Subscribe now to British Baker
  • Bakery Info

Ingredients

Campden BRI bakery Technologist Leandra Molina Beato and the tortillas with increased fibre
Food waste used to double fibre content of tortillas

Food waste has been used to boost the fibre content of tortillas by researchers at Campden BRI.

Ulrick & Short reveals new sugar replacer for biscuits

Clean-label ingredients supplier Ulrick & Short has launched a new sugar replacer for use in biscuits.

Higher raw material costs boost Barry Callebaut sales

Volumes at chocolate supplier Barry Callebaut Group have risen 5.9% year-on-year – ahead of a 1.8% increase across the global chocolate confectionery market.

Former Addo COO Mark Hodson becomes Edme MD

Ingredients supplier Edme has appointed Mark Hodson, former chief operating officer at Addo Food Group, as managing director.

Puratos UK develops new local sourdough collection

Puratos, which hosts the World Heritage Sourdough Library in Belgium, is developing a new sourdough collection in Oxfordshire.

London's Chinatown is home to a number of bakeries and cake shops
How Chinatown is changing the UK bakery scene

Think of London’s Chinatown and you probably think of the red and green arches that signify its borders, rows of ducks hanging in windows and an array of delicious Chinese restaurants.

Cookie dough boom drives new product launch

Ingredients supplier Pecan Deluxe has launched a cookie dough inclusion for use in baked goods and ice-cream.

How Wall’s worked with Hooba to create vegan roll

Wall’s has revealed it is the first brand to have worked with meat replacer Hooba to produce a range of vegan snacking products.

Cake Décor rolls out Stunning Sprinkles range

Cake Décor has launched a new range of sprinkle mixes called Stunning Sprinkles.

Cakes are revealed as big sellers in ice cream parlours

Cakes and other baked goods are the top-selling treats in ice cream parlours after ice cream, according to a new study.