Q1. What were the main performance objectives for the Hovis crusty loaf concept, and how did these differ from those for existing RHM white breads.
The history of Hovis in bread production has been illustrious since it began back in 1884 as Richard Stoney Smith wheat germ flour. As a competitive firm, the company has always sought ways to ensure it stays at the peak of bread production in the bread industry. This has been evidenced when it was sold to crafts bakers back in its starting days. After realizing that the market was changing every day, the management of ...
