All Ingredients articles – Page 9
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Promotional featureFall for trend-based baking this autumn
With autumn on the doorstep, Puratos UK’s Taste Tomorrow research offers some warming ideas to balance indulgence and healthy bakery for the season.
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AnalysisCan bakeries survive rapidly rising costs?
Rocketing energy prices, wheat prices going up and a shortage of skilled workers are just some of the problems facing the baking industry
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NewsIngredients firm R&W Scott now a Living Hours employer
The Lanarkshire bakery supplier is the first food manufacturer in the UK to make this commitment, according to Living Wage Scotland
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Promotional featureSix ways to upgrade festive bakery at Christmas
With the Christmas season fast approaching, bakeries of all sizes across the country are preparing for the busiest time of the year to satisfy the 23% of consumers seeking out festive flavours1, so it’s important to prepare your bakery for the festivities. Read on to discover tips from British Bakels to boost your bakery this Christmas.
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Promotional featureHistorically high food prices require an historic response
With ingredients costs soaring, TraceGains’ Denis Storey looks at the wider inflationary impacts in the market and reveals how the company’s networked ingredients suppliers are reacting to the trends.
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NewsDoves Farm Food acquires Wessex Mill brand
Wessex Mill will be added to Dove’s existing line-up of brands, comprising Freee gluten-free food and flour and Doves Farm organic food and flour
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NewsReal Bread Campaign expresses anger at Defra consultation
The organisation has accused the government of abandoning bakers and insulting shoppers with the limited scope of the Bread and Flour Regulations review
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NewsBritish Bakels adds trio to Crème Cake Mixes range
The new Caramel, Speculoos and Lemon versions are designed to tap into consumer demand for nostalgia, indulgence, and innovation, the ingredients specialist said
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NewsDefra consults on folic acid under Bread & Flour Regulations
The government is seeking views from industry on its proposals to add 250 micrograms of folic acid per 100 grams of non-wholemeal flour
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NewsMacphie completes £4m refurbishment of Tannochside factory
The ingredients supplier has completed a refit and layout change of the site which produces inclusions for the ice cream and frozen dessert market
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NewsStudy shows benefits of resistant wheat starch in baked goods
Food ingredients producer Loryma commissioned the study which showed how resistant wheat starches could be used to boost the fibre content of baked goods
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News150 bakers sign letter urging Defra to change bread laws
The letter to environment secretary George Eustice, sent by the Real Bread Campaign, says current regulations fall short in protecting small, independent bakeries
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NewsPuratos study shows cost and quality challenges for bakeries
The ingredients provider’s latest research reveals consumers are worried about the rising price of food but are reluctant to sacrifice quality
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Promotional featureSimple ingredient switches that deliver cost savings and more
In the hunt to cut costs, bakers risk losing sales if they compromise eating characteristics or misjudge consumer priorities. How can they strike the perfect balance?
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NewsCake decoration specialist Truly appoints new director
Mike Forrester, previously MD of Orchard Valley Foods, starts as business development director at the Ludlow-based firm in September
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NewsCSM Ingredients unveils net positive sustainability strategy
The Thrive for Impact plan focuses on the three ‘core pillars’ of people, planet and product, aiming to put ‘society and the planet at the heart of all operations’
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Product NewsIngredion, GNT and Dawn launch innovative new ingredients
From citrus-based dietary fibres and organic food colouring powders to revamped hot glazes that aim to pass cost savings on to bakers, we round up the latest NPD to hit the market
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Promotional featureHFSS-compliant products that don’t sacrifice flavour
While the government has deferred some elements of its controversial high in fat, sugar and salt (HFSS) legislation to next year, the move will still have seismic effects on the baking industry. So how can bakery manufacturers reformulate their products to boost sweetness levels without sacrificing flavour?
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OpinionWhy bakers should focus on health despite government delays
Katharine Jenner of Action on Sugar explains why the bakery sector has a golden opportunity to spotlight better-for-you products
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NewsCereal firm Silvery Tweed expands offering with family farm
The Northumberland-based business said bringing The Mead into its operations will give customers the ability to grow trial crops for NPD
