Ingredients

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”.

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