Ingredients

Anne Nilsson, associate professor at the food for health science centre at Lund
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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.

Cameron to scrap sugar tax plans

According to the Financial Times, the government has abandoned plans to introduce a sugar tax as part of its ‘obesity strategy’.

Clean label opportunities for bakers

A new study, Cracking the Clean Label Code, has highlighted clean-label opportunities for manufacturers and retailers in the baking industry.

Museum puts historic mill to good use

The Avoncroft Museum of Historic Buildings plans to mill its own flour with one of its exhibits, which it will then use to make bread.

The 2016 FreeFrom Awards Shortlist

Celebrating the best in gluten-free, dairy-free, nut-free and all free-from foods, the 2016 shortlist is out now. British Baker picks out the bakery highlights.

Tower Bakery wins £10,000 in Dawn competition

Perthshire-based Tower Bakery has won £10,000 worth of bakery equipment, in a competition run by Dawn Foods, in conjunction with Mono Equipment.

Feel Free for Gluten Free launches in Morrisons

Food brand Feel Free For Gluten Free (FFFGF), is adding to its retail stockists with five new listings in Morrisons.

Welsh Hills secures Morrisons contract

South Wales-based Welsh Hills Bakery has secured a contract with supermarket giant Morrisons to supply its gluten- and dairy-free products. 

Cornelius to expand range

Cornelius Group, an independent European distributor of raw materials and ingredients, will expand its health and nutrition offer across Europe.

Suzy Pelta launches Bake British range

Award-winning baking blogger Suzy Pelta has announced that she has launched a new range of home baking kits. 

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