All Ingredients articles – Page 8
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FeatureWill 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 NewsAB 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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NewsBakers 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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NewsBakers 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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NewsReal 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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NewsPupils 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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NewsFrench baguette is awarded Unesco heritage status
Baguette-making joins food practices recognised by Unesco including Neapolitan pizza making and Korean kimchi production
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NewsMatthews Cotswold Flour launches regeneratively farmed flour
Regenerative farming is designed to improve soil health through methods such as diversification, crop rotation, animal grazing, reduced ploughing and natural fertilisation
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NewsBritish Bakels launches first direct-to-consumer range
The bakery ingredients supplier is hoping to tap growing demand for in-home activities
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FeatureWhy chocolate, vanilla and caramel never go out of fashion in bakery
How are bakers and ingredients suppliers ensuring the trio of classic flavours remains exciting and relevant?
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OpinionPesticides: a situation very much under control
Alex Waugh, director of UK Flour Millers, writes about the work done to ensure wheat supply chain safety
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NewsFresh flour vending machines rolling out in UK
Flour mill supplier Choyal Group is hoping the Floura machine will help to develop supply chains between farmers and bakers
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Promotional featureHow can bakers survive 2023?
With the bakery supply chain in the UK set to get tougher, TraceGains’ Denis Storey looks at the options to ensure bakers ride out the storm successfully.
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NewsNew bakery ingredients from Dawn, Puratos and Renshaw
A round-up of the latest ingredients NPD including a preservative-free emulsifier, a starch toppings adhesive and a ‘first of its kind’ chocolate
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InterviewCSM Ingredients CEO Aldo Uva shares his vision of the future
Appointed as chief executive for the global bakery provider in April 2021, Uva has wasted no time in establishing an ethos of innovation and sustainability
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NewsAB Mauri launches BarleyMax high-fibre wholegrain in UK
The all-natural, high fibre ingredient is already used in a wide range of products in Asia and Australia
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NewsPuratos UK acquires Kent-based fruit processor Fourayes
Fourayes managing director Phil Acock will remain in a non-executive role at the company but will pass over ownership to Puratos on completion of the acquisition
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NewsBCD Bioscience win Puratos gut health innovation contest
The US-based start-up was announced the victor after pitching its barley beta-glucan product aimed at the bakery sector
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NewsDr Schär embarks on Field100 crop sustainability project
The programme, in collaboration with the Laimburg Research centre, aims to create on of the most biodiverse fields ever cultivated to help combat climate change
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Promotional featureFree-from cake products: the challenges of production in today’s market
While consumers are increasingly seeking out free-from bakery, the challenge for bakers is to create products that replicate the taste and texture of a regular bakery items. KaTech takes a closer look at functional ingredients to help them achieve that.
