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The F word: why bakers need to take note of fibre

Gut health is so hot right now. The trend for fermented food has got people sipping on kombucha, adding kimchi to scrambled eggs and scoffing sourdough like it’s going out of fashion.

‘The main pitfall for the bakery sector is delivery charges and minimum order quantities’

Lucy Ingram, market analysis manager at MCA Insight,on the opportunities and challenges for bakers targeting the delivered foodservice market

Bread and camping: PX+ Festival in a nutshell

Last weekend I camped, for the first time ever, in the name of British Baker. And, lying awake at 2am on Saturday, in a freezing cold tent in the middle of a field in Essex, it felt like a mistake.

‘Discovering ways to substitute egg or dairy can be a stimulating and educational mission’

Dominika Piasecka, Media officer, at The Vegan Society, on the opportunity veganism can offer the baking industry

“Among the quirkier, yet deliciously interesting launches was green high-fibre veg bread”

Claire Nuttall, founder of The Brand Incubator, gives an overview of the US bakery trends on show at Natural Products Expo West 2017 in Los Angeles