Latest Reports – Page 3
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ReportsTips & Tricks: toasting oats, madeleines and storytelling
Bakers, their suppliers and other industry experts offer advice on a range of topics.
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ReportsFlour dust: a danger that can’t be ignored
Dust from flours, grains and other ingredients is an occupational hazard in bakeries and, long-term, can be life-threatening, so bakers cannot afford to ignore the dangers.
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ReportsTips & Tricks: prunes, herbs and puff pastry
Bakers, their suppliers and other industry experts offer advice on a range of topics.
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ReportsOvens: Unlock the potential of bakery food-to-go
With growing consumer demand for food-to-go options across the day, oven suppliers offer suggestions on the best combinations to maximise bakery sales.
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ReportsWhat’s bubbling under in yeast development?
Suppliers continue to work on yeasts that play functional roles in baking – and there is more progress to come.
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ReportsLittle gems: why small has become beautiful
Supermarket sales of cupcakes are booming – and premium products in smaller pack formats are playing a big role in driving the growth.
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ReportsMind the fibre gap: the role of flours in NPD
As the nation struggles to get enough fibre, Britain’s bakers are presented with an opportunity to enhance their loaves to fill the gap
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ReportsMaking the case for buying in your pastry
Buying in ready-made pastry or pastry cases can have big benefits – and doesn’t need to hamper creativity
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ReportsTurn mid-afternoon into the witching hour
Go chic and spooky this Halloween with the sort of high-end treats that can grace an afternoon tea spread.
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ReportsCan these bakeries change the face of the UK market?
British Baker has published its annual Bakery Market Report, offering the lowdown on the industry’s 75 biggest players, measured by the number of retail-focused sites they operate.
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ReportsGreat cakes start with the finish
Rough effects, geometric shapes and soft ruffles – 2019 is all about the texture.
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ReportsGently does it: dealing with artisan doughs
Sticky, wet and easily damaged, artisan breads require careful handling, but suppliers of dividing and moulding equipment have risen to the challenge.
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ReportsTips & Tricks: doughnuts, breakfast & gluten-free bakes
Bakers, their suppliers and other industry experts offer advice on a range of topics.
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ReportsEthnic flours & breads: Looking east for new bakery inspiration
As interest in global cuisines continues to grow in the UK, can breads from the Middle East and Africa gain traction with British consumers?
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ReportsIt’s a wrap! Flatbreads eye food-to-go growth
The food-to-go market is set to continue growing, offering a significant opportunity for on-trend, healthier and international fare revolving around wraps and flatbreads.
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ReportsBakery Market Report 2019
Subscribers to British Baker can download the 2019 edition of British Baker’s annual Bakery Market Report here.
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ReportsSay it with flowers: the flavour trends to watch
Botanicals such as flowers and tea are gaining traction in bakery as Brits seek similar flavours to those found in their beloved gin and tonics.
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ReportsIs in-store bakery in need of a jump start?
In-store bakery sales are suffering, with category value down by more than £25m in the past year. How can the supermarkets tempt shoppers back in?
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ReportsWhere next for the free-from sector?
While the constant stream of gluten-free NPD seems to continue unchecked, there are still areas of the market to explore, argue ingredients suppliers.
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ReportsSuppliers find answers to sticky situations
Working with sticky doughs or a broad range of consistencies? Depositor suppliers are keeping pace with the NPD trends in bakery, offering increasingly versatile kit.