Issues

GDPR: What next?

John Mitchell, partner at law firm  Blake Morgan, looks at what firms need to do to ensure they are, and remain, GDPR-compliant

‘Retailers demand pack security to prevent pilfering; if it wasn’t required, plastics usage would reduce’

Graham Kershaw, managing director of supplier Macpac, addresses recent consumer and media concerns over packaging waste

‘Stale bread was folded back through fresh dough to make a sourdough loaf’

Zoe Reed, creator of the Canteen No 4 supper club, on using bakery surplus as ingredients in a menu

'Like all trade deals, this one will have terms and conditions'

Alex Waugh, director general of the National Association of British and Irish Flour Millers (Nabim), on the risk of EU Rules of Origin bringing an increase in the cost of exporting baked goods

‘We’ve urged government… to clarify the immigration position’

Jim Winship, director of the British Sandwich & Food to Go Association; Pizza, Pasta & Italian Food Association; and Café Life Association on the fall in the number of EU migrants coming into the UK

‘Between 2012 and 2016, there was a 185% increase in the number of vegan launches’

Francesca Bandelli, marketing director at Puratos, on how the opportunities for vegan options in baking look set to grow

Could this be the end of food label confusion?

John Mitchell, partner at law firm Blake Morgan, welcomes new guidance that should simplify food labelling and help to reduce food waste

‘Using smart technologies, engineers can pre-empt problems’

Robert Glass, global communications manager at ABB, details how predictive technologies can help bakery plant managers make the most of downtime

‘To see young people’s faces when they make the best loaf or cake really gave me a buzz’

Dawn Gemmell, former assistant dean at the College of Food (Bakery) at University College Birmingham, on her love of bakery, and on winning Outstanding Contribution to the Baking Industry at last month’s Baking Industry Awards

‘This represented a golden opportunity to change the narrative of what it means to work in the UK food industry’

Ian Hodson, National president of the Bakers Food and Allied Workers’ Union, looks at landmark new terms and conditions secured for Warburtons’ workers

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