All Ingredients articles – Page 21
-
Product NewsDawn Foods rolls out range of egg-free glazes
Bakery ingredients manufacturer Dawn Foods has launched a range of egg-free glazes.
-
Product NewsGovernment seeks views on mandatory fortification of flour with folic acid
The UK government has launched a consultation on its proposal to make the fortification of flour with folic acid mandatory.
-
Product NewsUlrick & Short expands protein ingredient range
Ulrick & Short has added to its range of protein ingredients.
-
Product NewsCoeliac UK announce £180k gluten-free research fund
Bakery businesses are being urged to apply for a slice of a new research fund worth £180,000 from Coeliac UK and Innovate UK.
-
Product NewsMuntons to invest £4.5m in Stowmarket plant
Malted ingredients supplier Muntons is to invest £4.5m in its Stowmarket Suffolk plant to increase its malt extract capacity.
-
Promotional featureUse vibrant, natural colours to attract bakery customers
Bakery manufacturers should consider the trend for upbeat colours that stimulate positive emotions and joy, as well as clean labels, says Maartje Hendrickx, Market Development Manager at EXBERRY, a GNT Group B.V. brand
-
Product NewsMiller Kells launches ‘no time dough’ doughnut mix
Irish milling business Kells has launched a new doughnut mix designed to deliver consistent results.
-
Product NewsGreggs signs three-year supply deal with Dale Farm
Farmer-owned dairy cooperative Dale Farm is to supply Greggs with cheddar cheese for its entire UK estate.
-
Product NewsDoughnut trends ’19: from savoury flavours to vegan
With National Doughnut Week well under way, Britain’s love of doughnuts is blossoming.
-
Product NewsMacphie expands factory site in North Lanarkshire
Bakery ingredients supplier Macphie is investing in its North Lanarkshire production facility.
-
Product NewsCSM launches Craigmillar ready-to-use fillings range
CSM Bakery Solutions has created a four-strong range of ready-to-use fillings under its Craigmillar brand.
-
Promotional featureOptimise the buttery taste: a cost-effective solution
With threats of a butter shortage as recent as 2017 and prices continuing to make butter an expensive ingredient for bakers, how can we maintain the richness and indulgence that consumers demand from baked goods in an increasingly cost-sensitive market?
-
Product NewsPret removes one or more allergens from 70 products
Pret A Manger has removed allergens from more than 70 products as part of a five-point allergy plan, which also includes full ingredient labels in every UK shop.
-
Product NewsUlrick & Short rolls out gluten-free egg replacer
Ulrick & Short has launched a new egg replacer for gluten-free bakery applications.
-
Product NewsPuratos UK appoints Neil Brown as senior key account manager
Former Stateside Foods commercial manager Neil Brown has joined ingredients supplier Puratos.
-
Product NewsPuratos unveils summer seasonal mixes and fillings
Puratos has launched its first branded fillings to be produced at the Fruitapeel operation acquired in 2017.
-
Product NewsWheat price down as crop shows good development
Good development of the UK wheat crop has been reflected in a drop in the price of feed wheat.
-
Promotional featureAdd nutritional value to your bakery products
Among the many challenges faced by the UK baking industry, an unhealthy image is one that manufacturers and bakeries must combat relentlessly, to enhance bakery’s appeal to today’s increasingly mindful consumers.
-
Product NewsCampden BRI launches 3D printing technology study
A new study is to examine the capabilities and limitations of 3D-printing technology through practical trials on a wide range of food materials.
-
Product NewsFour lessons from the 2019 BSB spring conference
Dozens of bakers, suppliers and retailers gathered at Campden BRI’s site in Chipping Campden, Gloucestershire last week for the British Society of Baking’s spring conference.
