All Health articles
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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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NewsFDF calls for pause on Nutrient Profiling Model to protect healthy NPD investments
Upcoming changes to the government’s Nutrient Profiling Model are jeopardising the positive progress made from healthier product development, the Food and Drink Federation has warned
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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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NewsNatasha’s Foundation launches £10m food allergy research fund
The five-year investment represents the largest fund for food allergy research in the UK and is aimed at uniting scientific minds to develop preventative solutions
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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
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Product NewsSuppliers roll out bakery ingredients to help enhance nutrition and margins
New ingredients helping save costs, reduce sugar, boost fibre content, and enhance the flavour and texture of baked goods have been rolled out by suppliers
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OpinionWhat to expect as food safety inspections move under national oversight
Businesses with gaps in compliance are more likely to be identified quickly warns Virtual College’s Katherine Pavling, whilst highlighting new proposals like mandatory hygiene rating displays
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NewsCampaign group calls for tougher salt reduction targets after sandwich survey
Out-of-home sandwiches are generally saltier than those sold in supermarkets with some loaded with high levels of hidden salt, new research has found
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Product NewsSt Pierre Groupe unveils ‘cleaner’ recipes for Baker Street buns
St Pierre Groupe-owned brand has removed the emulsifiers, acidity regulator and flour treatment agent from four recipes resulting in a ‘much shorter and simpler ingredients list’
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NewsMorrisons to pay £750k over serious hygiene failures in bakery at Welsh store
An inspection of the Cwmbran site by Torfaen council environment health officers in August 2024 found poor cleanliness, unclean equipment, inadequate staff supervision, and food safety management failures
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NewsFunding launched to help Scottish manufacturers make healthier food
FDF Scotland has launched a new round of funding to support food & drink manufacturers ahead of the HFSS regulations coming into force in the country later in the year
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Product NewsNexture unveils new bakery ingredients as part of GLP-1 portfolio
With GLP-1 usage changing consumer preferences, new ingredients have been launched to assist the development of nutrient dense and sensorially appealing baked goods
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NewsRodent contamination risk forces Saffron Pastries to recall 25 sweet bakery treats
Bradford-based manufacturer recalls branded biscuits and cake slices due to “physical contamination from pest activity”, the second such notice in the space of three days
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NewsFirst National Bakery products recalled due to rodent contamination risk
Recall for an 18-strong range of branded Caribbean-style bread products has been issued by FN Bakery because of potential rodent contamination at its West Bromwich site
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NewsCybake bakery management software integrated with Dill labelling platform
Integration sees Cybake data on product, recipe, allergens, and nutrition flowing directly into Dill’s platform, ensuring labels are always based on the most up-to-date information
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Promotional featureHow British bakers are solving the texture-taste-sustainability trilemma
How UK bakeries can deliver on the current trilemma of texture, taste and sustainability, while still offering healthy nutrition.
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Promotional featureFilled with potential: overcoming technical challenges in sweet bakery fillings
How to resolve technical challenges posed by multiple (and sometimes conflicting) demands for sweet bakery fillings.
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NewsGreenhalgh’s fined £16k after worker fractures hip at Bolton site
Northwest bakery chain pleads guilty to health and safety breaches relating to an incident in 2024 when an employee fell from a large plastic pallet box whilst disposing of food waste
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News‘Clean deck sliced white’ and shopping centres: Nick Ayerst on Gail’s plans for 2026
Managing director reveals Gail’s is looking to expand its presence in retail with a sliced white loaf while estate expansion will continue with new shopping centre locations on the horizon