients

Rising star: How nutritional yeast is shaping a healthy future

Enhancing a new generation of baking ingredients with yeast protein, yeast polysaccharides and nutrient-rich yeast, nutritional yeast is driving a healthier future for the body and the planet.

Paid for and content provided by Givaudan

Optimising wellbeing from within: Could oats be the answer?

Discover how oat prebiotic fibre is expanding the already well-established benefits of oats to the microbiome.

Paid for and in partnership with Griffith Foods

How seasonings ‘Made with Natural Ingredients’ are taking healthier snacks to the next level

Seasonings ‘Made with Natural Ingredients’ are driving high impact and creating ultra-clean label opportunities for healthier snacks without compromising on taste, and manufacturers are set to reap the rewards.

Paid for and in partnership with Griffith Foods

Dialling up the taste: Can low-fat snacks finally bask in a full-flavour glow?

A flavour boost for low-fat snacks – a new innovation designed to put back taste in the front row and drive repeat purchase with the low-fat snacks segment.

Paid for and content provided by International Taste Solutions

Braver flavours: Trends to help you stand out from the crowd in 2023

With the baking industry facing challenges including supply issues, ingredient price increases and the global cost of living crisis, flavour trends are becoming more key than ever.

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

Highly active premium dry yeast varieties transform bakery production

Global yeast manufacturer, Angel Yeast, seeks to advance the bakery industry with its high-quality, advantageous and user-friendly answer to many of today’s baking challenges.

Paid for and in partnership with PT Freyabadi Indotama

The trends that are reshaping the Asian industrial bakery market in 2022

The Asian industrial bakery market is changing quickly. From sustainability and plant based, to reduced sugar and enhanced nutrition, the industrial bakery market sits at the intersection of multiple big trends that are redefining what consumers want....

Paid for and content provided by Angel Yeast – Human Health

How does inactive dry yeast improve dough relaxation?

Inactive dry yeast is a natural dough relaxation agent that can improve dough quality of many different baking products, such as Danish bread, hamburger, pita bread or pizza.

Paid for and content provided by Cargill Oils

Tapping into tapioca: New starches bring needed functionality to label-friendly space

For the better part of a decade, brands have struggled to keep pace with consumers’ evolving attitudes around label-friendly formulation. While ingredients like modified starches have fallen out of favor, other newer – but still familiar – plant-sourced...

Paid for and content provided by BENEXIA – Advanced Seed Nutrition

The Latest ‘Natural Fiber’ Bakery Industry Trend: A Close up on Chia Flour

A surprising new chia-based fiber delivers a better-for-you, clean ingredient for baked good formulations. This single ingredient can replace additives, as well as sugar and fat.

Paid for and content provided by BENEXIA – Advanced Seed Nutrition

Chia checks all the “big trend” boxes: Clean and sustainably sourced, high in fiber, supports gut health and immunity

In this pandemic age, we are seeing a major shift in not just consumer trends but their deep commitment to those trends. People are putting “their money where their mouth is” in supporting brands that are transparent in their environmentally friendly...