High street baker Greggs is looking to turn its hand to vegan variants of some of its most popular food items, following the success of its vegan sausage roll.
Employees at Allied Bakeries’ Cardiff factory have been made redundant, as the Kingsmill maker confirmed it would be ceasing bakery operations at the site.
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.
Six fire crews have battled to put out a blaze that broke out in a food compactor unit at the Jordans Dorset Ryvita factory in Poole this morning (14 August).
Five food firms are set to benefit from an industry 4.0 pilot programme designed to boost their growth through Government match-funding to introduce digital technology.
From the rise of floral flavours in creams and custards, to the use of flour alternatives made from beetroot and spinach in bread, the bakery and confectionery sector is awash with innovation. We pick out a selection of what’s hot in this photo gallery.
Fatherson Bakery owner and managing director Laurence Smith explains how his experience of bigger businesses is helping the company ‘punch above its weight’.
Key bakery trends, plastic packaging and the threat of Brexit are all on the mind of Fatherson Bakery managing director and owner Laurence Smith, covered in this exclusive video interview.
Bakery and confectionery reformulation projects are moving in the right direction, but whether they will meet the ambitious Government targets could ultimately boil down to economics.
