The bakery goods manufacturer has published a guide focused on four main challenges facing the bakery, café and foodservice industry right now: price inflation, staffing constraints, standing out and social responsibility.
Délifrance has unveiled the next chapter of its ‘Prove It’ series, this time taking a deep dive into sustainability trends and whether the UK bakery sector is moving the needle in the right direction.
The bakery subsidiary of France’s largest grain cooperative, VIVESCIA, has refreshed its far-reaching corporate social responsibility (CSR) strategy, which aligned with the group’s broader sustainable development policy.
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
Délifrance partnered with allergen specialist, Jacqui McPeake of Allergy Aware, to compile its 2021 report Prove It: Adapting bakery to meet the needs of the increasing number of food hypersensitive consumers.
Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
Délifrance has released 'Prove It: Adapting bakery to meet the needs of food hypersensitive consumers', designed to help bakers and food-to-go operators navigate the challenges of the UK’s recently promulgated allergen legislation.
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...
Consumers are increasingly reading product labels and searching out ‘clean’ ingredients lists that are shorter and feature recognisable ingredients that are sourced from nature. Artificial or chemical ingredients are the main undesirables, while there...
The bakery supplier said it is well on its way to reach its target to reduce, recycle and reuse all its packaging – using 100% recyclable materials – by the end of 2025.
With the British Baker webinar on ‘Consumers, Covid and clean label baking – what’s next?’ just a few days away, we introduce the complete line-up for the expert panel
Délifrance’s newest research – Prove It: A Viennoiserie Focus – reveals that 79% of consumers consider taste to be the key factor when choosing viennoiserie, compared to 61% placing freshness at top spot, and 49% pinpointing price.
February is snack food month. It’s also the month of love with Valentine’s Day (February 14) and a day that only comes around every four years, traditionally reserved for marriage proposals (February 29). So why not stock up with snacks to boost that...
The quest for health, a plant-based lifestyle, artisanal experiences and flavour experimentation may be shaping the UK bakery market, according to Délifrance, but there’s still room for indulgence – especially on National Croissant Day tomorrow (January...
