All Ingredients articles
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InterviewMy bakery job: Claire Powell, technical baker, Bako
“Don’t be afraid to explore different paths – you might discover your dream role in an unexpected place,” encourages Claire Powell, who has more than 30 years’ experience in the industry
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NewsMacphie reports top line growth and rocketing profits in FY24
Aberdeenshire-based ingredients manufacturer has improved turnover by 7% and operating profit by 46% from its previous financial year
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FeatureRainbow Dust re-birth: how new ownership transformed struggling cake decoration brand
It’s been a year since the cake decoration brand was acquired by Albex Group, taking it from an underfunded business running on skeleton staff to a well-funded firm ready to shake up the market
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NewsRainbow Dust acquires fellow cake decoration specialist Squires Kitchen
The strategic initiative is said to be part of a series from parent company Albex Group to build its presence in the market segment
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InterviewMy bakery job: Gilbert van der Wal, application scientist, IFF
”While understanding the science is important, hands-on experience is what drives my expertise,” believes the senior bakery enzyme application scientist
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InterviewMy bakery job: Mary Murphy, test baker at Aryzta
“Find yourself a mentor and never stop asking questions,” is the advice offered to young bakers by Aryzta test baker Mary Murphy
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NewsFolic acid to be added to non-wholemeal flour by end of 2026
Fortification comes as part of update to the Bread and Flour Regulations 1998, with small-scale mills and wholemeal flour exempt from the change
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NewsABF reports reduced losses for Allied Bakeries and growth for AB Mauri
Improved sales and operational performance, supported by marketing investment, has helped Allied Bakeries while AB Mauri drives growth for ABF’s ingredients division
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InterviewMy bakery job: Kobe Kyeremateng, flavourist at I.T.S
The job of a flavourist is not just to mimic existing flavours but also to create new and unique flavours, Kyeremateng explains
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NewsCould you be one of Dawn Foods’ new student ambassadors?
Revamped scheme welcomes applications from bakery colleges as well as members of the Alliance for Bakery Students and Trainees
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NewsBako trekkers conquer Kilimanjaro in fundraising challenge for Dementia UK
Ascent of Africa’s tallest mountain was a key event in the bakery supplier’s year-long celebrations of its 60th anniversary
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NewsMacphie hires new CFO and extends B Corp accreditation
Aberdeenshire-based ingredients supplier has appointed former Nestlé executive Angela Willows to support its international growth ambitions
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InterviewMy bakery job: Lily-Anna Barclay, Macphie
Lily-Anna was first introduced to the supplier while at school and now works full time in digital marketing, but she insists she does much more than sitting in front of a screen all day
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OpinionThe ultra-processed foods debate is not black & white
The UPF debate is complex, according to Mike Adams from Campden BRI who says: “It’s not UPF bad, everything else good”
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Promotional featureTransforming South African raisin production
With social sustainability high on the agenda for buyers, opportunities are opening up for the South African raisin industry to showcase its valuable transformation work.
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FeatureRevealed: the hottest trends in bakery for Christmas 2024
Unwrap the trends shaking up the bakery market this Christmas as bakers tap into demand for indulgent treats, oozing centres, and warming spices galore
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NewsInflation pushes CSM Ingredients UK into the red despite 2023 sales growth
Bakery supplier posts improved revenue of £54.2m although increases in materials and energy prices results in a pre-tax loss of £1.4m last year
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Promotional featureNavigating the new world of ESG in the baking industry
As consumers grow more concerned about sustainability, environmental impact, and social responsibility, industries everywhere, including bakeries, are feeling the pressure to align with stricter environmental, social, and governance (ESG) standards.
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Promotional featureAll treats and no tricks for a profitable Halloween
With Halloween spending in the UK reaching over £1bn last year, this spooky time provides plenty of opportunities for bakers to tap into the demand for lower-cost treats as Dawn Foods reveals.
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NewsBakery manufacturers explain why gluten-free items cost more
A gluten-free shop costs 37% more than a standard one, new research finds, but manufacturers say comparing like-for-like is difficult due to the ingredients, processes, and volumes required