My weekly food shop mostly consists of barging past the usual traffic of people, trying to find what I need without too much hassle. However, being someone who writes about the food industry, I sometimes try to make time to notice what is…
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 I can remember, as a kid growing up a few decades back, that it was crucially important that my mother bought the right cereal. Not necessarily the one with the goodness and healthy stuff, but the one with the free Disney characters,…
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 What can you innovate in an industry built around a basic foodstuff that has been around for thousand of years? Everything! As I closely monitored the industry this year, I have seen so many amazing, innovative products: chocolate pizza,…
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 When you pop into your supermarket or corner boulangeries, do you ever stop to think about how much effort, time, expertise and money went into that loaf that you are about to buy? Setting up a bakery is more than a profession, it is a…
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 During my time working and reporting on the food and drink industries, the debate on sugar is something that I have reported on many times. This was right around the time I began working in this sector. I was finding my feet and getting…
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 In this fast-paced world we have, there never seems to be enough time. Sayings like ‘life is too short to stuff a mushroom’ or as actress Kristin Scott Thomas says ‘life’s too short to eat low-fat everything’ are symptomatic of the…
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Over the last fewyears China’s economy has boomed and we have seen huge investments from businesses worldwide. Additionally the desire for high quality and Western style bread and cake products has driven consumption.
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  It’s been a bumpy road for the organic food market over recent years. Following ‘Horsegate’ and various other mishaps in the food industry, buyers have become more label-savvy, leading to some confusion over the ‘organic’ claim on food…
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 It has been one year since the great sugar debate. There was no hiding from the headlines, hailing the sweet ingredient as the new tobacco. But how has it affected consumer attitudes and what does this mean for the bakery industry?
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 We have all heard of millet, spelt and sorghum. They are, perhaps, not grains we knowingly use or consume on a regular basis.
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 Gluten-free products are no longer a niche market. Figures from Innova Market Insights reveal that, in the US, the percentage of tracked products that claim to be gluten-free reached 19.7 per cent in 2014, while the global average is 9.4…
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 “In my day, things were different…” Didn’t you hate it when your parents said that? Well, at the rate things are progressing and evolving in these modern times, my daughter could be saying that to her brother and there is only a five…
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  I tried some white sourdough bread yesterday, bought from the bakery aisle in my local supermarket. It was labeled ‘free-from’ but there it was – not in the health food section but with loaves of mass-produced bread.
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  ‘’Coles has been fined $2.5 million for falsely claiming its bread was freshly baked in-store when it had been par-baked off-site, sometimes months before it was sold".
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  It has been four days of over-indulging in chocolate thanks to Easter eggs and the like – and yes I know it is not manly to admit to a chocolate craving.
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  One thing we all notice when attending bakery trade shows is the consummate ease with which the bakers ‘on the floor’ turn out good looking treats for us all to sample.
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