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How best to make margarine work for you
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Margarine works just as well as, if not better than, butter in cake baking. But it needs to be of good quality to ensure a great result, argues Vandemoortele

How bakers can satisfy the growing vegan trend
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With the veganism and vegetarianism trend firmly entrenched in the UK, Puratos UK illustrates how bakers can easily tap this modern-day demand

Chocolate and bakery – a recipe for success
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Brits are a nation of chocoholics, with quality products increasingly in demand. Natalie Drake, Category Manager, Synergy Flavours, illustrates how bakers can capitalise on this trend and keep consumers coming back for more.

Bakers, it's time to stir up your hot chocolate!
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Hot chocolate might be viewed as a seasonal drink, but independent research shows it’s the second most popular hot beverage to buy out of home – beating tea!1 Here, Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland, shows you how to make the most of your hot chocolate offering all year round.

Versatile vanilla: harnessing the world’s oldest flavour
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Hugh Evans, Marketing Manager Europe and Asia at Synergy Flavours explains why vanilla’s complexity keeps bakers coming back for more

Blueberry Edible Flower Cheesecake
Bakery flavours: what’s making taste buds tingle?
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The baking industry sees many flavour trends through the years. Some stay popular over time, such as salted caramel, while others quickly come and go as tastes and trends change. So, what’s popular with consumers and what’s new on the horizon?

Use vibrant, natural colours to attract bakery customers
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Bakery manufacturers should consider the trend for upbeat colours that stimulate positive emotions and joy, as well as clean labels, says Maartje Hendrickx, Market Development Manager at EXBERRY, a GNT Group B.V. brand

golden syrup flapjack
Go beyond the free-from claim to satisfy customers
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Welsh company Brynmor looks at how offering functionality beyond the free-from claim could fill a clear gap in the gluten-free snacking market

In a recent biscuit development, the manufacturer removed butter completely from the recipe
Optimise the buttery taste: a cost-effective solution
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With threats of a butter shortage as recent as 2017 and prices continuing to make butter an expensive ingredient for bakers, how can we maintain the richness and indulgence that consumers demand from baked goods in an increasingly cost-sensitive market?

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.

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