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Ingredients

New puddings from Essex producer

Cole’s Puddings has launched two new Christmas puddings, which it says can be enjoyed on any special occasion.

Folic acid “not a bakery issue” says Scottish Bakers

The Scottish government has backed mandatory fortification of flour, but industry association Scottish Bakers had said folic acid is a medical issue, not a bakery one. 

Britain’s first chocolate kebab shop

The Chocolate Kebab House will open in Swansea in June, serving crêpes, churros, waffles and milkshakes.

The New York Bakery Co launches wholemeal bagel

The wholemeal bagels from The New York Bakery Co (NYBC) are low in saturated fat and are a source of fibre.

Prewett’s extends gluten-free biscuit range

The UK gluten-free biscuit brand has further extended its range to include milk-free biscuits, ‘indulgent’ all butter cookies and individually wrapped chocolate-coated biscuit bars.

New mini pastry collection

Swedish bakery supplier Lantmännen Unibake UK has launched a Mini Signature Selection, made up of Danish pastries.

EHL’s new seed blends for savoury biscuits

EHL Ingredients has launched a new range of seed blends to help bakers create exciting new recipes and formulations for savoury biscuits and crackers. 

New Brioche Pasquier macarons

French patisserie producer Brioche Pasquier aims to target “the consumer’s growing passion for macarons”.

Fairtrade sales up, but not sugar

The Fairtrade Foundation charity said that shoppers and businesses are choosing Fairtrade for most groceries, but not sugar.

Ben & Jerry’s launches ice cream sandwiches

Already a hit in the US, the ice cream giants are bringing the ‘Wich range to our supermarkets this month.

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