Bakery In-depth Focus – February 2021
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Posted: 17 February 2021 | New Food | 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.
Issue
Related topics
Free From, Health & Nutrition, Ingredients, New product development (NPD), Plant based, Product Development
