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 …
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 …
Breaking Bread with Laurence Smith, Owner of Fatherson Bakery Read More »
To reach the government guideline of 30g per day, consumers must make sure that in addition to choosing higher-fibre meal options, their snacks must also be rich in fibre. Bread is a staple source of fibre that can be eaten at any time of day, but this is often not enough to entice the diet-conscious …
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, …
Demand for natural methods and organic flour rises Read More »
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 …
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. …
Sveba Dahlen ovens transforms bread baking for Bernd Siefert Read More »
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 …
Synergy Flavours outline key drivers for growth in vegan bakery Read More »
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 …
A naturally sweet future for bakery from Meurens Natural Read More »
International Bakery sits down with Alasdair Smith, Chief Executive of Scottish Bakers, an association that works for long-term survival and growth of Scottish bakeries. Could you give us a brief background of Scottish Bakers? Scottish Bakers has been promoting and protecting the interests of the trade since its establishment in 1891. We represent, advise, and …
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 …
Cargill promotes sustainability and innovation for chocolate Read More »
