Feature Synopsis March 2019: Improvers & Concentrates

This feature will look at the current trends in the concentrates market, and how this might develop in the near future.

  • Publication date: 12 March 2019
  • Editorial submissions deadline: 18 February 2019
  • Editorial contact: vince.bamford@wrbm.com

THE CURRENT CONCENTRATES MARKET

This feature will look at the current trends in the concentrates market, and how this might develop in the near future.

Key questions will include:

  • How have bread concentrates changed to meet the demands of today’s bakers and consumers?
  • What have been the key market changes shaping development of concentrates?
  • What is your most recent concentrate launch? (Please explain what the product is, when it came to market and what its target audience is).
  • How are concentrates suppliers addressing demand for gluten-free breads, and for wetter doughs in general? Similarly, how is greater demand for seeds and other inclusions shaping the concentrates market?
  • How have demands for cleaner labels impacted development of concentrates?
  • Has growing consumer interest in the provenance of products – particularly local, artisan breads – prompted some bakers to move away from the use of concentrates?
  • What flavour trends to you expect to shape concentrates development in the coming years?

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