All Ingredients articles – Page 6
-
NewsBarry Callebaut appoints Peter Feld as new CEO
News comes as the chocolate manufacturer posted its half-year results showing a 3.7% increase in revenue, although this was driven by the inflationary environment
-
FeatureHave ingredient suppliers cracked the egg supply problem?
Bakery has been hit hard by the ongoing egg supply problems, but suppliers are offering up reduction and replacement options to combat it
-
FeatureWhat can bakers do to beat high butter prices?
Increasing the cost of finished goods, reducing product size and switching to dairy-free alternatives are among the tactics employed to combat steep butter prices
-
NewsCost-of-living crisis bring sweet treats boom for Stacey’s Bakery
The family-run business believes cakes and cream buns are being seen as an affordable indulgence rather than a non-essential expenditure
-
NewsDawn extends American Bakery range with two new products
A New York-style cheesecake mix and a peanut butter join the blondie mix launched last month
-
NewsKTC acquires margarine supplier Cardowan Creameries
Cardowan uses specialist techniques to create bakery products including cake margarine and emulsion
-
NewsFood bosses back call for changes to allergen labelling and reporting
Greggs and Pret are among the firms that have signed the letter urging government and food safety chiefs to take action
-
NewsPuratos pledges to switch to more sustainable packaging
All the company’s packaging will become 100% recycle-ready, with some getting additional improvements such as FSC-certified paper
-
NewsWildfarmed teams up with bakeries for giveaway campaign
Sustainable farming business is working with bakeries to give away £10,000 of baked goods made with Wildfarmed flour
-
NewsProject D creates UK’s ‘biggest-ever doughnut’
The monster doughnut, which was a 40th birthday treat, weighed as much as a baby calf and contained 169,342 calories
-
NewsUK Flour Millers appoints new chief executive
Director general Alex Waugh is to retire after more than two decades at the trade association
-
NewsMacphie hosts Student LaunchPad graduate careers event
Students introduced to graduate careers in the food and drink industry by members of the Macphie team at the firm’s Glenbervie factory
-
Feature10 things you (probably) didn’t know about the Cornish Pasty
In celebration of Cornish Pasty Week, we take a look at some of the things that make the Cornish dish so special
-
NewsPuratos Belcolade brand unveils plant-based white couverture
The supplier said the couverture can be formed into creative products without compromising on texture, appearance, or quality
-
NewsScientists make bread flour that keeps consumers fuller for longer
A method has been developed to make whole cell flours that preserve the dietary fibre structure of pulses
-
Product NewsFruit ingredients for bakery unveiled by Dawn Foods and ITS
Ready-to-use fruit fillings with 30% less sugar and calories than the market average, plus natural fruit flavour purees are hitting the market
-
NewsGene-edited wheat brings reduction in acrylamide
Researchers publish results of the first field trial of wheat gene-edited to lower formation of amino acid that becomes acrylamide
-
NewsFischer Farms reports on vertical wheat farming success
Agri-tech firm says the equivalent of 273 acres of conventionally grown wheat can be produced in a 10-acre vertical farm
-
FeatureHow regenerative farming can help boost bakery sustainability
Bakers and millers are showing a growing appetite for grains grown using regenerative farming methods that improve soil health
-
Product NewsDawn Foods kicks off American focus with blondie launch
Bakers need to add water, melted butter and white chocolate chunks to the blondie mix