Why bakers should take a cue from Michelin-starred chefs
From Parker House rolls to ancient-grain sourdoughs, fine dining chefs are transforming bread into a course of its own. Bakers have a golden chance to do the same
Ancient grains
From field to aisle: Regenerative won’t work without supply chain buy-in
Heartland Craft Grains’ pact with Grown Climate Smart proves regenerative certification is becoming a supply-chain movement
“Good bread has its own story”: A conversation with Poland’s first bread sommelier
Aleksandra Bednarek wants the baking industry to stop treating bread as background product. For her, every loaf carries value – in craft, in culture and in how consumers perceive quality.
IBIE 2025: 7 reasons Vegas will be the hottest oven in baking
IBIE 2025 lands in Las Vegas this October with fresh pavilions, global talent, big competitions and the innovations set to shape baking’s future
Energy costs and falling demand likely fuel Hovis-Kingsmill merger talks: “The bakery sector is unfortunately in the perfect storm”
Soaring energy bills, stubborn wheat prices and shrinking bread sales may be pushing Hovis and Kingsmill into a £75m tie-up that could rewrite the UK bakery pecking order
How the TikTokification of taste is exposing the Great Bakery Paradox
Bakers face the ultimate juggling act, pressurized into doing more with less – while consumers want it all, and want it now
The real scoop on breakfast cereal: Science says it still delivers
While a new JAMA study flags rising sugar and salt in kids’ cereals, a major review in Nutrients finds the right bowl can still boost public health
The future of bread reimagined: Lesaffre’s bold vision for a better loaf
Baking with Lesaffre has redefined how the baking industry should think about the very essence of bread
Could high-fibre foods be secret to anti-ageing?
Study reveals foods that truly support longevity
The 5,000-year-old bread recipe that’s gone viral
An archaeological discovery in central Turkey has captured the imagination of bakers worldwide, reminding us that tradition, storytelling and sustainability still resonate
Why it’s time for producers to dig into regenerative agriculture
Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play
Millet mania: India’s Yellowfield pushes ancient grain as affordable, nutritious alternative
India-based Yellowfield is on a mission to promote millets as an alternative to rice and wheat, backed by rapid finished product innovation.
Corn crisis: Manufacturers prepare for price hikes as global stocks fall
Manufacturers prepare for shortages and price rises as vital grain stores in global decline
Gluten free: A booming market built on misconceptions?
The gluten-free (GF) boom shows no signs of slowing, but is it really the healthier choice or just clever marketing? Despite the premium price tag, studies reveal that many GF baked goods contain more sugar, fewer nutrients and even hidden contaminants,...
The UK miller who won’t let regenerative flour cost the Earth
Over the past decade, regenerative farming has been praised for its environmental benefits – but its high price has kept it out of reach for many consumers. Does sustainability always have to come at a premium, or can regenerative flour be both ethical...
The evolution of potato chip flavors: From Crum’s classic to Pringles’ Brussel Sprouts
Potato chips – the world’s most popular snack, pulling in billions in sales annually – have evolved from a simple snack to a canvas for culinary creativity. We explore the fantastical journey of potato chip flavors.
Unlocking the breadbasket: How ancient wheat hybridization has shaped agriculture and bead production
A major international study has revealed the role bread has played in shaping global civilization: more specifically, the secret that made bread wheat one of the most successful crops on the planet, when others have disappeared or remained in obscurity.
NPD: How to ramp up your baking skills
Spurred on by popular baking shows like The Great British Bake Off, there has been a notable increase in the number of independent bakeries opening in the UK in the past year – while Brits of all ages are seriously engaging in the hobby at home.
Rising above with NPD: The new dough-mains of healthier bread
The humble staple has been a part of the fabric of life since the Neolithic era, rising to an everyday essential during the 19th Century with the advent of industrial milling processes. Fast forward a century and it was unfairly tarred with negative...
Where does bakery sit in the BFY movement? NPD for both professionals and home bakers
Bakery is an essential part of everyday life, but as people enjoy extended lifespans and longer working lives, bakery will have an increasing role in helping them stay well for longer.
What legacy will Ardent Mills CEO Dan Dye leave behind?
Under Dye’s stewardship, the US’ biggest flour miller has enjoyed significant growth, making numerous acquisitions, expanding its capacity and building out its Emerging Nutrition alternative grains business and regenerative agriculture program.
UK millers warn of rising bread prices
Months of torrential rain has left UK millers in a soggy situation, with a waterlogged wheat harvest predicted to be down by 30%, which could force millers to rely on imports and ultimately spike the price of bread.
RegAg and bakery: A match made in heaven?
This groundswell movement has been gaining popularity, not only with farmers, but also with policymakers, scientists and the public as the consequences of over-farming have become apparent and the need to be more sustainable come to light. What does it...
The promising hacks to make ancient grains more formulation friendly in baked goods
Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks...
Better than sliced bread: The evolution of bakery catering
More affordable than restaurant and most fast-food offerings – and arguably a better quality and healthier option than what’s found in supermarket – the snacking category in the bakery sector is fast becoming a class of its own.
50/50 loaf is the ‘holy grain’ for converting white bread lovers
Research from Puratos UK has revealed a 50/50 loaf with invisible grains could tempt Brits to eat more fibre.
