Finished Goods

Healthy Breads: Set pulses racing

Boosting protein levels in loaves with the addition of pulses is helping to keep the bread market in shape, reports Tracy West

Easter: Cracking opportunity

Alice Cooke talks to industry experts about how to pull a rabbit out of a hat this Easter by making the most of seasonal trends and flavours

Breakfast Bakery: Raising a toast

Morning goods and on-the-go food continue to be strong performers at breakfast, but toast could be hot stuff in 2017, says Ashley Williams

Desserts: Bringing a taste of the new to the classics

Offering new twists on classic desserts gives businesses a chance to  tap a key foodservice trend. So how are suppliers responding  to this demand?

Sandwiches: Quality stops sarnie market going stale

Brits are demanding more from their sarnies, prompting a drive towards high-quality fillings and bread that is increasing spend in the category.

Doughnuts: What’s next on the horizon?

Think you know your doughnuts? It’s time to take another look, as the traditionally sugar-coated category promises plenty of innovation in 2017

Bake to the Future: The coming decade in baking

As British Baker relaunches to meet the demands of today’s dynamic bakery market, we ask some of the industry’s major players what the next 10 years could mean for product development

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