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  • Bakery Info

Ingredients

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

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