Convenience

Gluten-free mix for churros or choux pastry with Palsgaard OilBinder 01 and Emulpals 115. Pic: Palsgaard

Getting the same rise out of free from cake mixes

By Gill Hyslop

Today’s consumers have a far more diverse set of wants and needs than ever before, but they still want an indulgent treat. And while they’re expecting it to be vegan, gluten-free, egg-free, dairy-free or plant-based, they are not prepared to compromise...

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).

Pic: GettyImages/Kateryna Bibro

Healthy Snacking free-to-attend webinar

By Gill Hyslop

BakeryandSnacks’ Healthy Snacking webinar is tapping some of the best minds the sector has to offer to explore what healthy snacking means to consumers and the industry.

The second annual Cake Week - a time to revel in the indulgent sweet treat - is just around the corner. Pic: GettyImages/Image Source

A slice of what’s to come for 2021 Cake Week

By Gill Hyslop

It’s that time of the year again when ‘you can have your cake and eat it, too’ – unlike the admonishment that Thomas, Duke of Norfolk gave to Thomas Cromwell back in 1538. After its inaugural success last year, the second Cake Week is scheduled to take...

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...

Pic: National Honey Board

Beyond sweetness: The functionality of formulating with honey

By Gill Hyslop

The complex nature of honey provides countless benefits to bakeries in the form of functionalities such as binding and natural shelf life extension. But more importantly to today’s consumers, all of this functionality comes from an ingredient made by...

Nutrition bars can deliver on today's demands to help fuel consumers in the game of life. Pic: GettyImages/MurzikNata

Guest article

The low-down on great action-packed snacks for the everyday athlete

By Gill Hyslop

Nutrition bars offer the portable, ready-to-eat convenience and a high level of personalisation – like sustained energy, weight management and immune function support – that consumers are looking for, says Mike Medina, category marketing director, Specialised...

Pic: Glanbia Nutritionals

Guest article

Snacking trends and beyond

By Gill Hyslop

The pandemic has impacted where individuals snack, but the occasion has continued to thrive at home, with many reverting to it more often. Tara Bane, EMEA marketing manager at Glanbia Nutritionals looks at the cultural shift throughout 2021.

Silver Hills sprouted bread is plant-based, non-GMO and glyphosate-free. Pic: Silver Hills

Silver Hills moves into D2C space with The Oven Door

By Gill Hyslop

The acclaimed Canadian sprouted whole grains bakery has launched a direct-to-consumer ecommerce platform that will deliver its ‘healthier living’ plant-based, non-GMO products across the US.

Puratos' Intens Soft & Fine is a modular bread improver that gives initial softness and fineness of the crumb in bakery applications. Pic: GettyImages/mstwin

Guest article

Label care with no compromise on texture

By Gill Hyslop

More than ever, consumers care about what they eat and pay more attention to the product label. For baked goods, there is a rising demand for short and clean(er) labels, with mainly natural ingredients and ingredient names that consumers know or understand,...

Freeze-dried ingredients meet consumers’ expectations for healthier, clean label ingredients, while adding flavour and colour. Pic: GettyImages/krblokhin

Guest article

The three trends shaping clean label innovation

By Gill Hyslop

Lizi Rickett, regional sales manager, UK & Ireland, Chaucer Foods, looks at how freeze-dried ingredients can help bakery and snack producers capitalise on the key trends shaping clean label innovation today.