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Tiny Rebel brews beer from Iceland’s surplus bread

Frozen retailer Iceland has teamed up with Newport-based brewery Tiny Rebel to create a beer made from excess bread.

World’s oldest bread found by archaeologists

The charred remains of flatbread baked by hunter-gatherers 14,400 years ago have been found by archaeologists at a site in north-eastern Jordan.

Finsbury Food Group fights 'unprecedented' cost hikes

Finsbury Food Group says it will deliver profits in line with expectations despite “unprecedented commodity and labour inflation”.

AB Mauri completes Holgran / Fleming Howden acquisition deal

AB Mauri has acquired ingredients suppliers Holgran and Fleming Howden from Rank Hovis Milling.

Pidy revamps and extends Veggie Cup line-up

Pastry supplier Pidy has launched an improved recipe across its vegan Veggie Cup mini canapé case range and extended it with a new flavour.

Bakery wins funding for frozen bread research

Bakery brand Modern Baker is working with Campden BRI to establish whether freezing can raise the health credentials of bread.

CO2 shortage: Allied cuts rolls and thins shelf life

Kingsmill owner Allied Bakeries has temporarily abandoned the use of modified atmosphere packaging (MAP) for some products as a result of the carbon dioxide crisis.

CO2 shortage: Hovis reduces best-before dates

Hovis has reduced the best-before date of some of its products as a result of the carbon dioxide shortage.

Deadline nears for gluten-free funding applications

Bakery businesses are being urged to apply for a new £750,000 research fund from Coeliac UK and Innovate UK.

Warburtons crumpet production back to normal after CO2 supply is secured

Warburtons crumpet production has returned to normal after the business secured a supply of carbon dioxide.

CO2 shortage prompts Campden shelf life study

Campden BRI is launching a project to investigate the impact of carbon dioxide on the shelf life of modified atmosphere packed foods.

Dawn Foods to exclusively supply NI doughnut shop

Dawn Foods has partnered with Ireland’s biggest bakery distributor, O’Brien Ingredients, to supply products to a new doughnut retailer in Northern Ireland.

Margins threatened by rise in wheat and butter costs

Bakers are facing continued increases in wheat prices as a result of the dry weather – as butter once again heads towards record highs.

CO2 supply crisis now impacting bakery industry

Warburtons' crumpet production has become the latest victim of the carbon dioxide shortage.

How scientists plan to boost fibre in white bread

Scientists investigating ways to create healthier white bread and wheat-based products have revealed plans to modify the starch in wheat.

Warm weather set to take toll on EU wheat yields

EU crop yields have been revised downwards following unusually warm and dry weather in much of Europe.

Revealed: five trends shaping bakery in 2018

Bakery supplier Puratos outlined some of the key trends shaping bakery in 2018 and beyond, as it celebrated the 25th anniversary of its Satin Crème Cake range last week (14 June).

Finnish crops systems could boost UK farm efficiency

Adopting a min-till or no-till arable system – sewing onto residues of the previous crop without loosening topsoil – could help British farmers improve efficiency, according to AHDB.

New fipronil contamination brings call for egg testing

UK egg processing trade body British Lion Egg Processors is urging for random testing of imported eggs and egg products in the wake of a new European fipronil contamination.

International space bread project now has UK partner

A project to bring fresh bread to those working in space has teamed up with Leicester University.

Kudos secures US deal for sodium bicarb replacer

Shropshire-based Kudos Blends is bringing its sodium bicarbonate replacement potassium bicarbonate to the US.

Can apple by-product cut sugar and sat fat in cakes?

A Welsh consortium has secured £350,000 in funding for research into using an apple by-product to reduce levels of sugar and saturated fat in items such as cakes.

Ferrero launches Nutella piping bag for foodservice

Ferrero Foodservice is rolling out a 1kg Nutella Piping Bag for caterers and bakers.

Pidy launches organic shortcrust pastry cases

Pidy is hoping to tap rising interest in organic food with the launch of organic shortcrust party tarts for the foodservice market.

EAT sells Toast surplus bread beer in store

EAT has started selling Toast Ale, which is made with the retailer’s surplus crusts, across its licensed sites.

