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Ingredients

Government seeks views on mandatory fortification of flour with folic acid

The UK government has launched a consultation on its proposal to make the fortification of flour with folic acid mandatory.

Coeliac UK announce £180k gluten-free research fund

Bakery businesses are being urged to apply for a slice of a new research fund worth £180,000 from Coeliac UK and Innovate UK.

Ulrick & Short expands protein ingredient range

Ulrick & Short has added to its range of protein ingredients.

Muntons to invest £4.5m in Stowmarket plant

Malted ingredients supplier Muntons is to invest £4.5m in its Stowmarket Suffolk plant to increase its malt extract capacity.

Use vibrant, natural colours to attract bakery customers
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Bakery manufacturers should consider the trend for upbeat colours that stimulate positive emotions and joy, as well as clean labels, says Maartje Hendrickx, Market Development Manager at EXBERRY, a GNT Group B.V. brand

Miller Kells launches ‘no time dough’ doughnut mix

Irish milling business Kells has launched a new doughnut mix designed to deliver consistent results.

Greggs signs three-year supply deal with Dale Farm

Farmer-owned dairy cooperative Dale Farm is to supply Greggs with cheddar cheese for its entire UK estate.

Doughnut trends '19: from savoury flavours to vegan

With National Doughnut Week well under way, Britain’s love of doughnuts is blossoming.

CSM launches Craigmillar ready-to-use fillings range

CSM Bakery Solutions has created a four-strong range of ready-to-use fillings under its Craigmillar brand.

Macphie expands factory site in North Lanarkshire

Bakery ingredients supplier Macphie is investing in its North Lanarkshire production facility.

In a recent biscuit development, the manufacturer removed butter completely from the recipe
Optimise the buttery taste: a cost-effective solution
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With threats of a butter shortage as recent as 2017 and prices continuing to make butter an expensive ingredient for bakers, how can we maintain the richness and indulgence that consumers demand from baked goods in an increasingly cost-sensitive market?

Pret removes one or more allergens from 70 products

Pret A Manger has removed allergens from more than 70 products as part of a five-point allergy plan, which also includes full ingredient labels in every UK shop.

Ulrick & Short rolls out gluten-free egg replacer

Ulrick & Short has launched a new egg replacer for gluten-free bakery applications.

Puratos UK appoints Neil Brown as senior key account manager

Former Stateside Foods commercial manager Neil Brown has joined ingredients supplier Puratos.

Puratos unveils summer seasonal mixes and fillings

Puratos has launched its first branded fillings to be produced at the Fruitapeel operation acquired in 2017.

Wheat price down as crop shows good development

Good development of the UK wheat crop has been reflected in a drop in the price of feed wheat.

Add nutritional value to your bakery products
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Among the many challenges faced by the UK baking industry, an unhealthy image is one that manufacturers and bakeries must combat relentlessly, to enhance bakery’s appeal to today’s increasingly mindful consumers.

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.

Bakery trends to watch in 2019: Rhubarb

Rhubarb season is nearly upon us, meaning it’s set to pop up on seasonally-themed menus across the UK, most likely as a crumble or a tart.

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.

Businesses urged to take action over CO2 supply

CO2 users have been warned to look at their procurement practices to help prevent a supply crisis similar to the one that hit the baking industry last summer.

Cargill launches coatings with sustainable coconut oil

Cargill Cocoa & Chocolate has launched a range of coatings and fillings, including coconut oil sourced from Rainforest Alliance Certified farms.

Nevis Bakery fined over allergen labelling error

A Scottish bakery has apologised to the family of a child who suffered an allergic reaction after eating a biscuit that contained egg.

Campden BRI seeks help for egg alternatives project

Campden BRI is launching a project to investigate non-allergenic egg replacements.

Nicholas Marston joins Openfield non-exec team

Farmer-owned grains co-operative Openfield has appointed former Berry Gardens boss Nicholas Marston to its board

Algeria offers new export opportunity for biscuit flour

Algeria may become a destination for UK biscuit wheat exports following a visit by state officials.

Tricks & Tips: seeded bread, oven use, cutting dough

Every month, bakers, their suppliers and other industry experts offer advice on a wide range of topics from sugar craft to equipment use.

Heygates introduces KWS Extase buy-back contracts

Buy-back contracts are being offered on new Group 2 milling wheat KWS Extase by Heygates.

Dawn Foods expands range of gluten-free ingredients

Dawn Foods has improved and expanded its range of gluten-free ingredients to meet increased demand for free-from bakery.

IFE 2019: Which trends are set to impact UK bakery?

The International Food & Drink Event (IFE) took place at ExCeL London last week, featuring hundreds of exhibitors from across the globe showcasing their wares.

No-deal tariffs plan ‘offers no advantage to industry’

Government tariff plans in the event of a no-deal Brexit have come under fire from trade bodies.

UK could import battery hen eggs in no-deal Brexit

A no-deal Brexit could see the UK import billions of eggs from battery hens, the British Egg Industry Council (BEIC) and Compassion in World Farming (CIFW) have warned.

Mono hosts chocolate workshop for bakers

Mono Equipment has hosted a chocolate workshop for bakers, run by master chocolatier Beverly Dunkley.

A practical guide to adding vegan options to a menu

Veganism was the standout trend in 2018, with many declaring it to have finally hit the mainstream. Two months into 2019 and it shows no sign of slowing down.

Norfolk grower wins award for milling wheat quality

Norfolk farm A&J Wilcox has won first place in the Yield Enhancement Network (YEN) Wheat Quality Award for the 2018 harvest.

Vegan cake product added to Bakels Multimix range

Bakels has launched a new vegan cake mix available from today (1 March).

Eurostar Commodities launches gluten-free flour

Eurostar Commodities has launched its first gluten-free flour.

Cake Décor completes £1m ‘Brexit-proof’ investment

Cake decorations supplier Cake Décor has completed a £1m investment in a sprinkle decorations factory in Glasgow.

AB Mauri and Böcker agree new partnership

AB Mauri and German business Böcker have signed an agreement to work together on development of ingredients for bread and fermented goods.

Flour price increases put pressure on Finsbury Foods

Flour is currently the leading commodity cost pressure on Finsbury Food Group, the company has reported.

EHL Ingredients invests £1m in new 8,000 sq ft premises

EHL Ingredients has expanded its premises, investing £1 million in a new 8,000 sq ft site in Stockport.

Faldo takes on technical director role at Edme

Food ingredients firm Edme has named Renata Faldo as technical director.

Prepare for egg sandwich shortage, says British Lion

Food businesses need to brace themselves for a shortage of egg sandwiches and empty shelves post-Brexit, experts have warned.

Cargill launches new cocoa powder for bakers

Cargill Cocoa & Chocolate has unveiled a new cocoa powder designed specifically for bakers.

No-deal 'catastrophe' fears for British wheat exports

A no-deal Brexit could have a catastrophic impact on wheat exports, millers have warned.

Yorkshire Baker founder launches new pastry brand

Gill Ridgard, founder of Yorkshire Baker, has launched new pastries business The Original Baker.

Cake Décor appoints UK sales manager for B2B

Cake Décor has appointed Paul Parkinson as UK sales manager for business to business. 

Gluten-free ingredient research receives funding

A project to improve the ingredients used in gluten-free bread has secured a funding boost.

Consumers reveal top chocolate flavour pairings

Consumers are looking for fruit and nut pairings in chocolate treats, according to a new survey by Dawn Foods.

Pan’Artisan launches gluten-free dough pucks

Pan’Artisan has added a selection of gluten-free products to its range of frozen doughs.

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