All Feature articles – Page 5
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How are bakery sector giants becoming more sustainable?
We round up some of the significant environmental commitments and goals large manufacturers in the bakery space have made within their wider ESG strategies
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British Pie Week: trends, NPD and bestsellers revealed
Experts from Pukka, Pieminister, Turner’s Pies and more reveal their hottest new launches and what pie-loving consumers really want from the market
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Dessert trends: what do consumers want from sweet treats?
Consumers are spending more in the out of home market, but there are several boxes that need to be ticked if operators are to see their profits rise
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Future bakery trends: what does the next 75 years look like?
To celebrate its 75th anniversary, British Bakels has teamed up with food futurologist Lyndon Gee to see what the next 75 years could have in store for bakery
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How are the biggest bread players tackling sustainability?
British Baker looks at the strategies, goals and targets put in place by Hovis, Kingsmill and Warburtons to reduce their environmental footprints
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Which are the most sustainable fats for bakery?
With consumers increasingly conscious of ethical issues in the supply chain, how can bakers best balance taste, quality and sustainability in their choice of fat?
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Can craft bakeries ditch the plastic habit?
Sourcing alternative materials, managing costs and working with suppliers are some of the challenges to be overcome on the journey to a plastic-free operation
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Diversity: how bakery is building a community for all
What is the baking industry doing to promote diverse voices and offer opportunities to those who may not have considered it as a career?
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Can these five bakery treats go big in 2022?
Snickerdoodles, pretzel sticks and ice cream stuffed doughnuts are among the bakery items predicted hit the mainstream this year according to the Baileys Treat Report
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Flavour trends: what will inspire bakery products in 2022?
Nostalgia inducing S’mores, a whole lot of chocolate, bitter coffee and spicy chillies are among the flavours predicted by Dawn Foods to take the bakery world by storm this year
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Bakery leaders assess the sector for 2022: part 2
In the second of a two-part series, British Baker asks representatives of Baker & Baker, Bako Group, Dawn Foods and Bakers Basco to predict the challenges and opportunities the industry will be presented with over the next 12 months
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Bakery leaders assess the sector for 2022: part 1
In the first of a two-part series, British Baker asks leaders from Finsbury Food Group, CSM Ingredients, British Bakels and Puratos UK to predict the challenges and opportunities the next 12 months will bring for the industry
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Top 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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How 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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Sourdough 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?
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Top bakery trends for 2022 revealed: part 2
Fibre, nostalgic flavours and indulgence are among the top trends likely to play out on the bakery scene in 2022
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Top bakery trends 2022 revealed
From sustainability to direct-to-consumer models, healthy creations and hybrid ones, we dive into the bakery trends likely to come out on top in 2022
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What are the top bakery trends for Christmas 2021?
From pigs in blankets in everything to new takes on mince pies, we explore the trends making waves in festive sweet and savoury bakery this year
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Equipment to help bakers ride the waves of demand: part 2
In part two of our exploration of the kit to help bakers go with the flow of customer tastes, we look at how hot food on the go and packaged products are tapping into current consumer habits
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Top cake trends for 2022 revealed: part 2
In part two of British Baker’s tour of the cake market, we explore customisation, celebration and health trends