Cakes & Pastries

Baked goods, like bread, offer a good vehicle to introduce inulin. Pic: GettyImages/HeikeRau

Focusing on inulin in 2020

By Gill Hyslop

The functional fibre space is ripe for innovation, particularly as consumers continue to struggle to consume the recommended daily intake of fibre.

The timely delivery of freshly baked goods is paramount. Pic Courier Express

Guest article

Overcoming the tight delivery demands for fresh baked goods and snacks

By Gill Hyslop

More diversified consumer demand, omni-channel shopping practices and the increased support for local products are creating a challenging environment for the UK’s bakeries, snack food producers and foodservice logistics providers. John Lee, MD of Courier...

Pics: GettyImages/treety/etiennevos

What will tomorrow’s bakery and snacks landscape look like?

By Gill Hyslop

Consumers are demanding more than just indulgence – they want a treat that’s healthy but still tasty; sustainable yet comes with an extended shelf life; is portable and size proportioned; is Instagrammable; and comes with a story or purpose.

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