All Ingredients articles
-
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
-
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
-
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
-
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
-
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
-
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
-
NewsNew leaders announced at Lesaffre, Pret, The Compleat Food Group and more
A trio of new MDs, a marketing director, chief supply chain officer, and strategic advisor are the latest appointments made by bakery retail chains, wholesale manufacturers, and ingredients suppliers
-
NewsEurostar Commodities opens School of Pizza in Yorkshire
Located at the supplier’s headquarters in Brighouse, the school is described as a state-of-the-art training, innovation, and collaboration space designed exclusively for food professionals
-
Promotional featureHow can bakers create the ultimate pizza base?
Universally popular, pizza enjoys a reputation as an easy dish for both home entertaining and socialising. But as UK consumer preferences evolve, how can bakers create a mouthwatering sensation that will keep their customers coming back for more – and the pizza base is a key ingredient.
-
Product NewsNexture unveils new bakery ingredients as part of GLP-1 portfolio
With GLP-1 usage changing consumer preferences, new ingredients have been launched to assist the development of nutrient dense and sensorially appealing baked goods
-
Product NewsLovingly Artisan launches first-ever flour range
Grains for the five-strong flour range are grown in Cumbria and milled by the artisan bakery at its site in Burneside
-
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
-
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.
-
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.
-
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
-
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
-
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
-
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
-
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
-
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