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Ingredients

Fears raised over stem rust risk to UK wheat crop

UK wheat may be at renewed risk from stem rust – a disease associated with crop failure and famine – according to a new study.

Vegan Bakery: Industry is rising to the challenge

Veganism is becoming increasingly mainstream as consumers adopt the lifestyle for a variety of reasons, and bakers of all sizes are catching on to the trend rapidly

Openfield profits down in tough trading conditions

A weak harvest has contributed to a £3.3m loss at grain supplier Openfield.

CSM refreshes Craigmillar cake mixes

CSM Bakery Solutions has revamped its range of Craigmillar Cake Mixes.

Speciality Breads rolls out first frozen dough range

Margate-based Speciality Breads is hoping to drive “kitchen and menu creativity” with its first-ever frozen dough range.

Puratos unveils first mixes in new vegan range

Puratos has launched two cake mixes that mark the debut of a new vegan range.

Macphie appoints Mark Duncan technical director

Ingredients supplier Macphie has named Mark Duncan, currently head of operations at the company’s Glenbervie site, as its new technical director.

Can lupin bread take a slice of the health market?

Lupin bread has been flagged up as a potential food trend for 2018.

Kluman & Balter acquired by distributor Brenntag

Bakery ingredients suppliers Kluman & Balter and A1 Cake Mixes Limited have been acquired by global chemical distribution giant Brenntag.

RGF secures new funding after making £6.7m loss

Haydens and Renshaw owner Real Good Food has secured further funding after announcing a loss of almost £7m in the first half of 2017.

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