All Ingredients articles – Page 16
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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
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FeatureFlavour trends: what will inspire bakery products in 2022?
Nostalgia inducing S’mores, a whole lot of chocolate, bitter coffee and spicy chillies are among the flavours predicted by Dawn Foods to take the bakery world by storm this year
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NewsPuratos boosts marketing and R&D teams with new appointments
Andrea Felician joins the company as R&D manager for sourdough, while Ben Ledger takes up the position of marketing manager for bakery
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NewsPuratos appoints new CEO and chairman of the board
Pierre Tossut is stepping into the role of CEO while Cédric van Belle will become chairman of the board as they aim to boost group turnover to €5bn by 2030
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AnalysisBakery in review 2021: mergers and acquisitions
What were the big deals of 2021 and how did they affect the bakery market?
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NewsPan’Artisan sales & marketing director promoted to MD
David Jones takes up his new role at a time of ‘significant capital investment’ for the foodservice dough maker
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FeatureSourdough at scale: how are big players tapping the trend?
How are larger manufacturers tapping into a style of baking that traditionally requires a hands-on approach and extended fermentation time?
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NewsBakery ingredients NPD: manufacturers pushing the boundaries
From extra bright white chocolate to non-sticky doughnut glaze, here are some of the recently launched bakery ingredients with an onus on innovation
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AnalysisBakery in review 2021: the industry and the law
British Baker looks back – and forward – on the legal issues affecting the bakery sector in 2021 and beyond
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NewsReal Good Food shows improvement in half-year results
The cake decoration specialist increased sales and reduced losses in the six months up to 30 September 2021
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FeatureTop bakery trends 2022 revealed
From sustainability to direct-to-consumer models, healthy creations and hybrid ones, we dive into the bakery trends likely to come out on top in 2022
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Promotional featureMincemeat review – what bakers should invest in for 2022
Mincemeat has been at the heart of Christmas for centuries and is used annually in baking, catering, foodservice and white label retail. Every year, John Morley’s in-house NPD team looks at the very best mincemeat options offered by national retailers… and their latest findings1 will inform and inspire baking industry readers.