Ingredients

Dean’s launches gluten-free shortbread

Aberdeenshire-based shortbread and biscuit manufacturer Dean’s has launched a new coeliac-friendly range, which contains three varieties. 

Extended Tesco listing for Feel Free For Gluten Free mini donuts

Feel Free For Gluten Free’s (FFFGF’s) mini donuts will be available in 646 Tesco stores from this month.

Dawn’s new limited-edition frostings

Dawn Foods has launched three new frostings in flavours presently unique in the bakery sector, to “help bakers capture the essence of spring and summer”.

Sugar is Brit’s biggest health concern, not fat

New research from market analyst, Mintel, has shown that we are more concerned about sugar than fat and calories.

Sugarwise – a solution to the sugar debate?

Today, (11 March) students at the University of Cambridge will announce details of a “ground-breaking free sugars test”.

‘Everything Doughnut’ becomes latest hybrid

The Doughnut Project, in the US, has unveiled a sweet and savoury pastry hybrid topped with cream cheese, sesame seeds and garlic.

British Pie Awards judging underway

Yesterday (9 March) marked the start of the eighth annual British Pie Awards, held in Melton Mowbray Church. 

Carbs linked to lung cancer?

A US study has found a link between lung cancer and eating a diet with a high glycaemic index (GI), a measure of carbohydrate content.

New puddings from Essex producer

Cole’s Puddings has launched two new Christmas puddings, which it says can be enjoyed on any special occasion.

Folic acid “not a bakery issue” says Scottish Bakers

The Scottish government has backed mandatory fortification of flour, but industry association Scottish Bakers had said folic acid is a medical issue, not a bakery one. 

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