Matthews Cotswold Flour enlists The Sourdough Whisperer as brand ambassador
The UK speciality flour producer has appointed social media star, podcaster and author Elaine Boddy as its first ever brand ambassador to coincide with Sourdough September, the annual celebration of all things (authentically) sourdough, organised by Real...
Ancient grain’s 5.2 billion letter genome holds the secret to making climate-smart bread
An international team of researchers has unveiled the entire genome map of an ancient cereal crop called einkorn - the world’s first domesticated crop - which may pave a pathway to a sustainable and food secure future.
Research paves the way for millet types that are rich in bioavailable minerals to counter malnutrition
Millets are considered a superfood - being rich in minerals like calcium, potassium and zinc - and punted to help achieve the UN’s 2030 goal to end hunger everywhere. However, the cereals are also rich in dietary fibres, which have demonstrated to limit...
Matthews Cotswold Flour tackles labour shortage with training scheme and calls for bakers to get involved
The UK speciality flour producer has launched a Baker in Training Development Scheme to encourage more people to turn their passion for home baking into a successful career - and wants to hear from bakeries keen in providing work experience.
Trendspotting in 2023: Nostalgia makes a comeback with cotton candy-flavoured Oreos and Pop-Tarts in 1960s packaging
Also hot with consumers is better-for-you snacking - maintaining indulgence without the guilt - especially if its better-for-the-environment too.
Exploring the complex traditions and technologies behind bread
Sustainability – environmental and social – health, innovative equipment and the revival of ancient practices are driving trends in the bakery world.
Flour advancements in 2023
German flour treatment specialist Mühlenchemie is placing a spotlight on scientific work into wheat flour alternatives, while US biotech firm Energis has garnered the green light for its pathogen reduction tech.
New dietary fibre insights drive nutritional and health launches
Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.
The story of wheat features resilience as its main character
Bakery and snack manufacturers are turning to whole grain alternatives, product diversity and supply chain resilience in 2023 to respond to ongoing market uncertainty and consumer consciousness.
When life gives you lemons … Bertinet Bakery banks on backlash for Better Bread campaign
While the culinary world notoriously rejects criticism – think footballer-turned-Michelin-starred-chef Gordon Ramsay and Sunday Times restaurant critic AA Milner – Bertinet is actually using the unique opportunity to challenge the British perception of...
Healthy snacking
The meteoric rise of the conscious consumer
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
Nestlé joins Africa Food Prize to strengthen food security and combat climate change in Africa
The Cheerios and Shreddies maker has contributed CFH 100,000 ($101,647) to the Africa Food Prize to unearth the bold initiatives and technical innovations that will create a new era of food security and build great climate change resilience on the continent.
Upcycled barley is so much more than just beer
AB Inbev’s EverGrain has launched the Upcycled Barley Nutrition Compendium, which provides an indepth review of the world’s first upcycled barley protein, detailing how it shapes up compared to other plant and animal proteins available at scale today.
Trendspotting in 2022: From a climate-smart breakfast on-the-go to snacks specially curated for diabetics
The central ingredient of Kanira wholegrain biscuits is nutrient-rich and climate smart pearl millet (an under-the-radar superfood native to India); Teatis is providing a tasty solution for the 122+ million people living with diabetes or prediabetes in...
‘It isn’t about just one ingredient, it’s about a tailored system’: ADM steps up to help bakers navigate the challenges
With customers facing an ever-growing quagmire of challenges – rising costs, ingredient shortages and even political instability – the Chicago-headquartered nutrition specialist is augmenting its solutions to help bakery clients navigate the rough times,...
Consumers are increasingly turning to pre-packaged bakery treats for guilt-free eco-friendly escapism
Priority is given to products that offer genuine sensory appeal – providing new and experimental flavours, as well as those associated with comfort, familiarity and simplicity.
Nutritionally superior wholegrain set to help UK consumers shatter the fibre divide
AB Mauri has signed an exclusive agreement to distribute BARLEYmax – which provides twice the dietary fibre than conventional cereal varieties like barley, wheat and oats – to help consumers in Great Britain and Ireland overcome the detrimental ‘fibre gap’.
Boundless knows no bounds in pursuing mission to become the UK’s leading gut health snack
The world’s first range of Activated Chips – which has clocked up 400% turnover growth in this year alone, thanks to the nation’s changing attitude towards health – has closed its third investment round and appointed Graze founder Ben Jones as a new...
What’s trending in 2022: Bake-in-pack cheese toasties, dill pickle meat stix and grab-‘n-go activated chips
With Brits devouring more than four billion toasties a year, Country Choice has introduced bake-in-pack toasties for foodservice operators; the sharp tang of dill pickle blends perfectly with Wenzel’s naturally handcrafted smoked meat sticks; and...
Bright ideas: IBIEducate releases power-packed schedule
IBIE – the International Baking Industry Exposition – deems itself as the definitive ‘pit stop’ that every bakery professional will need to further their ingenuity. And after a COVID-based hiatus, it is again scheduled to take place in Las Vegas next month.
What’s trending in 2022: Summer ice cream trends, Pop-Tart cookies, HOM bars and a gold winner
Win $106,000 in gold bars with Rold Gold; Food Union reveals its 2022 summer novelties, Kellogg’s and Crumbl Cookies create a limited edition Frosted Strawberry Pop-Tarts cookie; and House of Macadamia has three new health-conscious treats.