Health

What’s hot and what’s not trends forecast for 2023

What’s hot and what’s not trends forecast for 2023

By Gill Hyslop

How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?

Research by Délifrance reveals that healthier options could encourage 21% of consumers to eat more bread. Pic: Délifrance

Healthy snacking

The meteoric rise of the conscious consumer

By Gill Hyslop

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.

58% of global consumers chose immune system support as the most important benefit of healthy eating. Pic: GettyImages/andresr

Healthy snacking

What today’s health-conscious consumer wants from a snack

By Gill Hyslop

The snacking sector has seen an especially strong spike over the past two years, with more consumers turning to snacks as a moment of indulgence, to allay current tensions or to boost their overall health.

Jonathan Warburton celebrates the UK bakery manufacturer's one millionth donation with the children of Church Road Primary School in Bolton. Pic: Warburtons

Warburtons celebrates one millionth donation milestone

By Gill Hyslop

Jonathan Warburton, chairman of the UK’s largest bakery brand, visited a local Bolton school to deliver Toastie Loaf and Crumpets to children and staff – reaching the bakery’s target of donating one million products to community groups this year.

Industry has expressed disappointment in the UK's Autumn Statement, which failed to raise hope for a brighter future. Pic: GettyImages/andresr

UK's Autumn Statement fails to raise industry enthusiasm

By Gill Hyslop

While the government’s plans to further support businesses have been welcomed, the Craft Bakers Association is disappointed by the lack of clarity, the Food and Drink Federation (FDF) and FDF Scotland would have liked to have seen more measures and Scottish...

The UK artisanal bakery sector is facing a barrage of challenges, but many owners are confident of their ability to survive the storm. Pic: GettyImages/Todor Tsvetkov

Report: State of the UK’s artisan bakery sector

By Gill Hyslop

A new report by the Open University Business School reveals the number of small bakery businesses in the UK has increased in recent years, rising to the COVID challenge, but now facing an uncertain future.

Bertinet's range of everyday sourdough, with next-gen recipe and pack refresh. Pic: Bertinet Bakery

Bertinet Bakery champions Real Bread Campaign Sourdough mark

By Gill Hyslop

As part of a brand refresh, Bertinet Bakery has become the first major US bread brand to feature the mark on its packaging, which guarantees the nutrition and processing credentials of its range of sliced sourdough.

Kröner-Stärke's new developmental kitchen is a celebration of ingredients. Pic: GettyImages/Yuji Sakai

Kröner-Stärke celebrates new ingredients hub

By Gill Hyslop

Kröner-Stärke has inaugurated it brand-new development kitchen and meeting space at its headquarters in Ibbenbüren, Germany, designed to not only advance its own R&D, but also to work hand-in-hand with customers onsite.

Almonds are packed with protein, fibre and healthy fats, and make an excellent base or inclusion for functional plant-based snacks. Pic: kaanates

Capitalising on the functional power of almonds

By Gill Hyslop

Using plant-based, vegan ingredients that offer added health benefits – such as increased protein or fibre – are quickly becoming a priority among health-conscious snackers, says CJ McClellan, senior strategic marketing manager for Blue Diamond.

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