All Trends articles
-
Promotional featureFuture of bread: can bakery be part of a personalised nutrition experience?
Beyond the realms of multigrain and gluten-free, can breads increasingly be personalised to suit consumers’ individual dietary habits?
-
Promotional featureHow retailers can differentiate with a top-quality coffee experience
Today’s consumers are increasingly seeking memorable experiences from their bakery, and offering high-quality coffee to complement their offer can create greater business value and repeat footfall.
-
FeatureWhat impact does hot weather have on bakery sales?
As temperatures rise, bakeries are navigating a complex mix of stronger spending, shifting consumer tastes, and heat-driven operational challenges
-
FeatureFrom Biscoff to Nutella: how big brands are powering bakery growth
Biscoff, Nutella, Marmite, and even Guinness are all lending their star power to bakery products as consumers seek comforting, familiar flavours and quality reassurance at every turn
-
Product NewsMatcha to minions: bakery brands unveil flavour twists and limited-edition launches
Cookies, doughnuts, and bento cakes are among the new products to embrace matcha while others tap into demand for smaller bites and indulgent sharing opportunities
-
Feature SynopsesSeptember 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
-
FeatureSun, scrolling, and sweet treats: top bakery trends for summer 2026
Social-first sweet treats, sweet ‘n’ spicy picky bits, and fresh, fruity flavours are among the trends playing out on the bakery scene this summer
-
InterviewKeep it simple: Cake Box CEO Sukh Chamdal’s top lessons for business
Chamdal shares the thinking behind his fast-scaling egg-free bakery brand – from simplifying operations to tapping into trends and meeting modern consumer expectations
-
Promotional featureUltra-fresh, over-produced, under-planned: why AI is changing bakery forecasting for good
How AI is changing the equation on ultra-fresh bakery waste
-
NewsCoffee and sandwich shops ‘double down’ on NPD
Operators are using NPD to drive differentiation in the market and deliver stronger margins, according to the latest Quarterly Menu Tracker from Lumina Intelligence
-
NewsSarnie safari: discovering the trends driving out-of-home sandwich consumption
British Baker deputy editor Dan Riley joins the launch event of Délifrance’s latest ‘Prove It’ report on UK sandwich market trends then experiences them in action across a handful of London outlets
-
ReportsBakery Market Report 2026
The out of home bakery market is evolving with changing formats, menus, and more as operators adapt to overcome rising costs, staffing issues, and changing consumer habits
-
Feature SynopsesJune 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
-
FeatureSchool cake resurgence is a lesson in the power of nostalgia
Bakery businesses are tapping into demand for the humble iced sponge traybake, which has enjoyed a resurgence driven by consumer desire for comfort and familiarity
-
Promotional featureHow British bakers are solving the texture-taste-sustainability trilemma
How UK bakeries can deliver on the current trilemma of texture, taste and sustainability, while still offering healthy nutrition.
-
Promotional featureFilled with potential: overcoming technical challenges in sweet bakery fillings
How to resolve technical challenges posed by multiple (and sometimes conflicting) demands for sweet bakery fillings.
-
NewsSales of Italian-style baked goods soar at Waitrose
Interest in traditional Italian bakery and fusion recipes has increased over the past year, leading to a seasonal sales spike for the likes of Hot Cross Bunettone, Pistachio Tiramisu, and Colomba Cake
-
NewsIngredients innovation: powdered tiger paste and nut-free marzipan among latest launches
A powdered version of tiger paste, a nut-free alternative to marzipan, and fruit crispies designed to add some bling to desserts are among the latest ingredients rolled out for the bakery market
-
OpinionCrossing the line? How hot cross buns became the seasonal sandwich carrier of choice
Hot cross buns are no longer just for toasting and buttering – bakeries, coffee chains and supermarkets are turning the Easter classic into a bold new sandwich carrier
-
FeaturePastels, puddings, and playfulness: top bakery trends for Easter 2026 revealed
Pastels, puddings, and playfulness are among the top trends driving innovation this year as bakers look to secure their share of the season’s sales opportunity