Northern Ireland artisan bakery Yellow Door has begun research into using ancient grains for baking healthier bread.

Winter wheat plantings for the coming year are the second-lowest ever recorded by the US Department of Agriculture (USDA).

Britain’s biggest crisp brand Walkers has rolled out a new premium Mediterranean range that is cooked in 100% Spanish olive oil.

Medical experts have been fiercely debating the £25m the NHS spends on prescription gluten-free food for coeliacs.

Premier Foods has become the latest member of the Soil Association’s Food for Life Supplier Scheme.

The Tarte Tatin has been given a twist with the new Normande version from Brioche Pasquier.

Egg prices set to surge

10 January, 2017

Having dropped dramatically last year, egg prices are on the up thanks to increased consumer demand.

Malt producer Muntons set itself a new record in 2016 by exceeding 100,000 tonnes of malt production.

New trade body the Gluten Free Industry Association (GFIA) has been created in response to soaring sales of gluten-free food.

Cheshire-based baked snacks brand Sweet Nothings has revealed to British Baker that it is bringing out a unique all-butter flapjack bites range, with no added sugars and 100% natural ingredients.

Paediatric dietitian Maeve Hanan has written a report in the Network Health Digest extolling the benefits of wholegrains on weight management.

Integrating research with practice is vital to the future of UK crop production, delegates at the tenth AHDB Agronomists’ Conference have heard.

Ingredients supplier EHL has predicted chickpea flour will be a major trend for the coming year.

Bulk ingredients suplpier Tate & Lyle has announced the appointment of Dr Gerry Murphy as a non-executive director and chairman-designate of the company. 

Food and drink advisory service Campden BRI will hold a conference on 16-17 March 2017 for the food manufacturing sector on the development of gluten-free bakery products.

New research shows consumers will pay more for products made with ingredients they recognise, according to a new study. 

New gluten-free wheat?

15 December, 2016

Gluten-free might not have to mean wheat-free, according to a new report, with new wheat crops being developed as an alternative to a gluten-free diet. 

Samsung challenged a professor to create a formula for the perfect festive pie, and here it is…

Real Good Food is to ramp up activity targeting amateur bakers after identifying them as a growth market.

Health campaign group Action on Sugar – which has previously lambasted products including breakfast biscuits  has now turned its guns on the cake market.

Businesses have been invited to comment on a new three-year strategy for cereals and oilseeds published this month by the Agriculture & Horticulture Development Board (AHDB).

Ingredients supplier Dawn Foods has teamed up with Oxford University psychology professor Charles Spence to examine why consumers buy certain bakery items.

The cost of key ingredients for Christmas puddings has soared by 21%, according to data from commodity analyst Mintec.

Chocolate giant Barry Callebaut has launched its sustainability strategy ‘Forever Chocolate’, with the ultimate goal of making its chocolate 100% sustainable.

Food ingredients supplier Edme has been given an AA rating for an announced audit in the British Retail Consortium’s (BRC) global food standard award.

Food ingredients supplier EHL Ingredients is offering bakers new festive organic ingredient blends and stuffing mixes.

Fancy a crisp/biscuit hybrid?

24 November, 2016

The Cheetos cookie – a cross between a Cheetos crisp and a biscuit – is making news Stateside for Cookie Good Bakery in California.

Glenbervie-based food ingredients manufacturer Macphie has released a report on what it predicts will be the flavour trends in bakery next year.

Sales of some bakery ingredients at Waitrose were up more than 300% as shoppers prepared for Stir Up Sunday.

The level of Nabim Group 1 varieties hitting the high-quality bread wheat specification has hit a 13-year high this season.

Mincemeat and fillings supplier James Fleming & Co has been acquired by Zeelandia.

Bakery ingredients supplier CSM Bakery Solutions and global bakery-café chain Cinnabon have introduced a partnership to introduce Cinnabon’s products to retail and foodservice channels in North America.

VIP Shortbread has announced the launch of its Christmas range of personalised shortbread.  

Artisan bakery Muffin Break has launched its festive menu, which includes both sweet and savoury options.

Christmas pudding maker Matthew Walker is launching two new fruit puddings with a twist this year, the Golden Mulled Plum & Port Christmas Pudding, and the Guinness Fruit Pudding. 

Ingredients supplier Cargill is investing more than £30m in manufacturing operations as it looks to tap opportunities created by the end of the European sugar regime.

Modern versions of traditional favourites, plant-based recipes and waste reduction are expected to be major global food trends next year, according to a new study.

VIDEO: Meet the UK Pastry Team

10 November, 2016

British Baker caught up with the UK Pastry Team ahead of the Coupe du Monde de la Pâtisserie – that’s the pastry world cup to you and I – and they might just win it!

Allied Bakeries has unveiled a new Kingsmill loaf that it claims offers consumers the ‘best ever toast’.

From a 28-strong list of entrants, to a short list of five pastry chefs, the winner of the 2016 Classic Fine Foods Christmas Entremet competition has been crowned.

Key bakery ingredients have soared in price following the Brexit referendum as weak sterling hits the cost of imports.

Baked goods are among the biggest contributors to high levels of salt consumption by US children, researchers have claimed.

Greater availability of home-grown milling grade wheat and a reduced competitiveness of imports has boosted the use of GB wheat.

Chocolate giant Barry Callebaut Group said it bucked a difficult trading in Europe to grow sales of its products to food manufacturers.

Hot on the heels of the Bake Off finale, University of Warwick food historian Professor Rebecca Earle investigates the history of the Victoria sponge.

British Baker spent the day with chocolate and cocoa supplier Callebaut. It wants to show bakers that making beautiful desserts with higher price points is easy. Want us to prove it? If we can do it, you definitely can…

Mondelēz brands Oreo, Ritz and Cadbury Dairy Milk have contributed to the multinational's organic sales increase of 1.1% in the third quarter.

Whole grains may help significantly lower the risk of heart disease in overweight and obese adults who are under the age of 50, according to a new study.

Northern Ireland entrepreneurs Mark Douglas and Lady Vibse Dunleath have collectively created sourdough bread using flour from wheat provided by a local farmer.

Malted ingredients supplier Muntons, which has invested £2.6m in its grain intake area, saw its new grain facility officially opened by the High Sheriff of Suffolk in a ribbon cutting ceremony on 5 October.

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