All Ingredients articles – Page 34
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Product NewsPremier Foods joins supplier scheme
Premier Foods has become the latest member of the Soil Association’s Food for Life Supplier Scheme.
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Product NewsNew tart for Brioche Pasquier
The Tarte Tatin has been given a twist with the new Normande version from Brioche Pasquier.
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Product NewsShould the NHS be paying £25m for gluten-free food?
Medical experts have been fiercely debating the £25m the NHS spends on prescription gluten-free food for coeliacs.
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Product NewsEgg prices set to surge
Having dropped dramatically last year, egg prices are on the up thanks to increased consumer demand.
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Product NewsMuntons breaks record for malt production in 2016
Malt producer Muntons set itself a new record in 2016 by exceeding 100,000 tonnes of malt production.
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Product NewsNew gluten-free trade association formed
New trade body the Gluten Free Industry Association (GFIA) has been created in response to soaring sales of gluten-free food.
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Product NewsSweet Nothings set to create unique all-butter flapjack range
Cheshire-based baked snacks brand Sweet Nothings has revealed to British Baker that it is bringing out a unique all-butter flapjack bites range, with no added sugars and 100% natural ingredients.
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Product NewsFour ways wholegrains can help you lose weight
Paediatric dietitian Maeve Hanan has written a report in the Network Health Digest extolling the benefits of wholegrains on weight management.
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Product NewsAHDB conference probes future of UK crop production
Integrating research with practice is vital to the future of UK crop production, delegates at the tenth AHDB Agronomists’ Conference have heard.
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Product NewsUse of non-wheat flours tipped to grow in 2017
Ingredients supplier EHL has predicted chickpea flour will be a major trend for the coming year.
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Product NewsNew gluten-free wheat?
Gluten-free might not have to mean wheat-free, according to a new report, with new wheat crops being developed as an alternative to a gluten-free diet.
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Product NewsCampden BRI to hold gluten-free conference
Food and drink advisory service Campden BRI will hold a conference on 16-17 March 2017 for the food manufacturing sector on the development of gluten-free bakery products.
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Product NewsDr Gerry Murphy to become chairman of Tate & Lyle
Bulk ingredients suplpier Tate & Lyle has announced the appointment of Dr Gerry Murphy as a non-executive director and chairman-designate of the company.
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Product News73% will pay more for recognised ingredient names
New research shows consumers will pay more for products made with ingredients they recognise, according to a new study.
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Product NewsVIDEO: How to make a mathematically perfect mince pie
Samsung challenged a professor to create a formula for the perfect festive pie, and here it is…
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Product NewsCoffee shops attacked for ’staggering’ levels of sugar in cakes
Health campaign group Action on Sugar – which has previously lambasted products including breakfast biscuits – has now turned its guns on the cake market.
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Product NewsRenshaw targets amateur bakers as growth market
Real Good Food is to ramp up activity targeting amateur bakers after identifying them as a growth market.
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Product NewsYour views wanted on AHDB cereals strategy
Businesses have been invited to comment on a new three-year strategy for cereals and oilseeds published this month by the Agriculture & Horticulture Development Board (AHDB).
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Product NewsDawn Foods and Charles Spence explore science of bakery shopping
Ingredients supplier Dawn Foods has teamed up with Oxford University psychology professor Charles Spence to examine why consumers buy certain bakery items.
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Product NewsPrice of Christmas pudding ingredients soars 21%
The cost of key ingredients for Christmas puddings has soared by 21%, according to data from commodity analyst Mintec.