CSM Ingredients introduces Tiger Granulat, a powdered decorative system creating extra crispy crusts on bread and savoury baked goods.

Before a customer reaches the counter, their brain has already started deciding. New insight from The Original Baker reveals how the aroma of freshly baked pastry, working alongside the audible snap of good lamination and the visible flake of skilled layers, is quietly shaping buying decisions across Britain’s bakeries. When these sensory signals align, customer confidence follows. When they don’t, trust evaporates just as fast.

Own-label bakery now holds 46% of unit sales across Europe's largest markets. For branded producers, the pressure is real and price alone won't hold it off. This piece looks at how Europe's most resilient bakery brands, from a New Forest cottage to a Lisbon monastery, have used specific, honest origin stories to build loyalty that generic competitors can't replicate. A practical read for anyone in the industrial baking sector thinking about brand equity.

Texture is now the main driver in bakery, patisserie, and chocolate trends. From crusty breads and shatteringly crisp pastries to chewy cookies and rich-filled chocolate bars, consumers seek contrasting textures and multi-sensory experiences that deliver visual drama and craftsmanship.

Oregon artisan bakery Ocemiam launches nationwide e-commerce platform for French-style individual cakes and banana bread, targeting US holiday season market.

Discover key bakery suppliers at Speciality & Fine Food Fair 2025, Olympia London. Industrial bakers can source artisan breads, premium snacks, frozen cakes, and innovative bakery products from heritage brands including Stag Bakeries, Breeøsh, and The Drinks Bakery. Trade event connects manufacturers with foodservice operators seeking distinctive bakery solutions.