News and Trends

  Bridor brings the importance of fibre into the spotlight in-bakery.com After four years in development, the leading French bakery manufacturer, Bridor, has revealed the results of its hard work with its scientific partners to create l’Amibiote – a recipe with sourdough composed of seven vegetal fibres. In 2016, Bridor’s R&D team started working on an enriched fibre loaf, a  development undertaken in partnership with Joël Doré, a microbiota expert at the National Institute of Agronomic and Environment Research.   Studies have shown that fibre is an incredibly important part of our diet. One of the problems with fibre is getting enough of it from your diet and the types of food you’re eating on a daily basis. That is why l’Amibiote is so special. Bridor has created an enriched-fibre bread range that can be eaten at any time of the day, for many different occasions, making it even easier to get that diversified fibre intake into your diet. The unique recipe is composed of seven

French bakery manufacturer Bridor launches l’Amibiote multi-fibre bread innovationsfood.com After four years in development, the leading French bakery manufacturer, Bridor, has revealed the results of its hard work with its scientific partners to create l’Amibiote – a recipe with sourdough composed of seven vegetal fibres. In 2016, Bridor’s R&D team started working on an enriched fibre loaf, a development undertaken in partnership with Joël Doré, a microbiota expert at the National Institute of Agronomic and Environment Research. Studies have shown that fibre is an incredibly important part of our diet. One of the problems with fibre is getting enough of it from your diet and the types of food you’re eating on a daily basis. That is why l’Amibiote is so special. Bridor has created an enriched-fibre bread range that can be eaten at any time of the day, for many different occasions, making it even easier to get that diversified fibre intake into your diet. The unique reci

STORY: New l’Amibiote from Bridor www.bakerybusiness.com 1 min read After four years in development, the leading French bakery manufacturer, Bridor, has revealed the results of its hard work with its scientific partners to create l’Amibiote - a recipe with sourdough composed of seven vegetal fibres. In 2016, Bridor’s R&D team started working on an enriched fibre loaf, a development undertaken in partnership with Joël Doré, a microbiota expert at the National Institute of Agronomic and Environment Research. Studies have shown that fibre is an incredibly important part of our diet. One of the problems with fibre is getting enough of it from your diet and the types of food you’re eating on a daily basis. That is why l’Amibiote is so special. Bridor has created an enriched-fibre bread range that can be eaten at any time of the day, for many different occasions, making it even easier to get that diversified fibre intake into your diet. The unique recipe is composed of seven v

  bakeryinfo.co.uk In the third and final part of our top bakery trends for 2021 we explore the rise of longer life baked goods, sugar reduction and more.  Read on to find out how these trends are playing out: Longer life The big shop returned in 2020 as consumers looked to reduce their trips out of the house. This put pressure on bread and baked goods, which often have a shorter shelf life. As such, longer life products came into their own. “As a nation, we’re a little bit suspicious of longer life products, but circumstances have led to an already successful brand being adopted by a whole new audience,” says St Pierre Groupe co-founder Paul Baker, discussing the rise of its Baker Street brand which saw sales increase 36% year on year. Brioche Pasquier was another brand to benefit as a result with sales going “sky high”, according to sales manager Charlotte Hulbert. “The unprecedented demand for longer life bakery is likely to continue as long as the threat from the virus remains

  www.kamcity.com Driving online profitability, creating safe shopping spaces, and bringing the out-of-home experience in-home are among the key trends expected to shape global retail in 2021, according to new predictions from IGD. Following a disruptive 2020, the research and training organisation said five trends stand out as areas for businesses to focus on this year: 1. System upgrade: digitally enhancing operations What IGD expects in 2021: Introduction of digital technologies that have a low capital investment and are easy to update Partnerships with third-party technology providers to speed up new tech introduction More use of machine learning and artificial intelligence at store level to drive revenue and increase customer satisfaction Toby Pickard, Head of Innovation and Futures at IGD, said: “The pandemic has accelerated retailers and shoppers’ digital awareness and capabilities. Numerous companies have been testing and learning from new digital initiatives, and in 2021 co

