Colours

There’s plenty of truth that ‘we eat first with our eyes', coined by Apicius, a well-known Roman gourmand from the 1st Century. Pic: GettyImages/Renphoto

The psychology of colour in baking

By Gill Hyslop

Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?

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...

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