Ingredients

Warm weather set to take toll on EU wheat yields

EU crop yields have been revised downwards following unusually warm and dry weather in much of Europe.

Revealed: five trends shaping bakery in 2018

Bakery supplier Puratos outlined some of the key trends shaping bakery in 2018 and beyond, as it celebrated the 25th anniversary of its Satin Crème Cake range last week (14 June).

Finnish crops systems could boost UK farm efficiency

Adopting a min-till or no-till arable system – sewing onto residues of the previous crop without loosening topsoil – could help British farmers improve efficiency, according to AHDB.

New fipronil contamination brings call for egg testing

UK egg processing trade body British Lion Egg Processors is urging for random testing of imported eggs and egg products in the wake of a new European fipronil contamination.

International space bread project now has UK partner

A project to bring fresh bread to those working in space has teamed up with Leicester University.

Kudos secures US deal for sodium bicarb replacer

Shropshire-based Kudos Blends is bringing its sodium bicarbonate replacement potassium bicarbonate to the US.

Can apple by-product cut sugar and sat fat in cakes?

A Welsh consortium has secured £350,000 in funding for research into using an apple by-product to reduce levels of sugar and saturated fat in items such as cakes.

Ferrero launches Nutella piping bag for foodservice

Ferrero Foodservice is rolling out a 1kg Nutella Piping Bag for caterers and bakers.

Pidy launches organic shortcrust pastry cases

Pidy is hoping to tap rising interest in organic food with the launch of organic shortcrust party tarts for the foodservice market.

EAT sells Toast surplus bread beer in store

EAT has started selling Toast Ale, which is made with the retailer’s surplus crusts, across its licensed sites.

What we learned at the FOB conference 2018

Experts from Waitrose, Public Health England and the Waste & Resources Action Programme (WRAP) were among the speakers at the Federation of Bakers’ (FOB) annual conference last week.

Belfast miller Neill’s Flour expands operations

Miller Neill’s Flour is expanding its operations into a 16,000sq ft unit in the Titanic Quarter at Belfast’s Channel Commercial Plant.

Suppliers fall short of PHE sugar reduction targets

Food and drink suppliers have fallen short of government targets to reduce sugar.

The cake was served at the reception in Windsor Castle
  (Photo: PA Wire/PA Images )

Royal wedding cake: bakers give their verdict

The wedding of Prince Harry to Meghan Markle broke with many traditions – as did the couple’s cake.

Speciality Breads expands frozen dough range with ciabatta trio

Margate-based Speciality Breads has developed its frozen dough range to include a trio of ciabatta options: plain, sundried tomato and olive.

How to use edible flowers for showstopping bakes

Edible flowers are on the rise thanks to the likes of Instagram and the upcoming royal wedding.

Newly Weds Foods opens gluten-free facility

Global ingredients supplier Newly Weds Foods has opened a dedicated gluten-free plant.

AB Mauri acquires Holgran from Rank Hovis Milling

Bakery ingredients suppliers Holgran and Fleming Howden, parts of the Rank Hovis Milling business, are to be acquired by AB Mauri.

Marshmallow icing ‘next big trend’ for wedding cakes

Cake experts at CSM Bakery Solutions expect marshmallow icing to be the next big trend for spring nuptials. 

M&S launches craft beer brewed with stale bread

Marks & Spencer has teamed up with Adnams brewery to sell a range of beers made from discarded bread crusts.

Edme to supply less-than-5ppm gluten-free flours

Ingredients supplier Edme has secured independent certification that it can produce gluten-free flours at less than five parts-per-million (ppm).

Petrow Food Group installs £850k processing line

Ingredients supplier Petrow Food Group has invested £850,000 in a new fruit processing line at its Haverhill production facility in Suffolk.

Vegan egg replacer wins Free From Food Awards

A vegan egg replacer from Australian supplier Orgran has won the top prize at the UK’s Free From Food Awards this week.

Pret ‘natural’ claim banned over E-numbers in bread

Claims that some of Pret A Manger’s products were ‘natural’, when its sandwich bread contained artificial additives, have been banned by the advertising watchdog.

