All Sustainability articles
-
Product NewsMatthews Cotswold Flour launches three regenerative flours in Waitrose
The family-owned miller has rolled out three new flours, furthering its ambition to transition its speciality flour range to regeneratively grown British grain by 2030
-
FeatureCracking on: what progress is bakery making on cage-free eggs?
As pressure mounts from retailers, consumers and policymakers, bakery businesses are accelerating their shift to cage-free eggs, though cost and supply chain challenges continue to slow progress for some
-
NewsChocolate industry unveils guidance to boost sustainability
New methodology has been developed to support more transparent, consistent and evidence-based approaches to deforestation risk assessment
-
NewsWarburtons supports opening of Community Shop in Bolton
Community Shop supermarkets redistribute surplus products that are in-date and safe to consume
-
NewsNew leadership appointments at Greggs, Cybake, Reiser and more
Two new CFOs, a head baker, a head of customer success, and sales managers are among the latest senior hires within baking industry
-
NewsRevealed: the hidden cost of festivals to the bakery industry
Investigators recover tens of thousands of bread baskets and dollies from events including Glastonbury and horse racing fixtures
-
NewsBritish Regenerative Farming Week unveiled amidst rise in nature-first practices
The new annual campaign has been created to celebrate, support, and accelerate the UK’s regenerative farming movement at a time when 80% of farmers say they have or are planning to adopt regenerative practices
-
Product NewsInside St. Ewe’s £13m investment behind new free-range liquid egg range
Years of learning pasteurisation “the hard way”, collaborations with chefs and Italian equipment suppliers, and a brand-new 32,000 sq ft facility have supported the launch of three new liquid egg products
-
NewsWildfarmed launches fund to accelerate regenerative agriculture uptake
Regenerative food and farming business has teamed up with Lloyds Banking Group to create the Food & Nature Resilience Fund to encourage farmers towards nature-positive practices
-
Promotional featureHow retailers can differentiate with a top-quality coffee experience
Today’s consumers are increasingly seeking memorable experiences from their bakery, and offering high-quality coffee to complement their offer can create greater business value and repeat footfall.
-
Product NewsWildfarmed unveils sliced Simply Sourdough loaf
Regenerative food and farming business is venturing into the wrapped sliced sourdough market with a clean-label loaf made with 100% Wildfarmed regenerative flour, water, and salt
-
NewsPuratos opens new research centre to help bakers tackle flour variability
Based at the ingredients supplier’s headquarters in Belgium, the new facility is dedicated exclusively to flour analysis, the interpretation of variations, and application guidance
-
Feature SynopsesSeptember 2026: Bakery Manufacturing Report
This exclusive feature will offer a closer look at the bakery manufacturers which keep the nation fed daily, where they’re investing, and the changes coming down the line
-
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
-
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
-
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
-
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
-
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
-
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%
-
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