A baking culture has taken root in Finland – one that is deeply ingrained in regional traditions while being equally diverse and innovative. The market is characterized by traditional artisanal bakeries, a small number of large-scale industrial bakeries, and young start-ups.
Turning on the light switch in a bakery shop holds a world of power in addition
to making everything visible. When set up correctly, it is a combination of form, function and feeling.
Clicks, views and likes are the currency of modern marketing.
But what good are these metrics if they don’t bring additional
customers into the bakery? Why do many marketing resources go to waste and how can neuro-branding offer a way out of the price war?
Consumers are backing their purchasing choices with reason, as they actively control food and drink choices at a time when
indulgence is more nuanced than ever.
Trina Bediako is the CEO and second-generation head of New Horizons Baking Co, a family-owned business since 1995. She has been working in the industry for 23 years and is now spearheading her company on an accelerated growth path, with a new bakery built this year.
Bread, especially white bread, has been making the list of ultra-processed foods to avoid. Communication can redeem bread by focusing on its functional benefits.
The 44th edition of Host Milano, held from October 17 to 21, featured an extended bakery-pizza-pasta showcase, which included an ‘Art of Baking’ hub and a focus on Milano Pane Pasta Pizza.
In September, Las Vegas was the glamorous home of the latest and finest concepts in baking. The key takeway: the global industry is determined to succeed and thrive, same as it ever was.
At IBIE, Coperion’s leaders shared with Baking+Biscuit International insights into integrating its brands of Bakon, Baker Perkins, DIOSNA, Kemuetc, Peerless, Shaffer, Shick Esteve, Unifiller and VMI; into its Food, Health & Nutrition division and what this means for their work with bakers in the long run.
When Harald Deller started as export manager
30 years ago, backaldrin supplied bakeries in Austria and Germany. Today, he is the General Director of a company with customers in more than 150 countries and eight production facilities worldwide.
Simple pleasures, elevated indulgence, empowering choices and sweet connections: these are the four current trends driving the world of sweet bakery goods, according to comprehensive research from Dawn Foods.
