September 2026: Beverage trends
This feature will explore the key trends shaping drinks menus across bakeries, coffee shops and café chains
September 2026: Regenerative agriculture
Regenerative agriculture has gathered pace over the past few years, going from a niche topic to something on many firms’ sustainability priority list
September 2026: Sourdough
Sourdough continues to be an innovation hotspot for the nation’s retailers and bakery manufacturers with revamped ranges, improved recipes, and NPD rolled out
September 2026: Bakery Manufacturing Report
This exclusive feature will offer a closer look at the bakery manufacturers which keep the nation fed daily, where they’re investing, and the changes coming down the line
August 2026: Health
This feature explores how UK bakers are responding to changing consumer behaviour with the rapid rise of weight-loss drugs
August 2026: Afternoon tea
To celebrate Afternoon Tea Week, we will be exploring the latest developments on the afternoon tea scene
July 2026: Food to go
This feature will explore the evolution and take a closer look at what items are included now
June 2026: Toppings & Fillings
This feature will explore how the likes of Nutella and Biscoff have come to dominate bakery, the rules around using them, and what’s next
June 2026: Summer bakery
As retailers begin unveiling their summer ranges, we dive into the flavours and formats expected to be big in bakery this summer
May 2026: Free-from
Gluten-free Colin the Caterpillar has entered the chat. What does this tell us about the market’s potential?
Latest feature
Cracking on: what progress is bakery making on cage-free eggs?
As pressure mounts from retailers, consumers and policymakers, bakery businesses are accelerating their shift to cage-free eggs, though cost and supply chain challenges continue to slow progress for some
Future of bread: can bakery be part of a personalised nutrition experience?
How retailers can differentiate with a top-quality coffee experience
Ultra-fresh, over-produced, under-planned: why AI is changing bakery forecasting for good
How can bakers create the ultimate pizza base?
Filled with potential: overcoming technical challenges in sweet bakery fillings
How British bakers are solving the texture-taste-sustainability trilemma
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