All Bread articles – Page 17
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AnalysisWhy Defra is weighing up changes to bread and flour rules
The government has invited various baking industry organisations to take part in a working group to scope out a review of the Bread and Flour Regulations 1998. But why, and what’s on the agenda?
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NewsEarth & Wheat takes advantage of Hermes’ Stay Fresh service
The wonky bread and baked goods subscription enterprise is the first business to sign up to the new next-day option for parcels containing fresh and raw produce
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NewsNorthern Ireland proposes rule change on unfortified flour
The Food Standards Agency has opened a consultation on allowing millers to sell unfortified flour and associated products destined for sale outside the UK
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FeatureBaking industry figures reveal their favourite bread
Familiar faces from the baking industry relive the best loaves they’ve ever had the pleasure of sampling
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NewsConsumers lack knowledge on sourdough, survey reveals
The results of the Puratos UK Taste Tomorrow study suggest bakers and retailers have a role to play in educating the public on the benefits of the bread
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ReportsHow did Covid-19 really affect bread sales?
Bread and baked goods are thriving, with the category achieving double digit growth – but can it continue to soar?
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FeatureCan bakers feel the benefit of sourdough’s healthy image?
With sourdough enjoying a ‘golden child’ image in the ‘better for you’ bread scene, we look at the manufacturers bringing the concept to the masses
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FeatureWhich international loaves have market potential?
Britain has a track record of embracing bread from around the world, so we look at some international varieties that have the potential to break into the mainstream
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InterviewFood sector puts profit before health, says Modern Baker
The manufacturer of Superloaf, winner of the Innovation category at Britain’s Best Loaf, advocates biochemistry over traditional food science in the quest for healthier bread
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FeatureHow can bakers put a health halo around the bread category?
Despite the demonisation of bread in certain quarters, the baking industry is doubling down on efforts to produce more virtuous loaves
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InterviewHow Flourish Craft Bakery triumphed at Britain’s Best Loaf 2021
Brother and sister team Paul and Helen O’Connell discuss the French inspiration behind their Britain’s Best Loaf Wholegrain category winner, and business plans post-Covid
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NewsSpeciality Bread Product of the Year 2021 finalists revealed
Loaves from across the country battled it out to be shortlisted in this category with the top three offering a mix of innovative flavours and beautifully crafted sourdough
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InterviewInterview: Irwin’s Bakery CEO on his plans for growth outside NI
Michael Murphy is determined to make Irwin’s a major player in the UK’s speciality bread market, with a five-year plan of action to help the family-owned bakery achieve this ambition
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InterviewHow Beefcake Café made its award-winning Glasgow Sourdough
The Glasgow business topped the Plain Sourdough category at Britain’s Best Loaf 2021. Here, we take a deep dive into the loaf’s creation
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NewsBritain’s Best Loaf 2021 revealed
We reveal the winners in six categories as well as the loaf that took home the ultimate title at the 2021 event
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FeatureInside the judging process at Britain’s Best Loaf 2021
Take a look behind the scenes of the adjudication for Britain’s Best Loaf 2021
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FeatureVideo: How we chose Britain’s Best Loaf 2021
Britain’s Best Loaf 2021 has been crowned. Here we take a look at what the judging process involved by speaking to those responsible on the day
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NewsWarburtons profits jump 30% during 2020
Volume growth, strong cost management and lower exceptional costs are the reasons the UK’s largest bread brand saw operating profit before tax rise from £18.5m to £24.2m
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NewsIrwin’s Bakery secures £3.5m deal for speciality bread
The Northern Irish plant baker has rolled out its new eight-strong range, called Irwin’s Together, in 600 Waitrose and Morrisons stores in Great Britain
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FeatureDélifrance reveals bread trends for 2021 and beyond
A new report from Délifrance reveals how the nation’s bread buying habits have changed during the pandemic as well as potential areas of focus for bakers in the future