All Bread articles
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NewsHovis relaunches ‘Strength Baked In’ ad in new £4m campaign
Rolling out from 1 September and running through to November, the 30-second creative is set reach 79% of main household shoppers nationwide
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Product NewsWarburtons unveils fresh batch of new products
UK’s biggest bread brand has expanded its ’Our Dough and Tiger Bread ranges with four new additions, including a Tiger Bloomer with Sourdough
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Product NewsJason’s Sourdough adds Fibre rolls and loaf to ‘bread with benefits’ range
Designed to help shoppers increase their daily fibre intake, the loaf boasts 5g of fibre per slice while the rolls contain 8g of fibre each
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Product NewsJacksons enters sourdough market thanks to multi-million-pound investment
The launch was supported by a significant investment in Jacksons’ manufacturing capacity and capability which was used to purchase specialist equipment for the production of sourdough
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Product NewsBiona expands organic bakery range with sliced loaves
Sliced wholemeal, white, and protein multiseed loaves join the organic specialist’s line-up alongside Super Seed Toasties, all aimed at consumers seeking ‘healthy, natural organic bread’
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NewsMorrisons renames cob loaf in Marie Curie charity drive
Sale of every ’Cob for Care’ loaf, identified through a bright yellow sticker on pack, will raise 25p for the end-of-life charity
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NewsTesco drops ‘expertly baked in store’ claim following trading standards complaint
A Real Bread Campaign complaint stemming back to 2024 has finally seen the retailer update its bakery aisle marketing, which Tesco notes better reflects the range of items sold
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InterviewInside Hovis Bakeries: the thinking behind the new identity
As Hovis and Allied begin life as Hovis Bakeries, the business is using branding to tell a story of renewal after years of market challenges
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NewsHovis volumes decline and losses deepen prior to ABF acquisition
Latest accounts reveal Britain’s second biggest bread brand reports an “especially challenging year with difficult trading conditions”
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NewsBake of the net! World Cup drives bakery boom at Sheldon’s in Manchester
Hot dog rolls are proving a fan favourite as Shelden’s prepares for one of the busiest weekends of the year
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NewsAllied Bakeries and Hovis merge to become Hovis Bakeries
ABF said acquisition will create a “sustainably profitable UK bakeries business for the long term with an enhanced market position”
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NewsRevealed: the hidden cost of festivals to the bakery industry
Investigators recover tens of thousands of bread baskets and dollies from events including Glastonbury and horse racing fixtures
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Partner featureFuture of bread: can bakery be part of a personalised nutrition experience?
Beyond the realms of multigrain and gluten-free, can breads increasingly be personalised to suit consumers’ individual dietary habits?
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Product NewsWildfarmed unveils sliced Simply Sourdough loaf
Regenerative food and farming business is venturing into the wrapped sliced sourdough market with a clean-label loaf made with 100% Wildfarmed regenerative flour, water, and salt
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NewsWarburtons profits leap 30% on back of robust NPD strategy
Warburtons’ strong NPD strategy spanning bakery categories has continued to offset the declining market in wrapped loaves, with volumes growing 4.2% in its most recent financial year
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NewsSainsbury’s updates own-label bakery packaging with high in fibre claims
Loaves, rolls, baguettes, flatbreads, and wraps are among hundreds of own-label products at Sainsbury’s receiving new labelling to help customers boost their fibre intake
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Product NewsTesco Finest bakery range reset: inside the changes
Twenty-two new products have been rolled out including Chocolate Sourdough Crumpets and Tiger Bloomers while the retailer has sought to reduce or remove additives from other bakery items
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NewsFood rescue charity Felix warns of ‘perfect storm’ caused by Iran conflict
Newly rebranded entity formed from the recent merger of The Felix Project and FareShare reports that 32% of charities responding to its survey say they would close without the surplus food supplied
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InterviewMy Bakery Job: Ken Potts, chief science officer, Modern Baker
“Nutrition science only matters if it can be incorporated into products that taste good, work commercially, and make sense to the consumer,” says Potts, who developed the recipe for Modern Baker’s Superloaf
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NewsMaking wholegrain bread cheaper than white could improve health, says BNF
A new report by the British Nutrition Foundation urges supermarkets to commit to a structural shift in pricing to make healthier food easier to access