All Ingredients articles – Page 3
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NewsSpecialist flavour supplier I.T.S expands with new innovation facility
Berkshire-based firm has acquired a second site to house new state-of-the-art flavour creation laboratories, helping it develop new ingredients and increase production
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NewsOggs exceeds £450k crowdfunding target
Plant-based bakery brand sees investors flock to support its mission of reducing eggs from the food chain and scope 3 emissions from the supply chain
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NewsClean label climbs priority list for food manufacturers, research finds
Study from ingredients supplier Ingredion finds an increasing number of food and drinks manufacturers in Europe are implementing clean label strategies
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NewsBako acquires Northern Irish ingredients manufacturer Finlay’s Foods
The deal is set to open up new markets in Northern Ireland and beyond for the bakery supplier, which is marking its 60th anniversary this year
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NewsResearch finds food brand innovation on the rise in 2024
Findings from TraceGains’ recent survey showed an increase in NPD investments this year among food makers as well as greater supply chain traceability and use of sustainable ingredients
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OpinionHow technology is making flour production more sustainable and healthier
Patent attorney Andrew Tindall discusses the need to diversify wheat crops and the ways that latest agricultural tech advances could provide health benefits
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NewsNew faces at Bells of Lazonby, Macphie, and Henley Bridge
A new finance director, chairman, and various senior management roles are among the appointments announced at ingredients manufacturers and bakery suppliers
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NewsAsk Italian rolls out new pizza dough with Wildfarmed regenerative flour
Ask Italian is the latest firm to embrace Wildfarmed’s regenerative flour as it looks to bring more sustainable options to the high street
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NewsJones Village Bakery supports protest against new Welsh farming policy
Welsh Government’s proposed Sustainable Farming Scheme was described as “shambolic” and “ill-thought out” by the Wrexham-based supplier
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NewsOggs launches crowdfunding campaign to support egg reduction mission
B Corp-certified company is looking to unlock new manufacturing opportunities and bolster its plant-based bakery business with crowdfunding
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FeatureHow UK bakery equipment is being used to support communities in Ukraine
Tesco, Fine Lady Bakeries, and Montana Bakeries are among the firms to have donated surplus equipment to the Bake4Ukraine initiative set up by Zeelandia
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NewsNew faces at Cake Box, Macphie, Middleton Foods, and CoolKit
Latest senior appointments by bakery businesses and suppliers include for director, head of HR, and business development chef roles
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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
