Fats and oils specialist AAK has scored another industry first with the launch of a new low-saturated fat pumpable shortening containing fully-traceable, certified sustainable palm oil.
Free-from products should be stocked alongside their conventional counterparts to ensure they are visible to a broader group of shoppers, according to a leading player in the gluten-free bakery market.
Dunstable-based bakery Honeytop Speciality Foods has doubled its capacity and created 140 new jobs following new business wins and an expansion of its product range.
Malted loaf maker Soreen is sustaining its turnaround more than a year into its recovery strategy. Revenue is still rising on the back of new product development (NPD) and the growth of new sales channels, according to md Paul Tripp.
Cuts to reduce the £163bn fiscal deficit could undermine the next incoming government's efforts to create a more sustainable food supply chain, according to the Food Ethics Council (FEC).
Canadian firm Functional Technologies is seeking partners to help commercialise a radical new approach to tackling acrylamide formation in baked goods based on a proprietary strain of yeast.
Food manufacturers sourcing egg products are predicting further price hikes and availability worries as European egg producers struggle to get to grips with changing welfare legislation.
Organic baker Honeyrose has expanded capacity at its north London factory, reflecting its confidence in the organic cake market in defiance of the doom and gloom surrounding the sector.
Finsbury Foods boss John Duffy has not ruled out the prospect of the firm being open to more approaches, after a bid to acquire the firm fell through last year.
Loaves with “astonishingly low levels of salt” could hit supermarket shelves early next year as the UK’s leading plant bakers launch the first products containing microscopic salt crystals from Nottingham-based firm Eminate, reports our sister title Food...
As healthy eating grips swathes of the UK population, the one category you would think would be suffering would be confectionery.But the situation is...
National Starch Food Innovation has unveiled a starch for the reduced fat cake market. The firm claims that manufacturers can now create high-quality...
Ingredients supplier BASF has cleared an important regulatory hurdle in the authorisation of its LycoVit lycopene formulations in the EU.The European...
Bakery equipment manufacturer MIWE has launched an energy recovery system designed to help bakers reduce their energy costs. The new system claims to...
Sugarcoat it all you want, but health concerns are impacting the bakery and confectionery sector. The BCCC's Barbara Gallani tells Sarah Britton of her quest to get her sector heard
Reducing the levels of saturated fat in bakery and confectionery food products while retaining their structure is no mean feat, but baking experts across the UK have risen to the challenge. Sarah Britton reports
Growing interest in healthy eating and widespread belief in the health benefits of cranberries has led to increasing demand for ingredients based on...
Flanders, Wallonia and Brussels may be divided by language and tastes, but they offer very loyal customers for UK suppliers prepared to make the effort. Sue Scott reports
Ilapak is introducing some of its latest innovations in electronic
packaging technology at IBA 2003, demonstrating new methods for
bakeries to boost production line efficiency.