The Carbon Trust is hosting a free webinar on carbon footprint model assurance, examining how verified environmental data strengthens credibility and supports sustainability reporting.

British Bakels has released its autumn/winter 2026 sweet bakery flavour forecast, with salted caramel, cherry and caramelised biscuit leading a list informed by consumer and Mintel data.

A free webinar on 17 September brings together the Carbon Trust, Pinsent Masons and Bureau Veritas to help businesses prepare for the ECGT Directive.

The global sourdough market is forecast to reach USD 6.67 billion by 2035, as commercial bakeries adopt ready-to-use fermentation systems and grain diversification accelerates.

Jacksons of Yorkshire launches two sourdough loaves in a sliced, preservative-free format, backed by a multi-million-pound manufacturing investment and six-figure marketing spend.

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?

The gap between 'source of protein' and 'high-protein' on bread packaging is narrower than most formulators assume. This piece unpacks the exact numerical thresholds behind EU and US claims, where conventional loaves already sit and what it actually takes to cross into high-protein territory.

Walk into any supermarket with a bakery counter, and you can buy a Marvel cake for your eight-year-old's birthday. Spider-Man, the Avengers, PAW Patrol – licensed character products for children are so normalised in retail bakery that we have stopped noticing them. The licensing model is mature, the margins are understood and the consumer demand is consistent. Now consider this: there is a generation of adult readers – overwhelmingly women in their twenties, thirties and forties – with...