All Ingredients articles – Page 12
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NewsAB Mauri launches BarleyMax high-fibre wholegrain in UK
The all-natural, high fibre ingredient is already used in a wide range of products in Asia and Australia
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NewsPuratos UK acquires Kent-based fruit processor Fourayes
Fourayes managing director Phil Acock will remain in a non-executive role at the company but will pass over ownership to Puratos on completion of the acquisition
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NewsBCD Bioscience win Puratos gut health innovation contest
The US-based start-up was announced the victor after pitching its barley beta-glucan product aimed at the bakery sector
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NewsDr Schär embarks on Field100 crop sustainability project
The programme, in collaboration with the Laimburg Research centre, aims to create on of the most biodiverse fields ever cultivated to help combat climate change
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Promotional featureFree-from cake products: the challenges of production in today’s market
While consumers are increasingly seeking out free-from bakery, the challenge for bakers is to create products that replicate the taste and texture of a regular bakery items. KaTech takes a closer look at functional ingredients to help them achieve that.
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Promotional featureFall for trend-based baking this autumn
With autumn on the doorstep, Puratos UK’s Taste Tomorrow research offers some warming ideas to balance indulgence and healthy bakery for the season.
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AnalysisCan bakeries survive rapidly rising costs?
Rocketing energy prices, wheat prices going up and a shortage of skilled workers are just some of the problems facing the baking industry
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NewsIngredients firm R&W Scott now a Living Hours employer
The Lanarkshire bakery supplier is the first food manufacturer in the UK to make this commitment, according to Living Wage Scotland
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Promotional featureSix ways to upgrade festive bakery at Christmas
With the Christmas season fast approaching, bakeries of all sizes across the country are preparing for the busiest time of the year to satisfy the 23% of consumers seeking out festive flavours1, so it’s important to prepare your bakery for the festivities. Read on to discover tips from British Bakels to boost your bakery this Christmas.
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Promotional featureHistorically high food prices require an historic response
With ingredients costs soaring, TraceGains’ Denis Storey looks at the wider inflationary impacts in the market and reveals how the company’s networked ingredients suppliers are reacting to the trends.
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NewsDoves Farm Food acquires Wessex Mill brand
Wessex Mill will be added to Dove’s existing line-up of brands, comprising Freee gluten-free food and flour and Doves Farm organic food and flour
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NewsReal Bread Campaign expresses anger at Defra consultation
The organisation has accused the government of abandoning bakers and insulting shoppers with the limited scope of the Bread and Flour Regulations review
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NewsBritish Bakels adds trio to Crème Cake Mixes range
The new Caramel, Speculoos and Lemon versions are designed to tap into consumer demand for nostalgia, indulgence, and innovation, the ingredients specialist said
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NewsDefra consults on folic acid under Bread & Flour Regulations
The government is seeking views from industry on its proposals to add 250 micrograms of folic acid per 100 grams of non-wholemeal flour
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NewsMacphie completes £4m refurbishment of Tannochside factory
The ingredients supplier has completed a refit and layout change of the site which produces inclusions for the ice cream and frozen dessert market
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NewsStudy shows benefits of resistant wheat starch in baked goods
Food ingredients producer Loryma commissioned the study which showed how resistant wheat starches could be used to boost the fibre content of baked goods
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News150 bakers sign letter urging Defra to change bread laws
The letter to environment secretary George Eustice, sent by the Real Bread Campaign, says current regulations fall short in protecting small, independent bakeries
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NewsPuratos study shows cost and quality challenges for bakeries
The ingredients provider’s latest research reveals consumers are worried about the rising price of food but are reluctant to sacrifice quality
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Promotional featureSimple ingredient switches that deliver cost savings and more
In the hunt to cut costs, bakers risk losing sales if they compromise eating characteristics or misjudge consumer priorities. How can they strike the perfect balance?
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NewsCake decoration specialist Truly appoints new director
Mike Forrester, previously MD of Orchard Valley Foods, starts as business development director at the Ludlow-based firm in September