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

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

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?

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.

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.

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.

Brexit is not the only influence affecting the cost of fruits, nuts & seeds... climate and the Donald Trump effect also have roles to play

Perceived as healthier than regular loaves, sourdoughs’ recent popularity means bakers are now having to become increasingly creative to make theirs stand out

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.

Increased demand for rustic-looking breads means improver and concentrate suppliers are placing greater emphasis on helping to produce artisan-style loaves

Is it a contradiction that bakers are using bread mixes to meet consumer demand for authentic, natural products?