News and Trends

Source: https://flour.co.uk/artisan-bakery-report/ https://bakeryinfo.co.uk/retail/revealed-what-consumers-want-from-an-artisan-bakery/725199.article  Artisan loaves are proving a hit with younger consumers – 45% of 18 to 24-year-olds who visit artisan bakeries buy bread there at least once a week. That is one of the findings in a new report from Marriage’s Millers, entitled ‘Crafting the Future of Artisan Bakeries’ , that polled 1,006 UK adults and reveals what consumers look for in an artisan bakery. A third of UK adults who visit artisan bakeries now buy bread there at least once a week, and sourdough is nearly as popular as white bread, researchers found. While the traditional white loaf remains the top item in artisan bakeries – bought by 41% of shoppers – sourdough was close behind at 39%. These were followed by French-style loaves such as a baguette or boule (25%), wholemeal loaves (24%), and multigrain/seeded loaves (21%). Source: Marriage’s Millers: Crafting the Futu...

 Source: https://www.sandwichandfoodtogonews.co.uk/ftg-features/446-spreading-the-love It’s not easy delivering on consumer expectations – but Delifrance’s marketing & innovation director, Stéphanie Brillouet, has the nous to guide you through the rest of the year. DISCERNING PALATES Hot food, breads and wraps are becoming increasingly important to the sandwich and FTG sectors, as consumers seek convenient food that feels substantial, satisfying and worth the spend. For operators, this is creating opportunities to move beyond traditional formats and build variety into menus with breads, wraps, fillings, flavours and formats.  Value remains a key consideration, but consumers are increasingly judging this via overall product quality rather than price. Délifrance’s Prove it: The Trends Driving Sandwich Consumption in 2026 report found that 56% of consumers consider value for money when choosing where to buy a sandwich. However, higher-quality fillings (45%), freshness (4...

Source: mobilityplaza.com, Gavin Rothwell, 18th September 2026 https://www.mobilityplaza.com/news/op-ed-what-s-next-for-food-to-go-five-trends-to-watch Salads are booming, chicken chains are crossing the Atlantic, and food halls are reshaping smaller spaces. Gavin Rothwell, founder of Food Futures Insights, shares his view on the key opportunities ahead. © Heorshe - stock.adobe.com Healthier, fresher options are growing across key markets The trend towards salads and bowls is now in full swing across many European cities. In its current form, it’s a trend imported from the US, where the likes of Sweetgreen and Dig Inn have blazed a trail that has now spread across the Atlantic. But while these two operators are most famous for salads, the proposition is moving well beyond that. The development of hot bowls, protein plates and wraps based on quality fresh ingredients is permeating more and more across both sides of the Atlantic. London is a great example of how this is evolving. There a...

Biscoff’s distinctive caramelised flavour and versatility have made it a popular topping, filling and inclusion across the global bakery sector. (Image: Lotus Bakeries) Lotus Bakeries is making its biggest-ever investment to turn soaring demand for speculoos into lasting global growth The global Biscoff boom, explained: Lotus Bakeries is investing at least €500m across Belgium, the US and Thailand to support Biscoff’s continued global expansion through 2030. Biscoff already ranks among the world’s five largest biscuit brands, with volume and revenue growing by more than 20% in the first half of 2026. Social media recipes, cross-category versatility and partnerships with Mondelēz and Froneri are helping turn speculoos from a viral flavour into a lasting global platform. Lotus Bakeries is committing at least €500m to increase production of its caramelised Biscoff biscuits and spread across three continents by 2030. Equivalent to more than a third of the group’s entire 2025 revenue, it’s ...

 Source: Jade H, Executive Leader of Purchasing Whole Foods Market, Linkedin post 30th July 2026 Every season brings a new wave of food trends. The challenge is working out which ones are a social media moment, and which ones are genuinely changing the way people shop. Here are five shifts I'm seeing as a buyer this summer: 🌶️ Swicy is going mainstream Sweet heat has moved far beyond hot honey. We're seeing chilli paired with everything from fruit and chocolate to fermented sauces and drinks. Consumers still want bold flavours, but they're becoming much more adventurous about where they find them. 🥤 Function needs to taste good Protein, gut health and hydration aren't new. What's changing is consumer expectation. People no longer want to compromise on flavour or texture in return for a health benefit. The brands winning are delivering both. 🛒 Premium convenience is becoming the norm Customers still want quick meal solutions, but increasingly they're looking f...