Trade body the Craft Bakers’ Association (CBA) has raised concerns about the impact of business rates hikes with Chancellor Philip Hammond.
Food safety expert professor Chris Elliott has called for a new approach to food at The City Food Lecture 2017.
Coeliac UK is sharing its ‘tried-and-tested’ gluten-free pancake recipes for Shrove Tuesday (28 February).
A new Greggs shop in a hospital in the Midlands is focusing on soups and salads rather than the traditional Greggs fare.
Gluten-free brand Mrs Crimble’s is to launch three new cake bars in supermarkets from April.
The Real Bread Campaign (RBC) is calling on bakeries and baking schools to join in the ninth annual Real Bread Week between 6 and 14 May.
Primal Joy, which makes all-natural, gluten-free snacks and granolas, has unveiled a new look and improved packaging as part of its continued expansion.
Food and agriculture company Cargill has partnered with the International Cocoa Initiative (ICI), to expand their joint actions on child labour in Côte d’Ivoire.
Civil service staff have been warned that bringing cake to work for birthdays or other celebrations could be a “public health hazard”.
A bakery in Fleetwood has pleaded guilty to three offences under food safety and hygiene legislation after mouse droppings were found on the premises.
Marks & Spencer (M&S) is launching its first-ever vegan sandwich range.
A Warburtons worker broke his back after falling nearly two metres at the bakery’s Wednesbury site.
Storage silo manufacturer Barton Fabrications has secured accreditation from the SafeContractor scheme for its commitment to health and safety.
Consumers are being advised how to avoid exposure to acrylamide when cooking at home in a new campaign from the Food Standards Agency (FSA).
Northern Ireland artisan bakery Yellow Door has begun research into using ancient grains for baking healthier bread.
Trade groups including the British Sandwich Association have set out plans for foodservice staffing in post-Brexit Britain.
Medical experts have been fiercely debating the £25m the NHS spends on prescription gluten-free food for coeliacs.
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.
Pieminister has extended its gluten-free line-up with The Gluten Free Ranger made with free-range British chicken and ham with leeks & thyme.
Dentists say ‘cake culture’ – celebrating success or special occasions with sweet treats – has made the workplace a main site of sugar consumption for many Brits.
Free-from food and drink has been one of the fastest-growing categories in UK supermarkets this year, according to research by analysts Nielsen.
Crumpets have come under fire from health campaigners Consensus Action on Salt and Health (CASH), who found a single Warburtons’ Giant Crumpet contains more salt than three bags of ready salted crisps.
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.
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.
A ban on advertising food high in fat, salt or sugar in media targeted at kids has been announced by The Committee of Advertising Practice (CAP).
Bakers are being given a chance to have their say on the introduction of new regulations in England to enforce EU rules on the labelling of gluten-free foods.
Patisserie Holdings has been fined £60k after inspectors found mouse droppings at a bakery.
Boulder Brands – owner of the Udi’s gluten-free brand – has pulled out of the UK market.
Small and medium-sized food and drink producers (SMEs) can receive guidance on sugar reduction, labelling and claims at an upcoming seminar run by the Food and Drink Federation (FDF) and Leatherhead Food Research (LFR).
Baked goods are among the biggest contributors to high levels of salt consumption by US children, researchers have claimed.
Northern Ireland bakery Irwin’s has created a new range of low-sugar products aimed at families.
Allergy alerts accounted for more than half the product recall notices issued by the Food Standards Agency between July and September this year.
Action on Sugar (AoS) has prodded food manufacturers to support Public Health England’s voluntary reformulation programme.
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.
According to Euromonitor’s latest nutrition research, baked goods are the third most popular source of protein among the British public.
Kara, the foodservice brand of the Finsbury Food Group, has expanded its speciality bread range with the launch of sandwich thins.
Stakeholders including the food industry, politicians and health campaigners met in London last week to discuss ‘the ongoing sugar challenge’.
UK gluten-free brand Schär has added the new Wholesome Vitality Loaf to its gluten-free bread range.
Liz Moskow, culinary director of Sterling-Rice Group and food trend expert, has stated that people will be eating chocolate cake for breakfast by 2017.
Meeting food safety standards has just become less stressful for independent bakeries, with the launch of Checkit Solo - a digital food safety system from Checkit.
Islington-based business, Romeo’s Sugar Free Bakery has been placed with a court fine of £8,000 over a host of offences, including using sugar in its products.
Supermarkets deliberately bake too much bread in-store as a marketing tool to attract shoppers, according to food waste charities.
Restaurants have been ordered to cut the size of their puddings by the government, or face being named and shamed.
Food ingredients manufacturer Macphie has unveiled that it will cut out 30% of sugar in its latest range of cakes and frostings.
Babies who consume high amounts of gluten products before the age of two are at higher risk of developing coeliac disease, according to researchers.
Christmas pudding manufacturer Matthew Walker has launched a brand new gluten-free sponge pudding range that is available in two variants.
Marks & Spencer has announced its take-out sandwiches will all contain extra vitamin D.
Cotswolds-based bakery La Tradition has been fined around £25k after pleading guilty to six charges of hygiene issues.