All Ingredients articles – Page 15
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Promotional featureJoin the donut innovation revolution
There is a growing donut market development, and the donuts have become a ‘canvas for innovation’. With brightly coloured icings, loaded toppings, and new formats, the donut is experiencing a renaissance, as Dawn Foods explains.
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NewsCraft bakery reveals strategy to avoid raising prices
Independent Exeter-based bakery Cake or Death has vowed to keep product prices stable for at least the next nine months, despite rising costs, by implementing a range of measures
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NewsBSB spring conference 2022 – here’s what you missed
Decision makers from across the baking industry gathered at the British Society of Baking’s spring conference earlier this month to discuss ‘moving business on’
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NewsReal Good Food performance hit by triple threat
Omicron, costs and shortages have impacted the group’s profitability resulting in a ‘disappointing’ second half to the group’s financial year
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NewsMacphie sticks to family recipe for site director role
Ed Widdowson becomes the fourth generation to represent the clan on the Scottish bakery ingredients manufacturer’s board of directors
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NewsSilvery Tweed unveils new allergen-free seed cleaning plant
The opening of the facility is the latest instalment in a £600,000 investment into fully segregating allergens at the company’s Berwick-upon-Tweed processing site
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NewsPuratos offers environmental analysis of ingredients
The bakery ingredients supplier has launched a service providing life-cycle assessments (LCAs) of its products to help customers gauge the sustainability of their supply chains
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NewsBarry Callebaut announces plans to close Merseyside factory
A consultation has begun with employees at the Moreton site, which has experienced a ‘significant decrease’ in customer requirements and volume
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NewsSupply issues and rising costs to be discussed at BSB conference
UK Flour Millers’ Alex Waugh, Andy Pollard of AB Mauri and Peter Baker of Finsbury Foods will discuss the challenges of passing costs on to major retailers and smaller customers
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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