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Bakers happy to play the fermentation game

Bakers are experimenting with different strains of yeast and fermentation times to achieve signature flavours… and there may be opportunities yet to tap.

Ice, ice baby: the scoop on ice-cream sarnies

With summer on its way, an emerging and innovative market for ice-cream sandwiches gives bakers plenty of scope to experiment and add value.

Can syrups take place of sugar in bakery?

With the government targeting refined sugar as part of its drive to cut obesity, bakers can use syrups to create sweetness in baked goods, but what complications do they bring?

Local mills help bakers play provenance card

Consumers’ desire for local provenance extends beyond the finished product to the ingredients, but sourcing local flour can be both a boon and a challenge for bakers.

Making gluten-free a healthier business

With demand for gluten-free goods continuing to rise, more questions are being asked about the healthy properties of such products, and the hunt for vitamin- and protein-rich ingredients is stepping up.

Spice up your life – and your baked goods

Back in 1997 The Spice Girls sang Spice up your Life! The message still rings true as bakers and manufacturers spruce up sweet goods with traditionally savoury ingredients.

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