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Add nutritional value to your bakery products
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Among the many challenges faced by the UK baking industry, an unhealthy image is one that manufacturers and bakeries must combat relentlessly, to enhance bakery’s appeal to today’s increasingly mindful consumers.

Sensory profiling includes full-sugar and reduced-sugar biscuits
Looking to reduce sugar in baked goods? Here's how
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Rosa Sullivan, Flavour Research Manager at Synergy Flavours, looks at the challenges posed by reducing sugar in baked goods and the innovation that can be brought to solving the problems.

Creating new traditions: Strawberry Cheesecake Wraps
A bake for all seasons: trends to boost your sales
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From consumer psychology to the backstory behind seasonal favourites, three experts show how tapping into past and future trends can draw interest and boost a bakery’s business 

Finding a greener solution for food-grade plastics
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As a modern-day bakery business, it’s increasingly important to take a responsible approach to environmental issues. But with the issue of plastics at the forefront of media focus, how can you ensure that your suppliers are following an equally sustainable agenda?

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