  bakeryinfo.co.uk Here it is – part two of our top bakery trends for 2021 series. We’ve already explored the rise of eco-friendly products , organic and vegan treats as well as those tapping into consumers’ sense of nostalgia.  So, what else will be front of mind for bakers and their consumers this year? Read on to find out: Keep it clean Hygiene has stormed to the top of consumers’ priorities in 2020 and it shows no sign of subsiding.  “We’ve developed a heightened sense of hygiene and it’s likely we’ll see consumers judging outlets on hygiene measures and leaning towards individually-packaged baked goods,” notes Kirsty Matthews, insights & marketing manager at Macphie. It’s already happening. Sales of in-store bakery products are forecast for a 14% decline for 2020 versus 2019, according to Mintel, driven partly by temporary closures, but also concerns over unwrapped goods. Many in-store bakeries pivoted to packaging all goods in a bid to reassure customers. This is also an imp

  Namnews, 12th January 2021 Waitrose has launched a new ‘Holistic Living’ range which brings together a number of different health-focused products. The supermarket stated that its new ‘ Gut Health ’ range is the UK’s first own label offer to have a certified gut health claim . The range of 11 lines, which include fruit smoothies, juices and kefir products, can help maintain a healthy and balanced digestive system. Joanne Lunn, Nutrition Manager at Waitrose said: “This range of products contain Bacillus coagulan, calcium and chicory inulin. These are all types of prebiotic which don’t get absorbed by our small intestine but instead reaches the large intestine and the bacteria found naturally in the gut ferment it.” Meanwhile, its new ‘ Thrive ’ range of products has been created to fit into people’s daily routines and help maintain a balanced lifestyle. With a focus on fresh ingredients, the range is a mix of 11 new meals which have been designed to be the “perfect portion size and o

www.kamcity.com Research by taste & nutrition company Kerry has uncovered the flavours and ingredients that are set to inspire innovation across the food and beverage landscape in the year ahead.  In its annual Taste Charts study, the firm found a trend towards familiar and nostalgic tastes, which resurged during the pandemic. This is anticipated to continue over the coming year as people seek comfort from their food and beverages. Consumers are gravitating toward comforting and familiar tastes, with classic desserts such as banana split, apple pie and custard are featured as flavours in different categories – including those in the ‘sweet’ and ‘beverage’ categories.  In Europe, restrictions on movement in 2020 have led to consumers travelling the world with their taste buds. This is reflected in the Taste Charts, with a rise in Korean, Indian, Thai, Greek and Spanish cuisine, as well as exotic notes like Calamansi and Acerola. Trends around health and wellbeing continues to gathe

  bakeryinfo.co.uk To celebrate Veganuary, bakery brands are rolling out an array of products for those adopting a plant-based lifestyle. The new year has kicked off to a veg-tastic start with the launch of a host of vegan products from deep dish pizzas to pies, puff pastries and doughnuts. Chicago Town, Delifrance and Renshaw are among those to tap into the growing demand for vegan food. Higgidy, Coughlans Bakery and Oggs are among those to have already unveiled sweet and savoury treats galore this month. Here’s our latest plant-powered picks for Veganuary 2021:   Chicago Town Pizza brand Chicago Town has extended its vegan portfolio with two new variants. Enter the Vegan Deep Dish Cheeezeburger and Vegan Tomato Stuffed Crust Takeaway Smokey Bac’n and Mushroom. Available to buy now, both pizzas are registered with The Vegan Society’s Trademark. The Vegan Deep Dish Cheeezeburger (£2.50) features a deep-dish crust with burger sauce and toppings of vegan mince, red onions,

  www.lumina-intelligence.com Monday evening’s announcement of a national lockdown for at least the next 6 weeks is yet another devastating blow to the hospitality industry, albeit that by then three-quarters of the country was already subject to tier 4 restrictions. What will this mean for the limited channels still available to operators, i.e. takeaway, click & collect and delivery? Lumina Intelligence Eating & Drinking Out panel now covers not only on-premise dining and food-to-go, but we’ve also recently expanded our coverage to include takeaway and click & collect. We can therefore look back to November 2020, when lockdown 2 was in place, to understand how consumers behaved in light of limited foodservice options. Over a quarter of eating & drinking ‘out’ occasions (i.e. food sourced from outside the home) in November were delivery (ordered online or via phone and delivered). A further 16% were click & collect (orders placed online or via phone and collected