Innovation at the Heart of the Bakery World

April 21st is World Creativity and Innovation Day — a great opportunity to celebrate all the ideas we come up with every day. And in the bakery and pastry sector, innovation never stops!
If you thought bread was just flour, water, and sourdough, think again! Seeded breads, spirulina bread, custom recipes, even down to the packaging — every year, new creations emerge to delight taste buds and keep up with new trends.
But how can we reinvent ourselves in the bakery industry?

That’s the topic discussed by Alexia Rasson, our Head of Marketing and Communication, and Vincent Debavelaere, our R&D technician, in the podcast episode “Innovation in the Bakery and Pastry Sector” from Au cœur du pain, produced by the FEB.

Bakery innovation is truly a team effort, combining expertise, creativity, and attentiveness to market needs. At Novepan, every innovation goes through several stages before being offered to our clients: trend analysis, lab testing by our R&D team, recipe adjustments, and finally — our clients’ verdict!

We would like to thank the FEB (Fédération des Entreprises de Boulangerie) for giving us the opportunity to participate in this podcast. It was a pleasure to share our vision of innovation and our experience!

You can find the episode here 👉 https://podcast.ausha.co/au-coeur-du-pain/4-l-innovation-dans-le-secteur-de-la-boulangerie-patisserie