Bakery

The firm declined to reveal the value of the new investment into the business at this stage

Ingredients firm to invest in new factory

By Dan Colombini

An East Anglian ingredients supplier has confirmed proposals to increase its production facilities with the development of a new factory.

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 James 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.

Real Good Food reported reduced losses in its latest financial results

Real Good Food shrinks losses

By James 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 James 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.

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.

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