A leading nutritionist has slammed the Advertising Standards Authority’s (ASA’s) decision not to ban a toothpaste ad for suggesting white bread contained sugar and could harm teeth.
Bakkavor revealed plans for a multi-million pound investment in its chilled bread plant at Crewe as it reported results up to the end of its third financial quarter (Q3).
Hovis has worked with Amcor Flexibles in the development of the new Hovis Seed Sensations bread bag made predominantly with renewable polyethylene (PE).
Free-from foods are set to storm the foodservice sector, as consumers continue to exclude things like gluten and dairy from their diets, those working in the sector have predicted.
40 jobs are threatened at logistics firm Swansea Bakeries Limited (SBL) amid proposals to shift its contract to handle logistics for Premier Foods’ Hovis brand to Hovis’ Avonmouth depot.
Food and drink sales dropped by £55M after England’s dismal performance in the Brazil 2014 World Cup, having risen initially when the tournament first began, according to IRI data.
A stainless steel, medium capacity, automatic bread roll machine, which is claimed to set new hygiene and cleaning standards, has been launched in the UK by European Process Plant.
Hovis has received £80M of cash from commercial lender GE Capital to fund future growth plans following The Gores Group’s acquisition of a controlling stake in the bakery firm in January.
Innovation to keep pace with Britain’s fast-changing bread market is vital to Warburtons’ success, the firm’s chairman told the Openfield’s Farmer Conference at Towcester Racecourse last month.
A new partnership has seen food ingredients producer Edme become exclusive UK agents for Philibert Savours of France, making French-style sourdough available in the UK.
Carr’s Milling will target home baking as a core area for flour development as its investment in plant and equipment brings burgeoning benefits for the sector, according to ceo Tim Davies.
2 Sisters Food Group has enlisted the former md of Greencore’s Northampton food-to-go site to head its bakery division as it gears up to invest in the category.
The horsemeat scandal was caused by “a more for less” culture in the food supply chain, which highlights the benefits of manufacturing branded products compared with own-label, said Warburton’s boss Jonathan Warburton.
Allied Bakeries (AB) will use consumer diet and health concerns in a bid to reverse a predicted 8% sales decline in white plant bread products in the next few years.
Bakery firm GH Sheldon Family Bakers has invested £730,000 into the business in order to meet growing demand for its range of products, creating 40 jobs in the past year.
A new enzyme product has been designed to reduce waste in industrial bakeries caused by excessively sticky wheat-mix dough with limited proofing stability.
2 Sisters Food Group’s Gunstones bakery and chilled foods factory at Dronfield, near Sheffield, has recruited almost 200 people in the past two months, driven by high demand from supermarkets, the firm has claimed.
2 Sisters Food Group has forged a licensing agreement with Premier Foods for the production, distribution, sales and marketing of its Hovis Breakfast Bakes range of breakfast biscuits.
Finsbury Food Group is stepping up investment in its core UK bakery division as it slashes debt and announces strong profits in an annual pre-close financial statement.
Premier Foods plans to cut 43 jobs with the closure of its mill in Barry, Vale of Glamorgan, by the end of October, in a bid to align capacity with market demands.
The Federation of Bakers (FoB) has criticised continued sniping from consumer group Consensus Action on Salt and Health (CASH) about salt levels in packaged bread, claiming its data is outdated.
Sliced bread needs to undergo a public and health professional perception transformation – “just like eggs did” – with key industry figures conceding they haven’t always done enough to battle “bread bashing” in the media.
Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.
Britain’s leading bakery brand owner Warburtons has completed the purchase of speciality bread and pastry manufacturer Giles Foods, for an undisclosed sum.
Family-owned Roberts Bakery is investing £10M in building a third new bakery at its Northwich site to meet expected growth in demand for its plant bread.
Puratos has developed enzyme technology for its S500 bread improvers to enable them to be used in all bread applications and a wider range of process conditions.
Cake maker Finsbury Food Group has reported relatively flat sales for the half year to December 29, up marginally to £103.3M compared with £102M for the same period of the previous year and in-line with management expectations.
Britain’s biggest food manufacturer Premier Foods revealed plans yesterday (January 10) to close its Glasgow flour mill, casting doubt over the future of 15 jobs at the Dunaskin Street site.
This week Premier Foods announced plans to axe 900 jobs and to close two bakeries, while Dutch meat group Vion revealed the sale of its UK food businesses ‒ raising doubts about the future of 13,000 employees. Here, we capture a flavour of the debate...
The UK’s second biggest cake manufacturer, McCambridge Group is at an advanced stage of selling its own-label division, FoodManufacture.co.uk can exclusively reveal.
The Edinburgh-based gluten-free food specialist Genius Foods has struck a deal with French retail chain Carrefour to sell gluten-free croissant, pain au chocolat and other products in Spain.
Short-term shortages of wheat for food processors and longer-term price increases are likely to be the outcome of the wettest summer for a century, a crop specialist has warned.
Premier Foods chief executive Michael Clarke believes he has “cleared the big hurdles”, a year after taking over at the helm of the company, he told Foodmanufacture.co.uk.
Shares in Premier Foods have retained a ‘Buy’ recommendation from investment and banking firm Investec, ahead of its interim results, which will be published tomorrow (August 7).
The future of baking combines innovation with tradition while respecting the cultures of individual countries, according to research by Belgian bakery ingredients manufacturer Puratos.
Mühlenchemie has developed an alternative to guar gum powder that is designed to ensure optimum water binding, stability and freshness in bread baking.
Scientists at Campden BRI are working on a composite dough technology (CDT), which could deliver good quality white bread but using cheaper flour mixes.
Food manufacturers are helping consumers to make significant cuts in the £12bn worth of food they waste each year, according to new research from the government-funded Waste & Resources Action Programme (WRAP).
Warburtons has helped develop new testing equipment to address the challenges of sticky dough faced by the bakery industry, potentially improving production efficiency.
