British bakery is entering a premiumisation phase driven by hybrid pastry innovation, provenance-led reformulation of classics, and experiential café design. For manufacturers, this creates technical and commercial opportunities in fusion format development, transparent supply chains and products designed for performance in customer-facing environments.

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.