Goodfella's goes thinner

Flatbread pizza is the latest new product from Goodfella's which, at 3-4mm at its centre, is its crispiest, thinnest crust.

Infrico ramps up display with Aries line

Spanish refrigeration firm Infrico has launched the Aries series of display units to showcase a variety of products.

Crantock follows the seasons

Cornish bakery Crantock's is breathing new life into the pasty market with the launch of a range of spring pasties, using fillings that reflect the season.

Handmade touch for frozen range

A new selection of frozen handmade cakes are the latest offering from Country Range.

Warburtons goes back to snacks

Warburtons is making its return to the snacks market with its new range of Baked Pitta Chips, following a fire at its Bolton factory last summer.

LCI looks to hydrate bread

Limagrain Céréales Ingrédients (LCI) has launched a new ingredient to help bakers increase the hydration levels of their bread, but without it affecting the dough's processing abilities.

Smart thinking

Bolton-based Greenhalgh's, a long-established family craft business, has successfully kept to the principles it was founded upon, while embracing the needs of the 21st century consumer. Its ability to change with the times, as well as provide high-quality products and service were key reasons why it won The Craft Business Award, sponsored by Rank Hovis, at the Baking Industry Awards last year.

Learning curve

BSB chairman Keith Houliston's decision to hold the British Society of Baking spring conference at Tameside College near Manchester was a brave one, as it meant not the usual comfortable hotel surroundings and it was farther north than its normal central England location.

Seed pricing

Pine nuts: Demand has remained surprisingly strong, even at the historically high price level over the past two years. Innovation has also helped cement this product into the mainstream. The positive reports at the turn of the year, that better crops in China and Russia had partly restored supply to somewhere approaching normality and the subsequent decrease in pricing has triggered even further demand and prices are now rebounding. We would expect to see prices continuing to rise over the remainder of 2011 in the run-up to the October/November harvest.

Reporting in Need for more innovation

Jim Winship

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