All Ingredients articles
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NewsDemand for snack ingredients grows as Brits shun traditional meals
The trend has real implications for how bakers should think about format, portion size, and flavour, said ingredients supplier Macphie
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NewsHow Kerrs Bakery waste became an ingredient in chocolate snacks
Surplus food solutions platfrom ZRO Group helped the Lanarkshire bakery repurpose traybake off-cuts as an ingredient in Choc Nibbles snacks
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NewsArable farmers count £5bn cost of three bad harvests
This summer’s extreme heat and relentless drought had been a terrible blow, said The Energy and Climate Intelligence Unit
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NewsBakery wholesaler Walker Humphrey unveils rebrand and new website
West Yorkshire-based business is also further expanding its product range with own-label jams, mincemeat, and preserves
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FeatureFeeling the squeeze? What the rise of GLP-1s really means for bakery
Weight-loss drugs are changing how consumers think, feel, buy, and consume food, so what does this mean for the emotive and, sometimes, indulgent category of bakery?
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NewsScottish sourdough specialist Company Bakery unveils £170k flour mill project
New flour mill in East Lothian, part-funded by the Scottish government and capable of processing up to 500 tonnes of wheat a year, is to open in 2027
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NewsLloyds and NatWest extend financial support to drought-hit wheat farmers
The banks have been working with farming businesses to provide a tailored set of financial support measures to help them manage both immediate pressures and long-term resilience
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NewsLess sugar, more fibre: the healthy opportunities via bakery reformulation
A new report from ingredients supplier Tate & Lyle concludes that consumers, retailers, and policymakers are increasingly looking beyond sugar reduction towards broader measures of metabolic wellbeing
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Partner featureWhy provenance is becoming one of bakery’s most important ingredients
Consumer expectations around transparency are changing. As demand grows for greater insight into where food comes from, provenance and local sourcing are becoming increasingly important considerations for bakery manufacturers and retailers
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Product NewsInto the mix: bakery ingredients suppliers unveil latest innovations
A dough relaxer, trending flavour, nutrient-rich gels and mixes, and a kaleidoscope of crumbs and icing sugars have been unveiled for UK bakers
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NewsStudy finds consumers care about better farming when linked to better food
Terms such as ‘resilient’ and ‘regenerative’ agriculture are unlikely to influence food choices unless they are translated into clear, personal benefits, new consumer research has found
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NewsIngredients supplier Middledale Foods invests £600k to drive further growth
Ingredients supplier is reinvesting profits across its operations, people and infrastructure as it aims to boost turnover to £52m
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NewsLow wheat yields reported in earliest harvest for 20 years
Farmers are working through the night to beat the heat as the harvest is started weeks earlier than usual
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NewsSysco GB becomes first wholesale supplier to join Zero Carbon Forum
The not-for-profit organisation’s collaborative model helping businesses reach net zero is being extended from the hospitality and brewing sectors and into the food and drink supply chain
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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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Partner 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?