The Latest Bakery Exclusives
Welcome back to our latest LinkedIn newsletter for International Bakery Magazine as we bring you the latest news, trends and developments to know in the industry.
In this newsletter, International Bakery Magazine Editor Joseph Clarke rounds up latest news as well as our exclusive content, interviews and insight.
Make sure to stay connected by registering to our newsletter to receive your free digital download of the magazine right to your fingertips.
Bakery Live Series: Three opportunity areas for bread and sweet bakery
Join Honorata Jarocka, Mintel’s Senior Food & Drink Analyst, for an interactive Bakery Live Series session on Tues, Nov 26! She’ll cover three big growth trends in bread and sweet bakery: simpler ingredients, “newstalgia” and the rise of savory breakfasts.Register below and save the date! ??????
Editor's Picks
Cover Story - A Guide to Baking Preservatives?
Lallemand explores the essential role of preservatives in extending shelf life, reducing food waste, and meeting the growing demand for clean-label products?
The bakery industry relies on preservatives to extend the shelf life of products, ensuring freshness from production to consumption. Preservatives inhibit microbial growth, safeguarding both the product's integrity and the brand’s reputation. While traditional preservatives have played a pivotal role, consumers are increasingly favouring cleaner labels and natural alternatives. This guide from Lallemand delves into the mechanics of preservatives, the main types used in bakery products, and emerging solutions that align with modern, health-conscious trends.?
Ask the Expert - David Welch
David Welch , Reading Bakery Systems ’s European Sales Manager, explains how their continuous mixers simplify bakery production with automated precision?
The Sweet Science of Innovation?
Marie FRIGO , Category Marketing Manager Dry Europe & AMEAP, Dawn Foods International B.V. shares insights on evolving flavour trends, innovative cake solutions, and sustainability??
Dawn Foods is known as a total solutions provider for cakes. Could you share how your cake mixes, concentrates, and other products help bakers create high-quality, consistent results across different cake formats??
At Dawn Foods, we pride ourselves on offering a versatile range of cake mixes and concentrates that cater to every baker’s needs. Whether you’re crafting a sponge, a layered cake, a crème cake, or a loaf cake, our products are designed to deliver consistent quality and performance. No matter the shape or form or type of cake application. No matter the scale of production, or specific requirements. This flexibility allows bakers, from smaller artisan bakers to wholesale or bakery manufacturers, to use our mixes to create different shapes, sizes, and flavors, ensuring high-quality outcomes every time. With our mixes and complementary products like fillings, flavorings, inclusions and decoration, you can bring your unique cake applications to life and have reliable, consistent results in every bake.?
Big Interview - Courtney Gaine, PhD, RD
Courtney Gaine, PhD, RD , President and CEO for The Sugar Association in Washington, D.C., discusses consumer education, health trends and the evolving role of sugar in baking?
Can you elaborate on the mission and vision of the Sugar Association and how it supports the bakery industry in particular??
At the Sugar Association, we take an active, evidence-based approach to enhancing consumer understanding and confidence in the role sugar plays in a nutritious, balanced, and enjoyable diet.?
Our consumer research shows that consumers' confidence in sugar increases when they know where real sugar comes from, what functions it plays in foods beyond its sweet taste, and what expert guidance recommends about how much sugar can fit into a daily diet. From whole grain and high-fibre breads to decadent chocolate cakes, sugar plays many important roles in baked goods, and educating about these lesser-known roles is something we focus on, particularly with educators and health professionals like dietitians.?
News Desk
Nestlé Professional reveals trends shaping out of home desserts
New research from Nestlé Professional reveals the key drivers and barriers behind UK consumers out of home dessert preferences. The ‘Breaking Dessert Barriers’ report offers insights to help operators better understand these trends, providing strategies to enhance dessert offerings, boost engagement and increase sales.
ADM Launches Sweet Insights Tool
Across much of the globe, one thing is clear: nearly everyone is actively reining in their sugar intake. What’s interesting are the various ways in which different cultures approach it. ADM Outside Voice? research surveyed 13,900 people in 15 countries across four regions about their purchase behaviors. On average, 83% of consumers are limiting or avoiding sugars in their diets, but the products of particular concern vary widely.
Cybake bakery software publishes new white paper for bakers
Bakery software specialist Cybake bakery software has today published a new white paper entitled ‘Making the Move to a Digital Production Planning Tool’.
The white paper is aimed at operations directors who have responsibility for in-store food production as well as those involved in continuous improvement, digital transformation, or information technology.
Written by Cybake’s operations director Martin Coyle , it draws on the experiences of businesses that have implemented digital production planning tools and those of retail bakery experts.
TWO MAGPIES BAKERY LIMITED Announces Acquisition of LOVE A TASTE LIMITED
Two Magpies, the East Anglian bakery group, is pleased to announce the acquisition of Love a Taste Limited – which trades as Hilton Macarons – for an undisclosed sum.
Hilton Macarons was founded by James Hilton and Andrea O'Keeffe who developed the recipes and created and launched the brand in 2019. Since inception, Hilton Macarons has focused on producing luxury handmade macarons, which are all gluten-free and vegetarian, from its Suffolk premises.
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