Free-from products should be stocked alongside their conventional counterparts to ensure they are visible to a broader group of shoppers, according to a leading player in the gluten-free bakery market.
Malted loaf maker Soreen is sustaining its turnaround more than a year into its recovery strategy. Revenue is still rising on the back of new product development (NPD) and the growth of new sales channels, according to md Paul Tripp.
SpringThyme Oils has launched a new range of bakery shortenings that have been infused with herbs and spices. The ingredients promise the functionality of hard fats combined with the convenience of liquid oils.