Ingredients

Fats 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

Yeast: Rise to the challenge: yeast's shifting demand

How are yeast suppliers adapting to changing conditions in the bakery market and increased flavour demand?

Flavourings & Colourings: Talking sense: trends in flavour and colour

Flavourings and colourings experts give their views on what’s in vogue in British bakery

Sugar & Sweeteners: Industry still in a stir over war on sugar

Health campaigners and government agencies are continuing to gun for the sweet stuff. But, when it comes to baking, not all sugars are created equal

Speciality Flours & Mixes: Looking to the future with ancient grains

Consumer demand for functional food is helping to drive sales of speciality breads – as is continued interest in authenticity and natural products. These are both trends that pulses and ancient grains are well placed to tap

Fruit, Nuts and Seeds: Counting the cost of Brexit

Brexit has put ingredients prices under pressure, but this is unlikely to dampen the enthusiasm bakers and their customers have for fruits, nuts and seeds

Improvers & Concentrates: Keep it clean but functional

How are ingredients producers balancing consumers’ demands for ‘chemical-free’ baked goods with the need for improvers and mixes offering functionality, health and great taste?

Toppings & Fillings: Sweet (and salty) sensation

Caramel – salted and otherwise – is top of the flavours, but many new toppings and fillings are set to tickle the taste buds, finds Ashley Williams

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

My Account

Spotlight

Most read

Social