All Ingredients articles
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NewsPuratos fined £120k after exposing workers to hazardous dust
An investigation by the Health & Safety Executive identified a number of unsafe practices which it said put employees at risk of developing occupational asthma
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Product NewsMatthews Cotswold Flour launches three regenerative flours in Waitrose
The family-owned miller has rolled out three new flours, furthering its ambition to transition its speciality flour range to regeneratively grown British grain by 2030
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NewsBaking industry ‘milestone’ as first global standard for baker’s yeast unveiled
Approved definition includes properties, composition, microbiological parameters, and nutritional information, allowing UK bakers to work from the same technical basis as everyone else
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FeatureCracking on: what progress is bakery making on cage-free eggs?
As pressure mounts from retailers, consumers and policymakers, bakery businesses are accelerating their shift to cage-free eggs, though cost and supply chain challenges continue to slow progress for some
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NewsChocolate industry unveils guidance to boost sustainability
New methodology has been developed to support more transparent, consistent and evidence-based approaches to deforestation risk assessment
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Promotional featureFuture of bread: can bakery be part of a personalised nutrition experience?
Beyond the realms of multigrain and gluten-free, can breads increasingly be personalised to suit consumers’ individual dietary habits?
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NewsPink guava and mango habanero among flavours driving sweet bakery NPD
From pink guava, fig & honey, and mango habanero, new analysis of social media mentions has highlighted growing trends for more adventurous flavour combinations in sweet bakery
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NewsBritish Regenerative Farming Week unveiled amidst rise in nature-first practices
The new annual campaign has been created to celebrate, support, and accelerate the UK’s regenerative farming movement at a time when 80% of farmers say they have or are planning to adopt regenerative practices
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Product NewsInside St. Ewe’s £13m investment behind new free-range liquid egg range
Years of learning pasteurisation “the hard way”, collaborations with chefs and Italian equipment suppliers, and a brand-new 32,000 sq ft facility have supported the launch of three new liquid egg products
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NewsWildfarmed launches fund to accelerate regenerative agriculture uptake
Regenerative food and farming business has teamed up with Lloyds Banking Group to create the Food & Nature Resilience Fund to encourage farmers towards nature-positive practices
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Product NewsBakery ingredient innovations target nutrition, texture, indulgence, and more
New ingredients rolled out for UK bakers include those that enhance gut-healthy fibre content, gluten-free structure, and sodium reduction along with others elevating indulgence
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NewsPuratos opens new research centre to help bakers tackle flour variability
Based at the ingredients supplier’s headquarters in Belgium, the new facility is dedicated exclusively to flour analysis, the interpretation of variations, and application guidance
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InterviewMy Bakery Job: Sam Burton, buyer, Just Desserts
As a buyer for the Bradford-based manufacturer, Burton values not just price but also good service and meaningful, long-lasting relationships with ingredients suppliers
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NewsNew screening tool helps speed up and enhance gut-healthy bakery innovation
The Synbiotic Potential Score tool helps NPD teams identify which combinations of probiotics and prebiotic fibres work most effectively together
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Product NewsScone wild: National Trust cakes and bakes to be made with 100% Wildfarmed flour
From July, all handmade cakes and bakes, including the National Trust’s iconic scones, will be baked using Wildfarmed regenerative flour and oats
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NewsUS ingredients giant Ingredion acquires Tate & Lyle for £2.7bn
London-listed company has finally accepted an offer from its American rival to create a global ingredients powerhouse with a combined turnover of around £7.4bn
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InterviewMy Bakery Job: Ken Potts, chief science officer, Modern Baker
“Nutrition science only matters if it can be incorporated into products that taste good, work commercially, and make sense to the consumer,” says Potts, who developed the recipe for Modern Baker’s Superloaf
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NewsProposed tariff cuts on food imports spark industry backlash
The government is seeking views on its proposed suspension of import tariffs on select products, including some bakery items, to ease the cost-of-living crisis
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NewsFrench bakery suppliers eye opportunities in the UK market
Ingredient and equipment suppliers are among the firms looking to make their mark on UK bakery, and were recently showcased as part of the first-ever Bakers’ Day at the French Ambassador’s residence in London
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Product NewsSuppliers roll out bakery ingredients to help enhance nutrition and margins
New ingredients helping save costs, reduce sugar, boost fibre content, and enhance the flavour and texture of baked goods have been rolled out by suppliers