All Ingredients articles – Page 11
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FeatureSeven things you need to know about the vegan bakery market
With the 10th anniversary of Veganuary in full swing, we take a look at how the vegan bakery market is shaping up in 2024
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InterviewMark’s Cotswold Bakery on the challenges of running a rural business
From securing electricity to arranging deliveries, a rural location poses many obstacles for a business such as Mark’s Cotswold Bakery – but there are many advantages as well
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NewsMacphie reports double-digit growth in turnover and profit
Aberdeenshire-based bakery ingredients supplier reported total sales were up by 15% to £68.5m in its latest annual results
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NewsADM set to acquire UK flavour and ingredients supplier FDL
The American agribusiness giant looks set to continue expansion of its nutrition business portfolio after agreeing to purchase the London-headquartered manufacturer
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NewsBakery in review: the big appointments in 2023
New faces took the reins at major UK bakery businesses and trade bodies in 2023, with Warburtons, Genius and and Nairn’s among them
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NewsBritish Bakels buys Renshaw out of administration
Renshaw owner Real Good Food calls in administrators after costs soar and sales fall
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NewsDr. Schär presents first sustainability report
The 100-year-old special nutrition food manufacturer highlights its sustainability projects and results achieved over the past couple of years
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NewsReal Good Food prepares to call in administrators
Cake decoration specialist has filed a notice of intention to appoint administrators in an attempt to preserve value for creditors
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FeatureBakery ingredients pricing: how to cope with the chaos
In another turbulent year for input costs, we explore where the key pressure points are and how bakers and suppliers are reacting to them?
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NewsReal Good Food in strategic review after Rainbow Dust sale
Cash-strapped cake decoration specialist exploring options for JF Renshaw following the disposal of its other brand to the Albex Group
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NewsMacphie, Tate & Lyle, and Barry Callebaut name new hires
Leadership appointments aimed at driving operations forward have been announced at three major manufacturers of ingredients for the baking industry
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FeatureHow can bakers make the most of seasonal sales?
Tapping into seasonal trends with NPD, whether it’s for Halloween and Christmas or simply summer, is becoming increasingly important for bakers
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NewsNearly half of young adults buy baked goods daily, research finds
Consumer insights report from Tate & Lyle highlights the continued importance of bakery across Europe as well as health trends and the impact of inflation
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NewsWildfarmed takes the trophy for Sustainability Initiative of the Year 2023
Regenerative farming specialist Wildfarmed secured the second-ever trophy for this category for its work with retailer Marks & Spencer
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NewsAllied Bakeries and AB Mauri post improved results
Inflationary challenges have been overcome by improved performances from the UK bread manufacturer and the bakery ingredients supplier
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NewsReal Good Food benefitting from radical reform plan
Liverpool-based cake decoration specialist reports a 2% increase in first-half revenue as it looks to get the business back to profitablity this financial year
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NewsWholemeal labelling: Will plant bakers have to rename loaves?
Industry chiefs have yet to respond after Defra said bread using white flour should not be marketed with the word wholemeal
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FeatureTop cake trends for 2024 revealed
Punchy flavours, nostalgia-inducing bakes, heavily piped icing, and seasonal twists are among the top trends expected to be seen on the cake market in 2024
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NewsBakery firms look to continue growth with new hires
A new head of product & innovation, business development manager, and pair of chief financial officers are the new faces at manufacturers and suppliers to the baking sector
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WebinarsWebinar: Use Aquafaba to extend bakery shelf-life, increase product quality and meet ESG targets
Is egg holding the performance of your cake back? Join a panel of scientific research leaders and key decision makers in UK grocery to discuss the findings of a new major piece of research from Campden BRI