Ingredients

Anglia Maltings expands overseas

The East Anglian malt firm has acquired Tivoli Malz GmbH, which is based in Germany and Poland.

£1.5m investment for Northumberland ingredients supplier

Silvery Tweed Cereals will boost its capacity, improve productivity and create jobs.

New ChocScotch Egg from Derbyshire bakery

The latest bakery innovation comes from Bakezilla’s Bespoke Cakes, and is set to take Easter by storm.  

Asda recalls cake over walnut fears

Asda has withdrawn its Extra Special Chocolate and Beetroot Cake because some packs might contain walnuts.

Hovis launches chia bread

With its Hovis Seed Sensations Chia Bread, Hovis has become the first major bread brand to launch chia bread in the UK.  

Sugar tax would save £10m a year

A tax on sugary drinks could prevent 3.7m obesity cases by 2025, according to Cancer Research UK and the UK Health Forum.

Shrewsbury baker celebrates football cup challenge with loaf

Bread and Loaf bakery in Castle Gates has produced the FA Cob, to celebrate Shrewsbury Town’s FA Cup draw with Manchester United. 

Tesco says Brits prefer their croissants straight

British consumers now prefer the straight variety of the breakfast pastry, and from today (19 February), Tesco will no longer sell curved croissants. 

White bread sales drop by 75%

There has been a dramatic shift away from white bread, according to the National Food Survey.

Anne Nilsson, associate professor at the food for health science centre at Lund
  (Photo:  )

Barley bread can reduce diabetes and obesity risk

Bread made using barley could cut the risk of obesity and diabetes, according to research by Lund University in Sweden.

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