Bread

Bakers Basco's pool of equipment is designed to last many years, with each piece of kit recycled potentially 400 times and the resulting raw plastic used to make more baskets before it reaches the end of its useful life. Pic: Bakers Basco

Bakers Basco ramps ups endeavours to track down diverted equipment

By Gill Hyslop

The scheme set up by five of the UK’s largest plant bakers is doubling its efforts to visit more locations of interest to track down backlogs of bread baskets and wheeled dollies diverted out of the supply chain, whether intentionally or by mistake.

The Salubre is made from spent grains typically discarded after being used to brew beer. Pic: The Homemade Pizza Club

Revolutionary HFSS pizza also ups the ante on food waste

By Gill Hyslop

The ‘Salubre’ is set to revolutionise the pizza industry as the UK’s first non-HFSS (fat, salt and sugar) pizza, while helping to fight food waste by using the spent grains left over from the process of brewing beer.

The bake-off market for bread and snack products is an attractive and growing market. Pic: GettyImages/etienne voss

Dutch Bakery gets financial boost

By Gill Hyslop

The Tilburg-based bakery manufacturer that specialises in home baked bread and private label treats has received a boost from private investment firm 3i Group (3i).

The all-American classic PB&J proved a life saver for many school kids during the height of the pandemic. Pic: GettyImages/ALLEKO

The critical role of the humble PB&J

By Gill Hyslop

With the world still in various states of lockdown thanks to COVID-19, bread’s rise in popularity continues to thrive as people seek out comfort and nostalgia. The demand for the classic all-American peanut butter and jelly (PB&J) sandwich – while...

Pic: Delta

Controlling the art of mass producing the perfect climate smart loaf

By Gill Hyslop

Bread is an age-old staple that conjures up uncomplicated natural wholesomeness, however, the difference between theory and practice is miles apart. Certainly, mass producing bread demands specialised equipment that will pinpointedly control the process...

Innovative bread formulations can help consumers attain their health and wellness aims. Pic: GettyImages/artJazz

Gut health brings bakery out of the low-carb shadow

By Gill Hyslop

Bread is poised for a healthy revival. From gut health to personalised nutrition, innovative product development is paving the way to a new era of opportunity for industrial bakers.

St Pierre research has found that 46% of Brits have opted for a breakfast or brunch date. Pic: St Pierre

Breakfast lies at the heart of romance in the UK

By Gill Hyslop

Two thirds of Brits believe that a first date should always include food, with 25% choosing to romance their partners at a food festival. This is confirmed by the rise of street food experiences in the UK regularly attended by 27% of the nation.

There is a rising demand for better-for-you bakery treats. Pic: GettyImages/lucielang

The three key criteria to meet the better-for-you bakery trend

By Gill Hyslop

While the health trend has been gaining momentum for several years, it has certainly been given impetus by the pandemic. Today’s consumer is increasingly moving away from considering food as simply a caloric need to something that could add functional...

The key bread trends for 2021 and beyond

The key bread trends for 2021 and beyond

By Gill Hyslop

Délifrance partnered with trend consultants Harris & Hayes and commission Nielsen to conduct a UK-wide retail study to find out what Brits want from bread and pastry, both at home and out of the home, when they want it and what will encourage them...

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