Ingredients

Wheat imports up 87% year-on-year this summer

Wheat imports almost doubled in July and August compared to the same period last year.

Macphie taps nostalgia trend with mallow NPD

Food ingredients manufacturer Macphie has introduced mallow into its range of sweet filling and finishing products.

Folic acid fortification to be mandatory, claims report

Fortification of flour with folic acid is to become mandatory in the UK, according to national media reports.

Callebaut debuts 1% added sugar milk chocolate

Chocolate manufacturer Barry Callebaut has launched a 1% added sugar chocolate called Ecl1pse under its Callebaut brand.

Edme promotes apprentice to lab technician position

Ingredients producer Edme has appointed Jordan Peck as lab technician following his completion of its apprenticeship scheme.

Heron Corn Mill scoops £52,500 Lottery grant

South Cumbria-based Heron Corn Mill has received a National Lottery Grant of £52,500 to help it celebrate 800 years of milling.

Pret to list all ingredients on fresh-made lines following teenager's allergen death

Pret A Manger has pledged to list all ingredients, including allergens, on products that are freshly made in its kitchens.

Hovis disposes of three mills to focus on baking

Hovis is selling two of its flour mills to Whitworth Bros and closing a third as it looks to focus on its core baking business.

Natasha Ednan-Laperouse's family outside West London coroner's court
  (Photo: PA Wire/PA Images )

Pret pledges to learn from teen’s sesame allergy death

Pret A Manger has said it will make “meaningful change” following the death of a teenager who suffered a fatal allergic reaction to one of its sandwiches.

Axe puddings from school menus, urge Scots dentists

Sugary puddings should be dropped from school lunch menus, according to the Faculty of Dental Surgery of the Royal College of Physicians and Surgeons of Glasgow.

Ulrick & Short releases gluten-free texture aid

Ingredients manufacturer Ulrick & Short has released Synergie Legato, a new ingredient for gluten-free bakery products.

Barry Callebaut buys Burton’s chocolate facility

Barry Callebaut has bought Burton’s Biscuit Company’s chocolate production site and entered into a long-term supply agreement with the biscuit manufacturer.

Allergy fears prevent 60% of young people eating out

Six in 10 young people with food allergies and intolerances have avoided eating out in the past six months because of their condition.

Pladis set to extend direct biscuit wheat sourcing

McVitie’s owner Pladis is to extend its ‘Back to Farm’ direct wheat sourcing initiative.

Allied Bakeries ups prices to reduce operating loss

Allied Bakeries is continuing to reduce its losses – and will be looking to mitigate the impact of rising wheat prices.

AHDB: Brexit will have major impact on UK milling

A ‘what if’ analysis commissioned by the Agriculture & Horticulture Development Board (AHDB) has shown Brexit will have considerable impact on the UK’s milling industry under a range of trade scenarios.

Pidy adds new flavour to frozen sponge sheets

Ready-to-fill pastry manufacturer Pidy has expanded its Technipat frozen sponge sheets range with a new flavour.

London restaurateurs to open bakery restaurant

A bakery/restaurant hybrid is to be opened by restaurateurs Jeremie Cometto-Lingenheim and David Gingell next month.

Bakers gear up for sixth sourdough September

Bakers across the UK and Ireland are getting ready for the sixth annual Sourdough September – a celebration of the floury fermentation that includes classes, giveaways and more.

Südzucker and DouxMatok to market 'breakthrough' sugar reduction system

Sugar supplier Südzucker has formed a partnership to market a system claimed to reduce the sugar content in products by up to 40%

What does wheat genome decoding mean for bakers?

Scientists have unlocked the genetic code of bread wheat, a breakthrough that could result in more consistent dough and longer shelf lives for baked goods.

Dawn Foods launches range of Layer Cake Mixes

Dawn Foods has launched a range of American Style Layer Cake Mixes, available in three flavours.

Low-carb diets should be discouraged, says study

Weight loss diets that switch out carbs in favour of meat or fat are associated with a higher mortality rate, according to a new study.

CSM revamps packaging for Craigmillar mixes

CSM Bakery Solutions has redesigned its Craigmillar cake mix packaging to make it easier for bakers to store.

