All Opinion articles
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OpinionThe ultra-processed foods debate is not black & white
The UPF debate is complex, according to Mike Adams from Campden BRI who says: “It’s not UPF bad, everything else good”
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OpinionDemonising bread is not the answer to UPF debate
Federation of Bakers’ Andrew Pyne explains why he believes the term ‘UPF’ is creating confusion for consumers and policy makers leading to the demonisation of foods such as sliced bread
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OpinionGail’s almond croissant debate highlights disconnect between bakers and shoppers
Gail’s is in the press again due to its use of day-old pastries to make almond croissants, but the issue highlights the challenges bakers are facing in educating shoppers and demonstrating value
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OpinionTop tips for bakeries to boost social media marketing (and why it matters)
Experts Sam Chance and Katie Wood share the benefits of gearing chanels towards social searches and creating user-generated content
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OpinionHow technology is making flour production more sustainable and healthier
Patent attorney Andrew Tindall discusses the need to diversify wheat crops and the ways that latest agricultural tech advances could provide health benefits
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OpinionTraining diary: my week at The School of Artisan Food
Having secured a place on the five-day bursary course courtesy of the Worshipful Company of Bakers, one young baker details their experience
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OpinionHow to run a zero-waste bakery café in five simple steps
Waste management expert shares the processes that can help ensure 90% of a foodservice operator’s waste is reused, recycled and diverted from landfill
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OpinionBritish Baker editor shares highlights of 2023
Amy North shares some of her favourite moments from the past year, including eating chicken bakes with Grace Dent and celebrating achievements at the Baking Industry Awards
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OpinionHow to craft the perfect on-trend sandwich
Marking National Sandwich Day, we hear from Délifrance’s Paul Beard on the most popular breads, future predictions of the market, and top sarnie-making tips
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OpinionWhat can we learn from Le Pain Quotidien’s downfall?
Several factors contributed to the recent closure of the chain’s UK bakery cafes, says Future Foodservice founder Simon Stenning, who applauds brands finding a way past the pitfalls
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OpinionHow augmented reality can bridge the skills gap in bakery
Augmented reality has numerous benefits, including productivity and upskilling staff, but the bakery sector is reluctant to utilise it, says Rockwell Automation’s Ashkan Ashouriha
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OpinionAllergy safety: the missing ingredient in a recipe for success
Research by Serve Legal has found worrying gaps in the information provided to customers with allergies by food-to-go and hospitality businesses. So, what can they do to improve?
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OpinionScottish Bakers dismayed at delay to apprenticeship funding
A delay in confirming funding for new apprentices in Scotland could impact learners and businesses alike, according to Scottish Bakers
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OpinionHow do bakeries move towards net zero in challenging times?
Iain Clunie, director of the Net Zero Programme at Scotland Food & Drink, explores the hurdles and how to overcome them
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OpinionBritish Baker editor shares highlights from 2022
Amy North shares some of her favourite memories and offers a heartfelt thank you to everyone who has joined British Baker on its journey
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OpinionThe invisible side of sustainable packaging in the baking industry
Primary packaging seen by consumers only half the story, writes Bakers Basco chairman Simon Devereux
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OpinionPesticides: a situation very much under control
Alex Waugh, director of UK Flour Millers, writes about the work done to ensure wheat supply chain safety
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OpinionI ate Asda’s 13-course bread tasting menu
British Baker editor Amy North documents her journey through the menu that celebrates the relaunch of Asda’s bakery range
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OpinionDoes Greggs insurance ruling mean you are entitled to a pay out?
Bakers are being advised to review the business interruption insurance they had during the pandemic following a High Court ruling that could see Greggs receive millions of pounds in additional payments
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OpinionWe’re staring down the barrel with no government help
Steve Magnall, director of Two Magpies Bakery, explains how increasing costs and a lack of government support is eating into profits