Bakery has a powerful emotional pull: the smell of freshly baked bread, pastry and cake can evoke comfort, nostalgia and wellbeing. Now other industries are borrowing those sensory cues, from croissant-inspired perfumes to gin and protein products. What can industrial bakers learn from the growing value of the “freshly baked” experience?

Crespel & Deiters has announced the launch of Lory Crumb Colored, a range of colourful crumbs for breading and toppings, made with natural colourants.

Tastewise social media data from I.T.S flavours points to strong growth in visually driven profiles, from pink guava to mango habanero, across UK sweet bakery.

Marks & Spencer has brought back its Strawberry & Creme Sandwich, alongside a new chocolate variant and the launch of sweet dipping products.

Baker Street has launched a Light Rye Bread into Sainsbury's, targeting shoppers new to rye with a softer texture, sourdough starter and a nutritional profile including fibre, protein and iron.

Tesco is expanding its premium bakery offering with the launch of Tesco Finest Potato Burger Rolls

Nestlé Professional has launched a branded muffin range with Cherrytree Bakery, tapping into data showing UK consumers are more likely to buy sweet bakery they recognise.

The Bialystoker Kuchen is a Polish roll with a documented production history, a straightforward baking process and no boiling step, making it technically simpler than the bagel it is often compared to. This overview covers dough formulation, shelf life challenges and commercial potential for industrial bakers considering the speciality roll segment.