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By Catalina Mihu From its home base in Zaandam, Lika Bakery shows its excitement and skill in product innovation. Its
By Catalina Mihu From its home base in Zaandam, Lika Bakery shows its excitement and skill in product innovation. Its
By Tony Hunter, Food Futurist Generative AI is here and it’s just getting started. Exponential thinking, rather than our innate
Part of the French cooperative group VIVESCIA, Délifrance creates bakery, viennoiserie, pastry and savory products for foodservice providers, bakers and
By Kate Kehoe, Marketing Executive at FMCG Gurus As consumers redefine breakfast to suit their changing daily agendas, opportunities arise
Chocolate coating is a tasty addition to bakery goods, but it also creates challenges when handling compounds in the manufacturing
In recent years, numerous food categories have expanded their plant-based offerings – and the bakery sector is no exception. This
With rising prices having become a major concern for consumers, the bakery industry faces the challenge of offering products that not only meet consumers’ expectations but also provide good value for money.
By Kate Kehoe, Marketing Executive, FMCG Gurus Consumers snack for a variety of reasons. This can range from being a
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer.
This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
David Wagstaff, the managing director of St Pierre Groupe, discusses how the cost-of-living crisis is impacting the industry.
The performance of the German market in 2019 is reviewed in the light of its post-pandemic evolution.