All Ingredients articles – Page 44
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Product NewsScotland the Bread targets £30k for wheat research
Social business Scotland The Bread (STB) is looking to raise £30,000 by the end of the month in a bid to ramp up a programme of wheat breeding and research and create the most “nutrient-dense and digestible grains and bread possible”.
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Product NewsFDF publishes sugar reduction guidance
Bakers are being urged to understand the function of sugars in bakery items before moving to reduce the sugar content.
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Product NewsFamily bakery launches exclusive gluten-free Cornish pasty
Helston-based company The Good Food Bakery has launched what it claims is the world’s first gluten-free Cornish pasty after taking four years to develop the product.
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Product NewsReal Good Food reveals future strategy for bakery and ingredients
Real Good Food has revealed several strategic plans for its brands following its move to reposition its business along three pillar markets – cake decoration, food ingredients and premium bakery.
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Product NewsFood Standards Agency ‘names and shames’ bakeries in recall list
The Food Standards Agency (FSA) has published a summary of food incidents handled between April and June 2016, which includes five bakery products.
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Product NewsSugar arm disposal transforms Real Good Food’s performance
Real Good Food has reported a statutory profit before tax of £12.9m for the year ending 31 March 2016.
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Product NewsFinsbury celebrates new licensed cake additions
Finsbury Food Group has created two new celebration cakes to coincide with the launch of two blockbuster movies this summer.
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Product NewsTaura celebrates 20th anniversary with on-track sales targets
Global ingredients company, Taura Natural Ingredients will celebrate its 20th anniversary with the news that its European sales are on target to increase by 20% this year.
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Product NewsDawn’s American Week hailed a success
The third year of Dawn Foods’ National American Sweet Bakery Week was embraced by UK bakers and deemed a success by the Evesham-based bakery ingredients supplier.
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Product NewsVegan baker scoops third award in 10-month spell
Leicestershire baker Michelle Orme has won her third national baking award within a period of 10 months after being crowned the ‘Best Vegan cakes/desserts’ category at the Vegan Awards UK in Sheffield over the weekend.
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Product NewsGreencore reaps benefits of food to go
Food to go has continued to drive sales for manufacturer Greencore Group’s convenience division.
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Product NewsLakeland Dairies survey: Butter the number-one dairy spread for consumers
Consumers have chosen butter as their preferred dairy spread, due to its taste and quality over other products, according to an independent survey commissioned by Lakeland Dairies.
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Product NewsFirst gluten- and rice-free flour blend
Gluten-free baker Free From Fairy has launched the first ever gluten- and rice-free wholegrain flour blend – available exclusively from Honest Eats.
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Product NewsCake Angels reveals spooky decorations range
Banbury-based decorations supplier Cake Angels has released details of its Halloween products, which will sell through major UK retailers.
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Product NewsBakery launches Cornish pasty flavoured crisps
The Great British Crisp Company, part of Warrens Bakery in Cornwall, has launched Cornish pasty flavoured crisps.
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Product NewsCarr’s reports 1.6% rise in food
Carr’s Group, the agriculture, food and engineering business, has issued a trading update for the year ending 3 September 2016, with performance in line with the board’s expectations.
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Product NewsTate & Lyle profits from weak sterling
Bulk ingredients supplier Tate & Lyle PLC said its Q1 profits from 1 April 2016 to 30 June 2016 were up on the same period last year.
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Product NewsBakers urged to end use of wheat pesticide
Campaigners have called on high-profile bread manufacturers and supermarkets not to use wheat that is sprayed with glyphosate before harvest.
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Product NewsBako boss takes on charity challenge
Bako North Western Group CEO Mark Tomlinson is to raise money for charity by cycling the length of the country, from John O’Groats to Land’s End.
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Product NewsWhy these Brazilian cheese balls could be the future of gluten free
It looks like bread, behaves like bread and is named after bread, but Pão de Queijo is actually made from tapioca and cheese, and could be the next big thing in the lucrative gluten-free market.