All Ingredients articles – Page 27
-
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.
-
Product NewsCO2 shortage: Hovis reduces best-before dates
Hovis has reduced the best-before date of some of its products as a result of the carbon dioxide shortage.
-
Product NewsDeadline nears for gluten-free funding applications
Bakery businesses are being urged to apply for a new £750,000 research fund from Coeliac UK and Innovate UK.
-
Product NewsWarburtons crumpet production back to normal after CO2 supply is secured
Warburtons crumpet production has returned to normal after the business secured a supply of carbon dioxide.
-
Product NewsDawn Foods to exclusively supply NI doughnut shop
Dawn Foods has partnered with Ireland’s biggest bakery distributor, O’Brien Ingredients, to supply products to a new doughnut retailer in Northern Ireland.
-
Product NewsMargins threatened by rise in wheat and butter costs
Bakers are facing continued increases in wheat prices as a result of the dry weather – as butter once again heads towards record highs.
-
Product NewsCO2 shortage prompts Campden shelf life study
Campden BRI is launching a project to investigate the impact of carbon dioxide on the shelf life of modified atmosphere packed foods.
-
Product NewsCO2 supply crisis now impacting bakery industry
Warburtons’ crumpet production has become the latest victim of the carbon dioxide shortage.
-
Product NewsHow scientists plan to boost fibre in white bread
Scientists investigating ways to create healthier white bread and wheat-based products have revealed plans to modify the starch in wheat.
-
Product NewsWarm weather set to take toll on EU wheat yields
EU crop yields have been revised downwards following unusually warm and dry weather in much of Europe.
-
Product NewsRevealed: five trends shaping bakery in 2018
Bakery supplier Puratos outlined some of the key trends shaping bakery in 2018 and beyond, as it celebrated the 25th anniversary of its Satin Crème Cake range last week (14 June).
-
Product NewsFinnish crops systems could boost UK farm efficiency
Adopting a min-till or no-till arable system – sewing onto residues of the previous crop without loosening topsoil – could help British farmers improve efficiency, according to AHDB.
-
Product NewsNew fipronil contamination brings call for egg testing
UK egg processing trade body British Lion Egg Processors is urging for random testing of imported eggs and egg products in the wake of a new European fipronil contamination.
-
Product NewsInternational space bread project now has UK partner
A project to bring fresh bread to those working in space has teamed up with Leicester University.
-
Product NewsKudos secures US deal for sodium bicarb replacer
Shropshire-based Kudos Blends is bringing its sodium bicarbonate replacement potassium bicarbonate to the US.
-
Product NewsFerrero launches Nutella piping bag for foodservice
Ferrero Foodservice is rolling out a 1kg Nutella Piping Bag for caterers and bakers.
-
Product NewsCan apple by-product cut sugar and sat fat in cakes?
A Welsh consortium has secured £350,000 in funding for research into using an apple by-product to reduce levels of sugar and saturated fat in items such as cakes.
-
Product NewsPidy launches organic shortcrust pastry cases
Pidy is hoping to tap rising interest in organic food with the launch of organic shortcrust party tarts for the foodservice market.
-
Product NewsEAT sells Toast surplus bread beer in store
EAT has started selling Toast Ale, which is made with the retailer’s surplus crusts, across its licensed sites.
-
Product NewsWhat we learned at the FOB conference 2018
Experts from Waitrose, Public Health England and the Waste & Resources Action Programme (WRAP) were among the speakers at the Federation of Bakers’ (FOB) annual conference last week.
