Kosher biscuit manufacturer Rakusen’s has partnered with the University of Bradford to adapt its 100 year old production line with Industry 4.0 technologies, supported by the Knowledge transfer Network (KTN).
Parliamentary Under Secretary of State Victoria Prentis said the Department for Environment, Food and Rural Affairs (Defra) is currently not considering the inclusion of sourdough or wholegrain definitions in the Bread and Flour Regulations.
Researchers have found evidence that, while both commercial and sourdough yeasts have indeed evolved over time, the two strains have followed very different domestication paths, mobilised by various genetic events.
Pie manufacturer Vale of Mowbray has promoted Mark Gatenby to managing director, replacing his father John in the role, and is investing £250k in rebranding as it prepares for 2021 new product development.
Members of the Bakers, Food and Allied Workers Union (BFAWU) at Greencore’s Northampton factory have rejected a ‘divisive’ pay rise, claiming staff there have not been recognised as key workers during the coronavirus pandemic.
Signature Flatbreads’s Deli Kitchen brand has grown substantially in the past year, driven by supermarket sales and extension into the international market in 2020, according to the business.
Endless LLP's acquisition of Hovis builds its bakery presence, with the bread brand joining cake manufacturer Bright Blue Foods in the private equity firm's portfolio and opportunities for synergies, one financial adviser claims.
Vegan ingredients, fruits and traditional cakes are just a few of the products benefiting from the coronavirus pandemic, which has prompted increased consumer focus on health, indulgence, provenance and functional ingredients.
Demand for quantity and quality has forced high-volume artisan producers and larger plant bakers to upgrade equipment, while driving up efficiency and cracking down on waste.
