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Ingredients

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.

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