What we learned at the FOB conference 2018

Experts from Waitrose, Public Health England and the Waste & Resources Action Programme (WRAP) were among the speakers at the Federation of Bakers’ (FOB) annual conference last week.

Belfast miller Neill’s Flour expands operations

Miller Neill’s Flour is expanding its operations into a 16,000sq ft unit in the Titanic Quarter at Belfast’s Channel Commercial Plant.

Suppliers fall short of PHE sugar reduction targets

Food and drink suppliers have fallen short of government targets to reduce sugar.

Royal wedding cake: bakers give their verdict

The wedding of Prince Harry to Meghan Markle broke with many traditions – as did the couple’s cake.

Speciality Breads expands frozen dough range with ciabatta trio

Margate-based Speciality Breads has developed its frozen dough range to include a trio of ciabatta options: plain, sundried tomato and olive.

How to use edible flowers for showstopping bakes

Edible flowers are on the rise thanks to the likes of Instagram and the upcoming royal wedding.

Newly Weds Foods opens gluten-free facility

Global ingredients supplier Newly Weds Foods has opened a dedicated gluten-free plant.

AB Mauri acquires Holgran from Rank Hovis Milling

Bakery ingredients suppliers Holgran and Fleming Howden, parts of the Rank Hovis Milling business, are to be acquired by AB Mauri.

Marshmallow icing ‘next big trend’ for wedding cakes

Cake experts at CSM Bakery Solutions expect marshmallow icing to be the next big trend for spring nuptials. 

M&S launches craft beer brewed with stale bread

Marks & Spencer has teamed up with Adnams brewery to sell a range of beers made from discarded bread crusts.

Edme to supply less-than-5ppm gluten-free flours

Ingredients supplier Edme has secured independent certification that it can produce gluten-free flours at less than five parts-per-million (ppm).

Petrow Food Group installs £850k processing line

Ingredients supplier Petrow Food Group has invested £850,000 in a new fruit processing line at its Haverhill production facility in Suffolk.

Vegan egg replacer wins Free From Food Awards

A vegan egg replacer from Australian supplier Orgran has won the top prize at the UK’s Free From Food Awards this week.

Pret ‘natural’ claim banned over E-numbers in bread

Claims that some of Pret A Manger’s products were ‘natural’, when its sandwich bread contained artificial additives, have been banned by the advertising watchdog.

Kent Foods to buy Garrett Ingredients from RGF

Haydens and Renshaw owner Real Good Food is selling its Garrett Ingredients business to Kent Foods Limited.

How Iceland has axed palm oil from its baked goods

Iceland has removed palm oil from across its baked goods range as part of a pledge to end the use of the controversial ingredient in all its own-label food by the end of 2018.

Barry Callebaut reports strong chocolate volume growth

Chocolate supplier Barry Callebaut has reported booming volume sales in its Europe, Middle East and Africa (EMEA) region.

White chocolate and passion fruit cake crowned UK's best-loved recipe

A white chocolate and strawberry celebration cake recipe has been voted the best-loved cake by readers of Sainsbury’s Magazine.

UK launch for Nestlé’s ruby chocolate KitKat

Nestlé is launching a KitKat made with ruby chocolate in the UK next week.

FOB: wholemeal bakers have done nothing wrong

The Federation of Bakers (FOB) says manufacturers have not contravened the Bread & Flour Regulations by using other flours in their wholemeal breads.

International approval for Campden quality system

A method developed by Campden BRI to objectively analyse the quality of bread has gained international approval.

Wheat growth guide revised by AHDB

The Agriculture & Horticulture Development Board (AHDB) has revised its wheat growth guide for the first time in 10 years.

Warburtons rolls out pulses and seed loaf

Warburtons has unveiled a new Pulses & Seeds Batch loaf to tap consumer interest in plant protein.

Fats supplier AAK opens new innovation centre

AAK, manufacturer and supplier of edible oils, fats and semi-specialty oil ingredients, has opened a customer innovation centre in Hull.

Warning over ‘hard Brexit’ for baked good exports

Food and drink suppliers exporting to the EU may face tariffs because of rules governing the origin of products.