All Ingredients articles – Page 4
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NewsIngå Group lands sweet deal for ingredients supplier JM Posner
Swedish investment firm Novax AB expands its food ingredients division, Ingå Group, with the addition of the Mansfield-based bakery and dessert specialist
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NewsFood waste and packaging reduction among Greggs sustainability goals for 2025
Food-to-go chain’s latest sustainability report marks progress over the past year across 10 commitments as well as setting clear goals for the end of 2025
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Promotional featureWhy sourdough fits perfectly into the current consumer zeitgeist
Bakeries that are not already offering sourdough products could be missing an important source of revenue – as well as the opportunity to show consumers that they are in touch with current market trends, as Lesaffre explains.
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NewsGail’s launches project to support sustainable British farming
Bakery chain is partnering with regenerative farmers across the UK including Bruern Farms in the Cotswolds, which will supply wheat for a new limited edition sourdough
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NewsOcado to rename sourdough loaf from wholemeal to brown
The online retailer has conceded to a challenge from the Real Bread Campaign that its sourdough loaves contain other flour ingredients than just wholemeal
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NewsCybake unveils new traceability module for bakery management software
Developed through customer demand for a user-friendly, affordable, and comprehensive traceability solution, the new module enables fast product recalls and audits
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NewsSt. Ewe becomes first egg packer in Europe to gain B Corp accreditation
Cornwall-based, family-run firm has been awarded the sustainability credential following a period of massive growth which saw it more than double turnover
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NewsScottish ingredients supplier Macphie promotes Ed Widdowson to CEO
Fourth-generation family member takes the helm of the Aberdeenshire-based business to guide further growth including expansion overseas
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InterviewBakery leaders outline challenges and opportunities for 2025
Staffing, rising prices, and range rationalisation are among the topics to be front of mind for the baking industry in 2025, as leaders from across the sector explain
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InterviewMy bakery job: Gaelle Fargues, NPD technologist, ADM Milling
Fargues encourages up-and-coming talent to “spend time to understand the processes and techniques, ask questions of experienced colleagues, bakers, millers”
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InterviewFrom field to bakery in 50 miles: Hobbs House Bakery’s healthier soils journey
Family-run artisan bakery explains the progress made so far on its mission to source 100% of its grain from healthier soils by 2032
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NewsNew hires named by Paris Baguette UK, Kerry, FDF Scotland, and SSP
Latest baking industry movers include a new UK franchise director, replacements for retiring leaders, and a changing of chairs at a Scottish trade body
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InterviewMy bakery job: Robin Loud, technical applications specialist, Dawn Foods
Despite more than 40 years’ experience in the baking industry, Robin Loud insists “every day is a school day”
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FeatureHas the vegan bakery market peaked?
In previous years the bakery market has been inundated with new vegan products from croissants to pastry bakes, and more but things seem quieter in 2025. So, has vegan bakery peaked?
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InterviewMy bakery job: Claire Powell, technical baker, Bako
“Don’t be afraid to explore different paths – you might discover your dream role in an unexpected place,” encourages Claire Powell, who has more than 30 years’ experience in the industry
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NewsMacphie reports top line growth and rocketing profits in FY24
Aberdeenshire-based ingredients manufacturer has improved turnover by 7% and operating profit by 46% from its previous financial year
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FeatureRainbow Dust re-birth: how new ownership transformed struggling cake decoration brand
It’s been a year since the cake decoration brand was acquired by Albex Group, taking it from an underfunded business running on skeleton staff to a well-funded firm ready to shake up the market
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NewsRainbow Dust acquires fellow cake decoration specialist Squires Kitchen
The strategic initiative is said to be part of a series from parent company Albex Group to build its presence in the market segment
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InterviewMy bakery job: Gilbert van der Wal, application scientist, IFF
”While understanding the science is important, hands-on experience is what drives my expertise,” believes the senior bakery enzyme application scientist
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InterviewMy bakery job: Mary Murphy, test baker at Aryzta
“Find yourself a mentor and never stop asking questions,” is the advice offered to young bakers by Aryzta test baker Mary Murphy