All Ingredients articles
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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
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FeatureExclusive: analysis reveals top reasons behind bakery recalls over past five years
Research by British Baker reveals that there have been 113 recall incidents between 2021 and 2025, with undeclared allergens, the presence of glass and even moths among the reasons behind them
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NewsI.T.S unveils £10m investment plan for new flavour manufacturing site
Specialist flavour supplier has announced the acquisition of an 8.2 acre site near Hungerford in Berkshire with plans to increase its production capacity by 20 times
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NewsHSE inspections to tackle flour dust exposure at bakeries
Starting from this month, inspectors from the workplace health and safety regulator will check that UK bakery workers are properly protected from the dangers of airborne ingredients
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FeatureBotanicals, brews, and bold fruits: the flavour trends defining bakery in 2026
From florals and tea‑infused bakes to bold, tangy fruits, flavour innovation is taking centre stage in bakery as brands balance familiarity with a desire for discovery
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Promotional featureStaying power: unlocking the secret to longevity in the UK’s baking industry
With so much change in the UK’s baking industry, maintaining success and consumer popularity requires a mix of resilience, innovation and commitment to quality. Discover from one company’s experience how this combination can build a lasting legacy.
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NewsMacphie reports double‑digit growth in FY25 as investments boost capacity
Aberdeenshire-based ingredients supplier posts a 12% increase in turnover up to £82.1m and an 11% rise in operating profit to £5.9m in its latest financial year
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OpinionCost-saving recipe changes could hurt chocolate biscuit brands
Matt Herbert, co-founder and CCO of brand tracking platform Tracksuit, uses UK biscuit market data to explore the potential impact of chocolate coating reformulation
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NewsHoney brand Hilltop makes a play for pie filling and bakery market
Under new umbrella brand Hilltop Food Group, the firm has invested in its manufacturing footprint to meet demand for pie fillings, nut butters, and more
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NewsMovers and bakers: the top appointments of 2025
British Baker glances back through the raft of major announcements of new hires to boards and senior management teams at UK bakery businesses over the past 12 months
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NewsBako Group expands with acquisition of Bako Western
While the two companies have shared a brand as part of an agreement made in the sixties, they have traded independently until now