All Plant bakery articles – Page 6
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Promotional featureTop tips to getting the best possible value from baking paper
With paper prices rising, Richard Smith, owner of Food Paper, reveals the steps bakeries should take to get more value out of their paper sourcing and usage – and save themselves money.
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NewsBaking Industry Awards 2022 finalists revealed
We unveil the finalists in 13 categories including Baker of the Year, Craft Bakery Business Award and New Bakery Product of the Year
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NewsRobin Jones and M&S to speak at BSB conference
The Jones Village Bakery managing director and a member of the retailer’s bakery team will present at the conference on Thursday 13 October 2022, with speakers from Dawn Foods and Lovingly Artisan also part of the line-up
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NewsJones Village Bakery celebrates M&S sourdough supply deal
Outgoing Marks & Spencer chief executive Steve Rowe visited the bakery’s Wrexham plant where a recently installed £16m line is producing the new M&S sourdough range
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NewsNish Kankiwala to step down as CEO of Hovis
Non-executive director Robert Higginson is to become interim CEO when Kankiwala steps down at the end of September
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NewsBimbo UK appoints Steve Jones as head of retail
Jones, who has previously worked at Hovis and Allied Bakeries, will oversee Bimbo UK’s relationships across all retail channels as it looks to expand its offering
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NewsWarburtons accounts show rising costs affected 2021 profit
The bakery giant increased its turnover, but operating profit was down slightly on the previous year due to a combination of Covid-19, costs, and labour shortages
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NewsBakers Basco to assist Allied Bakeries in basket recovery
A new agreement will see the bread equipment management firm help to recover the Kingsmill owner’s baskets and dollies when they fall outside of the usual supply routes
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NewsFederation of Bakers annual report: what you need to know
The FoB’s industry activities include participation in government discussions on the Bread and Flour Regulations, acrylamide, health & safety and Northern Ireland
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NewsTime is running out to enter the Baking Industry Awards 2022
With 15 categories to choose from, there are plenty of opportunities for bakery businesses of all sizes to shine
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Promotional featureJoin the donut innovation revolution
There is a growing donut market development, and the donuts have become a ‘canvas for innovation’. With brightly coloured icings, loaded toppings, and new formats, the donut is experiencing a renaissance, as Dawn Foods explains.
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NewsAryzta to double UK sourdough and speciality bread capacity
Aryzta has invested in its Grange Castle bakery in Dublin with a new speciality bread manufacturing plant installed as well as significant expansion of its live sourdough operation
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NewsBakers Basco reports big boost in bread basket recovery
The membership organisation said the number of Omega bread baskets recovered since the 2019/20 financial year had risen by 230%
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NewsFederation of Bakers announces change of chief executive
Gordon Polson steps down after 17 years, to be replaced by cereal specialist Andrew Pyne
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Product NewsWarburtons unveils seeds and grains range in paper packaging
The three-strong range, which includes Plant Power and Make It Grain loaves, are targeted at consumers looking for healthier products
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NewsFederation of Bakers: cost rises could put bread supply at risk
Chief executive Gordon Polson has written to the environment secretary warning that bread could become unavailable and businesses unviable without government support
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FeatureHow are bakery sector giants becoming more sustainable?
We round up some of the significant environmental commitments and goals large manufacturers in the bakery space have made within their wider ESG strategies
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Promotional featureExplore and capture the latest bakery trends for 2022
It’s no secret that health is at the top of the agenda for many consumers in 2022. So, for bakers looking for inspiration for new product launches, the following trends offer an excellent start, says Delice de France.
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NewsJones Village Bakery appoints new commercial director
Lesley Arnot takes up her “dream job” at the Wrexham-based baker after seven years at Grupo Bimbo
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Promotional featureTips on achieving the desired shelf life for ambient stable bakery goods
Achieving a desirable shelf life for ambient stable bakery is not necessarily a simple process, as microbial hazards come in all shapes and forms – and the protection needed depends on the goods themselves. Andy Walker of Premier Analytical Services (PAS) offers insights into what works well and what not so well.