Divide and conquer the dough
26-May-2009
Versatility is the goal of the Vemag Dough Divider from Reiser. Suitable for all types of bread, bun, roll and English muffins, the Vemag is easily...
27-Apr-2009 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
02-Jan-2009 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
The seeds of change
03-Jun-2008
Despite making a false start a few years back, functional breads now appear to be rising rapidly. By Lynda Searby
Bakers missing out on wholegrain and omega-3 trends
25-Mar-2008 By Sarah Britton
Many bakers are not capitalising on consumer demand for wholegrain and omega-3 breads according to a survey by bakery ingredients firm British...
26-Feb-2008 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
26-Feb-2008
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!
25-Jan-2008 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
02-Jan-2008 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?
28-Aug-2007 By Sarah Britton
A marine-based omega-3 paste, Nutromega, available from ingredient supplier Bakels, will enable bakers to make heart health claims on their...
30-Jul-2007 By Sarah Britton
As the UK's Polish community grows, so does the chance for food manufacturers to prosper.Polish entrepreneur Romuald Damaz has built his business on...
18-Jun-2007 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...
05-Jun-2007
Andrew Davidson has been appointed operations director at Finsbury Food subsidiary Nicholas & Harris’s Salisbury bakery.The bakery, which...
30-May-2007 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
29-May-2007 By Rick Pendrous
Question marks over their commitment to reducing salt content of bread products
05-Mar-2007 By Rick Pendrous
Plant bakers have defended their use of salt after being slammed by Consensus Action on Salt and Health (CASH) for not doing enough to cut the salt...
Absolutely nothing to declare
27-Feb-2007
With healthy living here to stay, the demand for clean labelling has never been greater as consumers perceive additive-free products to be better for...
27-Feb-2007 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
A taste of tradition
27-Feb-2007
You can't beat the smell and taste of fresh baked bread, and bakery and confectionery ingredients supplier Puratos UK is hoping its new range will...
Fresh bread feels the squeeze
29-Jan-2007
Stable Micro Systems has developed a test to evaluate how much spring there is in a loaf, and thus how fresh it is.Used in conjunction with a texture...
03-Jan-2007 By Rick Pendrous
Gareth Voyle, the former chief executive (CEO) of Geest, has been appointed chairman of the food businesses which Vision Capital is acquiring from...
27-Nov-2006 By Elaine Watson
The prospective new owner of Northern Foods’ speciality bread, chilled pastry, cakes and flour milling divisions is in negotiations with “several...
29-Aug-2006
Rain fails to spoil yields, but energy prices may add 4p to a loaf
29-Aug-2006 By Rick Pendrous
Major job losses as shrinking giant closes loss-making bakery
31-May-2006 By Rick Pendrous
Northern Foods plans to sell off 40% of its business in response to falling sales and pressure on margins for a wide range of traditional 'mature'...
30-May-2006
Ireland's leading speciality bread producer Easibake Foods has opened a new 3,300 metre squared processing facility in Wales.Easibake, a subsidiary...
29-May-2006 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
A distinctly upper crust oven
29-May-2006
How to replicate the taste, texture and look of artisanal breads using modern, continuous bakery technology has been the holy grail of equipment...
15-May-2006 By Rick Pendrous
Fortification of bread in the UK with folic acid could be mandatory by next year if proposals about to go out for consultation get government...
Folate fortification gives flour power, but at what cost?
01-Mar-2006 By Sarah Britton
Fears have been expressed that bakers will end up footing the bill if the government goes ahead with plans to fortify flour to increase pregnant...
21-Nov-2005 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,...
04-Nov-2005 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...
Finsbury on look-out for innovative bakery firms
06-Oct-2005
Finsbury Food Group has unveiled a £10m war chest to spend on acquisitions in premium cakes and speciality breads .The chief executive Dave Brooks...
The Firm
06-Oct-2005
:Your cut-out-and-keep guide to top employers. 63. Finsbury Food Group
Tight supplies keep UK millers' wheat price firm, but traders predict good crop
30-Jun-2005
The price of breadmaking wheat looks set to remain firm this year because of a sharp fall in the amount sown in the UK.According to the National...
Sweet news for plant bakers
30-Jun-2005
A new invert syrup from British Sugar offers convenience and flexibility benefits for plant bakers.Invasweet was developed to meet the bakery...
13-Jun-2005 By Susan Birks
Bakery ingredients supplier Puratos has gained new consumer insights which it hopes to share with manufacturers in order to help them fill the gaps...
Bakers face struggle to get good quality bread wheat
17-Nov-2004 By Susan Birks
The bakery industry faces a shortage of good quality wheat, after the August rain hammered much of the UK's crop.Despite the fact that wheat used for...
New GM rules set to confuse
17-Nov-2004
So you've implemented systems to comply with the new genetically modified (GM) traceability and labelling legislation, potentially altering your...
Northern 'on right track' -- but more changes to come
17-Nov-2004
Troubled ready meals producer Northern Foods has seen the departure of another senior member of staff -- finance director Sean Christie, after 25...
Automatic pressure/vacuum dough mixing ups the yield
07-Oct-2004
Bakers around the world are said to be taking increasing advantage of the quality and cost benefits offered by the pressure/vacuum option available...
The best thing since sliced bread?
29-Sep-2003
Ilapak is introducing some of its latest innovations in electronic
packaging technology at IBA 2003, demonstrating new methods for
bakeries to boost production line efficiency.