All Ingredients articles – Page 3
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NewsBakery firms look to continue growth with new hires
A new head of product & innovation, business development manager, and pair of chief financial officers are the new faces at manufacturers and suppliers to the baking sector
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WebinarsWebinar: Use Aquafaba to extend bakery shelf-life, increase product quality and meet ESG targets
Is egg holding the performance of your cake back? Join a panel of scientific research leaders and key decision makers in UK grocery to discuss the findings of a new major piece of research from Campden BRI
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NewsInclusivity, training, and growth: key messages from the BSB 2023 autumn conference
Growing your business was the theme of the conference which saw speakers from across the supply chain discuss how they have achieved growth in recent years
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NewsSign up to a free webinar on the impact of reformulation in bakery
Industry leaders take the Bakery&Snacks podium to discuss reformulation and what it means for the bakery sector
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NewsReal Good Food cuts 100 jobs as part of radical reform
The cake decoration specialist, which owns Renshaw, is moving into a ‘better place’ despite reporting a £9m loss before tax
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NewsMatthews Cotswold Flour appoints first brand ambassador
Popular sourdough baker and author Elaine Boddy will help create content and resources for the miller’s home baking community
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Promotional featureThe digital revolution in baking: a recipe for sustainability
With mounting pressure on bakery businesses to optimise sustainability, the use of data and digital processes is becoming a must-have ingredient to achieve environmental goals seamlessly.
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NewsSustainability Initiative of the Year finalists revealed for 2023
Meet the three suppliers looking to revolutionise the baking industry through sustainable initiatives
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Promotional featureMove over salted caramel, a new blonde bombshell is in town
Seasonality is a huge opportunity for food manufacturers. New flavour profiles, textures, and colours are so important for innovation. Read why blonde chocolate will be the next big flavour
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NewsKTC Edibles makes major investment in margarine supplier
The firm is investing a seven-figure sum in Cardowan Creameries, which is acquired this year, to double the site’s capacity and launch a range of speciality bakery fats
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NewsKudos Blends invests in new oven for product trials
The business analyses baking powders and perform trials to troubleshoot problems or try new bakes
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NewsPrice of wrapped white and wholemeal bread continues to fall
Wrapped white and wholemeal loaves were cheaper in June than in May but price of unwrapped bread continues to rise
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NewsMacphie’s Employee Trust scheme marks 40th year
Funding initiatives from the trust have helped support past and present staff of the Aberdeenshire-based ingredients supplier
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FeatureHow are bakers strengthening their supply chains?
There remains several factors disrupting the British baking supply chain, but with insight and investment in key areas business can find ways to overcome them
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Promotional featureTasty inclusions and sturdy mixes: an unbeatable baking match
With more than half of shoppers actively seeking new taste combinations1, Puratos’ latest research shows how bakers can elevate their products with the right mix and inclusions to meet consumers’ expectations.
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Promotional featureFamiliar favourites and new tastes – the latest flavours in sweet bakery
Flavour is an integral part of the bakery experience, whether it’s a flavour that reminds us of childhood, a familiar place or experience, even travelling to countries we can only dream of. Dawn Foods looks at what is trending in bakery flavours and shares its thoughts on the ‘next big thing’ to explode into the market.
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NewsWhy supermarkets are using white flour in wholemeal loaves
The Real Bread Campaign has quizzed six major retailers about the presence of non-wholemeal flour in wholemeal loaves
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NewsBakery suppliers target net zero by 2040
Bakkavor and Baker & Baker have stated aims to eliminate carbon emissions within the next two decades, while Ferrero also unveiled its sustainability progress
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NewsDawn Foods unveils first sustainability targets
Inaugural CSR report from the global bakery ingredients supplier outlines its commitment to people, products, and customers
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FeatureHow bakers can get creative with high-fibre innovations
Fibre fortified baked goods are gaining favour, but bakers are still battling against unfavourable consumer perceptions of high-fibre products