All Health articles – Page 12
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NewsKerry unveils fibre-boosting ingredient for white bread
Derived from the natural resin of the acacia tree, Emulgold carries the claim of delivering a threefold increase in the volume of fibre for white bread products
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NewsUrban Legend names Jamie Mitchell as chairman
The former Innocent MD will help the healthier doughnut brand to expand its presence in the UK and beyond
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NewsPremier Foods pledges to boost nutritional value of products
The Mr Kipling owner has also made several sustainability commitments as part of its newly launched ‘Enriching Life Plan’
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NewsScottish bakeries receive funding to make products healthier
J.G. Ross and Bells Professional Pastry are among the recipients of FDF Scotland’s Reformul8 Challenge Fund
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NewsCraft Bakers Association 2021 report: what you need to know
Trends, new directors and future challenges are among the topics explored in the trade body’s recent annual report
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NewsHealthier doughnut brand Urban Legend secures £3m funding
The funding has come from a range of venture capitalists, health charities and angel investors and will be used towards building a new test lab in West London
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Promotional featureAddressing HFSS challenges, using cost-effective reduced-fat alternatives
With consumers increasingly looking for healthier alternatives to their favourite treats and with HFSS legislation requiring manufacturers to reformulate many brands to maintain a competitive edge, bakeries will face a dual challenge next year, says specialist bakery fats manufacturer Cardowan, which offers a cost-effective alternative to help them achieve their goal.
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InterviewAnthony Fletcher on Urban Legend’s healthier doughnut quest
Former Graze boss Anthony Fletcher discusses the creation process behind the ‘better for you’ doughnut brand and his future plans
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NewsHow is consumer focus on health impacting the snacks sector?
In this free-to-attend webinar, hosted by Bakery and Snacks, industry leaders discuss how to create stand out snacks and better-for-you formulations
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NewsHomemade Pizza Club debuts ‘sustainable’ spent grain base
The pizza kit maker is using leftovers from beer brewing to make the Salubre, the latest addition to its range, claiming to cut waste and improve the health profile of the product
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NewsNew flour rules to include folic acid fortification
The mandatory addition of folic acid for non-wholemeal wheat flour will help avoid around 200 neural tube defects in babies each year, the government said
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NewsDr Oetker launches The Good Baker better-for-you pizza brand
The new range comprises four varieties aiming to capitalise on an increased interest in health foods among younger shoppers
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OpinionCleaning and allergens: how to get ready for Natasha’s Law
Hillbrush hygiene consultant Mariane Hodgkinson explores the implication on cleaning regimes and allergen management as Natasha’s Law comes into force
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NewsBakeryandSnacks to host free healthy snacking webinar
Taking place on 5 October at 3pm, the webinar will explore what healthy snacking really means to consumers
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NewsBako unveils allergen checker portal ahead of Natasha’s Law
The online tool enables customers to check for common allergens in the products the company distributes
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FeatureCan bakers feel the benefit of sourdough’s healthy image?
With sourdough enjoying a ‘golden child’ image in the ‘better for you’ bread scene, we look at the manufacturers bringing the concept to the masses
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NewsEight in 10 businesses feel unprepared for Natasha’s Law
A study commissioned by GS1 shows many food business owners feel unprepared for the new legislation coming into force next month
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NewsCampden BRI seeks partners in Covid-19 factory hygiene study
The research will compare swab results from hundreds of different food businesses to identify patterns in microbiological data and pinpoint the most effective cleaning strategies
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InterviewFood sector puts profit before health, says Modern Baker
The manufacturer of Superloaf, winner of the Innovation category at Britain’s Best Loaf, advocates biochemistry over traditional food science in the quest for healthier bread
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FeatureHow can bakers put a health halo around the bread category?
Despite the demonisation of bread in certain quarters, the baking industry is doubling down on efforts to produce more virtuous loaves