All Bread articles – Page 10
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NewsFive reasons to enter Britain’s Best Loaf
Taking home a trophy can help raise your profile, boost sales, generate fantastic publicity and create talking points with customers
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Product NewsBrakes partners with Nicholas & Harris on sourdough range
The loaves are launching under Brakes’ La Boulangerie brand and are made with a sourdough starter culture that was created in 2012
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NewsBread prices: cost of a loaf rises 9p in a month
The price of an 800g sliced wholemeal loaf has increased by almost a third in the past year
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Product NewsModern Baker teams up with Hovis and M&S for Superloaf launch
Superloaf 5.0, which is produced via the Chorleywood bread process, will be available in 400 M&S stores with a price point of £2.30
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NewsWarburtons appoints new managing director
Mary-Ann Kilby has previously held senior leadership roles at Samworth Brothers
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NewsBritain’s Best Loaf entry deadline extended
Bakers now have until Monday 3 April to submit their loaves for the competition
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NewsMortons Rolls reopens under new ownership
Around half the former workforce has been brought back in to restart production at the Glasgow factory
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NewsBread sommelier course offered in English for first time
Students will learn about bread culture and history, world bread varieties, food pairing and the language used to describe bread
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NewsAryzta says bake-off success is driving market share gains
The global bakery giant said bake-off goods remain attractively priced despite rising cost inflation
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NewsHovis strike delayed following improved pay offer
A continuous strike had been due to start this Sunday, with the union warning the industrial action was likely to impact bread supplies
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NewsHovis workers set to stage all-out strike over pay
Union warns the industrial action is likely to impact the availability of bread on supermarket shelves
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NewsAllied Bakeries owner ABF expects sales to be up 20%
Allied Bakeries volume sales had been resiliant, reported ABF, but the business remained under pressure from cost inflation
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NewsScientists make bread flour that keeps consumers fuller for longer
A method has been developed to make whole cell flours that preserve the dietary fibre structure of pulses
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FeatureTop tips to help you become a marketing marvel
Find out how to make the most of marketing opportunities, social media and awards from our panel of bakery experts
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NewsFormer Grupo Bimbo innovation head joins Aryzta
Hannah Sibley is named product and innovation director for Aryzta UK & Ireland
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NewsRoberts Bakery looks to its heartland with ‘down to earth’ rebrand
Family business ditches radical look introduced in 2017 and rolls out ‘Raised in Cheshire’ strapline
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NewsBakers Basco equips investigations staff with bodycams
The move follows the recent appointment of a former police officer to head up investigations into missing or stolen bread baskets and dollies
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News‘Half and half’ wholemeal labelling regulations referred to Defra
Trading standards escalates wholemeal labelling issue following Real Bread Campaign complaints
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NewsSourdough code of practice: what the trade groups say
Industry groups give their views on what the labelling and marketing code will mean for bakers
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NewsSourdough code of practice published by Abim
Code gives three definitions of ‘sourdough’ products for labelling and marketing purposes