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20 August, 2018

What does wheat genome decoding mean for bakers?

Scientists have unlocked the genetic code of bread wheat, a breakthrough that could result in more consistent dough and longer shelf lives for baked goods.

Asda rolls out own-brand fibre bars

Asda has unveiled a duo of own-label Fibre Bars, which boast five grams of fibre per serving.

Pukka launches search for UK's Ultimate Pie Fan

Pukka Pies, which celebrates its 55th birthday this year, is launching a nationwide search for the UK’s biggest pie fan.

Bakeries at centre of PX+ hospitality festival

London’s Brickhouse Bakery and E5 Bakehouse are among the UK talent joining a host of international bakers at the first ever PX+ festival next weekend (24-27 August).

Dawn Foods launches range of Layer Cake Mixes

Dawn Foods has launched a range of American Style Layer Cake Mixes, available in three flavours.

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School of Wok rolls out Bao Bun Kits

Cookery school and Asian cooking brand School of Wok is launching into grocery retail with bao bun kits.

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Revealed: The baked goods rated top food experiences

A host of British bakery products have been highlighted in a new book of top global food experiences.

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Low-carb diets should be discouraged, says study

Weight loss diets that switch out carbs in favour of meat or fat are associated with a higher mortality rate, according to a new study.

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Yorkshire-born baker launches new business

A Yorkshire-born baker has launched a range of dairy- and gluten-free Rocky Road cake bars that are now available across the UK.

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