All Ingredients articles
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FeatureFrom niche to necessity: why free-from bakery is outpacing the market
UK consumers spent £24.7m more on free-from baked goods via supermarkets last year as leading producers step up their NPD game and retailers enhance store fixtures to cater to demand
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Promotional featureHow icing brings optimal creativity and flavour to bakes
With consumers looking for indulgence and great taste when choosing bakery products, creativity is key to differentiation across all bakes – and great icing offers the ultimate flourish.
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NewsTrends from IBA 2025: smart tech and innovative ingredients are changing bakery
British Baker editor Amy North reflects on the international bakery exhibition, taking a closer look at how AI and clean label ingredients are driving progress for the baking industry
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NewsABF ‘evaluating strategic options’ for Allied Bakeries as losses deepen
Kingsmill owner continues to face a ‘very challenging market’ leading to lower volumes and sales, according to its interim results
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NewsNew Defra guidance confirms stance on wholemeal and 50/50 loaves
‘Wholemeal’ may only be used in the name of bread when all of the flour used is wholemeal, the guidance states, but it can be used in the wider description as long as it’s in relation to the flour
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Product NewsLatest bakery ingredient innovations unveiled by suppliers
New products helping bakers reduce costs, extend shelf life, support vegan claims, and tap into on-trend flavours are among the innovations
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NewsIngå Group lands sweet deal for ingredients supplier JM Posner
Swedish investment firm Novax AB expands its food ingredients division, Ingå Group, with the addition of the Mansfield-based bakery and dessert specialist
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NewsFood waste and packaging reduction among Greggs sustainability goals for 2025
Food-to-go chain’s latest sustainability report marks progress over the past year across 10 commitments as well as setting clear goals for the end of 2025
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Promotional featureWhy sourdough fits perfectly into the current consumer zeitgeist
Bakeries that are not already offering sourdough products could be missing an important source of revenue – as well as the opportunity to show consumers that they are in touch with current market trends, as Lesaffre explains.
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NewsGail’s launches project to support sustainable British farming
Bakery chain is partnering with regenerative farmers across the UK including Bruern Farms in the Cotswolds, which will supply wheat for a new limited edition sourdough
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NewsOcado to rename sourdough loaf from wholemeal to brown
The online retailer has conceded to a challenge from the Real Bread Campaign that its sourdough loaves contain other flour ingredients than just wholemeal
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NewsCybake unveils new traceability module for bakery management software
Developed through customer demand for a user-friendly, affordable, and comprehensive traceability solution, the new module enables fast product recalls and audits
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NewsSt. Ewe becomes first egg packer in Europe to gain B Corp accreditation
Cornwall-based, family-run firm has been awarded the sustainability credential following a period of massive growth which saw it more than double turnover
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NewsScottish ingredients supplier Macphie promotes Ed Widdowson to CEO
Fourth-generation family member takes the helm of the Aberdeenshire-based business to guide further growth including expansion overseas
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InterviewBakery leaders outline challenges and opportunities for 2025
Staffing, rising prices, and range rationalisation are among the topics to be front of mind for the baking industry in 2025, as leaders from across the sector explain
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InterviewMy bakery job: Gaelle Fargues, NPD technologist, ADM Milling
Fargues encourages up-and-coming talent to “spend time to understand the processes and techniques, ask questions of experienced colleagues, bakers, millers”
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InterviewFrom field to bakery in 50 miles: Hobbs House Bakery’s healthier soils journey
Family-run artisan bakery explains the progress made so far on its mission to source 100% of its grain from healthier soils by 2032
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NewsNew hires named by Paris Baguette UK, Kerry, FDF Scotland, and SSP
Latest baking industry movers include a new UK franchise director, replacements for retiring leaders, and a changing of chairs at a Scottish trade body
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InterviewMy bakery job: Robin Loud, technical applications specialist, Dawn Foods
Despite more than 40 years’ experience in the baking industry, Robin Loud insists “every day is a school day”
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FeatureHas the vegan bakery market peaked?
In previous years the bakery market has been inundated with new vegan products from croissants to pastry bakes, and more but things seem quieter in 2025. So, has vegan bakery peaked?
