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.
The San Francisco-based wholesale and private label bakery made a case for its madeleines and palmiers at the National Association of Convenience Stores (NACS) show last month – a first-time visit.
The $74bn Asian market is set to expand and innovate over the next five years, opening the door for new technology, according to a report from Food and Hotel Asia (FHA).
Clean label continues to dominate the entire packaged food industry, but natural flavors/colors pose a unique challenge to bakers. BakeryandSnacks asks two decoration and coloring suppliers what's trending and how bakers can reach new audiences.
The baking and confectionery supplier hosted an opening party for about 150 customers at the brand-new 6,700-square-feet facility in Chicago’s Pilsen neighborhood.
The Harry & David bakery, part of the 1-800-FLOWERS family, has refreshed its branding to reach a wider, more contemporary audience seeking everyday baked goods to special occasion gifts.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
Chain and independent bakeshops have a chance to compete with sandwich retailers, supermarkets and quick-service restaurants for a bigger slice of to-go business, according to NPD data.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
Younger consumers enjoy bakery items throughout the day, especially for breakfast, but they would prefer smaller portions, according to a report from the American Bakers Association (ABA) in conjunction with The Center for Generational Kinetics (GenHQ).
Netherlands-based AMF – which specializes in bread and tortilla equipment – has integrated sweet baked goods and pizza equipment company Tromp Group under the AMF banner to better assist bakers to diversify their product offerings.
The clean label ingredient specialist has developed delyte 10 specifically for pastry, which will help bakers align their products to the UK government’s ambitious target to reduce calories by 20% by 2020.
Mike Hughes, head of Research and Insight at FMCG Gurus, emphasizes the importance of not overestimating the influence of high protein claims in the cakes & pastries sector.
