Ingredients
International space bread project now has UK partner
A project to bring fresh bread to those working in space has teamed up with Leicester University.
Kudos secures US deal for sodium bicarb replacer
Shropshire-based Kudos Blends is bringing its sodium bicarbonate replacement potassium bicarbonate to the US.
Can apple by-product cut sugar and sat fat in cakes?
A Welsh consortium has secured £350,000 in funding for research into using an apple by-product to reduce levels of sugar and saturated fat in items such as cakes.
Ferrero launches Nutella piping bag for foodservice
Ferrero Foodservice is rolling out a 1kg Nutella Piping Bag for caterers and bakers.
Pidy launches organic shortcrust pastry cases
Pidy is hoping to tap rising interest in organic food with the launch of organic shortcrust party tarts for the foodservice market.
EAT sells Toast surplus bread beer in store
EAT has started selling Toast Ale, which is made with the retailer’s surplus crusts, across its licensed sites.
What we learned at the FOB conference 2018
Experts from Waitrose, Public Health England and the Waste & Resources Action Programme (WRAP) were among the speakers at the Federation of Bakers’ (FOB) annual conference last week.
Belfast miller Neill’s Flour expands operations
Miller Neill’s Flour is expanding its operations into a 16,000sq ft unit in the Titanic Quarter at Belfast’s Channel Commercial Plant.
Suppliers fall short of PHE sugar reduction targets
Food and drink suppliers have fallen short of government targets to reduce sugar.
Royal wedding cake: bakers give their verdict
The wedding of Prince Harry to Meghan Markle broke with many traditions – as did the couple’s cake.
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Pecan Deluxe launches red velvet cake pieces
Cake that dispenses wine created in Nottingham
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