Tuesday, 25 April 2017

 

Digital Edition



Click or tap to download the digital magazine
for your tablet or mobile device.
Instructions available here.

VM - Shopping cart

 x 
Cart empty

Latest Events

May 8th 2017 - May 12th 2017
HOFEX
May 9th 2017 - May 11th 2017
Vitafoods Europe
Oct 20th 2017 - Oct 25th 2017
HOST
Apr 19th 2018 - Apr 23rd 2018
IDMA

 

Craft baking, it seems, is a growing trend. Research by IRI shows that sales of baking products have been rising steadily, up by 62% since 2007. The market research and shopper insight firm says this trend is driven partly by families being keen to get back into the kitchen and cook for themselves, but also by celebrity baker shows on television.

Nanotechnology sounds all new-fangled and modern. But it is not.  According to José Miguel Aguilera of Universidad Católica de Chile, Santiago, “nano” has been part of food processing for centuries, since many food structures naturally exist at the nano-scale.

 

Being in the business of baking, as any other business, is about improving that bottom line and making a profit. This, in turn, depends on the market itself, writes Andre Erasmus, and growing that market can mean moving outside of your comfort zone.

 
The thinking consumer, it is said, discerns the difference between fads and trends, between fashion and something that is here to stay. And, writes Andre Erasmus, getting this right if you are a major baker is crucial to preventing a loss of sales. 

 

The UK government has taken the lead in fighting obesity with the launch of its childhood obesity plan, writes Andre Erasmus. It’s a program that will initially focus on the categories that make the largest contributions to children’s sugar intake, including breakfast cereals, biscuits, cakes and confectionery.

Trade Media Solutions S.R.L. | 1-5 G-ral David Praporgescu Str., 1st Floor, District 2, 020965 Bucharest, Romania.
Tel: +40 (0) 21 31 590 31  | E-mail: office@mediatrade.ro