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Subway launches first-ever vegan sandwich

Subway has expanded its menu with its first-ever vegan sub and salad, which are available nationwide from today (17 April).

Doughnut Time creates Cadbury Creme Egg café

Doughnut Time has partnered with Cadbury for a world-first Cadbury Creme Egg Doughnut Café.

Warburtons adds premium product to fruit loaf range

Warburtons has added a premium 400g loaf to its fruit loaf range.

Campden ingredient scientist Gael Delamare, who is leading the research
  (Photo: Campden BRI )

Campden BRI launches 3D printing technology study

A new study is to examine the capabilities and limitations of 3D-printing technology through practical trials on a wide range of food materials.

AIB International UK joins the Federation of Bakers

Training provider and consultancy AIB International UK has become an associate member of the Federation of Bakers.

Ann Wells with RNLI helmsman Andrew Escott and some of the Minehead crew
  (Photo: Brook )

Brook Food donates £1,925 to local lifeboat station

Brook Food Processing Equipment has donated almost £2,000 to the Royal National Lifeboat Institution (RNLI) station at Minehead.

Jestic supplies equipment including Sveba Dahlen ovens
  (Photo: Sveba Dahlen )

Jestic Foodservice sold to Universal Industries

Kent-based Jestic Foodservice Equipment has been acquired by South Africa business Universal Industries International.

Four lessons from the 2019 BSB spring conference

Dozens of bakers, suppliers and retailers gathered at Campden BRI’s site in Chipping Campden, Gloucestershire last week for the British Society of Baking’s spring conference.

Ginsters enters frozen aisle with classic pasties

Cornish pasty producer Ginsters is to launch a bake-from-frozen range with two classic flavours.

Wall’s expands Thins range with Chicken & Chorizo

Wall’s Pastry has added a new flavour to its Thins product line-up.

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