All Ingredients articles – Page 12
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NewsFischer Farms reports on vertical wheat farming success
Agri-tech firm says the equivalent of 273 acres of conventionally grown wheat can be produced in a 10-acre vertical farm
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FeatureHow regenerative farming can help boost bakery sustainability
Bakers and millers are showing a growing appetite for grains grown using regenerative farming methods that improve soil health
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Product NewsDawn Foods kicks off American focus with blondie launch
Bakers need to add water, melted butter and white chocolate chunks to the blondie mix
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News‘Half and half’ wholemeal labelling regulations referred to Defra
Trading standards escalates wholemeal labelling issue following Real Bread Campaign complaints
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NewsSourdough code of practice: what the trade groups say
Industry groups give their views on what the labelling and marketing code will mean for bakers
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NewsSourdough code of practice published by Abim
Code gives three definitions of ‘sourdough’ products for labelling and marketing purposes
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NewsNew appointments at bakery ingredients suppliers
Dawn Foods and Henley Bridge expand their sales teams, while Silvery Tweed appoints quality manager
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NewsMacphie to take on more staff as listings grow
Tannochside workforce to increase to meet growing demand for inclusions from a major desserts supplier
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NewsCould faba beans be the future of British bread?
Scientists believe adding faba – or broad – beans to bread in place of soya might transform the UK diet
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FeatureWill these flavours come out on top in bakery in 2023?
Passionfruit martinis, miso caramel and mangosteen are among the flavours which embrace the key trends consumers will be looking for this year
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Product NewsAB Mauri launches Pure ProGrains bread mixes
New range has been developed to help craft and medium-sized bakeries tap consumer demand for healthier products
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NewsBakers encouraged to expand vegan ranges to meet demand
CSM Ingredients said 18% of UK consumers plan to increase their intake of plant-based food over the next 12 months
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NewsBakers trialling egg alternatives due to supply crisis, says Oggs
The business, which supplies a plant-based egg alternative, has been conducting trials with major bakery manufacturers
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NewsReal Good Food revenues down 20% in ‘perfect storm’
Lower volumes and rising costs have contributed to a fall in revenue for the Renshaw and Rainbow Dust Colours owner
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NewsPupils join Macphie to develop new products
Seven students work alongside the Macphie team as part of a foundation apprenticeship in food and drink technology
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NewsFrench baguette is awarded Unesco heritage status
Baguette-making joins food practices recognised by Unesco including Neapolitan pizza making and Korean kimchi production
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NewsMatthews Cotswold Flour launches regeneratively farmed flour
Regenerative farming is designed to improve soil health through methods such as diversification, crop rotation, animal grazing, reduced ploughing and natural fertilisation
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NewsBritish Bakels launches first direct-to-consumer range
The bakery ingredients supplier is hoping to tap growing demand for in-home activities
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FeatureWhy chocolate, vanilla and caramel never go out of fashion in bakery
How are bakers and ingredients suppliers ensuring the trio of classic flavours remains exciting and relevant?
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OpinionPesticides: a situation very much under control
Alex Waugh, director of UK Flour Millers, writes about the work done to ensure wheat supply chain safety