Issues
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OpinionDemonising bread is not the answer to UPF debate
Federation of Bakers’ Andrew Pyne explains why he believes the term ‘UPF’ is creating confusion for consumers and policy makers leading to the demonisation of foods such as sliced bread
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NewsDiary of a Bakers Basco investigator at Glastonbury festival
Southwest investigations officer Sam Reed details a successful weekend rescuing hundreds of Omega baskets and dollies left by vendors
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InterviewA day in the life of a national investigations manager at Bakers Basco
Join Stacey Brown, national investigations manager at Bakers Basco, as she carries out a ‘seaside sweep’ to recover discarded bakery equipment
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OpinionAllergy safety: the missing ingredient in a recipe for success
Research by Serve Legal has found worrying gaps in the information provided to customers with allergies by food-to-go and hospitality businesses. So, what can they do to improve?
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OpinionScottish Bakers dismayed at delay to apprenticeship funding
A delay in confirming funding for new apprentices in Scotland could impact learners and businesses alike, according to Scottish Bakers
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OpinionHow do bakeries move towards net zero in challenging times?
Iain Clunie, director of the Net Zero Programme at Scotland Food & Drink, explores the hurdles and how to overcome them
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AnalysisCan bakeries survive rapidly rising costs?
Rocketing energy prices, wheat prices going up and a shortage of skilled workers are just some of the problems facing the baking industry
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OpinionWhy we should celebrate the drivers who keep bakery moving
Paul Empson, general manager at Bakers Basco, spent an early morning shift with a Hovis driver and concluded it’s time to give recognition to the delivery workers whose tireless efforts ensure the industry runs smoothly
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FeatureWhat’s in store for bakery in 2021?
We asked trade bodies within the baking industry to outline the challenges and opportunities ahead for the coming year. Here’s what they had to say
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OpinionReal Bread Week 2020: The Benefits of bread-making
Chris Young, coordinator of the Real Bread Campaign, on the success of last month’s 11th annual Real Bread Week
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OpinionWhy businesses should be ready for labour shortages
British Sandwich & Food to Go Association director Jim Winship on proposed changes to salary thresholds for migrant workers – and how they may not go far enough
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Opinion’A push in the market to move away from bulk bakery mixes’
KaTech technical sales executive Stephen O’Neill on why bakery businesses are increasingly turning to scratch-based mixes.
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OpinionWould a CVA be right for your business?
Gareth Howlett, Senior associate, at law firm Blake Morgan, looks at how Company Voluntary Arrangements (CVAs) work, and asks if they are right for every business?
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Opinion’The industry knows how to look after its own’
As the year draws to a close, British Baker deputy editor Amy North looks back at the positive work being done across the baking industry.
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Opinion’Fire extinguishers should be kept away from excess heat or cold’
Stanley Security UK fire product manager Michael Heasman GIFireE gives advice on best practice for the use of fire extinguishers in bakeries.
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Opinion‘Carefully crafted food is far too good to waste’
Sadie Westwood, of behaviour change agency 23red, on activity to encourage catering businesses to combat food waste
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OpinionIs your workforce ready for a no-deal Brexit?
Kate Palmer, associate director of advisory at law firm Peninsula Group, gives advice on preparations employers can make ahead of Brexit
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Opinion’When increasing fibre, process changes may be required to return texture’
Stanley Cauvain, director at Baketran, on the challenges of adding fibre and protein
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OpinionLegal: The right approach to making staff redundant
Kate Palmer, associate director of advisory at Peninsula Group, gives advice to business owners on what to do if they need to make redundancies.
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Opinion“One day the entire café was taken up by three people using their laptops and spending £7.20”
Rowan Walker, founder of The Bearded Baker, on his decision to ban laptops from his café – and how he deals with unjustified negative comments from customers.