Ingredients

Dawn Foods reformulates with range of bakery mixes and bases

Dawn Foods has reformulated its range of American Bakery mixes and bases for its muffins, cookies, crème cake and carrot cake.

New ancient grain sourdough range from NI bakery

Specialist sourdough baker Go Yeast in Northern Ireland has developed a new range of white and wholemeal sourdough breads featuring heritage grains.

Ulrick & Short launches ‘fat replacer’ starch

Ingredients specialist Ulrick & Short has launched a starch designed to enhance flavour in lower-fat foodstuffs.

Government announces 2020 cake and biscuit sugar reduction targets

Specific sugar reduction targets - and guidelines on how to achieve them - have been published by the government today (30 March).

Dawn Foods launches gluten-free Muffin Mixes

Dawn Foods has expanded its range of dry mixes, bases and concentrates with two gluten-free Muffin Mixes.

Is soft wheat crisis looming for cake and biscuit bakers?

Britain’s biscuit manufacturers face wheat sourcing issues as the quantity of soft wheat plantings continue to fall.

Sensient Flavors unveils fat-soluble fillings for bakery applications

Milton Keynes-based Sensient Flavors has introduced a range of fat-soluble flavours for fillings in bakery applications.

Synergy launches sugar reduction range

High Wycombe-based flavouring specialist Synergy Flavours has launched a range of solutions for sugar reduction in biscuits and cookies.

Sharpham Park announces new manager

Spelt supplier Sharpham Park has announced the appointment of Martin Brooks as sales & operations manager.

CSM refreshes Ancient Cereals bread mix with new name and packaging

CSM Bakery Solutions has refreshed its Pantique Ancient Cereals bread mix by changing its name to Ancient Grains Ultimate and introducing new packaging.

New sugar replacement for baking

Clean-label ingredients specialist Ulrick & Short has launched Avanté, a sugar replacement aimed at the bakery industry.

Tate & Lyle announces global distribution deal with Sweet Green Fields

Bulk ingredients supplier Tate & Lyle has collaborated with Sweet Green Fields to deliver innovative stevia ingredients and solutions to customers worldwide.

New full Group 1 recommendation for KWS Zyatt

The National Association of British and Irish Flour Millers (nabim) has given new milling wheat KWS Zyatt full Group 1 recommendation.

Cobell moves into bakery market

Exeter-based ingredients manufacturer Cobell has introduced new fruit flavours that it says are ideal for the bakery market.

Krazibaker develops innovative twist on soda bread

Northern Ireland artisan bakery Krazibaker has linked up with one of the region’s emerging charcuterie producers Ispini Charcuterie to develop a soda bread with chorizo sausage.

UK wheat prices set to continue rising

Increased demand and a dip in availability have been tipped to bring further hikes in the cost of wheat.

Karl McCrum, sales and marketing manager of Neill’s Flour, pictured with top chef Jenny Bristow
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Neill’s Flour celebrates 150th anniversary

Northern Irish flour miller Neill’s Flour marks its 150th anniversary this year, with the likes of writer and TV personality Jenny Bristow paying tribute to the company.

Bread helping to destroy the planet? – The industry reacts

Scientists this week published research claiming a single loaf produced in the UK contributes as much to global warming as more than half a kilogram (kg) of carbon dioxide. It’s a claim that has left some industry experts ‘bemused’.

£3m expansion plans for Pecan Deluxe Candy

North Yorkshire ingredients manufacturer Pecan Deluxe Candy is to spend £3m on an ambitious European expansion programme.

Allied Bakeries’ margins fall in competitive bread market

Intense competition in the UK bread market has taken its toll on margins at Kingsmill owner Allied Bakeries.

Yellow Door Bakery creates ale made from sourdough yeast

Northern Ireland-based business Yellow Door Bakery has partnered with craft brewery Pokertree Brewing of Carrickmore to create a new beer from sourdough yeast.

Knead Bakery devises chocolate crumpet range

London-based business Knead Bakery has unveiled two innovative chocolate crumpet products.

New crispbread flavours from Easy Bean

Somerset-based food-to-go producer Easy Bean will launch Cheddar Crunch and Seaweed & Sesame versions of its Chickpea Crispbread next month.

