All Health articles
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NewsGreggs recalls frozen vegetable bakes over contamination fears
The recall only applies to the frozen vegetable bakes sold exclusively in Iceland, not those available in Greggs’ stores
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Promotional feature
Keeping ahead of bakery colour and flavour trends, naturally
Bright colours, achieved with natural ingredients, are among the top features attracting consumers to bakery. Dawn Foods examines the latest colour and flavour trends and advises bakers on how to achieve them.
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Military technology used to protect bakers from flour dust
Technology developed to detect chemical attacks is being made available to the baking industry to help monitor levels of flour dust in the air
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News
Last chance to sign up for clean label webinar
British Baker’s webinar on Consumers, Covid and clean label baking – what’s next? is taking place tomorrow, Thursday 18 March, at 1pm
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Clean label webinar: meet the panellists
British Baker’s free webinar on ‘Consumers, Covid and clean label baking – what’s next’ is just days away with speakers from M&S and Mintel part of the line-up
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Bread producers wanted for bacterium risk research
Campden BRI is looking for partners from the bakery sector for studies seeking to combat the dangers of Clostridium botulinum in bread products
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Synergy unveils fat-reducing flavour ingredient for baking
In company tests using a muffin recipe, the innovation enabled a 37% reduction in fat, as well as 22% less saturated fat and 14% fewer kcals
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Scientists use genome editing to reduce acrylamide in toast
A team lead by Rothamsted Research with colleagues from the University of Bristol have used a new technique to develop a type of wheat that is less likely to produce acrylamide when baked
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M&S and Délifrance to speak at clean label webinar
The trading manager for bakery and ISB at M&S, Andy Thomas, will be participating in a live Q&A at British Baker’s online event alongside experts from Mintel, Délifrance and IFF
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Modern Baker unveils ‘healthiest loaf ever made’
The Oxfordshire-based bakery has launched Superloaf, which took five years to develop and features barley flour, hemp, and seaweed among its ingredients
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Feature
How is healthy reformulation playing out in bakery?
The task of reducing sugar, fat and salt in baked goods is a challenging one. It’s also rising up the agenda thanks to the government’s plans for HFSS food and drink
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Research points to big benefits from bakery salt reduction
Reformulation could contribute to 200,000 fewer adults developing heart disease by 2050 but the authors of the study say tougher action is needed
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Consumers, Covid and clean label baking – what’s next?
This on demand webinar explores what clean label means to consumers and the industry, as well as the reformulation challenges that may arise as part of the clean label journey
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Pladis appoints inclusion & diversity advisory board
Dame Kelly Holmes, Ade Adepitan MBE, Alastair Campbell and Stevie Spring CBE are among the advisory board members
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Tate & Lyle launches Fibre University
The modular online course is designed to help food scientists tackle fibre formulation challenges
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Co-op boosts fibre in own label sandwich bread
The convenience retailer has added wheat fibre to its standard bread recipe and is rolling out the fibre-enriched bread across 23 own label sandwiches
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Puratos wins grant for sustainable fibre powder
The Maxfibre micro-powder, made from waste products, is the result of a collaboration with Biopower Technologies, Food Science Fusion and the University of Chester
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Ulrick & Short joins FDF Scotland health initiative
The ingredients supplier will provide guidance to SME bakery businesses as part of the Federation’s Reformulation for Health programme
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Dawn Foods launches vegan bakery campaign
The campaign, which is set to run throughout 2021, is supported by food influencers Emma Hanton and Jay Halford
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Thomas the Baker rolls out compostable carrier bags
The compostable bags, which are made from water, CO2 and biomass, can be reused multiple times
