All articles by Jerome Smail – Page 16
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FeatureCan bakers feel the benefit of sourdough’s healthy image?
With sourdough enjoying a ‘golden child’ image in the ‘better for you’ bread scene, we look at the manufacturers bringing the concept to the masses
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NewsEight in 10 businesses feel unprepared for Natasha’s Law
A study commissioned by GS1 shows many food business owners feel unprepared for the new legislation coming into force next month
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NewsDelivering the goods: new bakery equipment round-up
From cooling and refrigeration to production and baking, we round up some of the new bakery equipment to hit the market
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NewsJason’s Sourdough sprouted grains loaf to launch in Tesco
The new addition to the Straight Up Sourdough range will be available online and in 270 of the supermarket’s stores from 6 September, alongside The Great White loaf
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NewsNew York Bakery Co donates 500,000 bagels to hungry children
Bagels in specially designed packs will be sent to children deemed most at risk of starting their day hungry, via charity partner Magic Breakfast
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NewsCampden BRI seeks partners in Covid-19 factory hygiene study
The research will compare swab results from hundreds of different food businesses to identify patterns in microbiological data and pinpoint the most effective cleaning strategies
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FeatureWhich international loaves have market potential?
Britain has a track record of embracing bread from around the world, so we look at some international varieties that have the potential to break into the mainstream
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NewsKingsmill makes fibre, recycling, and charity commitments
The bread brand’s Slice of Kindness Pledge promises solutions for health and the environment, as well as support for Save the Children and a community fund
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Product NewsIngredients NPD: Tahitian vanilla, sticky toffee and more
Henley Bridge, Macphie and Ulrick & Short are among the ingredients companies adding new products into the bakery mix this month
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NewsSilvery Tweed bolsters team with head of sales hire
David Overton joins from Edme Food Ingredients with a brief to strengthen and develop relationships with new and existing customers
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InterviewFood sector puts profit before health, says Modern Baker
The manufacturer of Superloaf, winner of the Innovation category at Britain’s Best Loaf, advocates biochemistry over traditional food science in the quest for healthier bread
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FeatureHow can bakers put a health halo around the bread category?
Despite the demonisation of bread in certain quarters, the baking industry is doubling down on efforts to produce more virtuous loaves
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NewsMimi’s Bakehouse owner to be next Scottish Bakers VP
Incoming president of the trade body Ian McGhee has chosen Michelle Phillips to fill his current position when he takes the reins in May 2022
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NewsNew flour’s eco credentials determined by public vote
The Consumer Brand has launched It’s Up To You flour, produced and sold by Matthews Cotswold Flour, based on environmental factors and prices set by a poll of 2,332 people
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NewsSilvery Tweed partners with local baker to develop new range
The Borders-based cereal processor has enlisted the help of third-generation business James Ford & Son to test bake product samples and provide feedback on NPD
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NewsBaker & Baker appoints international development director
Ryan Perera joins the manufacturer from Kerry Group, tasked with exploring growth opportunities in markets including the EU, Russia, Middle East and Africa
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NewsPremier Foods appoints sustainability director
The new hire joins the Mr Kipling owner in the newly created role after heading up sustainability and packaging at Coca-Cola Europacific Partners
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NewsPret plans more regional stores as focus shifts from cities
The food-to-go giant is looking to open 100 franchise shops and 100 of its own stores away from major commuter areas over the next two to three years
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InterviewMeet the micro bakery behind Britain’s best gluten-free loaf
Alexandra Vaughan, the baker behind The Crow’s Rest Bakehouse, discusses gluten-free baking as a micro bakery and what it felt like to win the gluten-free category in Britain’s Best Loaf 2021
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FeatureHow can craft bakers mill their own flour?
British Baker examines the options available to smaller scale operators looking to go back to basics for flour production