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By Rob Brown2021-01-18T13:49:00+00:00 Change is inevitable, like death or taxes. That doesn’t make it any easier to swallow, particularly if your business is responsible for the production and delivery of goods that can’t simply be warehoused when the world gets turned upside down. If Covid-19 has given us anything, it is change. So how has the baking industry adapted to the turmoil of 2020? And what will the longer-term impact of the pandemic be on the type of baked goods in demand and how, when and where people want to buy them? “The past few months have been some of the most challenging that many business owners have ever faced,” says Jacqui Passmore, marketing manager for the UK and Ireland at Dawn Foods. ....
Hovis has revamped its Best of Both loaf with a new recipe and added vitamin D. The updated recipe will replace the existing one on shelves in January 2021. Two slices of the loaf contain at least a third of the daily recommended dose of vitamin D (which the NHS says is 10 micrograms a day) and calcium intakes. The loaf is also a source of fibre and protein, Hovis added. Other changes to the Best of Both recipe include the removal of wheatgerm and the addition of wholemeal flour as well as minor changes to yeast and fibre levels. The move, according to Hovis, is designed to help the nation support their immune systems and tap into consumer demand for food with more added nutrients. ....