Bread

Rollercoaster ride

Rollercoaster ride

By Hayley Brown

Bakers must prepare for ongoing volatility in commodity markets as the global economy recovers and the population grows, says Hayley Brown

Efficiency is rising

Efficiency is rising

By Hayley Brown

Bakers are demanding efficient ovens, as electricity costs have shot up over the last few years. Hayley Brown looks at the latest developments

Find your niche

Find your niche

By Rod Addy

Ethnicity, artisanship, taste, healthy eating, free-from and clean labels - shoppers want more than ever before from baked goods, says Rod Addy

Naans go premium

Naans go premium

Ethnic bread producer Honeytop Speciality Foods has been working with Marks & Spencer (M&S) to re-launch a range of premium naan breads for...

Brass up front!

Brass up front!

By Elaine Watson

Constant innovation and a culture of investing in people keep Barnsley-based Fosters Bakery ahead of the game in a challenging market, says md John Foster

It's bread, Jim, but not as we know it ...

It's bread, Jim, but not as we know it ...

By Elaine Watson

It's a devastatingly simple, but brilliant idea: edible bread bowls sturdy enough to hold soup or a curry but soft enough to eat. So when did the eureka moment come for Butt Foods?

Folic acid in flour debate unresolved

Folic acid in flour debate unresolved

By Rick Pendrous

The food industry is dismayed at continued confusion over how the fortification of flour with folic acid will be made mandatory.The Food Standards...

Bakery gets new operations director

Bakery gets new operations director

Andrew Davidson has been appointed operations director at Finsbury Food subsidiary Nicholas & Harris’s Salisbury bakery.The bakery, which...

A test of taste

A test of taste

By Lynda Searby

Free-from foods are finally breaking into supermarkets, but matching the quality of standard products is proving a challenge, reports Lynda Searby

Earn a crust

Earn a crust

By John Dunn

It's no longer enough to produce a fresh loaf - bakers are now hard at work creating speciality breads, as consumers demand more for their dough. John Dunn casts his eye over the latest developments

Control your dough

Control your dough

By Michelle Knott

Whether you're handling pastry or bread dough, consistency is the name of the game. Michelle Knott examines how automation can help achieve this

Finsbury goes on Scottish spending spree

Finsbury goes on Scottish spending spree

By Elaine Watson

Finsbury Food Group has scooped up a clutch of businesses in Scotland as it builds up its premium cakes and speciality breads empire.The company,...

Enzymes increase volume

Enzymes increase volume

By Sarah Britton

Nutritional ingredients supplier Cognis has developed the CCX range of high performance enzymes to provide manufacturers with a cheap way to improve...

The Firm

The Firm

:Your cut-out-and-keep guide to top employers. 63. Finsbury Food Group

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