All Ingredients articles – Page 9
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Promotional featureFamiliar favourites and new tastes – the latest flavours in sweet bakery
Flavour is an integral part of the bakery experience, whether it’s a flavour that reminds us of childhood, a familiar place or experience, even travelling to countries we can only dream of. Dawn Foods looks at what is trending in bakery flavours and shares its thoughts on the ‘next big thing’ to explode into the market.
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Promotional featureTasty inclusions and sturdy mixes: an unbeatable baking match
With more than half of shoppers actively seeking new taste combinations1, Puratos’ latest research shows how bakers can elevate their products with the right mix and inclusions to meet consumers’ expectations.
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NewsWhy supermarkets are using white flour in wholemeal loaves
The Real Bread Campaign has quizzed six major retailers about the presence of non-wholemeal flour in wholemeal loaves
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NewsBakery suppliers target net zero by 2040
Bakkavor and Baker & Baker have stated aims to eliminate carbon emissions within the next two decades, while Ferrero also unveiled its sustainability progress
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NewsDawn Foods unveils first sustainability targets
Inaugural CSR report from the global bakery ingredients supplier outlines its commitment to people, products, and customers
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FeatureHow bakers can get creative with high-fibre innovations
Fibre fortified baked goods are gaining favour, but bakers are still battling against unfavourable consumer perceptions of high-fibre products
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NewsEurostar Commodities opens pizza academy in Yorkshire
New school run by ingredients supplier Eurostar Commodities aims to unite Italian pizza making techniques with high-quality ingredients
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NewsMacphie makes major moves towards ESG targets
The family-owned ingredients manufacturer has donated 14 tonnes of food and invested £75,000 to improve electrical efficiency
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NewsUK Flour Millers elects Gary Sharkey as new president
Hovis’ procurement director said he looks forward to carrying on the trade body’s work as the market faces continued volatility
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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