How bakery brands can address ultra-processing and clean label concerns
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.
Tag: natural ingredients
Better snacks: science and creativity
Providing excellent-tasting products is a must, but the eating experience is only one of the goals for successful snacks. The challenge lies in balancing health benefits, clean-label compliance, and manufacturing efficiency – all while meeting consumer expectations.
Dos and don’ts: functional ingredients
By Kate Kehoe, Marketing Executive at FMCG Gurus Many consumers tend to scrutinize nutritional labels when buying bakery products, with
Cost versus value: consumers weigh in
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.
Healthy snacking trends in the bakery market
Consumers snack for a variety of reasons. This can range from being a substitute for a skipped meal, needing an energy boost, or for a moment of escapism and comfort.
Healthy snacking trends in the bakery market
Consumers snack for a variety of reasons. This can range from being a substitute for a skipped meal, needing an energy boost, or for a moment of escapism and comfort. Bakery products are popular among consumers for snacking, with 63% of global consumers turning to biscuits and cookies as their preferred type of snack, according to Kate Kehoe, Marketing Executive, FMCG Gurus.
Production: a world of tarts
Some of the oldest patisserie creations are also an undisputed dessert staple: pies and tarts. As they are continuously evolving, various techniques can perfect product processing in industrial bakeries, preserving the artistry of the skilled patissier.
