All Sustainability articles
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Product NewsScone wild: National Trust cakes and bakes to be made with 100% Wildfarmed flour
From July, all handmade cakes and bakes, including the National Trust’s iconic scones, will be baked using Wildfarmed regenerative flour and oats
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NewsFDF calls for pause on Nutrient Profiling Model to protect healthy NPD investments
Upcoming changes to the government’s Nutrient Profiling Model are jeopardising the positive progress made from healthier product development, the Food and Drink Federation has warned
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NewsFood rescue charity Felix warns of ‘perfect storm’ caused by Iran conflict
Newly rebranded entity formed from the recent merger of The Felix Project and FareShare reports that 32% of charities responding to its survey say they would close without the surplus food supplied
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Product NewsDelice de France unveils trio of Wildfarmed traycakes
Bakery supplier doubles its range of frozen traycakes made with Wildfarmed flour, embracing on-trend flavours such as dirty chai and matcha
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Promotional featureUltra-fresh, over-produced, under-planned: why AI is changing bakery forecasting for good
How AI is changing the equation on ultra-fresh bakery waste
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NewsFoodforecast Technologies tackles bakery waste with AI-powered software
Backed by €8m Series A funding, the German foodtech firm is bringing its forecasting platform to UK bakery operators of all sizes to help cut waste by up to 34%
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NewsThe Chancery Lane Project collaborates with WRAP to tackle food waste
UK-based non-profit The Chancery Lane Project has teamed up with WRAP to update Runa’s Clause, a practical contractual tool designed to help businesses reduce food waste across supply chains
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Product NewsLovingly Artisan launches first-ever flour range
Grains for the five-strong flour range are grown in Cumbria and milled by the artisan bakery at its site in Burneside
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NewsFermtech secures £2.5m backing to scale production of cocoa alternative
Oxford-based biotech company will use funds to boost production of Koji Cocoa, made from cocoa shells via a solid-state fermentation process
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Promotional featureHow British bakers are solving the texture-taste-sustainability trilemma
How UK bakeries can deliver on the current trilemma of texture, taste and sustainability, while still offering healthy nutrition.
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NewsLidl trial sees in-store bakery waste sent for use in animal feed
Initiative, which is taking place in the Peterborough region, which see bakery lines which are no longer fit for human consumption sent for use in animal feed
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NewsMatthews Cotswold Flour expands regenerative flour range with five new products
Artisan miller has expanded its regenerative flour range with new Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal, and Fine Cake varieties
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NewsHow to decarbonise your bakery
Turn off offsetting, optimising oven efficiency, and switching to renewables are among the recommendations drawn from a new report by equipment supplier Spooner
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NewsSilvery Tweed launches new range of pulse-based bakery ingredients
Demand for nutritional and sustainability claims in bakery has led the Northumberland-based cereal processor to introduce new pulse flours and flakes
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NewsTesco calls on brands to join latest Accelerator Programme
Retailer is looking for brands that demonstrate customer‑centric innovation, community & diversity, or planet‑first sustainability
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Feature SynopsesApril 2026: Sustainability
What progress is bakery making towards the use of cage-free eggs?
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InterviewHealth by stealth: how the UK’s largest miller is changing bakery from the flour up
Family-owned Whitworth Bros, which supplies more than a third of the UK’s flour, is on a mission to change bakery for better as it looks to boost the nation’s fibre intake and soil health
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NewsChocolate alternative Win-Win signs UK distribution deal and launches bake-stable chips
Exclusive partnership with ingredients supplier Keylink will see cocoa-free products distributed across the UK with a new range of chocolate chips unveiled for bakers
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NewsPoint74 and Mondra unveil new NPD and sustainability solutions for bakeries
One new tech platform helps SME food manufacturers develop and launch recipes faster and more effectively while the other measures and validates carbon footprint reductions
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Product NewsNew yeasts, extracts, concentrates, and caramels among ingredients launches
Ingredients that improve the functionality or flavour of baked goods, or reduce egg or cocoa in recipes, have been unveiled by suppliers