Baking

ABF Ingredients

Metis Partners puts UK biscuit maker’s brands up for sale

12 April 2017 | By New Food

Some of the UK's most popular biscuit brands are being brought to the global market by Metis Partners, the award winning commercial intellectual property consulting firm.

The environmental impact of bread: From farm to fork

28 February 2017 | By Roy Manuell | Digital Editor

Bread, a staple of the Western diet, is unveiled as a secret pollutant following a study from the University of Sheffield...

4 ways the baking industry can react to current consumer trends

22 February 2017 | By Mark Hughes, CEO Anderson Partners; Monica Ginsburg

It’s time to cash in on a growing consumer demand for health and transparency say Anderson Partners...

How to solve the issue of allergens in the bakery

9 January 2017 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.

We asked Rene Duchesne, Food Safety Manager at Cavalier Candies Ltd. to give New Food an insight into the problems we might encounter in the bakery...

Issue #6 2016 – Digital version

13 December 2016 | By New Food

Read the free-to-view digital version of the latest issue of New Food...

The role of dietary fibre in gluten-free bakery products

13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI

The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...

A closer look at… GBBO Week #8: Life on Marzipan

13 October 2016 | By Roy Manuell, Digital Content Producer

In the latest of our Great British Bake Off feature we talk you through the process of making marzipan...

‘Ready for industry’: Puratos UK unveil new €1.5 million innovation centre

12 September 2016 | By New Food

Global baking experts, Puratos, announce the grand unveiling of a €1.5m world class Innovation Centre in Oxfordshire, England...

Whitworths buys flour milling operations from Carr’s

5 September 2016 | By Roy Manuell, Digital Content Producer

Whitworths Holdings Ltd. has bought the flour milling section of international agricultural and engineering conglomerate Carr's in a £36m transaction....

Clif bar leading the way in sustainability as it opens new Idaho bakery

2 September 2016 | By Roy Manuell, Digital Content Producer

Clif Bar & Company, the American energy food company, has opened its first self-owned baking facility following a $90 million investment...

Issue #4 2016 – Digital version

25 August 2016 | By New Food

In this issue: Conveyors; Snack Foods; Baking; Regulation; Food Grade Lubricants; Sugar Reduction; Dairy Packaging; Allergens; Dairy Processing; Waste; and much more...

Improving the mould free shelf life of bakery products

24 August 2016 | By Michael Adams, Bakery Science Section Manager, Campden BRI and Nicole Maher, Senior Bakery Scientist, Campden BRI

Mould free shelf life (MFSL) is a critical parameter in the bakery industry. Formulation and parameters such as Aw and the use of preservatives such as propionates and sorbates are traditionally used to ensure the length of MFSL is acceptable to consumers, retailers and manufacturers.

Baking supplement 2016

18 August 2016 | By New Food

In this Baking supplement: Improving the mould free shelf life of bakery products; Sequences reveal the bacterial composition of an ancient sourdough for making croissants; And much more...

NFF invests £1.2m in new baking production capabilities

9 June 2016 | By Victoria White, Digital Content Producer

Northumbrian Fine Foods (NFF), the UK’s biggest gluten-free biscuit manufacturer, is investing £1.2m in new baking production capabilities...