New data from Marriage’s Millers finds a third of artisan bakery shoppers visit weekly, with sourdough nearly matching white bread in regular purchase rates.

British Bakels has outlined five ways bakers can build on traditional Christmas products, following research showing mince pies and festive spice remain consumer favourites.

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?