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Perfect storm? Climate and Brexit raise fruits and seeds prices
Brexit is not the only influence affecting the cost of fruits, nuts & seeds... climate and the Donald Trump effect also have roles to play
Sourdough: Want to make your loaf rise above the crowd?
Perceived as healthier than regular loaves, sourdoughs’ recent popularity means bakers are now having to become increasingly creative to make theirs stand out
Fresh thinking: there’s plenty of life in fruit
Caramel and chocolate have stolen a lot of thunder from fruit fillings and toppings in recent years – but interest in health and exotic flavours means fruit is as relevant as ever.
Improvers, Concentrates and Functional Ingredients: Supplier focus shifts to sourdough and rye
Increased demand for rustic-looking breads means improver and concentrate suppliers are placing greater emphasis on helping to produce artisan-style loaves
Bread mixes: Artisan bread becomes bigger part of the mix
Is it a contradiction that bakers are using bread mixes to meet consumer demand for authentic, natural products?
Ancient & Sprouted Grains: Ingredients suppliers follow ancient paths
A trend towards simplicity and more natural products is leading bakers to explore the use of ancient and sprouted grains to achieve a healthier, and tastier, offer
Chocolate: adding value with posh choc
As consumers seek more indulgent chocolate products, suppliers are seeking ways to add value, but at what cost to their margins?
Fats and Oils: Can replacers benefit from butter cost hike?
As butter prices continue to rise, alternative fats suppliers are relishing the opportunity to prove their products can offer equal performance at lower costs
Yeast: Rise to the challenge: yeast's shifting demand
How are yeast suppliers adapting to changing conditions in the bakery market and increased flavour demand?
Flavourings & Colourings: Talking sense: trends in flavour and colour
Flavourings and colourings experts give their views on what’s in vogue in British bakery
Sugar & Sweeteners: Industry still in a stir over war on sugar
Health campaigners and government agencies are continuing to gun for the sweet stuff. But, when it comes to baking, not all sugars are created equal
Speciality Flours & Mixes: Looking to the future with ancient grains
Consumer demand for functional food is helping to drive sales of speciality breads – as is continued interest in authenticity and natural products. These are both trends that pulses and ancient grains are well placed to tap
Fruit, Nuts and Seeds: Counting the cost of Brexit
Brexit has put ingredients prices under pressure, but this is unlikely to dampen the enthusiasm bakers and their customers have for fruits, nuts and seeds
Improvers & Concentrates: Keep it clean but functional
How are ingredients producers balancing consumers’ demands for ‘chemical-free’ baked goods with the need for improvers and mixes offering functionality, health and great taste?
Toppings & Fillings: Sweet (and salty) sensation
Caramel – salted and otherwise – is top of the flavours, but many new toppings and fillings are set to tickle the taste buds, finds Ashley Williams
Bake to the Future: The coming decade in baking
As British Baker relaunches to meet the demands of today’s dynamic bakery market, we ask some of the industry’s major players what the next 10 years could mean for product development
