Ingredients

Coup de Pates launches new range

Foodservice supplier Coup de Pates’ latest range contains over 180 semi-prepared, reception, patisserie and fully-finished items.

Paul launches summer éclair collection

London-based high street bakery and patisserie, Paul, is to launch a new éclair range next month called Eclectic Éclairs: The Summer Collection.

Destiny launches made-without-gluten desserts

Destiny Foods, the Manchester-based foodservice patisserie firm and distributor, has launched a new range of made-without-gluten desserts.

Genius wants to lead gluten-free market

Gluten-free brand Genius has spelled out its ambitions to become the global leader in free-from bakery, outlining an international expansion programme.

New McDougalls sponge mixes from Premier

Premier Foods has redeveloped its McDougalls Sponge Mix and Reduced Fat Sponge Mix, and they now both contain 30% less fat.

Kudos Blends presented with The Queen’s Award for Enterprise

Ingredients supplier Kudos Blends has been awarded The Queen’s Award for Enterprise 2016 in the international trade category.

New investment for Thomas J Fudge’s

After 100 years of family ownership, Dorset-based Thomas J Fudge’s has secured investment from mid-market private equity business Livingbridge.

Butter alternative launched for baking industry

The London-based Carotino Group has launched a new bakery product called Baker’s Friend, which tastes and bakes just like real butter, but is healthier and up to half the price.

Bridor launches new bread collection

The new So Soft bread collection from French bakery specialist Bridor is being marketed as somewhere between a baguette and a roll.

GALLERY: See all the winners at Britain's Best Loaf 2016

All the winners and highly commended entries at this year's Britain's Best Loaf, which took place at the Farm Shop & Deli Show.

ABF profits up despite “challenges” in bakery

Kingsmill owner Associated British Foods (ABF) has seen grocery profits rise, despite a fall in sales and “challenges” within the UK bakery market.

Bexhill Farm Kitchen scoops hat-trick in Britain’s Best Loaf

Lee Smith, co-owner of Bexhill Farm Kitchen, has won Britain’s Best Loaf for the third time with a white tin loaf.

Topping to present Queen with birthday pie

Yorkshire family bakery The Topping Pie Company has baked a Queen’s Pie, which will be delivered to Her Majesty on 20 April.

60% of consumers want sugar tax

The Grocer’s Bridgethorne Shopper Index has shown that 60% of consumers are in favour of a sugar tax. 

Irish ingredients firm gets new accreditation

Lisburn-based Andrew Ingredients has achieved the BRC Global Standard for Storage and Distribution.

Ginsters revamps slices

Cornwall-based pasty producer Ginsters is revamping its slices range with improved recipes and updated packaging.

10 things to do at next week’s exhibitions

Next week British Baker is exhibiting at Farm Shop & Deli Show and here is our guide of what you should do while visiting it, Foodex and Food & Drink Expo.

New sugar research says it’s addictive

Sugar might be addictive in a similar way to cocaine and tobacco, according to researchers.

Warburtons says baking industry doesn’t get enough credit

Warburtons’ chairman Jonathan Warburton has said that the baking industry doesn’t get enough credit for its work on reducing salt levels.

Carr’s Group ekes out profit rise despite fall in revenue

Carr’s Group has reported a small 0.5% rise in operating profit to £9.6m for the six months ended 27 February 2016, despite a 9.4% plunge in revenue to £189.1m.

SIN boosts sales with new website

Gluten-free baker SIN has launched a new website, and has been nominated for an award for the design. 

Gluten sensitivity is a growing problem

A leading consultant has suggested that the UK might be suffering from gluten overload.

Baker & Spice launches first gluten-free range

Patisserie Holdings-owned Baker & Spice will launch its own gluten-free range this week, and has grand expansion plans.

ABF acquires majority Illovo stake for £262m

Kingsmill owner Associated British Foods (ABF) is to spend £262m to buy up the remaining stake in Illovo Sugar.

