All Ingredients articles – Page 11
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NewsClean label presents ‘significant’ opportunity for foodservice
A new report by Ingredion called ‘Put profitability on the menu’ names bakery as the number one global clean label category and outlines how operators can reap the benefits of the trend
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Promotional featureExplore and capture the latest bakery trends for 2022
It’s no secret that health is at the top of the agenda for many consumers in 2022. So, for bakers looking for inspiration for new product launches, the following trends offer an excellent start, says Delice de France.
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NewsNew appointment bolsters Silvery Tweed NPD team
Aaron Davidson has joined the Borders-based cereal specialist as product development technician
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NewsHow MD Steve Lyons is striving to put BFP to fore of bakery
The ingredients wholesaler hit a low point in 2016 when it went into receivership but the new man at the helm is confident the business can reclaim former glories
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NewsEHL Ingredients targets smaller bakeries with new machinery
The company’s new Baker Perkins 200 litre capacity ribbon blender offers bespoke seasoning options for craft bakeries and start-ups
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NewsDawn unveils campaign to celebrate nation’s bakes
The ingredients supplier will ‘take bakers on a sweet treats tour of the UK and Ireland’, with a spotlight on both traditional and more unusual recipes from England, Scotland, Ireland, Northern Ireland and Wales
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NewsEdme owner AMH appoints new CEO
Stuart Sands replaces the late David Thompson at the helm of the group, which comprises Crisp Malt and Micronized Food Products as well as baking ingredients supplier Edme
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FeatureFuture bakery trends: what does the next 75 years look like?
To celebrate its 75th anniversary, British Bakels has teamed up with food futurologist Lyndon Gee to see what the next 75 years could have in store for bakery
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FeatureWhich are the most sustainable fats for bakery?
With consumers increasingly conscious of ethical issues in the supply chain, how can bakers best balance taste, quality and sustainability in their choice of fat?
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Promotional featureMeeting 2022 bakery challenges, including HFSS optimisation
With the high in fat, salt or sugar (HFSS) 2022 legislation deadline only a few months away, the industry is investigating cost-effective, reduced-fat and reduced-sugar alternatives to avoid complete reformulation of their popular recipes. Here, Dr Mo Tighsazzadeh, UK commercial director, HSP Group, explores some innovative formulation approaches.
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NewsCSM Ingredients buys Italian ingredients firm Hi-Food
The shareholders of Hi-Food will reinvest their proceeds into CSM Ingredients, also taking on roles in the areas of R&D and commercial management
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NewsPeople: New hires at bakery suppliers plus a lifetime award
Meadow Foods and Brook Food & Bakery Equipment have added to their teams alongside the Four Seasons Hotel in Park Lane
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Product NewsPuratos UK and Fourayes unveil new fruit ingredients range
Called Utterly Fruity, the range can be used in bakery applications such as speciality bread and cakes
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NewsSevere shortages and ‘erratic’ deliveries hit Real Good Food
High levels of absence at the cake decoration specialist, which owns Renshaw and Rainbow Dust, impacted its ability to fulfil customer orders, it said
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NewsTate & Lyle announces new chief financial officer
Dawn Allen takes up the position with the ingredients giant from 16 May 2022 and will also sit on the company’s board
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InterviewPierre Tossut on why innovation is Puratos’ key ingredient
At the start of 2022, Pierre Tossut took up the role of Puratos Group CEO after 26 years at the bakery ingredients giant. Here, he discusses the challenge of increasing the company’s turnover to €5bn by 2030
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AnalysisWhat do rising costs mean for the baking industry?
Poor harvests, Covid-19, Brexit and other international strife are contributing to inflationary pressures – so, what’s the outlook for 2022 and where will it all end?
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Product NewsIngredients round-up: Bakels, Dawn and I.T.S unveil NPD
Vegan-friendly toppings, natural flavour enhancers and indulgent, but sustainable, cream fillings are among the new products available to bakers
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NewsFibre in baked goods could lower health risks, study finds
Tate & Lyle research, in conjunction with Crème Global, found that reformulating everyday foods with added fibre could reduce the risk of cardiovascular disease and diabetes
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NewsDawn Foods unveils student ambassadors for 2022
Ellen Horsey and Claire Pretty are both final-year students on UCB’s Bakery and Patisserie Technology degree course
