Exclusives

Sustainable options for oven lines

How the advancement of smart technology, robotics, artificial intelligence and data compiling has led to greater efficiency and sustainable processes for industrial oven baking Sustainability is a number one topic for many bakeries and food producers. As ovens and production lines looks to become more eco-friendly, many companies have set for lower carbon footprint, less …

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Breaking Bread with Laurence Smith, Owner of Fatherson Bakery

Breaking Bread with Laurence Smith, Owner of Fatherson Bakery

International Bakery magazine speaks to Laurence Smith, Owner of Fatherson Bakery for its 60-seconds-with interview for July-August. If you could change anything in the industry, what would it be? Sustainable packaging is a must, but so too turning to nature and the usage of natural ingredients. The new consumer is looking beyond just taste, and …

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Demand for natural methods and organic flour rises

Demand for natural methods and organic flour rises

As consumers look to clean label and better-for-you options, we compare the rise of long fermentation processes in flour versus the rapid chemical transition of flour treatments. In a fast-paced world, as populations grow and civilisation develops in several areas, our food has become more of an overlooked commodity rather than appreciated for the time, …

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Innovation in doughnut textures and fillings

Innovation in doughnut textures and fillings

The latest developments in the doughnut category showcase how the market trends influence the fillings, texture and ingredients used to create advancements in this popular bakery snack. The UK’s love of doughnuts is reflected in the success of doughnut brand Krispy Kreme and other doughnut companies that have launched in recent years such as Crosstown …

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Sveba Dahlen ovens transforms bread baking for Bernd Siefert

Bernd Siefert, world champion confectioner, passionate bread baker and author, tells International Bakery Editor, Kiran Grewal, all about current trends, the challenges of Covid and his preference for Sveba Dahlen ovens. “I was born in my father’s shop,” Bernd Siefert laughs, indicating pastry-making is not just a job for him, it is his home and his life. …

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Synergy Flavours outline key drivers for growth in vegan bakery

International Bakery’s Editor, Kiran Grewal, speaks to Natalie Sheil, Bakery Category Manager at Synergy Flavours, discussing all the developments of vegan bakery and current trends. Natalie Sheil’s role as Bakery Category Manager involves being on the lookout for the latest trends in the bakery market, but also managing any key projects within the category. Some …

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A naturally sweet future for bakery from Meurens Natural

Tim Van de gehuchte, International Sales & Marketing Manager at Meurens Natural, speaks with Kiran Grewal about clean label sweetness, replacing refined sugars with more healthy unrefined natural alternatives. People have always been interested in what goes into their food. That concern is higher today than ever before, with 85% of respondents saying that this …

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Cargill promotes sustainability and innovation for chocolate

Cargill promotes sustainability and innovation for chocolate

For nearly 200 years, Easter and chocolate have shared a sweet history. Learn how Cargill is working to ensure that the future of cocoa and chocolate is sweet for everyone Many holidays have a trademark and Easter, with its chocolate eggs, is no exception. These delicious treats were first introduced in the early 19th century …

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