Search

News

8

Sep

2023

Transitions : Promoting low-carbon regenerative farming, supporting soils and biodiversity

Transitions : Promoting low-carbon regenerative farming, supporting soils and biodiversity

VIVESCIA and its partners announce the launch of TRANSITIONS, an all-new programme for France on an unprecedented scale, with some 1,000 farmers involved by 2026!

Read more

Categories: 2023

Tags: Vivescia, TRANSITIONS, low carbon, biodiversity

27

Jul

2023

The Baking Forum signs off with a £20,000 donation to the Bakers’ Benevolent Society Fund

The Baking Forum signs off with a £20,000 donation to the Bakers’ Benevolent Society Fund
Baking Forum event owners: David Amos, Zeelandia; Steve Cook, Fine Lady Bakeries; Mike Roberts, Frank Roberts & Sons and Andy Pollard, AB Mauri, were proud to present a cheque for £20,000 on the 20th July, on behalf of The Baking Forum, to Chris Tomkins at the Bakers Benevolent Society. The £20,000 was raised from proceeds...
Read more

Categories: 2023

Tags: AB Mauri, The Baking Forum, Bakers Benevolent Society Fund

23

May

2023

BENEO increases its ingredient solutions for sugar reduction

BENEO increases its ingredient solutions for sugar reduction

BENEO, one of the leading manufacturers of functional ingredients, has announced the expansion of its portfolio with the launch of Beneo-scL85, a short-chain fructooligosaccharide (scFOS). The new variant offers customers greater versatility for sugar replacement and enrichment of foods with dietary fibre.

Read more

Categories: 2023

Tags: BENEO, sugar reduction, Beneo-scL85, scFOS

17

May

2023

Huge and unnecessary amounts of salt in the majority of pizzas, with many getting saltier - Call for Health Minister Steve Barclay to take action

Huge and unnecessary amounts of salt in the majority of pizzas, with many getting saltier - Call for Health Minister Steve Barclay to take action

Restaurants and takeaway companies are drowning our food in salt and failing to meet the voluntary salt reduction targets as NEW research by Action on Salt, the expert research group based at Queen Mary University of London, reveals half of all pizzas sold in the UK provide a days' worth (or more) of salt per pizza.

Read more

Categories: 2023

Tags: research, Action on Salt, Queen Mary University of London, pizzas

4

May

2023

GNT’s pioneering paprika oil opens up new options for orange shades in fat-based and low-water applications

GNT’s pioneering paprika oil opens up new options for orange shades in fat-based and low-water applications
EXBERRY® by GNT has developed the first purely oil-based Coloring Food, enabling manufacturers to achieve vibrant orange shades in applications with a low water content. Made from paprika seed oil and paprika pulp, EXBERRY® Shade Vivid Orange – OS was created to meet the global demand for low-dosage, clean-label coloring...
Read more

Categories: 2023

Tags: EXBERRY, GNT, food colouring, paprika

21

Apr

2023

Call to reduce salt content in bread as three in four products are as salty as a packet of crisps in just one slice

Call to reduce salt content in bread as three in four products are as salty as a packet of crisps in just one slice
NEW research by Action on Salt, the scientific expert group based at Queen Mary University of London, has found popular packaged sliced bread sold in UK supermarkets contain unnecessary amounts of saltiv, with some breads saltier per serve than 2x small portions of McDonald's French friesi. Salt is the major factor that raises our blood...
Read more

Categories: 2023

Tags: salt, bread, research, Action on Salt, Queen Mary University of London, salt reduction

15

Mar

2023

Data rights & digital responsibility for the food sector: DRG4Food project promotes new tools on Consumer Rights Day

Data rights & digital responsibility for the food sector: DRG4Food project promotes new tools on Consumer Rights Day
As rapid digital advancements continue to shape the world we live in, market abuses and social injustices pose a significant threat to consumer rights, both in the physical and virtual worlds. Particularly in sensitive systems like the food chain, data-based approaches are important but not easy to implement due to the sheer mass of...
Read more

Categories: 2023

Tags: sustainability, nutrition, DRG4FOOD, Foodity, data-rights, digital responsibility

20

Feb

2023

The Baking Forum receives overwhelming support from the baking industry

The Baking Forum receives overwhelming support from the baking industry
At last, an event that is relevant to the Baking Industry has arrived. Conceived by the baking industry, for the baking industry, the inaugural Baking Forum on 19th May has received a resounding thumbs up from event sponsors and industry bodies alike. All sponsorship opportunities were snapped up shortly after being released. The Federation of...
Read more

Categories: 2023

Tags: Federation of Bakers, AB Mauri, The Baking Forum

23

Jan

2023

New Bath institute to tackle pressing climate crisis and sustainability issues

New Bath institute to tackle pressing climate crisis and sustainability issues
The new Institute for Sustainability will focus on sustainable chemical technologies and sustainable systems. The University of Bath has launched the new Institute for Sustainability (IfS) to bring together multidisciplinary expertise in tackling the most pressing climate and sustainability issues facing society. Led by leading sustainability...
Read more

Categories: 2023

Tags: sustainability, research, University of Bath, Institute for Sustainability, climate, Sustainable Chemical Technologies, Sustainable Systems

16

Jan

2023

Harmful fungal toxins in wheat: a growing threat across Europe

Harmful fungal toxins in wheat: a growing threat across Europe
Harmful fungal toxins are on the rise in Europe's wheat and affect almost half of crops, according to a new study led by the University of Bath. Wheat - the most widely cultivated crop in the world - is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to...
Read more

Categories: 2023

Tags: research, fungal toxins, wheat, University of Bath

First678911131415Last

Industry, innovation and research news

 

Industry, innovation and research news articles and press releases from around the bakery sector.

 

* press releases are published in their original form and have not been edited

Your news

 
If you would like your company's news releases to appear on our site please contact us...
 

Email us

Tags

Tomorrow's Innovation Today

Contact Us
  • 8 Kingsmead Square, Bath, BA1 2AB, United Kingdom
  • +44 (0)1225 327890
  • Contact us