Finished Goods

Fudge’s launches Marmite biscuits

Unilever has expanded its partnership with Dorset-based Thomas J Fudge’s Remarkable Bakery to produce an on-the-go Marmite snack.

E5 Bakehouse helps Kenyan charity combat blindness

Hackney-based bakery, E5 Bakehouse is helping a Kenyan charity sell sourdough bread to fund the growing need for eye operations in its local Nakura region.

Arla brings out clean-label line

Cake topping is among a new range of clean-label, dairy-based solutions for the food-service sector launched by Denmark-based firm Arla Foods Ingredients.

Prewett’s biscuit products selected as finalist for national awards

Gateshead-based gluten-free biscuit brand Prewett’s has had two of its products shortlisted at the prestigious Grocer New Product Awards 2016, to be held on Friday 7 October at the Marriott Grosvenor Square, London.

Latest sandwich trends sweep across Instagram

The macaron ice cream sandwich is the latest sandwich trend that has received a large amount of publicity from social media site, Instagram.

AHDB results reveal rise of on-the-go breakfasts

On-the-go options are driving growth in breakfast consumption, according to the Agriculture & Horticulture Development Board’s (AHDB's) latest consumer insight article.

Puddings firm picks up three Great Taste accolades

Specialist business Burtree Puddings has picked up 2016 Great Taste Awards for several of its products.

Muffin Break launches health range in support of the NHS

Bakery retail chain Muffin Break has announced that it will support the NHS’s introduction of a 20% sugar tax in hospitals by 2020 by bringing out a healthier range of products at its stores based in the University Hospital Lewisham and Whittington Hospital, both in London.

Speciality breads all aboard on P&O ferries

Margate-based wholesale bakery Speciality Breads’ pepper brioche roll has become the bread of choice for P&O Ferries’ new steak burger.

Warburtons teams up with Cigi to change use of pulse flours

British baking company Warburtons is to join forces with Canadian International Grains institute (Cigi) in an attempt to revolutionise the use of pulse flours in the food sector.

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