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Ingredients

Organic bakery sector recovering

Sales of organic bakery and cakes have improved significantly since the Soil Association’s (SA) 2015 Market Report. 

Diabetic-friendly bread produced by Singapore scientists

A team of scientists have produced diabetic-friendly bread by adding a plant-extract which slows the rate of digestion.

New gluten-free bakery for Bideford

The Instow Kitchen, a new bakery and coffee shop, is opening in north Devon, and everything is 100% gluten-free.

Birmingham baker produces a million macaroons

Rosie Ginday, founder of Miss Macaroon, has just produced her one millionth macaroon, a blueberry and white chocolate ganache that forms part of her spring/summer range.

Anglia Maltings expands overseas

The East Anglian malt firm has acquired Tivoli Malz GmbH, which is based in Germany and Poland.

£1.5m investment for Northumberland ingredients supplier

Silvery Tweed Cereals will boost its capacity, improve productivity and create jobs.

New ChocScotch Egg from Derbyshire bakery

The latest bakery innovation comes from Bakezilla’s Bespoke Cakes, and is set to take Easter by storm.  

Asda recalls cake over walnut fears

Asda has withdrawn its Extra Special Chocolate and Beetroot Cake because some packs might contain walnuts.

Hovis launches chia bread

With its Hovis Seed Sensations Chia Bread, Hovis has become the first major bread brand to launch chia bread in the UK.  

Sugar tax would save £10m a year

A tax on sugary drinks could prevent 3.7m obesity cases by 2025, according to Cancer Research UK and the UK Health Forum.

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