All Health articles
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Product NewsWarburtons launches new Fibre Fix range to help tackle UK fibre gap
New loaf and rolls feature a diverse seed and grain blend alongside wheat bran, delivering around 8g of fibre per 100g with added calcium to aid the normal function of digestive enzymes
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FeatureA meal of two halves: how health and indulgence are reshaping breakfast
As the breakfast occasion stretches later into the morning and consumers juggle health goals with indulgent cravings, operators are rethinking their menus
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FeatureBotanicals, brews, and bold fruits: the flavour trends defining bakery in 2026
From florals and tea‑infused bakes to bold, tangy fruits, flavour innovation is taking centre stage in bakery as brands balance familiarity with a desire for discovery
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Product NewsMorrisons launches raft of high protein bakery products
New pizzas, sandwiches, wraps, bagels, flatbreads, and pancakes are among the 53-strong Applied Nutrition range rolled out at stores for the new year
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Product NewsM&S launches Nutrient Dense range including oaty bread and crackers
New products aim to help consumers hit their health goals and meet recommended daily amounts of fibre and other macronutrients, even if they’re on weight loss medication, said the retailer
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Product NewsHeyLo! unveils low-carb protein crackerbreads made with lupin flour
Leeds-based company says the upcoming launch of its latest keto-friendly NPD is timed to land at the height of the January reset
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NewsJason’s Sourdough unveils plans to launch 100% wholemeal loaf
The UK’s third biggest bread brand revealed its NPD team has been busy developing a new loaf made entirely with wholemeal flour and therefore not requiring folic acid fortification
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NewsMajority of UK consumers unaware of new HFSS ad restrictions
New research conducted by marketing group Dentsu found that UK consumers want brands to lead the health change, but remain conscious of brand claims
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Promotional featureHow bakery can satisfy consumers’ interest in health & wellbeing
Today’s consumers focus increasingly on how their mental and physical wellbeing is affected by what they consume. So how does that translate into the world of bakery products? In its latest in-depth report, Lesaffre set about finding out.
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ReportsTop Bakery Trends 2026
Trends keep the baking industry fresh and exciting, so tapping into them can unlock opportunities for businesses of all shapes and sizes
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Product NewsCSM Ingredients, Dawn Foods, and I.T.S unveil new bakery ingredients
Cocoa alternatives, healthier cookie mixes, and on-trend fruit flavours are among the new products launched by ingredients suppliers
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Feature SynopsesFebruary 2026: Food safety
This feature will analyse which bakery items were recalled in 2025 and why
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FeatureCracking the trends: how nuts bring indulgence, texture, and global flavours to bakery
From on-trend pistachio to almond, nuts bring indulgence, health cues, and flavour exploration to the bakery category. But at what cost?
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NewsANR-Probake eyes expansion of ‘healthy junk food’ range with new site
Nutritional bakery specialist is looking to introduce new products and increase capacity at its newly purchased 70,000 sq ft facility in South Wales
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FeatureSeeds, spices, and surprises: the rise of ‘bread with bits’
Innovative bakers are packing breads with extra bits – such as seeds, fruit, and even chocolate – to meet growing consumer demand for loaves that deliver taste and nutrition
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NewsWigan bakery with ‘widespread’ pest problem to pay £10k for hygiene failings
Directors at Five Star Bakery pleaded guilty to 12 offences after rat droppings, dirt, and mould were found on the premises
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NewsAB Mauri teams up with Nutris to unlock fava bean potential in bakery ingredients
The ingredients division of Associated British Foods is collaborating with Croatia-based food tech firm Nutris to develop new fava bean-based solutions for bakers in the UK and Ireland
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NewsAdvances in healthy and more sustainable bakery funded by Scottish government
Funding is helping support the futher development of a palm fat alternative as well as multiple healthy reformulation projects at bakeries across Scotland
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NewsHuddersfield university partners with Puratos on bread improver research
Professor Grant Campbell’s experimental modelling approach on the effects of dietary fibres in bread will allow Puratos to design bread improvers faster and more effectively
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NewsHobbs House Bakery axes almond croissant as it goes nut free
Central bakery in Chipping Sodbury, Gloucestershire is now nut free but the business’s four retail shops will continue to use them in products