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Délifrance unveils £4m Viennoiserie expansion

Bakery supplier Délifrance has completed a year-long £4m expansion of its Viennoiserie production facility in Wigston, near Leicester.

EHL Ingredients launches Lähde foodservice division

Supplier EHL Ingredients has launched a new foodservice brand that will be run by a dedicated team.

The Ampersand Hotel's Science Tea
  (Photo: Amy Murrell )

London venues triumph in Afternoon Tea Awards

A five-star hotel, a science-inspired afternoon tea and a children’s afternoon tea were among the winners at the Afternoon Tea Awards 2018.

Tritordeum cereal supplier secures PepsiCo funding

Agrasys, the company behind sustainable cereal Tritordeum, is to receive a PepsiCo grant worth €20,000 to help develop its business.

RSSL opens acrylamide lab as need for testing grows

A dedicated acrylamide laboratory has been set up by Reading Scientific Services (RSSL) to meet rising demand for testing.

Cake study shows sugar cut potential, say campaigners

A new study by health campaigners has found wide variation in sugar and calorie content in the same styles of cakes and biscuits. This, they claimed, showed how it was possible for bakers to reformulate products.

Warburtons rolls out new gluten-free wraps

Warburtons has unveiled its first new free-from products since dropping the Newburn Bakehouse branding from its gluten-free range

Warburtons donates £10k to help fund community kitchen

Warburtons has donated almost £10,000 to an East Lancashire-based project that aims to help vulnerable people.

Vegetable pizza flours launched by Eurostar

Eurostar Commodities has launched a three-strong range of vegetable pizza flour mixes.

It’s a pizza art: Zizzi partners with micro-artist

Zizzi has teamed up with a micro-artist to help showcase its new summer menu.

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