6

Nov

2023

King Arthur Baking Company Brings Climate Resilience to the Baking Aisle with Launch of Climate Blend Flour

The certified Regeneratively-Grown Climate Blend Flour improves soil health while advancing King Arthur's commitment to source 100% of flour from regeneratively-grown wheat by 2030.

3

Nov

2023

Kalsec Extends Savoury Expertise with Launch of R&D Lab in the Netherlands

Savory ingredient innovation takes root within Wageningen's Food Valley

3

Oct

2023

The EYE (EHEDG & Young EFFoST) Mentorship Programme

EHEDG and Young EFFoST are happy to announce the launch of the EYE Mentorship Programme, whose aim to is to pair highly motivated PhD students and young professionals from the food industry with seniors in the field.

8

Sep

2023

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!

27

Jul

2023

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...

23

May

2023

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.

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

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.

4

May

2023

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...

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

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...

15

Mar

2023

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...
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