All Partner feature articles
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Partner featureWhy provenance is becoming one of bakery’s most important ingredients
Consumer expectations around transparency are changing. As demand grows for greater insight into where food comes from, provenance and local sourcing are becoming increasingly important considerations for bakery manufacturers and retailers
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Partner featureFuture of bread: can bakery be part of a personalised nutrition experience?
Beyond the realms of multigrain and gluten-free, can breads increasingly be personalised to suit consumers’ individual dietary habits?
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Partner featureHow retailers can differentiate with a top-quality coffee experience
Today’s consumers are increasingly seeking memorable experiences from their bakery, and offering high-quality coffee to complement their offer can create greater business value and repeat footfall.
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Partner featureUltra-fresh, over-produced, under-planned: why AI is changing bakery forecasting for good
How AI is changing the equation on ultra-fresh bakery waste
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Partner featureHow can bakers create the ultimate pizza base?
Universally popular, pizza enjoys a reputation as an easy dish for both home entertaining and socialising. But as UK consumer preferences evolve, how can bakers create a mouthwatering sensation that will keep their customers coming back for more – and the pizza base is a key ingredient.
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Partner featureHow British bakers are solving the texture-taste-sustainability trilemma
How UK bakeries can deliver on the current trilemma of texture, taste and sustainability, while still offering healthy nutrition.
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Partner featureFilled with potential: overcoming technical challenges in sweet bakery fillings
How to resolve technical challenges posed by multiple (and sometimes conflicting) demands for sweet bakery fillings.
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Partner featureWhy automation has become a must-have for all sizes of bakery
The unrelenting rise in labour costs is so challenging for bakeries that even the smallest are now having to adopt some level of automation. Yet the latest tech can help them not just survive but thrive.
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Partner featureElevate British baking with clean and umami flavours while reducing sodium
With today’s consumers seeking clean-label bakery but with no compromise on taste, UK bakers are faced with a dual challenge: to create products efficiently that still deliver a wealth of flavour and aroma. So how can it be done?
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Partner featureStaying power: unlocking the secret to longevity in the UK’s baking industry
With so much change in the UK’s baking industry, maintaining success and consumer popularity requires a mix of resilience, innovation and commitment to quality. Discover from one company’s experience how this combination can build a lasting legacy.
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Partner featureFive steps to transform supply chain traceability
Digitising supply chain traceability is crucial in today’s modern bakery industry, as outdated paper systems simply don’t cut it anymore. Here, Mountain Stream offers a five-step solution to show how simple and effortless traceability can be when the right systems are adopted and used.
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Partner featureHow bakery can satisfy consumers’ interest in health & wellbeing
Today’s consumers focus increasingly on how their mental and physical wellbeing is affected by what they consume. So how does that translate into the world of bakery products? In its latest in-depth report, Lesaffre set about finding out.
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Partner featureFresh, functional, cleaner: how enzyme technology is powering the future of bakery
When choosing bakery products, today’s consumers want it all – taste, indulgence, healthy options, and clean label, to name a few. So how can bakeries adapt their products to satisfy this diverse demand? Enzyme technology has the answer, argues Puratos.
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Partner featureHow global bakery trends are shaping the UK's baking sector
From Scandinavian treats to Middle Eastern flavours, Bridor looks at how baking innovation in 2025 is inspired by international cuisine.
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Partner featureQuality coffee identified as key footfall driver for bakery and sandwich sector
As the coffee market continues to evolve, the bakery and sandwich sector is emerging as one of the most dynamic and exciting channels. Find out why.
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Partner featureHow bakers can reinvent a festive classic with on-trend appeal
As the festive season approaches, mincemeat comes to the fore – especially in traditional mince pies. But how can bakers set their creations apart? Discover new ways in which bakeries can deck their product lines with festive appeal and check out the latest festive mincemeat trends.
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Partner featureHow small steps can lead to big change in bakery waste
Bread is one of the worst culprits for food waste in the UK – both from a manufacturing and consumer standpoint. Yet marginal gains can contribute significantly to bakery waste reduction, thereby saving costs and improving sustainability credentials, argues Lesaffre UK & Ireland
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Partner featureHow bakeries can ensure the apple pie is never far from the tree
With consumers increasingly interested in where the ingredients in their baked goods are sourced – and willing to pay extra for provenance – bakers need to ensure their field to fork traceability for fruit is reliable and quality-driven.
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Partner featureThe evolution of the croissant – how to make an impact with hybrid pastries
Think you know the croissant? Bridor explores the world of deconstructed and reimagined pastry creations.
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Partner featureHow to capitalise on British consumers’ love for the sausage roll
Among the savoury pastries popular with British consumers, the sausage roll is king. But to maximise the opportunity they offer, producers and bakers need to stay close to consumer trends, says Ginsters.