All Health articles – Page 9
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NewsPladis unveils ‘healthier’ McVitie’s Rich Tea Delights
The new version of the classic dunker contains 30% less sugar than the typical semi-sweet biscuit and sits outside upcoming HFSS regulation, according to the manufacturer
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NewsReal Bread Campaign calls on FSA to make Honest Crust Act a reality
The proposed act outlines measures for improved loaf labelling and marketing laws to help ‘create a level playing field’ for SME bakeries
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NewsBorder Biscuits MD Paul Parkins: “We’re excited for HFSS”
The brand is hoping to lead in the ‘accessible premium’ biscuit sector as it reveals a £190m opportunity for growth in biscuits, despite incoming HFSS legislation
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NewsHalf of businesses unready for new HFSS rules, says survey
The GS1 UK study also found that 20% of businesses were completely unaware of changes to the law due to be implemented in October 2022
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FeatureFuture bakery trends: what does the next 75 years look like?
To celebrate its 75th anniversary, British Bakels has teamed up with food futurologist Lyndon Gee to see what the next 75 years could have in store for bakery
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Product NewsPladis revamps Go Ahead bakes with non-HFSS recipe
The revamped recipe has reduced levels of saturated fat and sugar with each bake coming in at 128 kcal
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NewsCSM Ingredients buys Italian ingredients firm Hi-Food
The shareholders of Hi-Food will reinvest their proceeds into CSM Ingredients, also taking on roles in the areas of R&D and commercial management
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Product NewsSweet bakery NPD from Pladis, Griddle, Nibnibs and more
Plant-based waffles, a new variant of McVitie’s Club and healthier cookies are among the latest new bakery products to hit the market
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Product NewsPuratos UK and Fourayes unveil new fruit ingredients range
Called Utterly Fruity, the range can be used in bakery applications such as speciality bread and cakes
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NewsFood Manufacture to host virtual conference on reformulation
British Baker’s sister brand Food Manufacture is to host an online conference on reformulation on 29-30 March
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NewsFibre in baked goods could lower health risks, study finds
Tate & Lyle research, in conjunction with Crème Global, found that reformulating everyday foods with added fibre could reduce the risk of cardiovascular disease and diabetes
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NewsWarburtons backs Snackzilla with Batch Ventures investment
The children’s healthier cookie brand will receive £250,000 from the bread giant’s 50:50 joint venture with independent business accelerator Mission Ventures
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Product NewsBaker & Baker unveils lower fat and sugar doughnuts
The Simpsons doughnuts, produced under a licensing partnership with Disney, utilise patented technology to reduce the sugar content by around 38%
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NewsBakeAway recalls raw pastry products due to salmonella
Customers who have purchased the affected products have been advised not to eat them and, instead, to return them to the store where they were bought for a full refund
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NewsWarburtons breaks £2.5m fundraising barrier for cancer cause
The bread giant has raised the money for Cancer Research UK in less than seven years through its community programme, Families Matter
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NewsInvestor group calls for action on National Food Strategy
A coalition of 18 institutional investors, representing over £3 trillion in assets under management, has called on the UK government to introduce mandatory reporting for food businesses
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AnalysisBakery in review 2021: the industry and the law
British Baker looks back – and forward – on the legal issues affecting the bakery sector in 2021 and beyond
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NewsFSA seeks food firms’ views on ‘may contain’ allergy labels
The government agency has launched a consultation on precautionary allergen information after its research on the subject revealed differing attitudes
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NewsRetailers not ready for curb on HFSS promotion, says survey
Research commissioned by Spoon Guru found a quarter of respondents felt uniformed about what next year’s restrictions on store displays and prices will entail
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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
