All Ingredients articles
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NewsADM advances regenerative flour programme with segregated supply chain
Flour supplier said the option provides greater traceability and transparency from farm to mill, while continuing to deliver consistent quality and performance
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NewsTop bakery flavours for autumn and winter 2026 revealed
Warming, spiced flavours, including salted caramel, brown butter, and pumpkin spice, dominate the list of British Bakels’ top flavour predictions for the colder months
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OpinionKeeping cool: how UK bakeries need to think about flour temperature control
Bakery consultant Lucas Fussnegger explains how UK manufacturers need to be wary of rising temperatures in their flour while suggesting solutions already in play elsewhere in Europe
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InterviewMy Bakery Job: Wayne O’Boyle, site manager, Whitworth Bros
O’Boyle have progressed from engineering student to site manager of Whitworth’s Whitley Bridge mill, said to be the most advanced flour mill in the world
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FeatureFrom interest to action: can regenerative agriculture go mainstream in bakery?
Bakers and other food manufacturers are showing plenty of interest in regenerative agriculture but there are hurdles to overcome before that interest becomes widescale adoption
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InterviewMy Bakery Job: Darren Hillyer, multi-skilled electric truck driver, ADM Milling
Hillyer has been a proud part of ADM’s Implementation team with responsibility for pioneering the transition from diesel trucks to electric over the last few years
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NewsDawns Foods launches search for 2027 student ambassadors
Initiative sees students gain valuable hands-on work experience with Dawn as well as the opportunity to demonstrate their creativity in recipe development using the company’s ingredients
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NewsFinalists for Sustainability Initiative of the Year 2026 unveiled
Six schemes that aim to reduce carbon footprints, source commodities from regenerative farms and forests, and create a fully circular bakery process are through the final stage
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NewsGet to know the Team of the Year 2026 finalists
Teams ranging in size from six people to more than 200 are among the finalists in this Baking Industry Awards 2026 category
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NewsCelebrate the finalists for Supplier of the Year 2026
Last year’s winner is back as a finalist, with suppliers of flour, bakeware, and bakery ingredients looking to seize the crown at the Baking Industry Awards 2026
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NewsDrum roll please: Baking Industry Awards 2026 finalists revealed
Finalists for each category have been announced, so check out the people, products, and businesses in the running for a trophy
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NewsDemand for snack ingredients grows as Brits shun traditional meals
The trend has real implications for how bakers should think about format, portion size, and flavour, said ingredients supplier Macphie
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NewsHow Kerrs Bakery waste became an ingredient in chocolate snacks
Surplus food solutions platfrom ZRO Group helped the Lanarkshire bakery repurpose traybake off-cuts as an ingredient in Choc Nibbles snacks
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NewsArable farmers count £5bn cost of three bad harvests
This summer’s extreme heat and relentless drought had been a terrible blow, said The Energy and Climate Intelligence Unit
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NewsBakery wholesaler Walker Humphrey unveils rebrand and new website
West Yorkshire-based business is also further expanding its product range with own-label jams, mincemeat, and preserves
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FeatureFeeling the squeeze? What the rise of GLP-1s really means for bakery
Weight-loss drugs are changing how consumers think, feel, buy, and consume food, so what does this mean for the emotive and, sometimes, indulgent category of bakery?
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NewsScottish sourdough specialist Company Bakery unveils £170k flour mill project
New flour mill in East Lothian, part-funded by the Scottish government and capable of processing up to 500 tonnes of wheat a year, is to open in 2027
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NewsLloyds and NatWest extend financial support to drought-hit wheat farmers
The banks have been working with farming businesses to provide a tailored set of financial support measures to help them manage both immediate pressures and long-term resilience
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NewsLess sugar, more fibre: the healthy opportunities via bakery reformulation
A new report from ingredients supplier Tate & Lyle concludes that consumers, retailers, and policymakers are increasingly looking beyond sugar reduction towards broader measures of metabolic wellbeing
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Partner featureWhy provenance is becoming one of bakery’s most important ingredients
Consumer expectations around transparency are changing. As demand grows for greater insight into where food comes from, provenance and local sourcing are becoming increasingly important considerations for bakery manufacturers and retailers