All British Baker articles in December 2021
View all stories from this issue.
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Promotional featurePlant-forward into 2022! Why bakers need plant-based mixes and concentrates
With consumers focused on healthy and ethical choices in the wake of Covid-19, bakers are meeting increasing demand for plant-based products. But how can they create these easily, without loss of texture and taste? Puratos investigates.
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NewsPuratos boosts marketing and R&D teams with new appointments
Andrea Felician joins the company as R&D manager for sourdough, while Ben Ledger takes up the position of marketing manager for bakery
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NewsWarburtons breaks £2.5m fundraising barrier for cancer cause
The bread giant has raised the money for Cancer Research UK in less than seven years through its community programme, Families Matter
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NewsVeganuary ahoy: plant-based NPD unveiled for 2022
Rounding up some of the products bakery brands are rolling out to target vegans and flexitarians alike for Veganuary 2022
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NewsNew York Bakery Co launches 3 Grain Sourdough Deli Bagel
The new variety replaces the brand’s original sourdough bagel rolled out at the start of 2021 and joins Loaded Everything in the Deli range
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NewsLovingly Artisan donates bread to local food share project
The Kendal-based craft bakery has announced its support for volunteer-led project Waste Into Wellbeing, while also revealing energy cost savings from its recently installed Polin wood pellet oven
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NewsPret invests in custom coffee kit to help with subscription
Special high-performance coffee makers have been installed in top performing shops to help meet increased demand, with regional rollout in Oxford and Birmingham also planned
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NewsThe Topping Pie Company secures Harrods listing
A 25-strong range of the Doncaster-based bakery’s pies will be sold from the revamped delicatessen counter in the famous department store’s food halls
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Product NewsRevealed: our pick of bakery’s top new launches in 2021
From wonky bread boxes to healthier doughnuts, British Baker names some of its favourite bakery NPD from the past year
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NewsPuratos appoints new CEO and chairman of the board
Pierre Tossut is stepping into the role of CEO while Cédric van Belle will become chairman of the board as they aim to boost group turnover to €5bn by 2030
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FeatureTop bakery trends for 2022 revealed: part 3
In the third and final part, we explore why bakery can’t shake the vegan phenomenon, how hybrids are powering up for the new year and why many shoppers are staying loyal to local
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AnalysisBakery in review 2021: strategy and investment
British Baker looks at how plans for some of the baking industry’s big hitters have shaped up over the last year
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NewsCBA poll reveals craft bakers’ concerns over costs in 2022
Respondents to the latest member survey by the Craft Bakers Association were unanimous in their worries about an increase in costs driving higher prices in the coming year
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FeatureHow Haywood & Padgett scaled up to one million treats a day
The scone maker, which started as a two-man operation in 1985, has flourished by doing the simple things well
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NewsEPP partners with bread scoring technology provider Beor
European Process Plant will become the exclusive distributor for Beor products in the UK and Ireland
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AnalysisBakery in review 2021: mergers and acquisitions
What were the big deals of 2021 and how did they affect the bakery market?
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NewsPan’Artisan sales & marketing director promoted to MD
David Jones takes up his new role at a time of ‘significant capital investment’ for the foodservice dough maker
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NewsASA upholds complaint over Papa John’s Bitcoin promotion
The Advertising Standards Authority said the pizza chain’s promotion ‘trivialised what was a serious and potentially costly financial decision’
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NewsInvestor group calls for action on National Food Strategy
A coalition of 18 institutional investors, representing over £3 trillion in assets under management, has called on the UK government to introduce mandatory reporting for food businesses
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FeatureSourdough at scale: how are big players tapping the trend?
How are larger manufacturers tapping into a style of baking that traditionally requires a hands-on approach and extended fermentation time?