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The Artisan Bakery taps vegan trend with new range

West London business The Artisan Bakery has rolled out a vegan range of pastries.

Love Food Hate Waste launches toast campaign

Consumers are being urged to ‘Make Toast Not Waste’ as part of Love Food Hate Waste’s latest campaign, which reveals 24 million slices of bread are wasted every day across the nation.

Coveney takes US lead role in Greencore shake-up

Greencore boss Patrick Coveney is to split his time between the UK and the US as the business announces a restructure of its US operations and leadership.

Post-Brexit strategy for UK-grown pulses set out

Action designed to maintain a strong and healthy UK pulses sector has been proposed by the Processors and Growers Research Organisation (PGRO).

Schär secures low-fodmap certification for bread lines

Gluten-free brand Schär has claimed to be the first brand to supply a range of 'low-fodmap' certified bakery products to UK supermarkets.

Eid family buys back Signature from Aryzta

Signature Flatbreads has bought out its joint venture partner Aryzta.

Aryzta profits crash in wake of rising costs and US woes

Earnings at baked goods supplier Aryzta have fallen by almost a third as the business looks to turn around its performance.

Pidy’s Chefs’ Choice success flags up charcoal trend

Pidy has won a Chefs’ Choice Award for its The Black Mussel Shell canapé case – another sign of growing interest in charcoal as a bakery ingredient.

Here’s why YOU should enter Britain’s Best Loaf

Britain’s Best Loaf is a fantastic opportunity for bakers to show off their skills and can be a real boon to a business.

The Cornish way of doing things (left) and a traditional Devon scone with cream then jam (right)
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All scone wrong: National Trust apologises for mix-up

A Facebook post by Cornwall’s Lanhydrock National Trust has sparked controversy for depicting a scone with cream first, then jam – widely acknowledged to be the Devon way of doing things.

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