1-2-Taste Talks Food Ingredients: Bakery - Creating your own Signature: 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. Jos Vast of Bakery Academy, Peter Naylor of IMAG Organics, Egbert Jan Sonneveld of Blonk Quality Ingredients, Henk Bijl of Trigona Dairy Trade and Charif Geara of Nexxus Foods sit down with Jasper Schouten, CEO and Co-Founder of 1-2-Taste, to share their insights into the baker’s journey from idea to market launch.
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, 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! The consumer trend towards ‘healthier’ products, for example, 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…
In this podcast, Jasper and the suppliers discuss the SME bakery’s journey to a successful new product, following five steps:
1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support.