Discover how ancient Roman ingredients are revolutionising modern bakery. Acorn and carob flours offer sustainable, nutrient-rich alternatives to traditional cereals, perfect for both conventional and gluten-free breads with exceptional health benefits and unique flavors.

Ingredient transparency and nutrition have become paramount for many health-conscious consumers, particularly within the plant-based food and beverage industry. Declan Rooney, business development director at ClonBio Foods, outlines barley's potential as an ingredient poised to meet growing demand for healthy protein and fibre in bakery and snacking applications.

Scottish Bakers has released its first Future of Bakery industry report in partnership with Dawn Foods, providing market data and consumer insights for industrial bakers. The report reveals Scotland's sweet bakery market is valued at £261 million with 4.6% year-on-year growth, while savoury bakery spend increased 3%. Based on NIQ consumer panel data from 30,000 UK households and bespoke research from 500 Scottish bakery shoppers, the report offers strategic intelligence for business planning.