November

British Sugar

British Sugar has launched TopWrap icing sugar, part of the Celebration range, designed for use on products such as iced buns, which are often wrapped in film before sale.

Cuisine de France

Cuisine de France (Stone, Staffordshire) says it has something for everyone this Christmas, from traditional festive treats to indulgent winter goodies.

California Raisins

California Raisins (Barnes, London) is launching an Organic Food Bar range. The bars are non-dairy kosher and three are vegan-certified. All are vegetarian, dairy-free, gluten-free, peanut-free, soy-free and GMO-free, with no preservatives, additives, salt, coatings or refined sugar. The RRP is £1.99.

Dawn Foods

Dawn Foods' Adore brand offers four lines of individually wrapped premium muffins, brownies, indulgent cakes and American cookies, available in a variety of flavours.

Elisabeth the Chef

Elisabeth the Chef reports significant growth in packaged cakes over the last year, with sales growth topping the 20% mark. The company states that almost all that growth stems from traditional product areas - choux buns, meringue-based products, doughnuts, éclairs, custards and sponges.

Pack it up!

Health and indulgence are two buzzwords that have peppered many a bakery marketing director's PowerPoint presentation over the past year. But while the indulgent cakes sector continues to show great gains, healthy cake sales are somewhat stagnant.

Marco weighs in

When bagel producer Maple Leaf Bakeries wanted a weighing and traceability system for its expanded plant near Rotherham, it chose the Trac-IT MES system from Marco Weighing.

Raising a pie for charity

This year sees the inaugural World Scotch Pie Week, organised by The Scotch Pie Club from Saturday 25 November to Saturday 2 December and sponsored by ADM Milling.

Flavour to taste

Unifine Food & Bake Ingredients' Centre of Excellence in Roosendaal, Holland, claims to be able to create any flavour, bringing 150 years of experience to the table. Well-trained panel members, selected for their sense of taste and smell, are crucial to the flavours business. The sensory labs, in which they operate, looks like a scene from a science fiction film, as the experts sniff away in their small, white, square booths. They have their own unique 'flavour language', developed so that they can communicate smells and tastes objectively, which includes words such as metallic, violet, musky, woody, vanillic and even catty!

Asda shapes its local offer

Bakery buyers may be sobbing in the aisles - and one or two tertiary bakery suppliers, no doubt - as the one-size-fits-all approach to filling the supermarket bakery concessions across the land is ditched, with the focus shifted onto locally sourced products, premium, indulgent products and organics.

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