Research from UK's largest bakery brand reveals 60% of parents feel pressure to create picture-perfect lunchboxes due to social media influence, with 70% reporting increased pressure over the past year. Warburtons launches satirical campaign addressing Instagram-driven parenting expectations affecting food preparation industry.

New research reveals 18% of British holidaymakers pack bread when travelling abroad, prompting Warburtons to develop protective luggage cases. Consumer data shows 50% of UK travellers take food from home, highlighting potential opportunities for European bakeries in tourist markets and travel-friendly packaging innovation.

A consumer study by NoPalm Ingredients found yeast oil is significantly more preferred than palm oil in Germany and France. Seen as healthier and more eco-friendly, yeast oil boosts appeal and purchase intent, offering industrial bakers a palm-free, sustainable fat alternative with proven EU label acceptance.

Discover how a food tech student developed an Instagram-worthy matcha coconut loaf for UK supermarkets. Fresh insights into Gen Z consumer preferences, sustainable ingredient sourcing, and commercial bakery product development methodology.

Yam is a nutrient-rich, gluten-free root crop widely consumed in Africa, Asia, and the Caribbean. This article explores its role as a source of dietary fibre, vitamins, minerals, and antioxidants, as well as its growing use in baked goods like bread and cakes. With health-conscious consumers seeking functional ingredients and alternatives to wheat, yam flour presents a promising option for innovative baking and food production.

A new report from Circana reveals a significant shift in European consumer behaviour, highlighting a growing appetite for indulgent food experiences that provide emotional and mental relief amidst ongoing economic and global challenges.

The Science Based Targets initiative launches pilot testing for Corporate Net-Zero Standard V2, running until August 2025. Industrial bakers can participate to influence climate standards affecting energy-intensive baking operations, supply chain emissions, and regulatory compliance from 2026.

Cardiff Metropolitan University food science students partnered with EDME to develop innovative clean label bakery products using malt flour technology. The winning pizza dough project demonstrates how academic-industry collaboration drives real-world food innovation from lab to market.