Bakery

Signature Flatbreads' investment will create up to 100 new jobs

Signature Flatbreads to create up to 100 jobs

By James Ridler

Strong sales during the coronavirus pandemic will see Signature Flatbreads create 75–100 jobs as part of a significant investment to increase production capacity at its Dunstable factory.

Smith: 'People are falling back in love with baking'

Fatherson Bakery launches vegan flour range

By Rod Addy

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.

The revamped factory offers additional reassurance for consumers scouring allergen labelling for 'nut-free' tags

Finsbury Food Group turns cake factory nut-free

By Michelle Perrett

Finsbury Food Group, the cake manufacturer supplying supermarkets including Tesco and Sainsbury's, has turned its Hamilton Celebration Cake factory in Scotland into a nut-free site, offering consumers additional reassurances regarding allergen labelling.

Warburtons has launched an accelerator to promote bakery innovation

Warburtons supports start-ups with new fund

By James Ridler

Warburtons has teamed up with small and medium-sized enterprise (SME) accelerator Mission Ventures to launch a new joint venture to support bakery start-ups.

 Hovis is tapping into the consumer demand for healthier products

Hovis launches immunity boosting bread

By Michelle Perrett

Hovis is tapping into the consumer demand for healthier products, with the launch of Glorious Grains, a new loaf of bread, designed to support the immune-system.

Anderson describes Betta Indulgence's 'reinvented banoffee pie'

Food Man Talks

Ecotrophelia UK finalist on healthy tart NPD concept

By Rod Addy & James Ridler

A healthy banoffee tart concept using waste Fairtrade bananas from local retailers, proposed by a team from Reading University, got its creators into the Ecotrophelia UK final.

Ghey: 'A vegan, chocolate orange brownie produced using brewers' spent grain'

Food Man Talks

Vegan brownie entry uses brewers' grains for Ecotrophelia UK

By Rod Addy & James Ridler

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.

Spencer: 'Hundreds of thousands of tonnes of biowaste comes from coconuts'

Food Man Talks

Gluten-free waffle sandwich wins Bronze at Ecotrophelia UK

By Rod Addy & James Ridler

Jared Spencer, representing the Eco-Dive team from the University of Nottingham, which won Bronze at this year’s Ecotrophelia UK competition for CocoWaffle, a gluten-free, Dutch-inspired waffle sandwich concept, describes the group's ethnically diverse...

Wilkins: 'We created a taste sensation'

FOOD MAN TALKS

Bread waste concept wins Ecotrophelia UK contest

By Rod Addy

Emily Wilkins, representative of the Gold-winning team at this year’s Ecotrophelia UK competition, Re-Dessert from the University of Nottingham, shares what they did to claim the top prize.

Addo Food Group makes chilled pastry products including pork pies, quiches and sausage rolls

Addo Food Group boosts jobs at Palethorpes bakery

By Rod Addy

Addo Food Group is expanding operations at its Palethorpes bakery at Market Drayton in Shropshire, creating 65 new roles to deliver new product development and respond to increased demand for savoury products.

Ahye: 'Vital that we continue to innovate'

Freaks of Nature invests £1m in desserts production

By Rod Addy

Freaks of Nature, the Yorkshire plant-based chilled desserts producer, is investing £1m in its manufacturing facilities to keep pace with demand for its chilled desserts and hot puddings.

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