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Ingredients

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.

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