All Opinion articles
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OpinionHow Britain’s independent retail bakeries can win back trust
Scott Dawson, CEO of payments processor DECTA, explores the crisis of consumer confidence currently facing bakery SMEs and what they can do to survive
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OpinionFive ways for retailers to drive biscuit sales in the ‘golden quarter’
Fox’s Burton’s Companies trade marketing director David Hebson shares his top tips on boosting biscuit sales across the busy period towards the end of the year
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OpinionBritish Baker celebrates 140th anniversary
As British Baker celebrates a fantastic milestone, editor Amy North asks the community to share their favourite memories of the historic brand
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OpinionSecret filming and online abuse: is there a dark side to bakery tourism?
British Baker editor Amy North questions whether the rise of bakery tourism, spurred on by social media, is putting staff in harm’s way
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OpinionReformulation isn’t about ‘cheap swaps’, it’s withstanding the unpredictable
Almond shortages signal a bigger shift for the baking industry with product developers being urged to create recipes that can withstand the unpredictable and embrace sustainability
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OpinionWhy store closures don’t spell disaster for Greggs
‘Greggs shut 56 branches amid challenging start to the year’, but the headlines aren’t all what they seem, writes British Baker editor Amy North
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OpinionViral M&S strawberry sandwich is a lesson in product development
Consumers are looking for something shareable and M&S is delivering it at a price point which allows for many people to get in on the conversation, says British Baker editor Amy North
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OpinionBakeries are rising to the net zero challenge, but more support is needed
Bakers making moves towards net zero are doing more than cutting emissions – they’re protecting margins, building resilience, and ensuring they remain relevant, although they will likely face a few hurdles along the way
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OpinionOlivia Colman is right, crumpets are a national treasure
In light of the Warburtons ad starring Olivia Colman, British Baker editor Amy North celebrates her love of crumpets and questions why Brits aren’t more adventurous with their toppings
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OpinionWhat the M&S ‘Only 5 ingredients’ rolls mean for bakery and the UPF debate
M&S has unveiled white rolls containing five ingredients – a fact declared on front of pack. Why has this garnered so much attention and what does it tell us about M&S’ views on the UPF discussion?
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OpinionFive things I learned on a tour of London bakeries
British Baker editor Amy North embarks on an expedition in which she discovers cereal milk as a flavour to watch and that TikTok fame can sadly be a case of style over substance
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OpinionBritish Baker editor shares highlights of 2024
Amy North shares some of her favourite moments from the past year, including a doughnut workshop at Bread Ahead and seeing behind the scenes at the Ginsters factory in Cornwall
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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