All Trends articles
-
FeatureFlavour, farming, and flour power: sourdough trends in 2025 and beyond
Demand for sourdough products is intensifying, affording many opportunities for bakers to capture incremental sales growth
-
Product NewsMorrisons expands in-store bakery line-up with new products
Giant bourbons, jumbo muffins, and filled croissants are among the latest items to hit its ISB and Cakeshop shelves as it looks to tap into on-trend flavours
-
FeatureGlobal flavours and theatrics: afternoon tea trends in 2025 and beyond
The afternoon tea market is being infused with global flavours, premium bread carriers, and a spot of theatricality
-
FeatureHow to get wicked returns from Halloween-themed bakes
From creepy coloured frostings and seasonal flavours to employing scare tactics like gooey green fillings and even insect toppings, bakers have a cauldron-full of options to make their creations scream-worthy
-
FeatureBeyond the buzzword: how regenerative farming is shaping bakery’s future
As regenerative farming enters the mainstream, does the industry need to come to an agreement on what it means? And without this clarity, do consumers really understand what they are buying in to?
-
OpinionViral M&S strawberry sandwich is a lesson in product development
Consumers are looking for something shareable and M&S is delivering it at a price point which allows for many people to get in on the conversation, says British Baker editor Amy North
-
FeatureMatcha, texture, and spice: top bakery trends for summer 2025
Vibrant colours, earthy flavours, and a decent dose of heat are some of the trends found in baked goods this summer
-
NewsAfternoon delight: new report reveals out-of-home sweet bakery opportunities
Appetite is rising for cookies, muffins, and doughnuts, especially as an afternoon treat, finds latest research published by Nestlé Professional
-
Promotional featureHow to capitalise on British consumers’ love for the sausage roll
Among the savoury pastries popular with British consumers, the sausage roll is king. But to maximise the opportunity they offer, producers and bakers need to stay close to consumer trends, says Ginsters.
-
NewsTrends from IBA 2025: smart tech and innovative ingredients are changing bakery
British Baker editor Amy North reflects on the international bakery exhibition, taking a closer look at how AI and clean label ingredients are driving progress for the baking industry
-
FeatureIs the UK ready to embrace savoury doughnuts?
This National Doughnut Week, British Baker editor Amy North questions why many doughnut makers are keeping things sweet whilst exploring the potential for savoury options
-
FeatureHas the doughnut bubble burst?
There’s been consolidation and a change of tactics in the doughnut market as specialists adapt to keep up with consumer needs and flavour trends
-
Product NewsDelice de France boosts bakery range with raft of on-trend products
A Cardamom Knot, pistachio doughnut, sticky toffee loaf cake, and filo pastry rolls are among the new products rolled out by the bakery supplier
-
NewsBridor heralds ‘The Croissant Revolution’ in UK consumer research report
Frozen bakery supplier identifies four different groups of croissant consumers in the UK including traditionalists, toppers, savoury seekers, and indulgers
-
NewsTaste more important than value for students buying food on campus
Research conducted by bakery supplier Délifrance takes a deep dive into what students want from on-campus food, where they buy it, and what they look for in a retailer
-
FeatureWhat are the top trends in bakery this Easter?
Dessert-inspired and pre-filled hot cross buns are among the rising bakery trends for Easter alongside pastel colours and international formats
-
InterviewBakery leaders outline challenges and opportunities for 2025
Staffing, rising prices, and range rationalisation are among the topics to be front of mind for the baking industry in 2025, as leaders from across the sector explain
-
NewsBakers advised to use compound chocolate as cocoa prices stay high
Barry Callebaut academy chef Mark Tilling discusses cost-effective substitutes for chocolate in bakery as global demand for the indulgent ingredient continues to grow
-
OpinionFive things I learned on a tour of London bakeries
British Baker editor Amy North embarks on an expedition in which she discovers cereal milk as a flavour to watch and that TikTok fame can sadly be a case of style over substance
-
ReportsTop Bakery Trends 2025
Bakery is brimming with potential for 2025 as businesses look to grasp the trends drawing in consumers and driving efficiencies behind the scenes