The bakery goods manufacturer has published a guide focused on four main challenges facing the bakery, café and foodservice industry right now: price inflation, staffing constraints, standing out and social responsibility.
Délifrance has unveiled the next chapter of its ‘Prove It’ series, this time taking a deep dive into sustainability trends and whether the UK bakery sector is moving the needle in the right direction.
Délifrance has released 'Prove It: Adapting bakery to meet the needs of food hypersensitive consumers', designed to help bakers and food-to-go operators navigate the challenges of the UK’s recently promulgated allergen legislation.
Clean label is fast becoming the expectation, not the exception By Gill Hyslop Consumers are increasingly reading product labels and searching out ‘clean’ ingredients lists that are shorter and feature recognisable ingredients that are sourced from nature. Artificial or chemical ingredients are the main undesirables, while there is also interest in excluding ingredients that consumers may perceive to be unnecessary. Clean label was found to be a top consumer trend in the 2019 Puratos global Taste Tomorrow report, the world’s largest bakery, patisserie and chocolate consumer survey. The trend for transparency, focus on health and greater interest in what goes into food has led to consumers checking labels more than ever before. The survey found 86% of people check labels, with 36% of people looking for details on preservatives and 33% checking information on artificial colourings and flavourings.