Ingredients

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.

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. 

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. 

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…

Renshaw targets amateur bakers as growth market

Real Good Food is to ramp up activity targeting amateur bakers after identifying them as a growth market.

Coffee shops attacked for 'staggering' levels of sugar in cakes

Health campaign group Action on Sugar – which has previously lambasted products including breakfast biscuits  has now turned its guns on the cake market.

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).

Professor Charles Spence
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Dawn Foods and Charles Spence explore science of bakery shopping

Ingredients supplier Dawn Foods has teamed up with Oxford University psychology professor Charles Spence to examine why consumers buy certain bakery items.

Price of Christmas pudding ingredients soars 21%

The cost of key ingredients for Christmas puddings has soared by 21%, according to data from commodity analyst Mintec.

Barry Callebaut launches ‘Forever Chocolate’ sustainability strategy

Chocolate giant Barry Callebaut has launched its sustainability strategy ‘Forever Chocolate’, with the ultimate goal of making its chocolate 100% sustainable.

Renata Faldo, quality manager of Edme
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Edme given AA rating in food standard awards

Food ingredients supplier Edme has been given an AA rating for an announced audit in the British Retail Consortium’s (BRC) global food standard award.

EHL offers bakers festive ingredient blends

Food ingredients supplier EHL Ingredients is offering bakers new festive organic ingredient blends and stuffing mixes.

Fancy a crisp/biscuit hybrid?

The Cheetos cookie – a cross between a Cheetos crisp and a biscuit – is making news Stateside for Cookie Good Bakery in California.

Do you know the five key flavours of 2017?

Glenbervie-based food ingredients manufacturer Macphie has released a report on what it predicts will be the flavour trends in bakery next year.

Waitrose sees bakery ingredients soar for Stir Up Sunday

Sales of some bakery ingredients at Waitrose were up more than 300% as shoppers prepared for Stir Up Sunday.

Wheat crop: Proportion meeting high-quality bread spec at 13-year high

The level of Nabim Group 1 varieties hitting the high-quality bread wheat specification has hit a 13-year high this season.

Zeelandia acquires fillings producer James Fleming & Co

Mincemeat and fillings supplier James Fleming & Co has been acquired by Zeelandia.

CSM and Cinnabon team up for grocery launch

Bakery ingredients supplier CSM Bakery Solutions and global bakery-café chain Cinnabon have introduced a partnership to introduce Cinnabon’s products to retail and foodservice channels in North America.

Personalised shortbread for Christmas

VIP Shortbread has announced the launch of its Christmas range of personalised shortbread.  

New festive lines at Muffin Break

Artisan bakery Muffin Break has launched its festive menu, which includes both sweet and savoury options.

New ‘grown-up’ Christmas puddings

Christmas pudding maker Matthew Walker is launching two new fruit puddings with a twist this year, the Golden Mulled Plum & Port Christmas Pudding, and the Guinness Fruit Pudding. 

Alain Dufait, business director at Cargill Starches & Sweeteners.
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Cargill spending £30m to ramp up glucose-fructose production

Ingredients supplier Cargill is investing more than £30m in manufacturing operations as it looks to tap opportunities created by the end of the European sugar regime.

Will these be the big food trends of 2017?

Modern versions of traditional favourites, plant-based recipes and waste reduction are expected to be major global food trends next year, according to a new study.

VIDEO: Meet the UK Pastry Team

British Baker caught up with the UK Pastry Team ahead of the Coupe du Monde de la Pâtisserie – that’s the pastry world cup to you and I – and they might just win it!

Can Kingsmill’s new Super Toasty loaf deliver the ‘best ever toast’?

Allied Bakeries has unveiled a new Kingsmill loaf that it claims offers consumers the ‘best ever toast’.

Christmas Entremet winner announced

From a 28-strong list of entrants, to a short list of five pastry chefs, the winner of the 2016 Classic Fine Foods Christmas Entremet competition has been crowned.

Study says baked goods contain highest levels of salt

Baked goods are among the biggest contributors to high levels of salt consumption by US children, researchers have claimed.

How Brexit uncertainty is pushing up bakery costs

Key bakery ingredients have soared in price following the Brexit referendum as weak sterling hits the cost of imports.

Good availability boosts use of home-grown wheat

Greater availability of home-grown milling grade wheat and a reduced competitiveness of imports has boosted the use of GB wheat.

Barry Callebaut stays bullish amid ‘difficult’ European market

Chocolate giant Barry Callebaut Group said it bucked a difficult trading in Europe to grow sales of its products to food manufacturers.

VIDEO: how to make a beautiful chocolate cake topper

British Baker spent the day with chocolate and cocoa supplier Callebaut. It wants to show bakers that making beautiful desserts with higher price points is easy. Want us to prove it? If we can do it, you definitely can…

Mondelēz brands boost organic sales in third quarter

Mondelēz brands Oreo, Ritz and Cadbury Dairy Milk have contributed to the multinational's organic sales increase of 1.1% in the third quarter.

How Queen Victoria really was partial to a Victoria sponge

Hot on the heels of the Bake Off finale, University of Warwick food historian Professor Rebecca Earle investigates the history of the Victoria sponge.

Whole grains linked to healthy hearts

Whole grains may help significantly lower the risk of heart disease in overweight and obese adults who are under the age of 50, according to a new study.

Entrepreneurs produce sourdough bread from Northern Irish flour

Northern Ireland entrepreneurs Mark Douglas and Lady Vibse Dunleath have collectively created sourdough bread using flour from wheat provided by a local farmer.

Muntons opens new grain intake area

Malted ingredients supplier Muntons, which has invested £2.6m in its grain intake area, saw its new grain facility officially opened by the High Sheriff of Suffolk in a ribbon cutting ceremony on 5 October.

Asda recalls Tiger Sausage Rolls in allergen scare

Asda has recalled its six-pack of Tiger Sausage Rolls as they contain milk, which is not mentioned on the ingredients list.

Sugar Free Bakery hit with court fine – for using sugar

Islington-based business, Romeo’s Sugar Free Bakery has been placed with a court fine of £8,000 over a host of offences, including using sugar in its products.

Cornelius joins with New Holland Extraction to develop into Europe

Speciality ingredients supplier Cornelius is teaming up with New Holland Extraction to continue its development within Europe.

Prime Minister reveals family recipe for scones

Prime Minister Theresa May has revealed her favourite family scone recipe in an interview with the Sunday Times.

New Kingsmill Toasties ‘disrupt’ breakfast

Allied Bakeries is tapping into the increasing popularity of the breakfast market with the launch of Kingsmill Toasties, which it says will disrupt the market.

Kara brings new traybakes to foodservice arena

Finsbury Food Group’s foodservice brand Kara has introduced a new range of traybakes and mallow bombes to the market.

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