All Ingredients articles – Page 3
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InterviewBig interview: CSM Ingredients’ James Dedman on its four pillars of strength
Just four months into the role, general manager James Dedman talks to British Baker about his plans for the UK arm of the international ingredients giant
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NewsWholemeal debate: half and half loaves 'compliant with bread regulations'
Federation of Bakers has published an industry position statement, following legal counsel, which says manufacturers are “legally compliant” with their interpretation of the Bread & Flour Regulations 1998
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NewsZeelandia gives students a taste of industrial baking
Ingredients manufacturer is aiming to inspire the next generation of bakers while offering opportunities to students with learning difficulties
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FeatureSustainability matters: how bakeries can deal with scope 3 emissions
Industry experts identify the scope 3 emissions associated with the baking industry and what can be done to reduce them
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NewsSimply Lunch teams up with Wildfarmed on new ciabatta range
Croydon-based food-to-go supplier has reformulated its ciabatta loaves with regenerative flour to help reduce the carbon footprint of its foodservice offerings
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NewsDefra confirms changes to Bread & Flour Regulations
Manufacturers will have two years to transition to the new requirements, including the addition of folic acid to flour
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InterviewKluman & Balter MD discusses his plans for growth
As the ingredients wholesaler celebrates 100 years in business, managing director Lawrence Watson discusses his plans for the future and the key to success
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NewsDawn Foods welcomes newest student ambassador
UCB student Lucy Liszewski, 22, will join application chef Robin Loud to create new bakery recipes using Dawn’s ingredients
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NewsJason Bull steps up to MD role at Eurostar Commodities
Son replaces founding father at the helm of the Yorkshire-based ingredients supplier and looks to continue spearheading its growth
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Product NewsThe Bread Factory and Wildfarmed team up on foodservice range
Sourdough loaves, burger buns, and dinner rolls have been created using regeneratively grown wheat flour
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NewsLesaffre UK & Ireland names Clare MacLennan as managing director
MacLennan, who has 13 years of experience in the baking and foodservice industries, is to lead Lesaffre’s mission in delivering innovative and sustainable solutions for British bakeries
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FeatureSeven things you need to know about the vegan bakery market
With the 10th anniversary of Veganuary in full swing, we take a look at how the vegan bakery market is shaping up in 2024
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InterviewMark’s Cotswold Bakery on the challenges of running a rural business
From securing electricity to arranging deliveries, a rural location poses many obstacles for a business such as Mark’s Cotswold Bakery – but there are many advantages as well
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NewsMacphie reports double-digit growth in turnover and profit
Aberdeenshire-based bakery ingredients supplier reported total sales were up by 15% to £68.5m in its latest annual results
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NewsADM set to acquire UK flavour and ingredients supplier FDL
The American agribusiness giant looks set to continue expansion of its nutrition business portfolio after agreeing to purchase the London-headquartered manufacturer
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NewsBakery in review: the big appointments in 2023
New faces took the reins at major UK bakery businesses and trade bodies in 2023, with Warburtons, Genius and and Nairn’s among them
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NewsBritish Bakels buys Renshaw out of administration
Renshaw owner Real Good Food calls in administrators after costs soar and sales fall
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NewsDr. Schär presents first sustainability report
The 100-year-old special nutrition food manufacturer highlights its sustainability projects and results achieved over the past couple of years
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NewsReal Good Food prepares to call in administrators
Cake decoration specialist has filed a notice of intention to appoint administrators in an attempt to preserve value for creditors
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FeatureBakery ingredients pricing: how to cope with the chaos
In another turbulent year for input costs, we explore where the key pressure points are and how bakers and suppliers are reacting to them?