All Ingredients articles – Page 9
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NewsIncredo secures £24m to roll out sugar reduction ingredient
The global tech food company will use the funding to develop products using its sugar reduction ingredient in the UK and other European markets
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Promotional featureUsing alternative ingredients to help meet sustainability targets
Meeting manufacturer and retailer sustainability targets presents a huge opportunity for bakers. But after renewable energy, where can they look next for opportunities that can really benefit carbon output and nutrition?
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NewsGovernment debating Allergy Tsar appointment
Debate follows renewed calls from bereaved mothers and food industry chiefs to help avoid ‘entirely preventable’ allergy-related deaths
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InterviewMeet Wildfarmed: the flour firm with a mission to change bakery
Co-founded by TV presenter George Lamb, the regenerative flour specialist has grand plans to boost the sustainability credentials of the bakery sector
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FeatureFlavour trends: what’s hot in bakery in 2023?
From the continued evolution of caramel to cocktails, bright and bold blood orange, and more – explore the flavours making waves on the bakery scene
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Promotional featureCompliance and economic pressures weigh on UK bakers
With a surge in ingredients prices and additional regulatory requirements, among other issues, UK bakers are facing a maelstrom of challenges. So how can they rein in costs and shore up supplier relationships?
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NewsBakery firms and suppliers target growth with new appointments
Cherrytree Bakery, Henley Bridge and 200 Degrees are among the businesses to strengthen their teams as they look to continue on their growth journeys
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Product NewsIngredients round-up: Dawn Foods, Bakels, and more unveil NPD
Brownie mixes, a brioche concentrate, heritage grain flours, pizza bases, and choc chips are among the latest new products to be rolled out
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Promotional featureHow enzymes can help bakeries rise to modern challenges
Handling increasing production costs while maintaining product quality and meeting consumer demand for sustainable bakery products is a tricky balance to achieve. Yet, optimising process and formulations can help bakers on each of these fronts, argues IFF.
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White PapersRise to bakery challenges with enzyme solutions
Recent ingredient supply disruptions and global economic instability have driven bakery producers to seek to balance production costs with product quality.
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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
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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
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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
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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
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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
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NewsKTC acquires margarine supplier Cardowan Creameries
Cardowan uses specialist techniques to create bakery products including cake margarine and emulsion
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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
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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
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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
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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