BIA 12 Days of Christmas: a glimpse ahead

And so we come to the end of our 12 Days of BIA…

We wanted to highlight the achievements of Baking Industry Award winners as we approach one of the busiest times for the industry: Christmas.

So, for our final day, we thought British Baker could highlight some of the bakery trends we think will continue on into 2015.

For our predictions see below:

M&A:

2014 has been a busy year for acquisition and it seems there is an appetite for more. In the past year alone, we have seen Finsbury acquire Fletchers, David Wood Baking dip its toe into the market and Cargill buy out the chocolate business of ADM. What’s more, we have seen smaller businesses work on organic expansion too.

FOLLOWING THE CUSTOMER:

This trend of recent years shows no sign of slowing. Indeed, Greggs this year, which some say is on every street corner, even took to the waves. The bakery chain signed a deal with Wightlink Ferry to operate a store on its line to St Clare. The move follows its expansion to railway stations, hospitals, colleges and motorway services. The moral of the story? Go where your customer is.

ARTISAN:

Often a controversial word in the bakery sector, it’s obvious however; the consumer is attracted to the term. The way consumers shop and the reasons they actually shop for are changing, and changing rapidly. Consumers, in some regions of the UK, want to know where their food is coming from and also know how it has been created. Bakers, you have a story to tell.

DOUGHNUTS:

As most in the craft sector ditch their fryers, others are turning to the doughnut and enjoying good margins. Dunkin’ Doughnuts has re-entered the UK and Crosstown in London has created a huge buzz, thanks to some great PR and excellent use of social media. Fancy a share of the dough?

HEALTH:

So, 2014 was the year that sugar was demonised, joining its cohorts, salt and fat, on the naughty step. However, bakers should not run scared. Any who were in attendance at the excellent British Society of Baking conference in the autumn will know that consumers will respond better to a positive health message – rather than to the negativity of a ‘low x’ message. 

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