Teenage apprentice joins Edme team

Ingredients supplier Edme has appointed a teenage apprentice.

Scotland The Bread to open flour mill in Fife

A new flour mill is to begin operation at an artisanal food hub in Fife, Scotland.

Hot weather pushes feed wheat to five-year high

Wheat prices have continued to rise across the UK and Europe as a result of the hot, dry weather.

Bakers urged to use high-fibre alternative flours

Bakers could capitalise on the wellness trend by introducing more fibre-rich flours into their recipes, a registered nutritional therapist has claimed.

EHL Ingredients launches Lähde foodservice division

Supplier EHL Ingredients has launched a new foodservice brand that will be run by a dedicated team.

Tritordeum cereal supplier secures PepsiCo funding

Agrasys, the company behind sustainable cereal Tritordeum, is to receive a PepsiCo grant worth €20,000 to help develop its business.

RSSL opens acrylamide lab as need for testing grows

A dedicated acrylamide laboratory has been set up by Reading Scientific Services (RSSL) to meet rising demand for testing.

Cake study shows sugar cut potential, say campaigners

A new study by health campaigners has found wide variation in sugar and calorie content in the same styles of cakes and biscuits. This, they claimed, showed how it was possible for bakers to reformulate products.

Vegetable pizza flours launched by Eurostar

Eurostar Commodities has launched a three-strong range of vegetable pizza flour mixes.

Tiny Rebel brews beer from Iceland’s surplus bread

Frozen retailer Iceland has teamed up with Newport-based brewery Tiny Rebel to create a beer made from excess bread.

The fireplace, where the bread was found, is in the middle
  (Photo: Alexis Pantos )

World’s oldest bread found by archaeologists

The charred remains of flatbread baked by hunter-gatherers 14,400 years ago have been found by archaeologists at a site in north-eastern Jordan.

Finsbury Food Group fights 'unprecedented' cost hikes

Finsbury Food Group says it will deliver profits in line with expectations despite “unprecedented commodity and labour inflation”.

AB Mauri completes Holgran / Fleming Howden acquisition deal

AB Mauri has acquired ingredients suppliers Holgran and Fleming Howden from Rank Hovis Milling.

Pidy revamps and extends Veggie Cup line-up

Pastry supplier Pidy has launched an improved recipe across its vegan Veggie Cup mini canapé case range and extended it with a new flavour.

Modern Baker co-founders Melissa Sharp and Leo Campbell
  (Photo: Modern Baker )

Bakery wins funding for frozen bread research

Bakery brand Modern Baker is working with Campden BRI to establish whether freezing can raise the health credentials of bread.

CO2 shortage: Allied cuts rolls and thins shelf life

Kingsmill owner Allied Bakeries has temporarily abandoned the use of modified atmosphere packaging (MAP) for some products as a result of the carbon dioxide crisis.

CO2 shortage: Hovis reduces best-before dates

Hovis has reduced the best-before date of some of its products as a result of the carbon dioxide shortage.

Deadline nears for gluten-free funding applications

Bakery businesses are being urged to apply for a new £750,000 research fund from Coeliac UK and Innovate UK.

Warburtons crumpet production back to normal after CO2 supply is secured

Warburtons crumpet production has returned to normal after the business secured a supply of carbon dioxide.

CO2 shortage prompts Campden shelf life study

Campden BRI is launching a project to investigate the impact of carbon dioxide on the shelf life of modified atmosphere packed foods.

Dawn Foods to exclusively supply NI doughnut shop

Dawn Foods has partnered with Ireland’s biggest bakery distributor, O’Brien Ingredients, to supply products to a new doughnut retailer in Northern Ireland.

Margins threatened by rise in wheat and butter costs

Bakers are facing continued increases in wheat prices as a result of the dry weather – as butter once again heads towards record highs.

CO2 supply crisis now impacting bakery industry

Warburtons' crumpet production has become the latest victim of the carbon dioxide shortage.

How scientists plan to boost fibre in white bread

Scientists investigating ways to create healthier white bread and wheat-based products have revealed plans to modify the starch in wheat.

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).

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