Finished Goods

Traybakes: 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

Sweet 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

Pizza: 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

Crisps & 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

Classic 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.

Christmas: 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

Muffins: 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

Ethnic breads drive the speciality market

Middle Eastern breads are inspiring food developers in retail and foodservice – but one of the hottest trends in ethnic eating is steamed buns

Cupcakes: little treats offer big opportunity

Supermarkets and café chains have lost some of their passion for cupcakes – but this gives bakery shops a chance to pick up the slack

Halloween: Fright night treats: if you’ve got it, haunt it

Make sure it’s not all trick and no treat this Halloween with innovative new product and marketing ideas to help boost seasonal sales

High fibre: How fibre could help fortify your business

Plant bakers and major retailers are upping fibre levels in bread with a variety of innovative ingredients as interest in healthier loaves grows

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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