All Ingredients articles
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NewsFermtech secures £2.5m backing to scale production of cocoa alternative
Oxford-based biotech company will use funds to boost production of Koji Cocoa, made from cocoa shells via a solid-state fermentation process
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Promotional featureHow British bakers are solving the texture-taste-sustainability trilemma
How UK bakeries can deliver on the current trilemma of texture, taste and sustainability, while still offering healthy nutrition.
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Promotional featureFilled with potential: overcoming technical challenges in sweet bakery fillings
How to resolve technical challenges posed by multiple (and sometimes conflicting) demands for sweet bakery fillings.
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NewsFood inflation to reach at least 9% by end of 2026 warns FDF
Recent effective closure of the Strait of Hormuz and impact on oil and gas facilities in the Middle East has left the FDF revising its food inflation forecast for this year
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NewsIngredients innovation: powdered tiger paste and nut-free marzipan among latest launches
A powdered version of tiger paste, a nut-free alternative to marzipan, and fruit crispies designed to add some bling to desserts are among the latest ingredients rolled out for the bakery market
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NewsNew leaders appointed at Nexture, Nomad Foods, Premier Foods, and more
Among the latest senior hires in the baking industry are a new CEO at Nexture, president UK & Ireland for Nomad Foods, and chief customer officer at Premier Foods
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InterviewMy Bakery Job: Anthony Eyles, head of chemistry, Kudos Blends
“Without science, modern baking simply wouldn’t be where it is today,” says the chemistry graduate who has progressed to lead a team at Shropshire-based Kudos Blends
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NewsPuratos to acquire Dawn Foods in landmark deal
The deal, subject to regulatory approvals, is set to be complete by the end of 2026 and brings together two century-old titans of the bakery ingredients industry
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NewsMatthews Cotswold Flour expands regenerative flour range with five new products
Artisan miller has expanded its regenerative flour range with new Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal, and Fine Cake varieties
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NewsUlrick + Short opens new ingredients production and warehouse site in Leeds
The 25,000 sq ft facility provides a dedicated space for allergen-free blending and warehousing, as well as a QC lab, sample room, development kitchen, and office
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NewsSilvery Tweed launches new range of pulse-based bakery ingredients
Demand for nutritional and sustainability claims in bakery has led the Northumberland-based cereal processor to introduce new pulse flours and flakes
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Promotional featureElevate British baking with clean and umami flavours while reducing sodium
With today’s consumers seeking clean-label bakery but with no compromise on taste, UK bakers are faced with a dual challenge: to create products efficiently that still deliver a wealth of flavour and aroma. So how can it be done?
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ReportsBakery NPD Guide 2026
NPD is crucial to bakery but the journey from idea to bestselling bake can be complicated as product developers must identify trends, overcome challenges, and understand processes along the way
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Feature SynopsesApril 2026: Sustainability
What progress is bakery making towards the use of cage-free eggs?
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InterviewHealth by stealth: how the UK’s largest miller is changing bakery from the flour up
Family-owned Whitworth Bros, which supplies more than a third of the UK’s flour, is on a mission to change bakery for better as it looks to boost the nation’s fibre intake and soil health
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NewsChocolate alternative Win-Win signs UK distribution deal and launches bake-stable chips
Exclusive partnership with ingredients supplier Keylink will see cocoa-free products distributed across the UK with a new range of chocolate chips unveiled for bakers
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NewsBako rebrands Finlay’s Foods to fall under group umbrella
County Armagh-based manufacturer and distributor, which was bought by Bako Group in April 2024, has been brought under the Bako umbrella
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OpinionDoubling down on the Nutrient Profile Model won’t deliver healthier bread
Meaningful health benefits must be earned through formulation, fermentation and evidence, not label optimisation, believes Modern Baker’s chief scientific officer Ken Potts
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WebinarsWebinar: How to bake on strength – enzyme solutions that keep dough in shape
If you want stronger dough and fewer headaches in real-world production, this session is for you.
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Product NewsNew yeasts, extracts, concentrates, and caramels among ingredients launches
Ingredients that improve the functionality or flavour of baked goods, or reduce egg or cocoa in recipes, have been unveiled by suppliers