Latest Reports – Page 9
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ReportsBreakfast Bakery: Bolster your breakfast with on-the-go goods
How can Britain’s bakers capitalise on the growing demand for grab-and-go breakfast products?
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ReportsValentine’s Day: time for a change of heart?
How moving away from tradition for the annual lovefest could reinvigorate sales
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ReportsBread mixes: Artisan bread becomes bigger part of the mix
Is it a contradiction that bakers are using bread mixes to meet consumer demand for authentic, natural products?
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ReportsPest control: keep your bakery squeaky clean
No bakery business needs bad press associated with poor hygiene practices, so bakers should take time and care to ensure they are maintaining high standards of cleanliness and pest control
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ReportsBrits still have stomach for cutting back carbs
Carbohydrates may be coming back into favour, but consumers are still seeking breads with health benefits, prompting a variety of solutions from the industry
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ReportsSavoury pastries: Spice up your sausage roll sales
While not necessarily the healthiest of options, quality sausage rolls made with top ingredients still offer bakers a way to stand out from the crowd
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ReportsAncient & Sprouted Grains: Ingredients suppliers follow ancient paths
A trend towards simplicity and more natural products is leading bakers to explore the use of ancient and sprouted grains to achieve a healthier, and tastier, offer
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ReportsPizza: Secure a slice of the action at breakfast
Will we be tucking into our full English breakfasts on a stuffed crust? The pizza-for-breakfast trend from the US appears to be gaining traction in the UK
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ReportsSweet pastries: Butter prices squeeze sweet pastry margins
Smaller sizes and niche products are just two of the strategies being used by suppliers to bolster sales as ingredients prices take their toll
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ReportsTraybakes: Creative ways to shake up your traybakes
While they are universally popular with consumers and easy for bakers to make, demand for premium and healthier options means your traybakes need to stand out from the crowd
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ReportsWaste: Good causes: donating your surplus to charity
Charity donations are a good way of using up surplus stock, but bakeries need to be sure they don’t fall foul of the regulations governing this process
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ReportsTrays, tins & release agents: New technology keeps bakeware on track
Advanced systems and new materials are enabling businesses to track their bakeware and extend its usable life, bringing financial and efficiency benefits.
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ReportsCrisps & Snacks: Popcorn adds healthy snap to sales
Recognised by consumers as a healthy treat, popcorn is outpacing the overall snacks market, with a growing selection of on-trend flavours to choose from
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ReportsChocolate: adding value with posh choc
As consumers seek more indulgent chocolate products, suppliers are seeking ways to add value, but at what cost to their margins?
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ReportsClassic cakes: Jazz up your classics with a modern spin
Give classic cakes such as Victoria sponge or Bakewell tart a fresh twist to appeal to a younger audience and tap seasonal trends.
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ReportsFats and Oils: Can replacers benefit from butter cost hike?
As butter prices continue to rise, alternative fats suppliers are relishing the opportunity to prove their products can offer equal performance at lower costs
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ReportsMuffins: Muffin market mixes up savoury selection
Savoury muffins are growing in popularity in the UK, with flavours influenced by trends in the US and Australia, as well as consumers’ increased interest in healthy bakery goods
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ReportsPackaging and Labelling: Is packaging keeping up with latest trends?
We asked a range of experts whether bakery packaging is fit for purpose as the market continually evolves. Here’s what they had to say…
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ReportsChristmas: Pimp your panettone to create a festive treat
With sales of traditional Christmas pudding and Christmas cake declining in the supermarkets, more inventive offerings are coming to the fore. And panettone is a star of the festive show
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ReportsSheeting & Laminating: Suppliers bed in artisan dough lines
Modern sheeting and laminating equipment can now handle almost any type of dough, say suppliers, but bakers should ensure they invest in the kit that really suits their needs