All Ingredients articles – Page 2
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NewsFlour supplier and sugar distributor add electric trucks to fleets
ADM has introduced electric trucks to help distribute flour to customers from its Corby site whilst Master Logistical has done the same to bring British Sugar supplies to its centre near Ely
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NewsDry weather improves quality of breadmaking wheat harvested in 2025
Expectations are that a greater proportion of the UK wheat crop will meet the typical breadmaking wheat specification for milling and thus help reduce the volume of imports
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NewsAB Mauri teams up with Nutris to unlock fava bean potential in bakery ingredients
The ingredients division of Associated British Foods is collaborating with Croatia-based food tech firm Nutris to develop new fava bean-based solutions for bakers in the UK and Ireland
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NewsWhat is fermented wheat flour?
Bakery consultant Stanley Cauvain explains exactly what fermented wheat flour is and offers his opinion on whether propionic acid should appear on ingredient lists of bread packs
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NewsAdvances in healthy and more sustainable bakery funded by Scottish government
Funding is helping support the futher development of a palm fat alternative as well as multiple healthy reformulation projects at bakeries across Scotland
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NewsHuddersfield university partners with Puratos on bread improver research
Professor Grant Campbell’s experimental modelling approach on the effects of dietary fibres in bread will allow Puratos to design bread improvers faster and more effectively
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NewsPret, Starbucks, Bakers Basco, and more unveil new senior appointments
Among the recently appointed roles are managing director, president, chief marketing officer, and investigations officer in Scotland
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Product NewsIngredients NPD: egg replacer, flavoured yeast, mallow, and more launched
British Bakels, Rainbow Dust, and Angel Yeast are among businesses rolling out innovative ingredients in recent weeks
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NewsJPL Flavours invests £11m in high-tech headquarters on the Wirral
New 75,000 sq ft factory features automated manufacturing systems and AI-supported processes
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NewsCan AI help protect bakers from ingredient price swings?
ChAI Protect offers businesses opportunity to insure against commodity hikes
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NewsEight in 10 bakery consumers can taste quality, finds survey
Tate & Lyle Sugars research also finds almost two-thirds of respondents buy baked goods at least once a week
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FeatureFrom Jeff to Austin Sours: bakers reveal their sourdough starter names
Bakers from across the country reveal what they have named their sourdough starters and why
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NewsUK trial to explore the power of milling wheat variety blends
AHDB-funded initiative will test whether growing a mixture of varieties can deliver better milling wheat crops
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Promotional featureHow small steps can lead to big change in bakery waste
Bread is one of the worst culprits for food waste in the UK – both from a manufacturing and consumer standpoint. Yet marginal gains can contribute significantly to bakery waste reduction, thereby saving costs and improving sustainability credentials, argues Lesaffre UK & Ireland
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NewsNew appointments at Edme, Food Alert, Subway and more
Leadership changes help replace those calling time on a lengthy career or transitioning to another position in the wider company
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FeatureBakery bulks up: why are protein and fibre the go-to claims right now?
Tapping into consumer demand for protein and fibre-enriched baked goods can prove fruitful for manufacturers, so what are businesses doing to grow in this space?
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NewsSpice goals: Hawkens Gingerbread nurturing homegrown supply of ginger
Biscuit maker Alastair Hawken is on a sustainability mission to cultivate ginger for bakery production via his hydroponic system inside a polytunnel in Grantham, Lincolnshire
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Promotional featureHow bakeries can ensure the apple pie is never far from the tree
With consumers increasingly interested in where the ingredients in their baked goods are sourced – and willing to pay extra for provenance – bakers need to ensure their field to fork traceability for fruit is reliable and quality-driven.
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OpinionReformulation isn’t about ‘cheap swaps’, it’s withstanding the unpredictable
Almond shortages signal a bigger shift for the baking industry with product developers being urged to create recipes that can withstand the unpredictable and embrace sustainability
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NewsFDF unveils toolkits to help industry meet sustainability goals
As part of the trade body’s Ambition 2030 initiative, it has created five toolkits to help members meet sustainability objectives in areas such as net zero, food waste, and packaging