1-2-Taste Webinar Series: Bakery - Creating your own Signature
In this series of webinars 1-2-Taste’s Jasper Schouten speaks with ingredients suppliers about market trends, product innovation, best practices, supplier challenges, and more.
How can your bakery survive and thrive in a market dominated by several large, international producers, as well as plenty of small local competitors? To stand out from the crowd you need your own signature – and product innovation holds the key.
Like every business today, smaller bakeries are struggling with the double-whammy of higher energy costs and the supply chain crisis. But while larger bakeries can often use their purchasing power to source what they need at the best price, we know their smaller counterparts don’t have that advantage. And that’s a big hurdle when you want to create and develop a new, innovative product.
A challenge? Absolutely. Impossible? Definitely not! We see, for example, that the consumer trend towards ‘healthier’ products offers plenty of opportunities to create your own signature around innovative products using ‘alternative’ ingredients. Agave syrup to reduce sugar, teff flour for gluten-free or high-protein baked goods, non-dairy butter that lets you meet the increasingly important vegan market – and the list goes on.
In this webinar, I sit down with five suppliers to discuss the SME bakery’s journey to a successful new product, following five steps:
How can your bakery survive and thrive in a market dominated by several large, international producers, as well as plenty of small local competitors? To stand out from the crowd you need your own signature – and product innovation holds the key.
Like every business today, smaller bakeries are struggling with the double-whammy of higher energy costs and the supply chain crisis. But while larger bakeries can often use their purchasing power to source what they need at the best price, we know their smaller counterparts don’t have that advantage. And that’s a big hurdle when you want to create and develop a new, innovative product.
A challenge? Absolutely. Impossible? Definitely not! We see, for example, that the consumer trend towards ‘healthier’ products offers plenty of opportunities to create your own signature around innovative products using ‘alternative’ ingredients. Agave syrup to reduce sugar, teff flour for gluten-free or high-protein baked goods, non-dairy butter that lets you meet the increasingly important vegan market – and the list goes on.
In this webinar, I sit down with five suppliers to discuss the SME bakery’s journey to a successful new product, following five steps:
- Developing the concept
- Creating a winning protype
- Going to market
- Getting the best supplier contracts
- Ensuring a robust supply chain
