All Ingredients articles – Page 18
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NewsReal Good Food sells snack bar business Brighter Foods
The Hut Group has bought the snack bar manufacturer for £43m with RGF planning to use its share of the capital to reduce debt and invest in Renshaw and Rainbow Dust Colours
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NewsNew beginning for CSM Ingredients with sale completion
The rebranded company will retain its UK teams and continue to supply Arkady and Craigmillar products and services following its purchase by Investindustrial
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NewsBakeryandSnacks webinar to unpack clean label in Covid-driven times
The webinar, hosted by British Baker’s sister title BakeryandSnacks, will explore the concept of making use of as few ingredients as possible and the trends associated with clean label
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FeatureWhich grains are giving wheat a run for its money in bakery?
Wheat has long been at the heart of many baked goods, but others are vying for a place at the centre of many baked goods
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NewsRevamp and new hires for cake ingredient suppliers
Senior appointments and a new group holding company name have been unveiled for The Cake Decorating Company and Cake Craft Group, while Orchard Valley Foods Group rebrands
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NewsLast chance to sign up for clean label webinar
British Baker’s webinar on Consumers, Covid and clean label baking – what’s next? is taking place tomorrow, Thursday 18 March, at 1pm
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NewsPuratos extends vegan range with doughnut mix and fillings
The ingredients supplier has added a plant-based doughnut mix and two fillings to portfolio
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NewsClean label webinar: meet the panellists
British Baker’s free webinar on ‘Consumers, Covid and clean label baking – what’s next’ is just days away with speakers from M&S and Mintel part of the line-up
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NewsSwedish investor secures majority stake in Ulrick & Short
The clean label specialist will continue to act as a standalone business with Adrian Short remaining as CEO, while co-founder Andrew Ulrick retires from his operations role
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NewsSynergy unveils fat-reducing flavour ingredient for baking
In company tests using a muffin recipe, the innovation enabled a 37% reduction in fat, as well as 22% less saturated fat and 14% fewer kcals
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NewsScientists use genome editing to reduce acrylamide in toast
A team lead by Rothamsted Research with colleagues from the University of Bristol have used a new technique to develop a type of wheat that is less likely to produce acrylamide when baked
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NewsM&S and Délifrance to speak at clean label webinar
The trading manager for bakery and ISB at M&S, Andy Thomas, will be participating in a live Q&A at British Baker’s online event alongside experts from Mintel, Délifrance and IFF
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FeatureHow is healthy reformulation playing out in bakery?
The task of reducing sugar, fat and salt in baked goods is a challenging one. It’s also rising up the agenda thanks to the government’s plans for HFSS food and drink
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NewsConsumers, Covid and clean label baking – what’s next?
This on demand webinar explores what clean label means to consumers and the industry, as well as the reformulation challenges that may arise as part of the clean label journey
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FeatureWhat does Brexit mean for bakery?
Not only has the UK’s departure from the EU complicated the movement of goods to Europe, but in some cases the trade deal’s complex rules of origin are resulting in tariffs
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NewsTate & Lyle launches Fibre University
The modular online course is designed to help food scientists tackle fibre formulation challenges
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NewsCSM strengthens vegan range with cake mixes and cream
CSM has added two vegan cake mixes and a non-dairy cream to its Craigmillar ingredients range as it looks to tap into the 34% of consumers eating a vegan meal at least once a week
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NewsDawn Foods launches vegan bakery campaign
The campaign, which is set to run throughout 2021, is supported by food influencers Emma Hanton and Jay Halford
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FeatureTop bakery trends for 2021 revealed: part 2
From hygiene to reduced plastic, clean label and more. We explore the trends set to influence the bakery market in 2021
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FeatureTop bakery trends for 2021 revealed: part 1
From organic to eco-friendly products, clean label and nostalgic flavours, there’s no shortage of trends playing out on the bakery market. In part one of a three-part series, we explore the trends set to take hold in 2021