Latest Reports – Page 2
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Reports
Savoury bakery trends: the savoury smell of success
The lines are blurring as traditionally sweet treats, such as muffins, doughnuts and éclairs, are given a savoury makeover…
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Reports
Temperature: a vital part of the dough mix
Dough and batter temperature are crucial elements in the mixing process – and getting them right can make a huge difference to quality and efficiency.
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Reports
Tips & Tricks: reduce waste and expand charitable work
Bakers, chefs and their suppliers offer advice on how to meet your 2020 resolutions by making the most of ingredients and expanding charitable initiatives.
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Reports
Why small retail sites can be a big challenge
Travel locations and pop-ups are becoming increasingly popular, but these small spaces are not always as easy to run as they might seem.
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Reports
Tips & Tricks: From boozy bakes to wood-fired ovens
Bakers, their suppliers and other industry experts offer advice on a range of topics.
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Reports
Can bread gain from the plant-based boom?
Vegetable-infused loaves have struggled to find a mainstream audience in the UK – but could veganism offer new hope?
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Reports
Has the reign of royal icing come to an end?
What can be done to ensure royal icing remains relevant to the modern consumer?
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Reports
Cleaning up your act when things go wrong
Prevention is by far the best approach to hygiene and cleaning in a bakery, but occasionally things go wrong. So, what should a business do when an issue is identified?
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Reports
Pizza: finding new ways to deliver the goods
The pizza market is changing as consumers demand a hot and tasty meal at the click of a button. So, how are pizza players reacting?
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Reports
Why have Brits gone so nutty for the nata?
From Nando’s to Lidl, independent cafés and beyond, pastéis de nata are flying off the shelves. British Baker investigates why Brits have fallen in love with the teatime treats.
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Reports
Sprouted grains take root in baked goods
Once considered a mistake, sprouted grains are now a major health trend. But using them is not without its challenges.
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Reports
Two becomes one: the hybrid opportunity
How combining bakery products is continuing to open new doors for the traybakes category.
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Reports
Resource management: Does your production planning measure up?
Finding the balance between fully stocked shelves and minimal surplus is a difficult task, but technology can help.
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Reports
Sugar reduction: Can chocolate fill a gap?
While baked goods continue to face pressure from health campaigners and government agency Public Health England, what role can chocolate play in sugar reduction?
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Reports
Tips & Tricks: Cake experts offer showstopper advice
Cake specialists offer advice on a range of topics.
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Reports
Have you downloaded the Bakery Market Report?
British Baker’s Bakery Market Report is a unique snapshot of Britain’s retail bakery market, offering details of the ‘BB75’ – the country’s 75 largest bakery-focused operators – and much, much more.
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Reports
Christmas: Let festive bakes take centre stage this year
Christmas is a competitive time, meaning the supermarkets have to go above and beyond to tempt consumers with show-stopping creations. Here’s what’s in store…
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Reports
Can muffins keep up with pace of change?
Muffins are well-established in the breakfast and snacking market, but as occasions featuring them fall, what can suppliers to do help them stay relevant?
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Reports
Sheeting & laminating: Making the most of the middle ground
Medium-sized businesses have become a focus for suppliers of sheeting and laminating kit as bakers seek to automate labour-intensive operations.
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Reports
Packaging: Bakery weighs in on the plastic debate
The Attenborough effect is in full swing, leading companies across the baking industry to reduce the amount of plastic they put on the market. Here’s what progress has been made so far…