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Ingredients

New gluten-free trade association formed

New trade body the Gluten Free Industry Association (GFIA) has been created in response to soaring sales of gluten-free food.

Sweet Nothings set to create unique all-butter flapjack range

Cheshire-based baked snacks brand Sweet Nothings has revealed to British Baker that it is bringing out a unique all-butter flapjack bites range, with no added sugars and 100% natural ingredients.

Four ways wholegrains can help you lose weight

Paediatric dietitian Maeve Hanan has written a report in the Network Health Digest extolling the benefits of wholegrains on weight management.

AHDB conference probes future of UK crop production

Integrating research with practice is vital to the future of UK crop production, delegates at the tenth AHDB Agronomists’ Conference have heard.

Use of non-wheat flours tipped to grow in 2017

Ingredients supplier EHL has predicted chickpea flour will be a major trend for the coming year.

Dr Gerry Murphy to become chairman of Tate & Lyle

Bulk ingredients suplpier Tate & Lyle has announced the appointment of Dr Gerry Murphy as a non-executive director and chairman-designate of the company. 

Campden BRI to hold gluten-free conference

Food and drink advisory service Campden BRI will hold a conference on 16-17 March 2017 for the food manufacturing sector on the development of gluten-free bakery products.

New gluten-free wheat?

Gluten-free might not have to mean wheat-free, according to a new report, with new wheat crops being developed as an alternative to a gluten-free diet. 

73% will pay more for recognised ingredient names

New research shows consumers will pay more for products made with ingredients they recognise, according to a new study. 

VIDEO: How to make a mathematically perfect mince pie

Samsung challenged a professor to create a formula for the perfect festive pie, and here it is…

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