Thermoformed packaging product provider DMD 2000 is to continue its expansion following a new £2 million investment.

A branch of high street chain Greggs, in Scotland’s Arbroath, is being terrorised daily by a bird that staff have named Steven Seagull.

British consumer spending confidence is at its highest recorded level, according to analysts Nielsen.

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.

Samworth Brothers-owned West Cornwall Pasty Company (WCPC) has appointed Tony Keating as its new managing director.

Coeliac UK is sharing its ‘tried-and-tested’ gluten-free pancake recipes for Shrove Tuesday (28 February).

A replica of one of the wedding cakes presented to Queen Elizabeth II and Prince Philip in 1947 has been repaired using 3D technology, developed by the University of Warwick.

AMF Bakery Solutions has promoted its vice-president Jason Ward to president with immediate effect.

Two Magpies Bakery in Southwold has hit the national press after advertising sausage rolls for £8.17 – a 177% mark-up on the usual £2.95 price tag.

Brownings the Bakers has ended its trademark disagreement with Kilmarnock Football Club.

Sherborne-based business Oxford’s Bakery has created a unique biscuit marking the town’s connection with Sir Walter Raleigh.

Sutton United’s hopes of FA Cup glory may be pie in the sky, but the non-league’s side reserve goalkeeper Wayne Shaw could face disciplinary action from the Football Association after eating a pie on the bench in the team’s loss to Arsenal.

Morrisons category manager of bakery Andy Clegg will be keynote speaker at this year’s British Society of Baking (BSB) spring conference.

Doncaster-based The Topping Pie Company has shipped its first orders to New Zealand.

Exports of baked goods including bread rose 11.3% year on year to £117.6m in 2016, according to new figures from the Food & Drink Federation (FDF).

Northern Ireland-based business Yellow Door Bakery has partnered with craft brewery Pokertree Brewing of Carrickmore to create a new beer from sourdough yeast.

London-based business Knead Bakery has unveiled two innovative chocolate crumpet products.

The Federation of Bakers (FOB) has unveiled a new logo and website following its move to new offices.

Registration for National Doughnut Week is now open for bakeries who want to get involved in fundraising activities.

Somerset-based food-to-go producer Easy Bean will launch Cheddar Crunch and Seaweed & Sesame versions of its Chickpea Crispbread next month.

Specialist patisserie Maître Choux has unveiled its newest éclair – the Paris Brest.

British Baker spoke with Shilpa Agarwal, sales and marketing director for the Indian market, on how food-tech companies are currently thriving in India.

Bakers have hit out at a report naming businesses that have underpaid staff – saying it is ‘misleading’ and has branded ‘honest people’ as criminals.

National Toast Day

20 February, 2017

The annual day to celebrate toast is back on 23 February in association with Kingsmill and Tiptree World Bread Awards.

UK baking giant Hovis has invested £6m to re-vamp its Seed Sensations and Granary products following improvements made across its Soft White loaves.

Savoury biscuit brand Ritz has unveiled a new marketing push.

Addo Food Group has partnered with food redistribution charity FareShare to fight hunger and food waste by donating products to those in need.

Yorkshire-based business Costello’s Bakery has announced that it will invest £150k in a production facility in Malton, which is set to open by March 2017.

Grocery research organisation IGD has identified the top five trends that will shape the food-to-go market for the future.

British Baker spent a day with one of India’s leading food distributors, TJUK Trade Networks, which showed multimedia reporter Ashley Williams the process of delivering baked goods from start to finish.

West London business The Polish Bakery has been crowned Business of the Year at the West London Business Awards

Pan’Artisan has launched a six-strong breadstick range called Artisan Speciality Breads.

Italian baked goods supplier Crosta & Mollica has secured a listing in 500 Sainsbury’s stores nationwide for its five-core range.

Chef and author Prue Leith is a contender to replace Mary Berry as a judge for The Great British Bake Off (GBBO).

Bakery supplier Lantmännen Unibake UK has revamped its Americana brand.

Kent-based Speciality Breads has created a scone-brioche hybrid claimed to be a world first.

Gluten-free bakery brand Genius has unveiled a soft breakfast biscuit that it claims is a first for UK free-from aisles.

A new Greggs shop in a hospital in the Midlands is focusing on soups and salads rather than the traditional Greggs fare.

To mark his first Valentine’s Day in London, Cronut inventor Dominique Ansel has turned his pastries pink.

Aryzta has announced a top-level management shake-up, with chief executive Owen Killian among a trio of senior figures to leave the bakery business.

British Baker made the trip to Nashik, India to speak with Signature International Foods managing director Yatin Patel.

New York Bakery Co has released a freeze-thaw version of its cheese bagel for out-of-home (OOH) outlets.

Muffin Break has introduced the first of a new range of limited-edition toasties into its offer, which will run from 2 February – 3 May 2017.

McVitie’s has announced the launch of three cake bites tubs, featuring Digestives Mini Milk Choc Tiffin, Caramel Crispies, and Hobnobs Mini Milk Choc Teacakes, each in a sharing format.

Gluten-free brand Prewett’s has had its Chocoful and Rich Triple Chocolate Cookies shortlisted as a finalist for the Free-From Food awards.

Multimedia reporter Ashley Williams travels into rural India to visit Signature International Foods’ bakery in Nashik. There he met managing director Yatin Patel and sales and marketing director for the Indian market Shilpa Agarwal.

Flavourings and ingredients developer TasteTech has opened a bakery laboratory at its Bristol HQ.

Ingredients supplier Edme has appointed a new sales manager with experience of the fast-growing gluten-free market.

Northern Irish independent baker Graham’s Bakery has relaunched its range of traditional Irish biscuits and secured a deal to export products to Mexico.

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