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Ingredients

Tritordeum cereal supplier secures PepsiCo funding

Agrasys, the company behind sustainable cereal Tritordeum, is to receive a PepsiCo grant worth €20,000 to help develop its business.

RSSL opens acrylamide lab as need for testing grows

A dedicated acrylamide laboratory has been set up by Reading Scientific Services (RSSL) to meet rising demand for testing.

Cake study shows sugar cut potential, say campaigners

A new study by health campaigners has found wide variation in sugar and calorie content in the same styles of cakes and biscuits. This, they claimed, showed how it was possible for bakers to reformulate products.

Vegetable pizza flours launched by Eurostar

Eurostar Commodities has launched a three-strong range of vegetable pizza flour mixes.

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.

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