New Cadbury Cookies

Burton’s Biscuits will introduce Cadbury Cookies this month, the first premium biscuit range from the chocolate producer.  

Almondy launches lactose-free cake

Almondy, the Swedish gluten-free bakery, has launched a lactose-free chocolate and almond cake.

WHO takes aim at sugar

Sugary food consumption should be discouraged, according to anti-diabetes recommendations issued by the World Health Organization (WHO).

Callebaut issues ‘solid’ half-year results

Chocolate and cocoa manufacturer The Barry Callebaut Group is buoyant, despite the impact of a strong Swiss franc and a weak cocoa products market, leading to a slump in net profits.

Pie company to launch new range

Doncaster-based The Topping Pie Company is to launch a new range this month. 

Pidy’s gluten-free range wins award

Pidy, the ready-to-fill pastry specialist, has won an award for its recently launched gluten-free range.

Sunblest voted tastiest veda in Northern Ireland

Veda (an Irish version of malt loaf) is big business on the Emerald Isle, and now Sunblest, owned by Allied Bakeries, has been voted Northern Ireland’s tastiest. 

AHDB International Baking Workshop

AHDB is staging an International Baking Workshop, taking place from 12-14 April, to showcase the export potential of British milling wheat to international buyers.

Bakers advised to secure dairy supplies

Bakers have been warned to lock in their dairy commodity prices, which are at a 10-year low.

New gin-flavoured fudge from Cornish producers

Artisan confectioner Buttermilk, and Cornish spirits producer Southwestern Distillery, have collaborated to produce Tarquin’s Gin, pastis and vanilla -flavoured fudge.

Ingredients company changes name

Adams Food Ingredients has changed its name to Ornua Nutrition Ingredients.

Square Pie to launch in Sainsbury’s

Premium pie restaurant chain Square Pie is launching the UK’s first gourmet pie into the freezer in Sainsbury’s from 4 April.

New gluten-free muffins for Flower & White

Shrewsbury-based Flower & White has created a range of gluten-free muffins for the foodservice sector. 

Carritech Research launches crowdfunding campaign

Belfast-based food technology company Carritech Research aims to raise £350,000 through a crowdfunding campaign for the commercial development of ColdBake.

Dawn’s new icing flavours

Dawn Foods has added chocolate and caramel flavours to its four-strong Glossy Icings collection. 

The government will fight legal challenges to sugar tax

Chancellor George Osborne says “bring it on” to the threat of legal action from drinks firms.

FDF calls for salt reduction measures

The Food and Drink Federation (FDF) has highlighted three key measures it says would drive down salt consumption in the UK.

Top ten hot cross buns

No Easter would be complete without them – now Cambridge Market Research has published the results of a consumer blind taste test to see which hot cross bun is best.

New roll for Speciality Breads

Speciality Breads, the Margate-based wholesale bakery, has added to its growing selection of artisan rolls with a new sourdough & onion roll.

The rise and rise of babka

This Easter’s must-have treat was babka, a traditional Eastern European cake, which has become a hit in New York, and is now gaining rapid favour in London.

Sugar tax: Action on Sugar says bakery could be next

Industry experts have said that the sugar tax on soft drinks is “a slippery slope”, and the bakery industry could be next.

PHE says UK salt intake has stayed the same

The UK is consuming the same amount of salt as it was three years ago, despite numerous campaigns, according to Public Health England (PHE). 

M&S starts selling mug cakes

Marks & Spencer is offering pre-made mixes that you put in a mug and microwave. 

First gluten-free industry event launched

Coeliac UK, the national charity for people with coeliac disease, is hosting its first gluten-free networking event for food industry professionals who wish to benefit from the growing gluten-free market. 

Public Health England says “eat plenty of bread”

Public Health England (PHE), part of the Department of Health, has issued advice on what consumers should and should not be eating.

Dr Oetker’s giant chocolate rabbit

Manchester and London both played host to a larger-than-life chocolate rabbit last week, in a marketing exercise for German ingredients company Dr Oetker.

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