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Ingredients

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.

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