Automation is no longer just about speed – it’s about safety, consistency, and sustainability in operations
Sourdough remains the darling of the baking industry, driving growth and interest for large and small players alike. Need proof? Just look at the success of Jason’s Sourdough. But the Geary’s brand isn’t the only one benefitting from consumer interest in sourdough.
Bakery is bulking up. Protein and fibre are increasingly important claims in the bakery sector as manufacturers look to help the nation meet their dietary goals
We explore the latest developments on the afternoon tea scene, with a focus on bakery elements such as scones, sandwiches, and pastries
This feature will explore the commercial impact of Halloween and how bakeries can take advantage of the sales opportunity through NPD and other activities
This feature will explore the recent initiatives and collaborations between bakers and farmers to produce sustainable and locally sourced ingredients (such as regenerative flour)
As retailers begin unveiling their summer ranges, we dive into the flavours and formats expected to be big in bakery this summer.
How are suppliers meeting demand for on-trend fillings at a time when cocoa prices are skyrocketing?
How is the free-from market developing and who is leading the charge?
How has the doughnut market changed over the past few years and what are players doing to keep shoppers coming back for more?
From creepy coloured frostings and seasonal flavours to employing scare tactics like gooey green fillings and even insect toppings, bakers have a cauldron-full of options to make their creations scream-worthy