All Ingredients articles – Page 6
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News
Puratos 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
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News
Scientists 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
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Product News
Fruit 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
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News
Gene-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
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News
Fischer 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
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Feature
How 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
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Product News
Dawn Foods kicks off American focus with blondie launch
Bakers need to add water, melted butter and white chocolate chunks to the blondie mix
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News
‘Half and half’ wholemeal labelling regulations referred to Defra
Trading standards escalates wholemeal labelling issue following Real Bread Campaign complaints
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Sourdough code of practice: what the trade groups say
Industry groups give their views on what the labelling and marketing code will mean for bakers
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News
Sourdough code of practice published by Abim
Code gives three definitions of ‘sourdough’ products for labelling and marketing purposes
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News
New appointments at bakery ingredients suppliers
Dawn Foods and Henley Bridge expand their sales teams, while Silvery Tweed appoints quality manager
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News
Macphie to take on more staff as listings grow
Tannochside workforce to increase to meet growing demand for inclusions from a major desserts supplier
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Could faba beans be the future of British bread?
Scientists believe adding faba – or broad – beans to bread in place of soya might transform the UK diet
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Feature
Will these flavours come out on top in bakery in 2023?
Passionfruit martinis, miso caramel and mangosteen are among the flavours which embrace the key trends consumers will be looking for this year
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Product News
AB Mauri launches Pure ProGrains bread mixes
New range has been developed to help craft and medium-sized bakeries tap consumer demand for healthier products
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News
Bakers encouraged to expand vegan ranges to meet demand
CSM Ingredients said 18% of UK consumers plan to increase their intake of plant-based food over the next 12 months
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News
Bakers trialling egg alternatives due to supply crisis, says Oggs
The business, which supplies a plant-based egg alternative, has been conducting trials with major bakery manufacturers
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News
Real Good Food revenues down 20% in ‘perfect storm’
Lower volumes and rising costs have contributed to a fall in revenue for the Renshaw and Rainbow Dust Colours owner
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News
Pupils join Macphie to develop new products
Seven students work alongside the Macphie team as part of a foundation apprenticeship in food and drink technology
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News
French baguette is awarded Unesco heritage status
Baguette-making joins food practices recognised by Unesco including Neapolitan pizza making and Korean kimchi production