Bakery

Structural maintenance

Structural maintenance

By Sarah Britton

Reducing the levels of saturated fat in bakery and confectionery food products while retaining their structure is no mean feat, but baking experts across the UK have risen to the challenge. Sarah Britton reports

Where slimmers fear to tread

Where slimmers fear to tread

By Michelle Knott

Most people want to lose weight, reports Michelle Knott, but they refuse to compromise on taste when buying treats such as bakery products

Small but perfectly formed

Small but perfectly formed

Flanders, Wallonia and Brussels may be divided by language and tastes, but they offer very loyal customers for UK suppliers prepared to make the effort. Sue Scott reports

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