Bakery In-Depth Focus 2018
Posted: 20 August 2018 | New Food | No comments yet
One UK company is producing an innovative alternative to tradtional flour that meets the increasing demand for ‘free from’ and protein-rich foods. This and much more in our 2018 Bakery In-Depth Focus…


- A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story… - Using its loaf to raise efficiencies
Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits. - When ‘Smart’ has a whole new meaning
An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.
This In-Depth Focus is restricted - login or subscribe free to access
Why subscribe? Join our growing community of thousands of industry professionals and gain access to:
- bi-monthly issues in print and/or digital format
- case studies, whitepapers, webinars and industry-leading content
- breaking news and features
- our extensive online archive of thousands of articles and years of past issues
- ...And it's all free!
Click here to Subscribe today Login here