Association of Bakery Ingredient Manufacturers

 

Publications

abim have published a number of articles in the bakery industry press which we have compiled for your reference below.

Beyond the boule: what’s next for supermarket sourdough?

Wed, 9th September 2026

With sales soaring, supermarket sourdough has entered a new phase of maturity. But the battle is only just beginning for the nation’s retailers as they look to stand out from the crowd

 

Roy Parton, on behalf of abim, provided some comments for this article for British Baker.

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Feeling the squeeze? What the rise of GLP-1s really means for bakery

Wed, 26th August 2026

Weight-loss drugs are changing how consumers think, feel, buy, and consume food, so what does this mean for the emotive and, sometimes, indulgent category of bakery?

abim's president, David Cooper, provided some comments for this article for British Baker.

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The GLP-1 Revolution

Sat, 1st August 2026

Bakery Business: Issue 59 / July-August 2026

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abim Membership: Benefits That Make a Difference

Sat, 1st August 2026

Bakery Business: Issue 59 / July-August 2026

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GLP 1 Medications and their Emerging Impact on the Bakery Industry

Wed, 1st April 2026

Bakery Business: Issue 57 / March-April 2026

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The Bread and Flour Regulations: Folic Acid Fortification and Its Impact on the Bakery Ingredients Industry

Mon, 1st December 2025

Bakery Business: Issue 55 / November-December 2025

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The Future of Palm Oil and Palm Oil Alternatives in the Bakery Ingredients Industry

Wed, 1st October 2025

Bakery Business: Issue 54 / September-October 2025

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Developing New and Young Talent in the Bakery Industry

Sun, 1st June 2025

Bakery Business: Issue 52 / May-June 2025

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Harvest Impacts on the Baking Industry

Fri, 1st November 2024

Bakery Business: Issue 49 / November-December 2024

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Baking Under Pressure

Wed, 21st August 2024

Bakery Business: Issue 47 / July-August 2024

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Navigating the Forest and Bakery

Mon, 1st April 2024

Bakery Business: Issue 45 / March-April 2024

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Strength in Numbers

Wed, 1st November 2023

Bakery Business: Issue 43 / November-December 2023

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Salt: The Most Under-Rated Ingredient in Bakery Products

Tue, 1st August 2023

Bakery Business: Issue 41 / July-August 2023

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abim Sourdough Code of Practice - Post Publication Conversation

Sat, 1st April 2023

Bakery Business: Issue 39 / March-April 2023

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Effects of EU exit, the pandemic, and a war… from the bakery ingredient manufactures’ perspective

Tue, 1st November 2022

Bakery Business: Issue 38 / November-December 2022

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Upcycling sustainability solutions and insights: how fedima is spearheading activities in the bakery sector

Mon, 1st November 2021

Bakery Business: Issue 32 / November-December 2021

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Role of Innovation and Technology in meeting the demands of a dynamic bakery market

Wed, 1st September 2021

Bakery Business: Issue 31 / September-October 2021

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One Year On - The bakery sector is still keeping Britain fed

Tue, 1st June 2021

Bakery Business: Issue 29 / May-June 2021

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Expanding Your Sourdough Knowledge

Fri, 1st January 2021

Bakery Business: Issue 28 / January-February 2021

 

 

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How does abim work?

Tue, 1st December 2020

Bakery Business: Issue 27 / November-December 2020

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