All Ingredients articles
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Promotional feature
Embracing sodium reduction in bakeries: the role of salt blends
In an era where health consciousness drives consumer behaviour, bakeries are under increasing pressure to offer products that not only satisfy the palate but also promote better health. And reducing sodium is one challenge that can be overcome easily and confidently, says Peacock Salt.
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Feature
How one baker is being impacted by soaring chocolate prices
Vegan brownie supplier Cake or Death is looking to transform its operations after the price of chocolate more than doubled in six months
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News
R&W Scott now operating under an Employee Ownership Trust
New structure will safeguard employment and deliver sustainable growth, said the ingredients supplier
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Feature
How to navigate breadmaking wheat supply challenges in 2024
What is behind the UK wheat market’s volatility, what should bakers consider when sourcing flour from abroad, and how can technology play a part in alleviating challenges?
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News
Silvery Tweed invests in Berwick-upon-Tweed factory
Added at the start of the company’s allergen-free seed cleaning line, the new sieve will improve standards of seed cleaning, according to the family-owned firm
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News
Experts call for extension of sugar tax to cakes and biscuits
Success of the Soft Drinks Industry Levy highlighted in latest WHO bulletin with recommendations for mandatory sugar reduction targets in high-sugar food categories
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Promotional feature
Practical steps to maximise sweet bakery sales
With the challenges of the current financial climate, bakers need to minimise production costs while maximising sales. Here, Dawn provides some practical tips on how to achieve this with clever use of sweet bakery ingredients.
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News
Baker & Baker and Premier Foods among firms to announce new appointments
Experienced professionals are assuming roles including COO, non-executive director, technical manager, and head of innovation & training
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Feature
Gluten-free bakery: how are the major players grasping the growth opportunity?
Technical advances in gluten-free bakery mean core and casual consumers are flocking to the category, so how are the market’s major players taking advantage of this?
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Promotional feature
How bakery technology and regulations will impact future NPD
Digital revolution and regulatory frameworks are transforming the baking industry – and bakery businesses need to get on board if they are to implement successful, efficient and compliant NPD in the future, says TraceGains.
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News
Specialist flavour supplier I.T.S expands with new innovation facility
Berkshire-based firm has acquired a second site to house new state-of-the-art flavour creation laboratories, helping it develop new ingredients and increase production
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News
Oggs exceeds £450k crowdfunding target
Plant-based bakery brand sees investors flock to support its mission of reducing eggs from the food chain and scope 3 emissions from the supply chain
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News
Clean label climbs priority list for food manufacturers, research finds
Study from ingredients supplier Ingredion finds an increasing number of food and drinks manufacturers in Europe are implementing clean label strategies
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News
Bako acquires Northern Irish ingredients manufacturer Finlay’s Foods
The deal is set to open up new markets in Northern Ireland and beyond for the bakery supplier, which is marking its 60th anniversary this year
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News
Research finds food brand innovation on the rise in 2024
Findings from TraceGains’ recent survey showed an increase in NPD investments this year among food makers as well as greater supply chain traceability and use of sustainable ingredients
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Opinion
How technology is making flour production more sustainable and healthier
Patent attorney Andrew Tindall discusses the need to diversify wheat crops and the ways that latest agricultural tech advances could provide health benefits
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News
New faces at Bells of Lazonby, Macphie, and Henley Bridge
A new finance director, chairman, and various senior management roles are among the appointments announced at ingredients manufacturers and bakery suppliers
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News
Ask Italian rolls out new pizza dough with Wildfarmed regenerative flour
Ask Italian is the latest firm to embrace Wildfarmed’s regenerative flour as it looks to bring more sustainable options to the high street
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News
Jones Village Bakery supports protest against new Welsh farming policy
Welsh Government’s proposed Sustainable Farming Scheme was described as “shambolic” and “ill-thought out” by the Wrexham-based supplier
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News
Oggs launches crowdfunding campaign to support egg reduction mission
B Corp-certified company is looking to unlock new manufacturing opportunities and bolster its plant-based bakery business with crowdfunding