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Ingredients

Wheat price down as crop shows good development

Good development of the UK wheat crop has been reflected in a drop in the price of feed wheat.

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Among the many challenges faced by the UK baking industry, an unhealthy image is one that manufacturers and bakeries must combat relentlessly, to enhance bakery’s appeal to today’s increasingly mindful consumers.

Campden BRI launches 3D printing technology study

A new study is to examine the capabilities and limitations of 3D-printing technology through practical trials on a wide range of food materials.

Bakery trends to watch in 2019: Rhubarb

Rhubarb season is nearly upon us, meaning it’s set to pop up on seasonally-themed menus across the UK, most likely as a crumble or a tart.

Four lessons from the 2019 BSB spring conference

Dozens of bakers, suppliers and retailers gathered at Campden BRI’s site in Chipping Campden, Gloucestershire last week for the British Society of Baking’s spring conference.

Businesses urged to take action over CO2 supply

CO2 users have been warned to look at their procurement practices to help prevent a supply crisis similar to the one that hit the baking industry last summer.

Cargill launches coatings with sustainable coconut oil

Cargill Cocoa & Chocolate has launched a range of coatings and fillings, including coconut oil sourced from Rainforest Alliance Certified farms.

Nevis Bakery fined over allergen labelling error

A Scottish bakery has apologised to the family of a child who suffered an allergic reaction after eating a biscuit that contained egg.

Campden BRI seeks help for egg alternatives project

Campden BRI is launching a project to investigate non-allergenic egg replacements.

Nicholas Marston joins Openfield non-exec team

Farmer-owned grains co-operative Openfield has appointed former Berry Gardens boss Nicholas Marston to its board

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