All Ingredients articles – Page 24
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Product NewsWhat does wheat genome decoding mean for bakers?
Scientists have unlocked the genetic code of bread wheat, a breakthrough that could result in more consistent dough and longer shelf lives for baked goods.
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Product NewsLow-carb diets should be discouraged, says study
Weight loss diets that switch out carbs in favour of meat or fat are associated with a higher mortality rate, according to a new study.
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Product NewsDawn Foods launches range of Layer Cake Mixes
Dawn Foods has launched a range of American Style Layer Cake Mixes, available in three flavours.
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Product NewsCSM revamps packaging for Craigmillar mixes
CSM Bakery Solutions has redesigned its Craigmillar cake mix packaging to make it easier for bakers to store.
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Product NewsTeenage apprentice joins Edme team
Ingredients supplier Edme has appointed a teenage apprentice.
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Product NewsScotland The Bread to open flour mill in Fife
A new flour mill is to begin operation at an artisanal food hub in Fife, Scotland.
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Product NewsHot weather pushes feed wheat to five-year high
Wheat prices have continued to rise across the UK and Europe as a result of the hot, dry weather.
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Product NewsEHL Ingredients launches Lähde foodservice division
Supplier EHL Ingredients has launched a new foodservice brand that will be run by a dedicated team.
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Product NewsBakers urged to use high-fibre alternative flours
Bakers could capitalise on the wellness trend by introducing more fibre-rich flours into their recipes, a registered nutritional therapist has claimed.
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Product NewsTritordeum cereal supplier secures PepsiCo funding
Agrasys, the company behind sustainable cereal Tritordeum, is to receive a PepsiCo grant worth €20,000 to help develop its business.
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Product NewsCake study shows sugar cut potential, say campaigners
A new study by health campaigners has found wide variation in sugar and calorie content in the same styles of cakes and biscuits. This, they claimed, showed how it was possible for bakers to reformulate products.
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Product NewsRSSL opens acrylamide lab as need for testing grows
A dedicated acrylamide laboratory has been set up by Reading Scientific Services (RSSL) to meet rising demand for testing.
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Product NewsVegetable pizza flours launched by Eurostar
Eurostar Commodities has launched a three-strong range of vegetable pizza flour mixes.
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Product NewsTiny Rebel brews beer from Iceland’s surplus bread
Frozen retailer Iceland has teamed up with Newport-based brewery Tiny Rebel to create a beer made from excess bread.
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Product NewsWorld’s oldest bread found by archaeologists
The charred remains of flatbread baked by hunter-gatherers 14,400 years ago have been found by archaeologists at a site in north-eastern Jordan.
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Product NewsFinsbury Food Group fights ’unprecedented’ cost hikes
Finsbury Food Group says it will deliver profits in line with expectations despite “unprecedented commodity and labour inflation”.
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Product NewsPidy revamps and extends Veggie Cup line-up
Pastry supplier Pidy has launched an improved recipe across its vegan Veggie Cup mini canapé case range and extended it with a new flavour.
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Product NewsBakery wins funding for frozen bread research
Bakery brand Modern Baker is working with Campden BRI to establish whether freezing can raise the health credentials of bread.
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Product NewsAB Mauri completes Holgran / Fleming Howden acquisition deal
AB Mauri has acquired ingredients suppliers Holgran and Fleming Howden from Rank Hovis Milling.
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Product NewsCO2 shortage: Allied cuts rolls and thins shelf life
Kingsmill owner Allied Bakeries has temporarily abandoned the use of modified atmosphere packaging (MAP) for some products as a result of the carbon dioxide crisis.