February 2026: Bakery NPD guide
This guide will explore the world of product development and how trends and consumer demands are being put into action.
February 2026: Bread
What’s really happening in the wrapped bread market?
February 2026: Food safety
This feature will analyse which bakery items were recalled in 2025 and why
January 2026: Breakfast
Things are heating up in the breakfast market as out of home operators battle it out for a bite of the morning occasion
January 2026: Flavour trends
Matcha, tiramisu, pistachio, and s’mores are among the flavours staying in the spotlight for 2026, but how are they being used by bakers?
December 2025: Safety & Hygiene
There has been a spate of arm and hand-related injuries in bakery over the past few years, so what can be done to prevent them?
December 2025: Pastries
Move over pain au chocolat – there’s a whole host of pastries rising to popularity on the bakery scene from Pain Suisse to cruffins, cube croissants, palmiers, and more
November 2025: Ingredients
This feature will explore how nuts are evolving from traditional inclusions to premium, functional, and flavour-forward ingredients in bakery
November 2025: Bread
From seeded sourdoughs to currant-packed fruit breads, the humble loaf is undergoing a transformation
November 2025: Technology
This feature will explore which bakeries have apps, what they’re used for, and how successful they are
Latest feature
Flavour, format, and flair: inside the evolution of modern-day pastries
Pastries are getting a makeover as bold flavours, inventive formats, and premium touches redefine what indulgence looks like on today’s bakery scene
Five steps to transform supply chain traceability
How bakery can satisfy consumers’ interest in health & wellbeing
Fresh, functional, cleaner: how enzyme technology is powering the future of bakery
How global bakery trends are shaping the UK's baking sector
Quality coffee identified as key footfall driver for bakery and sandwich sector
How bakers can reinvent a festive classic with on-trend appeal
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