Finished Goods

Thins, Wraps & Pitta: How bagels stole a slice of the thins market

Retail sales of thins are in decline as consumers switch to other products with more interesting NPD. So how can the sector maintain a commanding share of the bakery market?

Patisserie. If the choux fits: British bakers dare to eclair

Are you embracing Brits' love for the eclair? If not, perhaps it's time you did. We take a look at the pastry that's on the rise

Bake-off: Banking on bake-off to grow food-to-go sector

Bake-off and finished goods can help businesses of all sizes tap growing consumer demand  for on-the-go and  healthier bakery 

Free-from: Why gluten free is not necessarily easy

Although free-from goods have become a staple part of many consumers’ diets and sales continue to soar, the market is not all plain sailing

In-store environment: A fresh look at the wrapped bread aisle

Creating an eye-catching display for wrapped breads in-store takes some skill and forethought. But there are plenty of techniques at retailers’ disposal 

Sourdough & Rye Bread: Growing your slice of the sourdough market

As the supermarket price of standard sliced bread hits a new low, how hard is it to convince shoppers to spend £5 on an artisan loaf?

Cookie & Biscuits: A chance to indulge as everyday sales crumble

Bakers are well placed to embrace Brits' growing appetite for luxury and more indulgent biscuits & cookies, as on-the-go eating and snacking trends, say experts

Food to go: How far can food-to-go go?

As more leading operators and specialists look to capture market share in the food-to-go market, what approach should they take and where do the possible pitfalls lie?

Healthy Breads: Set pulses racing

Boosting protein levels in loaves with the addition of pulses is helping to keep the bread market in shape, reports Tracy West

Easter: Cracking opportunity

Alice Cooke talks to industry experts about how to pull a rabbit out of a hat this Easter by making the most of seasonal trends and flavours

Breakfast Bakery: Raising a toast

Morning goods and on-the-go food continue to be strong performers at breakfast, but toast could be hot stuff in 2017, says Ashley Williams

Desserts: Bringing a taste of the new to the classics

Offering new twists on classic desserts gives businesses a chance to  tap a key foodservice trend. So how are suppliers responding  to this demand?

Sandwiches: Quality stops sarnie market going stale

Brits are demanding more from their sarnies, prompting a drive towards high-quality fillings and bread that is increasing spend in the category.

Doughnuts: What’s next on the horizon?

Think you know your doughnuts? It’s time to take another look, as the traditionally sugar-coated category promises plenty of innovation in 2017

Bake to the Future: The coming decade in baking

As British Baker relaunches to meet the demands of today’s dynamic bakery market, we ask some of the industry’s major players what the next 10 years could mean for product development

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