Bakery

Tunnock's has invested more than £9m in its production facilities last year. Owner Sir Boyd Tunnock pictured

Tunnock’s invests £9m in record year for sales

By Gwen Ridler

Scottish biscuit and cakes manufacturer Tunnock’s has invested more than £9m in its production facilities in the year ended 23 February 2019, as it reported a record year for sales.

Hovis is one of the first food companies to sign the Trade Union Congress's Dying to Work charter

Hovis signs up to ‘Dying to Work’ charter

By Gwen Ridler

Hovis has signed up to the Trade Union Congress’s (TUC) ‘Dying to Work’ charter in a bid to more effectively support employees affected by terminal illness.

Senior hires in the food and drink industry

Senior hires in the food and drink industry

By Gwen Ridler

Senior hires at Müller Yogurt & Desserts and the appointment of a new planning director at potato processor Branston head up this photo gallery of people on the move in the food and drink manufacturing sector.

Real Good Food reported reduced losses in its latest financial results

Real Good Food shrinks losses

By Gwen Ridler

Speciality bakery ingredients manufacturer Real Good Food (RGF) has posted reduced losses in its latest interim results, helped by refinancing deals it secured earlier this year.

The programme will match the atmosphere of Mars

Belgian firm reveals SpaceBakery sustainable food plan

By Dan Colombini

Belgian bakery firm Puratos is to lead a team of firms to launch the €6.3m-funded (£5.4m) SpaceBakery, which will explore sustainable food production and provide solutions to manufacturing food on Mars.

The Real Bread Campaign urged Defra to reject a proposed sourdough code of best practice

Campaign group slams sourdough code of practice

By Gwen Ridler

The Real Bread Campaign has claimed that a proposed sourdough code of best practice is likely to confuse consumers, bully smaller producers and legitimise the production of non-genuine sourdough bread.

Each loaf contains around 336 crickets, which are dried, ground, mixed with wheat flour and grains and then baked

Roberts launches UK’s ‘first insect bread’

By Dan Colombini

Roberts Bakery has launched a new limited-edition brand of bread, manufactured using insects, in a nod to the return of jungle-based television programme I’m a Celebrity Get me Out of Here.

Does the future of bakery lie in automation, or are we limited to the scope of today's technology?

Bakery processing feature

Batch control: the rise of automation in bakeries

By Paul Gander

Automating bakery can reduce expenditure on energy and labour, but the trickier decorative elements of the bakery process are beyond the robots... at least for now.

Mario Reis has been appointed chief supply chain officer at Pladis

Pladis makes senior supply chain hire

By Gwen Ridler

Biscuit and snacks giant Pladis has appointed a new chief supply chain officer to oversee its global supply chain operations.

Spooky treats: Halloween NPD photo gallery

Spooky treats: Halloween NPD photo gallery

By Gwen Ridler

Halloween has rolled around once more, and what better way to celebrate All Hallows Eve than with a selection of the spookiest new product developments (NPD) from food and drink manufacturers?

The £150,000 expansion project includes a consultation to future-proof the bakery and building works

Jobs to follow with £150,000 bakery expansion

By Dan Colombini

West Yorkshire bakery Just Desserts has appointed contractors to commence works on its £150,000 expansion plans, with an expectation of new jobs to be created as a result.

The edible code can be used to tell consumers allergen information, ingredients and the point of origin for food products

Edible code reduces need for packaging

By Gwen Ridler

A new edible, scannable code has been developed for food applications, reducing the need for packaging and allowing consumers to track products from farm to fork.

Numerous items of food were covered in mould at the bakery. Image from Stroud District Council's Twitter page

Mouldy food leads to £6k bakery fine

By Gwen Ridler

Mouldy food found in a bakery in Stroud, Gloucestershire has landed the producer with fines and costs of more than £6,000.

Professor Buttriss: ‘Saturated fat intakes have fallen over the past 30 years but remain above recommendations’

OPINION

Lowering saturated fat intakes remains the goal

By Professor Judy Buttriss

There has been much debate about whether saturated fat is bad or not, but the Government’s Scientific Advisory Committee on Nutrition has confirmed there is robust evidence to uphold existing advice to reduce saturated fat to no more than 10% of total...

Manufacturers and retailers reduced sugar by 2.9% across 10 categories between 2015–2018

‘Mixed progress’ in sugar reduction: PHE report

By Noli Dinkovski

Breakfast cereal and yogurt manufacturers are leading the way in sugar reduction, but progress in confectionery, biscuits and puddings has stalled, according to Public Health England’s (PHE’s) second-year report on the food industry’s attempt to voluntarily...

ABF still in a strong position claim experts, despite poor performance from sugar division

ABF still a strong bet despite sugar profit drop

By Gwen Ridler

Associated British Foods (ABF) continues to be a safe bet within the food and drink manufacturing industry, despite taking a hit from dwindling sugar profits, according to industry experts.

Carrie Jones-Barber and Steven Verweij, poised to start the packing line at Evesham

Bakery ingredients firm launches packing line

By Rod Addy

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.

Hugh Cawley has stepped down from his role as RGF chief executive

Real Good Food chief executive steps down

By Gwen Ridler

Speciality baking ingredients manufacturer Real Good Food (RGF) chief executive Hugh Cawley has stepped down from his role with immediate effect and is to leave the company by the end of this month (September 2019).

Whitehouse: 'Encouraged by the improved performance of the business over the last couple of years'

Premier Foods appoints new CEO

By Rod Addy

Premier Foods has appointed Alex Whitehouse as chief executive officer (CEO) effective from 30 August, replacing Gavin Darby, who stepped down from the role at the start of this year.

Project Hexagon brought together Welsh bakery companies to drive innovation in NPD

Welsh innovation project boosts bakery NPD

By Noli Dinkovski

A Welsh Government-funded project set up to help bakery firms incorporate innovative ingredients into their products is beginning to report back positive results.

Greggs is looking into the follow up to its vegan sausage roll (pictured)

Greggs set to create vegan steak bakes

By Gwen Ridler

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.

176 jobs lost as Allied Bakeries closes Cardiff factory

176 jobs axed as bakery confirms closure

By Gwen Ridler

Employees at Allied Bakeries’ Cardiff factory have been made redundant, as the Kingsmill maker confirmed it would be ceasing bakery operations at the site.

Fire fighters tackled a blaze at Village Bakery in Wrexham

Blaze tackled at Wrexham bakery

By Gwen Ridler

Fire fighters rushed to a bakery factory in Wrexham after being alerted to the blaze at 8:41 this morning (19 August).

Bells of Lazonby is automating its portioned cake production using a bespoke robotics solution

Industry 4.0 pilot to benefit five food firms

By Rod Addy

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.

The latest bakery and confectionery trends – photo gallery

MARKET TRENDS

All eyes on the latest bakery and confectionery trends – photo gallery

By Noli Dinkovski

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.

Smith: ‘We chose to handmake our products because, once you focus on large-scale production, all of a sudden it’s high volume, low price and you end up just churning something out’

Me and my team

Fatherson Bakery: Taking homemade to heart

By Laurence Smith

Fatherson Bakery owner and managing director Laurence Smith explains how his experience of bigger businesses is helping the company ‘punch above its weight’.

Brown: 'The most effective way to reduce the risk is to eliminate the source of exposure'

The grainy truth about occupational asthma

By Pamela Brown

Vice-chair of the Institution of Occupational Safety and Health’s Food and Drink Industries Group Pamela Brown discusses the dangers of occupational asthma and the steps manufacturers can take to mitigate the risks it poses.