The bakery industry has proudly rallied in its common efforts to continue providing critical services and products for people around the world.
In this issue we take a look at how businesses are taking measures so they can maintain, and oftentimes increase, production to meet demand from homebound consumers who are isolating to prevent the spread of the novel covornavirus.
On the technology side, we discuss the challenges high-end equipment for laminating and sheeting must overcome to obtain a sheet of dough that’s consistently within the desired characteristics, and how imagination, science and technology come at play to create perfectly-executed surfaces for confectionery coatings.
Our packaging feature sheds light on robotic packaging solutions and how they bring smart baking to a whole new level, quickly becoming an integral – and highly-efficient – part of the manufacturing plants.
Demand for plant-based alternatives to animal-origin ingredients in bakery products has grown significantly in recent years. In our ingredients section we analyze the rise of vegan and plant-based diets and how they push the food industry to produce or reformulate products to cater to this growing band of consumers.
All these topics, together with exclusive insights, expert opinions and market analysis articles available for free in our European Baker & Biscuit magazine, which you can read by clicking here.