Opinion

GettyImages-112260780

Alasdair Smith on why bakery is optimistic for 2022

2021-11-26T09:12:00+00:00By Alasdair Smith

image001

Why we should celebrate the drivers who keep bakery moving

2021-11-24T12:11:00+00:00By Paul Empson

GettyImages-1138099168

Karen Dear on why craft bakers will need innovation in 2022

2021-11-22T09:02:00+00:00By Karen Dear

Food Manufacture Directory

The definitive guide to the UK food & drink manufacturing industry.

Search

Twitter

Promotional features

shutterstock_1554060158 lead image cropped
Promotional feature

Tips on achieving the desired shelf life for ambient stable bakery goods

This content is provided by Premier Analytical Services

Optimus OL0448 016 cropped
Promotional feature

How automated packaging can help bakery open up new markets

Sponsored by Reiser

Cake picture
Promotional feature

Addressing HFSS challenges, using cost-effective reduced-fat alternatives

This content is provided by Cardowan

Full cake
Promotional feature

Looking ahead to 2022: How the pandemic is shaping the future of food and drink

This content is provided by Synergy Flavours

RSAM7326 cropped
Promotional feature

How to develop plant-based bakery products

This content is provided by KaTech Katharina Hahn + Partner

HFSS cake cropped
Promotional feature

Tackling HFSS in baked goods and patisserie

This content is provided by Puratos UK

  • Tips on achieving the desired shelf life for ambient stable bakery goods

  • How automated packaging can help bakery open up new markets

  • Addressing HFSS challenges, using cost-effective reduced-fat alternatives

  • Looking ahead to 2022: How the pandemic is shaping the future of food and drink

  • How to develop plant-based bakery products

  • Tackling HFSS in baked goods and patisserie

Digital Edition

British+Baker+current+issue

Read the Digital Edition now