Finished 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 

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?

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