Finished Goods

  (Photo: Rosalind Miller Cakes )

Great cakes start with the finish

Rough effects, geometric shapes and soft ruffles – 2019 is all about the texture.

It’s a wrap! Flatbreads eye food-to-go growth

The food-to-go market is set to continue growing, offering a significant opportunity for on-trend, healthier and international fare revolving around wraps and flatbreads.

Ethnic flours & breads: Looking east for new bakery inspiration

As interest in global cuisines continues to grow in the UK, can breads from the Middle East and Africa gain traction with British consumers?

Where next for the free-from sector?

While the constant stream of gluten-free NPD seems to continue unchecked, there are still areas of the market to explore, argue ingredients suppliers.

Is in-store bakery in need of a jump start?

In-store bakery sales are suffering, with category value down by more than £25m in the past year. How can the supermarkets tempt shoppers back in?

Rye take on the trend for healthy breads

Rye bread is huge in some parts of the world but has so far struggled to establish a significant audience in the UK. What can bakers do to change this?

The monster trends driving biscuit sales

Plenty of new product development is driving the biscuit market forwards, with health and premiumisation at the forefront of the category.

A French revolution: the rise of macarons

Macarons are causing a stir on the UK wedding and afternoon tea scenes, but what colours, flavours and shapes are in vogue?

Easter: Nostalgia is spicing up hot cross bun NPD

Retailers are flipping tradition on its head and giving hot cross buns a new lease of life.

Can the supermarkets do top-tier doughnuts?

UK doughnut sales are booming but, with customers becoming accustomed to super-premium doughnuts from specialists, can the supermarkets keep up?

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