All Health articles
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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
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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
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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
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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
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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
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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
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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
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Promotional 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?
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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
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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
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NewsBakeries and cafés shutter shops due to extreme temperatures
A raft of independent high street business has taken decisive action in response to a record-breaking heatwave scorching the nation this week
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NewsGovernment ‘significant underestimates’ cost and impact of NPM reform
New research from Oxford Economics found that the average one-off costs of the policy to manufacturers could be as much as 50x more than the government’s estimates
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NewsNew screening tool helps speed up and enhance gut-healthy bakery innovation
The Synbiotic Potential Score tool helps NPD teams identify which combinations of probiotics and prebiotic fibres work most effectively together
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NewsOle & Steen to pay £34k for ‘serious hygiene failings’ at London site
Danish bakery was fined after a council investigation found ‘significant mouse activity’ throughout food preparation and storage areas at its Haymarket site
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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