All Health articles – Page 12
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NewsModern Baker unveils ‘healthiest loaf ever made’
The Oxfordshire-based bakery has launched Superloaf, which took five years to develop and features barley flour, hemp, and seaweed among its ingredients
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FeatureHow is healthy reformulation playing out in bakery?
The task of reducing sugar, fat and salt in baked goods is a challenging one. It’s also rising up the agenda thanks to the government’s plans for HFSS food and drink
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NewsResearch points to big benefits from bakery salt reduction
Reformulation could contribute to 200,000 fewer adults developing heart disease by 2050 but the authors of the study say tougher action is needed
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NewsConsumers, Covid and clean label baking – what’s next?
This on demand webinar explores what clean label means to consumers and the industry, as well as the reformulation challenges that may arise as part of the clean label journey
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NewsPladis appoints inclusion & diversity advisory board
Dame Kelly Holmes, Ade Adepitan MBE, Alastair Campbell and Stevie Spring CBE are among the advisory board members
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NewsTate & Lyle launches Fibre University
The modular online course is designed to help food scientists tackle fibre formulation challenges
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NewsCo-op boosts fibre in own label sandwich bread
The convenience retailer has added wheat fibre to its standard bread recipe and is rolling out the fibre-enriched bread across 23 own label sandwiches
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NewsPuratos wins grant for sustainable fibre powder
The Maxfibre micro-powder, made from waste products, is the result of a collaboration with Biopower Technologies, Food Science Fusion and the University of Chester
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NewsUlrick & Short joins FDF Scotland health initiative
The ingredients supplier will provide guidance to SME bakery businesses as part of the Federation’s Reformulation for Health programme
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NewsDawn Foods launches vegan bakery campaign
The campaign, which is set to run throughout 2021, is supported by food influencers Emma Hanton and Jay Halford
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NewsThomas the Baker rolls out compostable carrier bags
The compostable bags, which are made from water, CO2 and biomass, can be reused multiple times
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FeatureTop bakery trends for 2021 revealed: part 2
From hygiene to reduced plastic, clean label and more. We explore the trends set to influence the bakery market in 2021
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FeatureTop bakery trends for 2021 revealed: part 1
From organic to eco-friendly products, clean label and nostalgic flavours, there’s no shortage of trends playing out on the bakery market. In part one of a three-part series, we explore the trends set to take hold in 2021
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NewsNew Year Honours for Brakes duo and allergen campaigners
Alex Mayfield and Ricky Sercombe from Brakes are among those recognised in the Queen’s New Year Honours list alongside Nadim and Tanya Ednan-Laperouse
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NewsScottish bakery Harry Gow raises £5,000 for polio charity
The bakery has raised nearly £5,000 through the sale of vanilla cupcakes topped with purple flowers, with a further funding boost provided by the Bill and Melinda Gates Foundation
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NewsHovis revamps Best of Both recipe with vitamin D boost
The new recipe will be on shelves as of January 2021 and is described by Hovis as rich in vitamin D
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NewsReduced sugar NPD to drive growth in bakery, report finds
Baked goods with reduced sugar and calorie content were ‘the biggest driver of business growth’, according to a European bakery industry report, commissioned by Tate & Lyle,
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NewsMr Kipling adds Viennese Whirls to reduced sugar range
Viennese Whirls have been added to the Mr Kipling reduced sugar line-up, which contains 30% less sugar than the standard range
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NewsCrumpets targeted by Action on Salt
Crumpets are the latest baked good to be targeted by campaign group Action on Salt after its study revealed which ones have the highest levels of salt on the UK market
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NewsRoberts unveils snacking subscription service
The ’healthy’ snack boxes include a Raspberry & Chia Pangel, Chocolate Orange Brookie and Cranberry & Coconut Porridge Loaf
