- Publication date: Wednesday 19 November 2025
- Editorial submissions deadline: Wednesday 5 November 2025
- Editorial contact: Amy North amy.north@wrbm.com
Pistachio was on the rise as a bakery ingredient before Dubai Chocolate took hold of the market, but now demand has skyrocketed. This feature will explore how nuts are evolving from traditional inclusions to premium, functional, and flavour-forward ingredients in bakery. It will also explore the sourcing and cost issues coming from their rise in popularity.
Key questions this feature will explore:
- What nut varieties are currently in highest demand among UK bakeries and why?
- What formats are growing in popularity? For example, nut flours, pastes, butters etc.
- What trends or consumer demand is driving increased interest in nuts as an ingredient?
- How are bakers using nuts to elevate flavours or textures in baked goods?
- What new products (both ingredients and finished baked goods) have been rolled out recently to tap into demand for nuts?
- What is the supply chain like for different types of nuts and are there any challenges when it comes to sourcing them?
- Where does sustainability and ethical sourcing factor in for nuts?
- What challenges do bakeries face when working with nuts, and how are you helping address them?
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