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All Ingredients articles
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NewsNew appointments announced at bakery suppliers
Henley Bridge has recruited a sales director, R&W Scott has restructured its board and Too Good To Go has unveiled a new MD
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Interview
Big interview: British Bakels’ Viv Ryan talks technical
Technical director Viv Ryan discusses technical advances, ethical progression and supply chain management as British Bakels celebrates its 75th anniversary
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Promotional feature
Join the donut innovation revolution
There is a growing donut market development, and the donuts have become a ‘canvas for innovation’. With brightly coloured icings, loaded toppings, and new formats, the donut is experiencing a renaissance, as Dawn Foods explains.
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News
Craft bakery reveals strategy to avoid raising prices
Independent Exeter-based bakery Cake or Death has vowed to keep product prices stable for at least the next nine months, despite rising costs, by implementing a range of measures
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News
BSB spring conference 2022 – here’s what you missed
Decision makers from across the baking industry gathered at the British Society of Baking’s spring conference earlier this month to discuss ‘moving business on’
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News
Real Good Food performance hit by triple threat
Omicron, costs and shortages have impacted the group’s profitability resulting in a ‘disappointing’ second half to the group’s financial year
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News
Macphie sticks to family recipe for site director role
Ed Widdowson becomes the fourth generation to represent the clan on the Scottish bakery ingredients manufacturer’s board of directors
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News
Silvery Tweed unveils new allergen-free seed cleaning plant
The opening of the facility is the latest instalment in a £600,000 investment into fully segregating allergens at the company’s Berwick-upon-Tweed processing site
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News
Puratos offers environmental analysis of ingredients
The bakery ingredients supplier has launched a service providing life-cycle assessments (LCAs) of its products to help customers gauge the sustainability of their supply chains
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News
Barry Callebaut announces plans to close Merseyside factory
A consultation has begun with employees at the Moreton site, which has experienced a ‘significant decrease’ in customer requirements and volume
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News
Supply issues and rising costs to be discussed at BSB conference
UK Flour Millers’ Alex Waugh, Andy Pollard of AB Mauri and Peter Baker of Finsbury Foods will discuss the challenges of passing costs on to major retailers and smaller customers
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News
Clean label presents ‘significant’ opportunity for foodservice
A new report by Ingredion called ‘Put profitability on the menu’ names bakery as the number one global clean label category and outlines how operators can reap the benefits of the trend
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Promotional feature
Explore and capture the latest bakery trends for 2022
It’s no secret that health is at the top of the agenda for many consumers in 2022. So, for bakers looking for inspiration for new product launches, the following trends offer an excellent start, says Delice de France.
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News
New appointment bolsters Silvery Tweed NPD team
Aaron Davidson has joined the Borders-based cereal specialist as product development technician
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News
How MD Steve Lyons is striving to put BFP to fore of bakery
The ingredients wholesaler hit a low point in 2016 when it went into receivership but the new man at the helm is confident the business can reclaim former glories
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News
EHL Ingredients targets smaller bakeries with new machinery
The company’s new Baker Perkins 200 litre capacity ribbon blender offers bespoke seasoning options for craft bakeries and start-ups
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News
Dawn unveils campaign to celebrate nation’s bakes
The ingredients supplier will ‘take bakers on a sweet treats tour of the UK and Ireland’, with a spotlight on both traditional and more unusual recipes from England, Scotland, Ireland, Northern Ireland and Wales
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News
Edme owner AMH appoints new CEO
Stuart Sands replaces the late David Thompson at the helm of the group, which comprises Crisp Malt and Micronized Food Products as well as baking ingredients supplier Edme
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Feature
Future 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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Feature
Which are the most sustainable fats for bakery?
With consumers increasingly conscious of ethical issues in the supply chain, how can bakers best balance taste, quality and sustainability in their choice of fat?
