All Health articles
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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
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NewsHeyLo! makes debut in chilled bakery category with Planet Organic listing
Leeds-based functional bakery brand is launching four core products in a new chilled format across the health and sustainability-focussed retailer’s estate of eight London stores
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NewsVoracio Foods acquires non-HFSS snacking brand Pri Bakes
The deal, made for an undisclosed sum, sees founder Pri Savjani step back from day-to-day operations but remain a shareholder and advisor to the business
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NewsSilvery Tweed launches new range of pulse-based bakery ingredients
Demand for nutritional and sustainability claims in bakery has led the Northumberland-based cereal processor to introduce new pulse flours and flakes
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NewsTesco calls on brands to join latest Accelerator Programme
Retailer is looking for brands that demonstrate customer‑centric innovation, community & diversity, or planet‑first sustainability
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ReportsBakery NPD Guide 2026
NPD is crucial to bakery but the journey from idea to bestselling bake can be complicated as product developers must identify trends, overcome challenges, and understand processes along the way
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NewsFood Standards Scotland launches consultation on allergen information
The 12-week consultation seeks views on how allergen and ingredient information is provided by food businesses in the non-prepacked sector, including cafés and bakeries
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InterviewHealth by stealth: how the UK’s largest miller is changing bakery from the flour up
Family-owned Whitworth Bros, which supplies more than a third of the UK’s flour, is on a mission to change bakery for better as it looks to boost the nation’s fibre intake and soil health
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FeatureClean labels, fibremaxxing and a market reset: what’s next for wrapped bread?
The nation’s appetite for bread is thriving with an extra £160m spent on wrapped bread over the past year. So, what’s driving the growing appetite?
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OpinionDoubling down on the Nutrient Profile Model won’t deliver healthier bread
Meaningful health benefits must be earned through formulation, fermentation and evidence, not label optimisation, believes Modern Baker’s chief scientific officer Ken Potts
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NewsBrioche Pasquier recalls brioche rolls due to possible plastic contamination
French viennoiserie specialist has recalled a specific batch of Pitch Chocolate and Hazelnut Brioches due to a risk of them containing pieces of plastic
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Product NewsNew yeasts, extracts, concentrates, and caramels among ingredients launches
Ingredients that improve the functionality or flavour of baked goods, or reduce egg or cocoa in recipes, have been unveiled by suppliers
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FeatureExclusive: analysis reveals top reasons behind bakery recalls over past five years
Research by British Baker reveals that there have been 113 recall incidents between 2021 and 2025, with undeclared allergens, the presence of glass and even moths among the reasons behind them
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News£3m fund unveiled to target diet and health innovation
The programme will support the development of novel food products and innovations in food processing that deliver healthier, more sustainable, and high-quality food for consumers
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NewsGovernment unveils updated Nutrient Profiling Model amid fierce industry backlash
A long-awaited update to the Nutrient Profiling Model, used to determine which food and drink is ‘less healthy’, has been published, although food manufacturers have raised serious concerns about its impact
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NewsHSE inspections to tackle flour dust exposure at bakeries
Starting from this month, inspectors from the workplace health and safety regulator will check that UK bakery workers are properly protected from the dangers of airborne ingredients
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Product NewsWarburtons launches new Fibre Fix range to help tackle UK fibre gap
New loaf and rolls feature a diverse seed and grain blend alongside wheat bran, delivering around 8g of fibre per 100g with added calcium to aid the normal function of digestive enzymes
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FeatureA meal of two halves: how health and indulgence are reshaping breakfast
As the breakfast occasion stretches later into the morning and consumers juggle health goals with indulgent cravings, operators are rethinking their menus
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FeatureBotanicals, brews, and bold fruits: the flavour trends defining bakery in 2026
From florals and tea‑infused bakes to bold, tangy fruits, flavour innovation is taking centre stage in bakery as brands balance familiarity with a desire for discovery