October

Quality ingredients are essential

Product quality and provenance are becoming increasingly important to retailers and consumers. Yet, for some suppliers, the sourcing of raw ingredients comes well down the list when formulating products.

Holgran teams up with Millbo

Bakery ingredients supplier Holgran is to work with an Italian-based ingredients specialist.

Tate & Lyle profit warning leads to share price fall

Tate & Lyle's shares fell by over a quarter to 398.75p last week, wiping around £670m from its market capitalisation, after it announced that profits in its sugars division were "sharply lower" than in the comparative period last year.

Register for free training conference

Anyone interested in bakery training and how it affects their company, workforce or college is invited to attend a free one-day conference on Tuesday, October 30, at Bakers Hall, Harp Lane, off Lower Thames Street, London EC3 from 10am-12.30 pm.

Crusts make for heavy load

A British Bakeries survey has found that more than 10.5 million crusts, weighing 209 tonnes, are thrown away each day in the UK.

Scottish engineering firm buys Double D

Equipment supplier Double D Food Engineering has been acquired by the Bonspiel Group, a Scotland-based specialist engineering group.

Honeytop sales soar by 29%

Ethnic bread manufacturer Honeytop Speciality Foods, announced last week that turnover is up by 29%, from £20.5m to £26m on the previous year.

Warburtons workers mull strike action

Staff at Warburtons may be heading for strike action after they rejected a below-inflation wage offer and changes to their working terms and conditions.

Morrisons buys Kear's share in Rathbones

Supermarket Morrisons has acquired the whole of the Rathbone Kear plant bakery business, buying out bakery entrepreneur Harry Kear's 20% stake.

Bread prices set to rise again as flour costs climb higher

The UK's two major millers have announced an unprecedented second round of steep price rises on flour as the global wheat price continues to soar.

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