Sunday, 11 Jan 2026
Here is your Daily summary for Bakery & Baking across Australia for Sun 11th January 2026
Recent insights in the baking industry highlight the often-overlooked role of texture in product development, emphasizing its importance alongside taste, appearance, and aroma. This focus on texture could lead to innovative product offerings that enhance consumer satisfaction.
In recipe news, a new take on classic flavors features blueberry, coconut, and lemon bars, drawing inspiration from traditional Thai ingredients. This fusion reflects a growing trend towards incorporating diverse cultural influences in baking.
Looking ahead, the Australian almond sector is set for significant growth, with projections indicating a rise in production beyond 2030. This shift suggests a potential pivot in ingredient sourcing and product development strategies for bakers.
Additionally, research from King's College London suggests that dark chocolate may have properties that slow biological aging, potentially influencing consumer preferences and health-focused product lines in the baking sector.
Key stories and insights from this topic
When it comes to product creation elements like superior taste, appearance and aroma are normally high on the checklist. But what about texture? In this edition we take a look […] The post Texture: the missing ingredient appeared first on Baking Business.
Pandan, coconut and mango are a classic trinity in Thailand. Their flavours take me back to childhood summers at my grandparents’ farm, where pandan bushes sprawled wild and mango trees hung heavy with golden fruit. The post Blueberry, coconut and lemon bars appeared first on Baking Business.
Pistachios may the flavour of the moment, but it’s almonds that are expected to take centrestage by 2030. According to research by Rabobank the Australian almond sector is anticipated to […] The post Australian almond growth to soar beyond 2030 appeared first on Baking Business.
A team of researchers from King’s College London (KCL) have revealed the research we’ve been waiting for: dark chocolate contains a compound that could slow down biological ageing. The compound, […] The post Research: Dark chocolate could slow ageing appeared first on Baking Business.