Kent Foods to buy Garrett Ingredients from RGF

Haydens and Renshaw owner Real Good Food is selling its Garrett Ingredients business to Kent Foods Limited.

How Iceland has axed palm oil from its baked goods

Iceland has removed palm oil from across its baked goods range as part of a pledge to end the use of the controversial ingredient in all its own-label food by the end of 2018.

Barry Callebaut reports strong chocolate volume growth

Chocolate supplier Barry Callebaut has reported booming volume sales in its Europe, Middle East and Africa (EMEA) region.

White chocolate and passion fruit cake crowned UK's best-loved recipe

A white chocolate and strawberry celebration cake recipe has been voted the best-loved cake by readers of Sainsbury’s Magazine.

UK launch for Nestlé’s ruby chocolate KitKat

Nestlé is launching a KitKat made with ruby chocolate in the UK next week.

FOB: wholemeal bakers have done nothing wrong

The Federation of Bakers (FOB) says manufacturers have not contravened the Bread & Flour Regulations by using other flours in their wholemeal breads.

International approval for Campden quality system

A method developed by Campden BRI to objectively analyse the quality of bread has gained international approval.

Wheat growth guide revised by AHDB

The Agriculture & Horticulture Development Board (AHDB) has revised its wheat growth guide for the first time in 10 years.

Warburtons rolls out pulses and seed loaf

Warburtons has unveiled a new Pulses & Seeds Batch loaf to tap consumer interest in plant protein.

Fats supplier AAK opens new innovation centre

AAK, manufacturer and supplier of edible oils, fats and semi-specialty oil ingredients, has opened a customer innovation centre in Hull.

Bid to launch ‘spent grain’ bakery in London

A food and drink business is aiming to launch a bakery dedicated to producing goods from the by-product of beer making.

Warning over ‘hard Brexit’ for baked good exports

Food and drink suppliers exporting to the EU may face tariffs because of rules governing the origin of products.

Post-Brexit strategy for UK-grown pulses set out

Action designed to maintain a strong and healthy UK pulses sector has been proposed by the Processors and Growers Research Organisation (PGRO).

Pidy’s Chefs’ Choice success flags up charcoal trend

Pidy has won a Chefs’ Choice Award for its The Black Mussel Shell canapé case – another sign of growing interest in charcoal as a bakery ingredient.

Cornelius appoints Joy Thomas as UK business manager

Speciality ingredients supplier Cornelius Group has named Joy Thomas as UK business manager.

Calorie reduction: industry and experts respond

Public Health England has launched a new campaign calling on businesses to slash 20% from the calorie content of certain foods by 2024.

Stacey’s Bakery launches new loaf with traditional recipe

Stacey’s Bakery has rolled out a limited-edition bread loaf using an 80-year old recipe as part of Real Bread Week (24 February – 4 March).

Fears raised over stem rust risk to UK wheat crop

UK wheat may be at renewed risk from stem rust – a disease associated with crop failure and famine – according to a new study.

Vegan Bakery: Industry is rising to the challenge

Veganism is becoming increasingly mainstream as consumers adopt the lifestyle for a variety of reasons, and bakers of all sizes are catching on to the trend rapidly

Openfield profits down in tough trading conditions

A weak harvest has contributed to a £3.3m loss at grain supplier Openfield.

CSM refreshes Craigmillar cake mixes

CSM Bakery Solutions has revamped its range of Craigmillar Cake Mixes.

Speciality Breads rolls out first frozen dough range

Margate-based Speciality Breads is hoping to drive “kitchen and menu creativity” with its first-ever frozen dough range.

Puratos unveils first mixes in new vegan range

Puratos has launched two cake mixes that mark the debut of a new vegan range.

Macphie appoints Mark Duncan technical director

Ingredients supplier Macphie has named Mark Duncan, currently head of operations at the company’s Glenbervie site, as its new technical director.

Can lupin bread take a slice of the health market?

Lupin bread has been flagged up as a potential food trend for 2018.

Kluman & Balter acquired by distributor Brenntag

Bakery ingredients suppliers Kluman & Balter and A1 Cake Mixes Limited have been acquired by global chemical distribution giant Brenntag.

My Account

Spotlight

Most read

Social