Recommended

[WEBINAR] Better ways of using audit and compliance data to improve food safety and quality
Food Safety Live 2021 – Save the date for our new virtual event
[WEBINAR] How precise is precise in liquid material reception?
[WEBINAR] How to minimise organic contamination and product loss
Did you miss our In-Depth Focus on Food Safety? Download now!
Watch our free on-demand webinar with Oxford Instruments ‘Benchtop NMR analysis and the future’
Read more about ingredients, food innovations and sustainable clean label products….
Watch our free on-demand Panel Discussion with Thermo Fisher: ‘Trends in food safety testing with GC high resolution mass spectrometry’
article

Bakery In-depth Focus – February 2021

Posted: 17 February 2021 | | No comments yet

Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.

Running multiple businesses successfully – New Food’s Editor Bethan Grylls hears the story behind Manchester-based St Pierre Groupe, which successfully entered the US market while juggling several profitable bakery brands.

For the love of pizza – New Food gains insight into one of the world’s favourite pizza brands and the innovative process behind its doughs. 

Soreen’s vegan venture – Bethan Grylls interviewed the famous malt loaf brand’s Managing Director to find out how they’ve tackled the task of going vegan.











    To read this In-Depth Focus in full, please complete the form below:

     









    By clicking submit you confirm that you accept our terms and conditions and privacy policy.

    Send this to a friend