Dawn Foods has significantly expanded its vegan portfolio, with the launch of easy-to-use vegan bakery mixes and fully baked frozen vegan sweet bakery products.
Fatherson Bakery, winner of the Small Bakery Manufacturing Company of The Year at this year's Food Manufacture Excellence Awards, has launched a range of flours for consumers.
Brewers' spent grains were a vital ingredient in Ecotrophelia UK finalist Brewer's Brownies' entry and team representative Esther Ghey outlines the product concept in this Food Man Talks video podcast.
Norfolk-based Crisp Maltings has invested £3.3m in a new plant at its site in Portgordon on the north coast of Scotland, in a bid to meet demand for premium speciality malt.
London Food Corporation has acquired free-from food firm Big Oz Industries for an undisclosed sum, providing fresh impetus for it to grow its presence in UK and overseas markets.
Dawn Foods has made 'significant investment' in a new automated dry packing line at its Evesham factory in Worcestershire, following the launch of revamped packaging across its entire product portfolio.
A Welsh Government-funded project set up to help bakery firms incorporate innovative ingredients into their products is beginning to report back positive results.
Baked goods manufacturer Everfresh has partnered with Campden BRI and thermal processing technology provider Holmach to improve the nutritional qualities and shelf-life of baked goods using sprouted grains and pasteurisation.
A new Mediterranean cereal said to be more nutritional and sustainable than recognised varieties was highlighted at this year’s Sustainable Food Summit in Amsterdam.
Breakfast cereals firm Weetabix believes in a flat structure, so that its apprentices’ learning and input help future-proof the business. Here, apprentice James Bell (pictured, left) explains how important this is for his development, while employer Paul...
The Food and Drink Federation (FDF) has launched new regulatory guidance for the labelling of prepacked foods that contain gluten and claims relating to the absence or reduced presence of gluten.
