Ingredients

Coopland & Son fined £160k for flour dust offence

East Yorkshire bakery business Coopland & Son has been fined almost £160,000 after exposing its staff to flour dust.

Christmas 2018: bakery NPD for the festive season

Only 12 more sleeps until Christmas! But that doesn’t mean bakeries are finished for the festive season. There’s a host of NPD yet to be explored.

Kerry to market Acryleast acrylamide-reducing yeast

Kerry has secured a licence agreement with Renaissance BioScience Corp to supply acrylamide-reducing yeast enzyme Acryleast to food and beverage manufacturers from next year.

Pret A Manger rolls out ingredients labelling pilot

Pret A Manger has revealed details of the ingredient labelling scheme being introduced following the death of a teenage customer.

Wheat plantings forecast to reach five-year high

High prices this year have encouraged growers to increase wheat plantings for the 2019 crop.

Gluten-free sugar replacer launched by Ulrick & Short

Ulrick & Short has unveiled a gluten-free sugar replacer for cakes, muffins and other baked goods. 

Bakels opens new £10m Bicester distribution centre

Ingredients supplier British Bakels has opened a new £10m distribution centre in Oxfordshire.

CSM revamps Arkady range following customer survey

CSM Bakery Solutions has revamped its Arkady bread ingredients range following the results of a bakery customer survey.

Cake Décor targets artisan bakers with new pack sizes

Decorations supplier Cake Décor has launched its sprinkles range in smaller pack sizes aimed at the artisan bakery and foodservice markets.

Abbey Logistics gains Hovis flour distribution contract

Hovis has awarded Abbey Logistics a contract to provide bulk flour distribution to its bakeries in the Midlands and the south of England.

Supermarkets to review bakery allergen labelling

Asda, Sainsbury’s and Tesco are set to improve allergen labelling across their in-store bakeries.

‘Unacceptable’ losses at Allied Bakeries, reports ABF

Losses at Kingsmill owner Allied Bakeries have remained “unacceptable” in the past year, according to parent company Associated British Foods (ABF).

Tate & Lyle to display 15-tier cake at King’s Cross

Tate & Lyle will unveil a 15-tier cake at London’s King’s Cross on Thursday (8 November) to celebrate its 140th anniversary.

  (Photo: Ulrick & Short )

Ulrick & Short launches fat alternative for pastry

Ulrick & Short has developed a new fat alternative for bakers looking to reduce the calorie content of shortcrust pastry.

Macphie creates vegan-certified cake mixes

Ingredients manufacturer Macphie has unveiled a range of vegan-certified cake and muffin mixes on World Vegan Day (1 November).

Government to launch consultation on mandatory folic acid fortification

A consultation is to be launched next year on mandatory fortification of flour with folic acid.

US/China row having major impact on grain market

Trading difficulties between the US and China, and drought in key growing areas, are having a serious impact on the grain market.

Pidy reveals plans to grow its presence in the UK

Ready-to-fill pastry manufacturer Pidy has advised customers to stock up in case of Brexit-related shortages – and has unveiled plans to grow its presence in the UK.

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.

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