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?
May 2026: Doughnuts
The nation’s love of doughnuts shows no sign of slowing down, but the market’s operators are having to shift their tactics to make the most of the available opportunities
April 2026: Bakery Market Report
Wage increases, rising commodity prices, and increased competition are just some of the challenges facing operators in the out-of-home market
Latest feature
Meal deal maths: premiumisation, health, and all-day grazing change the equation
Meal deals remains a cornerstone of food to go, but operators are reshaping the format with premium tiers, all-day options, and new occasion-led bundles to drive value and spend
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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