TasteTech to drive innovation with Bakery Laboratory

Flavourings and ingredients developer TasteTech has opened a bakery laboratory at its Bristol HQ.

Edme appoints Ashley Clinton as new sales manager

Ingredients supplier Edme has appointed a new sales manager with experience of the fast-growing gluten-free market.

Record quantity of wheat milled in first half of season

Britain’s milling industry used a record amount of wheat between July and December last year.

VIDEO: British Baker speaks with Bakels MD Paul Morrow

Following the launch of Bakels’ £1.5m caramel production line, British Baker visited its site in Bicester, Oxfordshire to speak with managing director Paul Morrow.

GM ‘super wheat’ trial approved by Defra

Researchers have been given the go-ahead to carry out field trials of genetically modified (GM) wheat in Hertfordshire.

Real Good Food raises prices as cost increases hit margins

Renshaw and Haydens owner Real Good Food has raised prices as its margins come under pressure from commodity price hikes.

Bakels invests £1.5m in caramel production line

Ingredients supplier Bakels has invested £1.5 million on a new line to produce a range of caramels aimed at the global market.

Barry Callebaut introduces new range of fillings

Chocolate giant Barry Callebaut has launched a range of chocolate and fruit fillings designed to tap consumer demand for premium products.

Yellow Door begin research into ancient grains of healthy baking

Northern Ireland artisan bakery Yellow Door has begun research into using ancient grains for baking healthier bread.

US winter wheat plantings lowest in more than 100 years

Winter wheat plantings for the coming year are the second-lowest ever recorded by the US Department of Agriculture (USDA).

Walkers launches Mediterranean range to the UK

Britain’s biggest crisp brand Walkers has rolled out a new premium Mediterranean range that is cooked in 100% Spanish olive oil.

Should the NHS be paying £25m for gluten-free food?

Medical experts have been fiercely debating the £25m the NHS spends on prescription gluten-free food for coeliacs.

Premier Foods joins supplier scheme

Premier Foods has become the latest member of the Soil Association’s Food for Life Supplier Scheme.

New tart for Brioche Pasquier

The Tarte Tatin has been given a twist with the new Normande version from Brioche Pasquier.

Egg prices set to surge

Having dropped dramatically last year, egg prices are on the up thanks to increased consumer demand.

Muntons breaks record for malt production in 2016

Malt producer Muntons set itself a new record in 2016 by exceeding 100,000 tonnes of malt production.

New gluten-free trade association formed

New trade body the Gluten Free Industry Association (GFIA) has been created in response to soaring sales of gluten-free food.

Sweet Nothings set to create unique all-butter flapjack range

Cheshire-based baked snacks brand Sweet Nothings has revealed to British Baker that it is bringing out a unique all-butter flapjack bites range, with no added sugars and 100% natural ingredients.

Four ways wholegrains can help you lose weight

Paediatric dietitian Maeve Hanan has written a report in the Network Health Digest extolling the benefits of wholegrains on weight management.

AHDB conference probes future of UK crop production

Integrating research with practice is vital to the future of UK crop production, delegates at the tenth AHDB Agronomists’ Conference have heard.

Use of non-wheat flours tipped to grow in 2017

Ingredients supplier EHL has predicted chickpea flour will be a major trend for the coming year.

Dr Gerry Murphy to become chairman of Tate & Lyle

Bulk ingredients suplpier Tate & Lyle has announced the appointment of Dr Gerry Murphy as a non-executive director and chairman-designate of the company. 

Campden BRI to hold gluten-free conference

Food and drink advisory service Campden BRI will hold a conference on 16-17 March 2017 for the food manufacturing sector on the development of gluten-free bakery products.

73% will pay more for recognised ingredient names

New research shows consumers will pay more for products made with ingredients they recognise, according to a new study. 

New gluten-free wheat?

Gluten-free might not have to mean wheat-free, according to a new report, with new wheat crops being developed as an alternative to a gluten-free diet. 

VIDEO: How to make a mathematically perfect mince pie

Samsung challenged a professor to create a formula for the perfect festive pie, and here it is…

Your views wanted on AHDB cereals strategy

Businesses have been invited to comment on a new three-year strategy for cereals and oilseeds published this month by the Agriculture & Horticulture Development Board (AHDB).

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