All Health articles
-
FeatureFeeling the squeeze? What the rise of GLP-1s really means for bakery
Weight-loss drugs are changing how consumers think, feel, buy, and consume food, so what does this mean for the emotive and, sometimes, indulgent category of bakery?
-
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
-
OpinionAre GLP-1s a threat or opportunity for bakery?
Bakery experts share their opinions on whether the rise of weight-loss drugs, such as Ozempic and Wegovy, presents an opportunity or a threat to the industry
-
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’
-
NewsLess sugar, more fibre: the healthy opportunities via bakery reformulation
A new report from ingredients supplier Tate & Lyle concludes that consumers, retailers, and policymakers are increasingly looking beyond sugar reduction towards broader measures of metabolic wellbeing
-
NewsASA upholds complaint on Yo! Sushi’s ad for KitKat cream puffs
The restaurant chain’s paid-for Instagram ad seen on 28 April 2026 promoted a limited-edition chocolate cream puff with KitKat finger made in collaboration with Nestlé UK for the Easter period
-
Product NewsInto the mix: bakery ingredients suppliers unveil latest innovations
A dough relaxer, trending flavour, nutrient-rich gels and mixes, and a kaleidoscope of crumbs and icing sugars have been unveiled for UK bakers
-
NewsM&S calls for simpler wording on labels to help bridge UK’s fibre gap
Retailer and nutritionists want to switch government-approved phrases on packs from the likes of ”increase in faecal bulk” and ”accelerated intestinal transit time” to “improved gut health”
-
NewsPladis unveils reformulation and NPD pledge to double healthier output by 2030
Manufacturers of brands such as McVitie’s, Jacob’s and Carr’s, said it would achieve the target by improving existing recipes as well as launching new products and expanding into more markets
-
OpinionWhy compressed air has no place in modern bakery cleaning
Flour dust remains an ongoing issue in the baking industry, as improper control can impact workers’ health and land employers in hot water. Here, Steve Merritt from EPP explains what effective systems should look like
-
NewsDomino’s Cheeky Little Pizza ad banned under new HFSS advertising restrictions
Complaints to the Advertising Standards Authority led to the pizza company conceding that its Sausage & Bacon Cheeky Little Pizza was ’less healthy’ and withdrawing its adverts
-
NewsWaitrose recalls brioche rolls due to plastic and metal contamination risk
Customers are being advised not to eat the own-label chocolate chip brioche rolls from Waitrose and to return the eight-packs for a full refund
-
NewsWholebake invests £3m in high-speed production lines
Wrexham-based manufacturer is investing in heavily scaling up its production of snack bars due to a ‘structural change’ in the way consumers are snacking
-
NewsPuratos fined £120k after exposing workers to hazardous dust
An investigation by the Health & Safety Executive identified a number of unsafe practices which it said put employees at risk of developing occupational asthma
-
NewsAsda updates in-store bakery labelling with allergen and calorie information
The initiative has been implemented for around 20 ISB products at 142 Asda Express stores nationwide, which were chosen due to their loose bakery offering
-
NewsTech support for bakers: new ovens, chillers, scales, software and more launched
New tools unveiled by bakery equipment suppliers look to improve productivity, efficiency, accuracy, safety, and compliance
-
NewsDeli Kitchen taps sourdough boom with new wraps and flatbreads
Wheat & Rye Sourdough Flatbreads and Sourdough Chargrilled Wraps are free from artificial preservatives and palm oil
-
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?
-
NewsReport calls on food industry and government to help close the UK fibre gap
A new report from the British Nutrition Foundation highlights that taste preferences, cost concerns, and lack of knowledge are the biggest consumer barriers to increasing fibre intakes
-
Product NewsBakery ingredient innovations target nutrition, texture, indulgence, and more
New ingredients rolled out for UK bakers include those that enhance gut-healthy fibre content, gluten-free structure, and sodium reduction along with others elevating indulgence