The European Bakery Market 2019

Please contact: Viktoria Usanova via E-mail: usanova@foodmultimedia.de

COnTENT

++ 7 Country portraits: Hungary, Poland, Romania, Slovakia, Sweden, Switzerland, United Kingdom

++ Expert Interviews: The European out-of-home market

++ Market Research: Trends and market dynamics

++ Company reports: Profiles of major suppliers to the bakery market

++ Baking Technology and Nutrition: Towards a Healthier World

++ Copies of Baking Technology and Nutrition can be obtained direct from Wiley www.wiley.com/en-gb/ search?pq=cauvain%20and%20 clark%7Crelevance

And other book suppliers e-book GBP 117.99

Print GBP 130.00

Written by renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark, Baking Technology and Nutrition presents an innovative and much-needed study of the changes taking place in the world of baking against the background of the global obesity epidemic. Their discussion focuses on the avenues open to bakers seeking to improve the nutritional value of their products and in recognising that an holistic approach needs to be taken, it encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon product shelf-life.

Featuring an abundance of new research and insights into the possible future of modern baking, this unique text:

+ Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products

+ Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability

+ Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations

+ Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists

+ Discusses principles for bakery product development which can be applied to a wide range of current and future health needs.

With Chapters on:

+ The History of the Manufacture of Bakery Products and Relevant Studies in Human Nutrition

+ The Manufacture of Bakery Products and their Key Characteristics

+ Delivering Health Benefits via Bakery Products

+ Drivers for Improved Health and Nutrition via Bakery Products

+ Barriers to the Acceptance of Bakery Products with Improved Nutrition

+ The Opportunities for Developing Improved Nutrition via Bakery Products

+ Approaches to Development of Nutritionally Enhanced Bakery Products

+ Communicating Relevant Messages

Baking Technology and Nutrition is an indispensable must read now book. It is a timely and timeless resource for technologists, manufacturers, healthcare practitioners, or anyone else working in today’s bakery food and nutrition industries.

About the Authors

STANLEY P. CAUVAIN is the Director and owner of the international consultancy BakeTran. Author of many technical books and articles related to baking, he has commercial experience in flour milling, bread production and product development and as a former Director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association he has extensive experience of leading multifaceted research projects both in the UK and internationally.

ROSIE H. CLARK is the Business Manager for BakeTran and has been involved in the publication of a number of technical books and articles. She previously worked at the Campden & Chorleywood Food Research Association and has applied her business and finance qualifications to PA roles in commercial companies in the UK and internationally. +++

++ USA: Domino’s Pizza with a new creative platform

Domino’s Pizza has built an “Innovation Garage” covering about 3,000 m 2 at its head office in Ann Arbor, Michigan, USA; a creative center with room for around 150 employees. The two-story building has open work areas, meeting rooms and a “Pizza-Theater” where project teams can trial new technologies such as order kiosks and carryout trackers. It is planning its own area to test delivery service innovations, e.g. GPS tracking or Nuro’s R2 autonomous delivery robot, which according to the company is scheduled to make its first deliveries this year. The whole of Domino’s AnyWare ordering technology, In-Store technology and a QS laboratory to test prototypes have also been integrated.

Domino’s Pizza is one of the world’s biggest suppliers of delivery pizzas, and based on its own information it operates more than 16,300 branches in more than 85 markets. The company earned retail sales revenues of more than USD 13.5 billion in 2018, of which nearly USD 6.6 billion was in the USA. The concept is based on independent franchisors, who made up 98% of Domino’s branches in the second quarter of 2019. +++