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In this issue we take a look at allergen handling solutions and their importance to food safety. Allergen management is one of the big safety concerns in bakery manufacturing, even more so with the rise in popularity of products free of certain ingredients that are known allergy triggers.

On the technology side we look at industrial pastry lines, which are responsible for controlling complex operations that allow the product to transform, expand, form its crust and develop its texture. High-precision forming, handling and baking rely on technology innovation continuously perfecting them and are prerequisites to achieving the desired results for a diverse range of products, every time they run on the line.

Market research specialists shared with us their thoughts on the likely market contraction of 2020, though the underlying trends that have driven market growth in the last five years remain, and the outlook for the bakery house category over the longer term remains strong with plenty of opportunities for growth.

According to the specialists, the bakery house market in China is highly fragmented and remains largely the realm of smaller regional franchises and independent bakery shops or supermarkets, with independents still accounting for more than 99% of total category volume sales.

Our packaging feature looks at active antimicrobial solutions – and ways to increase shelf-life by eliminating mold-growth through innovation in packaging materials.

All these topics, together with exclusive insights, expert opinions and market analysis articles available for free in our Asia Pacific Baker & Biscuit magazine, which you can read by clicking here.